The Best Fresh Coffee Beans

If you're looking to drink the best coffee, buy whole beans at a local coffee roaster or shop. A retailer that has a variety of blends would be a good choice.

Koffee Kult's Thunder Bolt is a dark French roast that has a distinctly delicious flavor. It's priced higher but it's organic1 Fair Trade2 and has no additives.

Ethiopian Yirgacheffe

The coffee is known for its delicate scent and citrusy taste, the Ethiopian Yirgacheffe is among the most sought-after coffee beans types beans in the world. It's also an excellent source of antioxidants. It's best brewed without sugar or milk to preserve its distinctive flavor. It's great with savory foods to make sure that the sweet and salty are balanced. It's also a great choice for a quick afternoon boost.

Ethiopia is often considered the place where coffee was first developed. According to legend, a goat herder named Kaldi noticed his flock became more energetic after eating red berries that were growing on a plant near his home. He then tried the berries himself and noticed they were a major influence on the energy levels of his body. The herder shared the fruit with his family and this is how coffee was first consumed.

In the Yirgacheffe region of Sidamo, Ethiopia, coffee is usually "washed" or wet processed. This helps eliminate bitter taste and to create the fresh, bright taste. In the mid-2000s, global coffee prices soared to unsustainable levels, which impacted many farmers in Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers keep their businesses going through their fair trade initiatives as well as the ability to bargain with the market. This helped usher in a wave of fruit-flavored single-origin Ethiopian coffees known as the "new naturals." Today the world is again enjoying the distinctive fruity, floral and citrusy flavor of the Yirgacheffe bean.

Geisha

Geisha is one of the most expensive coffee beans in the world. It has a subtle tea-like flavor with hints of peach, mango, and raspberry. It also has a soft mouthfeel that is similar to black tea. But does the price really justify it?

The Geisha variety was first discovered in the highland region of Gesha (it was spelled incorrectly in the process) in Western Ethiopia in the 1930s by the British consul. The seeds were later introduced to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, known as Don Pachi. The Peterson family tried it at their Hacienda Esmeralda Farm and found that it gave flavors with balance and elegance.

Geisha is more than just a great coffee. It has a profound impact on the communities that grow it. It allows farmers to invest profits into improving farming practices and quality processes. This eventually leads to better quality for all the coffee varieties they cultivate.

Many coffee enthusiasts are reluctant to try Geisha coffee due to its expensive cost. This is a shame since Geisha coffee truly is worth the price. Do yourself a favor, and get some.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. It is a dry processed (natural) arabica and hails from the Oromia region, also known as Harrar located in southern Ethiopia at elevations of between 4,500 and 6,300 feet. It is characterized by its fruity, wine-like acidity and mocha taste.

The coffee is picked in the spring, and then dried and fermented to release its aromas and flavors. The coffee is not contaminated with chemicals and is low in calories, which is a big difference from commercial coffees. It also has a number of health benefits, including decreasing the risk of developing Alzheimer's disease. It is also high in antioxidants and contains many other nutrients. It is recommended to drink the cup on empty stomachs in order to reap the most benefits.

Ethiopian Harrar is one of the most prized coffees in the world. It's a product of one of the nation's top growing regions, the most eastern Harrar. It is grown at the highest altitudes in the region, close to the walled city that was once a part of Harrar. This coffee has a unique taste and is a treat in the form of espresso or an latte.

The coffee is then sorted and harvested by hand. It is then dried in traditional cloth bags. This method preserves the aroma of the beans and makes them more delicious. It is also a more sustainable process. It can be made using any method of brewing but is most suitable to a French Press or Pour Over.

Monsooned Malabar

One of the most unique and well-known coffees around the world, Monsooned Malabar is a chocolaty woody and nutty blend that has almost no acidity. Its name is derived from a process known as "monsooning," as well as its origin the most humid region of India in the mountainous area of Malabar which includes Karnataka and Kerala, with protected geographical indication status.

The legend behind this coffee is somewhat exaggerated, but during the period of the British Raj, when large wooden vessels carried coffee to Europe, the cargo was often delayed by monsoon conditions, and while it was at sea, the humidity and the wind on board caused the beans naturally weather, resulting in a pale off-white color. Once they arrived in Europe they were found to have a distinct and highly desirable flavor taste.

This unique and specialized coffee processing, also referred to as monsooning, is still being practiced to this day in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale, traditional tribal farmers who are dedicated to obtaining the highest quality of beans. They produce a full bodied, aromatic, smooth coffee that is scented with baker's cocoa, syrupy sweetness, and mild vanilla.

This coffee is excellent on its own or mixed with more fruity varieties, and it is also able to stand up to milk well, making it an ideal espresso or cafe cream coffee. Pour-overs, such as those in the Bialetti Moka Pot, are also very popular. Monsooned Malabar is also heat resistant because of its lower acidity.