The Best Fresh Coffee Beans

If you're looking to drink the best unroasted coffee beans, purchase whole beans at the local roaster or coffee shop. A retailer who offers an array of blends would be a good option.

Koffee Kult's Thunder Bolt is a dark French light roast coffee beans that has an intensely satisfying flavor. It is a bit more expensive however it's organic1, fair-trade2 and contains no additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe, a coffee bean prized for its refreshing flavor and delicate aroma, is one of the world's most sought-after coffee beans. It's also a good source of antioxidants. It's best to brew it without milk or sugar to preserve the unique flavor profile. It goes well with dishes that are savory to offset the sweet-salty. It's also an excellent choice for an afternoon pick-me-up.

Ethiopia is often thought to be the place where coffee was first developed. According to legend, a goat herder named Kaldi noticed that his flock was more energetic after eating red berries on a tree near his home. He then tried the berries for himself and discovered they had a strong effect on his energy levels. The herder shared the fruit with his family and this is how coffee was first consumed.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is typically "washed" or wet processed. This helps to eliminate bitter taste and to create a fresh, clean taste. In the mid-2000s, global coffee prices rose to unsustainable levels, which impacted many farmers in Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was capable of helping the farmers keep their businesses going through their fair trade programs and their ability to bargain with the market. This led to the new wave of fruity single-origin Ethiopian coffees known as the "new naturals." Today the world is again enjoying the distinctive fresh, floral, and citrusy taste of the Yirgacheffe bean.

Geisha

Geisha is among the most expensive coffee beans around the globe. It has a subtle tea flavor that has hints of peach, mango, and raspberry. It also has a delicate taste similar to black tea. But does the price tag really justify the price?

The Geisha variety was first discovered in the highland region of Gesha (it got misspelled in the process) in Western Ethiopia in the 1930s by an British consul. The seeds were then transferred to CATIE, Costa Rica, before being brought to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family experimented with it on their Hacienda Esmeralda Farm and found that it produced flavors with balance and elegance.

Geisha is not just an excellent cup of coffee. It has a profound impact on the communities who produce it. It allows farmers to invest profits into improving their farming practices and quality processes. This in turn leads to higher quality for all the coffee varieties they cultivate.

Yet, many common coffee lovers refuse to try it because of the high cost. This is a shame because Geisha coffee is truly worth the price. Do yourself a favor and buy some soon.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica, and comes from the Oromia region, which was previously Harrar in southern Ethiopia at elevations of between 4,500 to 6,300 feet. It is characterized by its acidity that is fruity and wine-like as well as a mocha-like flavor.

The coffee is picked and dried in the spring. It is then fermented, and released its aromas and flavors. It is free of chemicals and low in calories, which is a big difference from commercial coffees. It also comes with a host of health benefits, such as decreasing the risk of developing Alzheimer's disease. It is also high in antioxidants and a host of other nutrients. It is recommended to drink the cup on empty stomachs in order to get the most benefit.

Ethiopian Harrar is among the most sought-after coffees in the world. It comes from one of the most prestigious cultivating regions, the easternmost Harrar. It is produced at the highest altitudes in the region, near the city's walled fortifications of Harrar. It is a unique blend that can be enjoyed in the form of espresso or Latte.

The coffee is then sorted and picked by hand. It is then dried in traditional cloth bags. This method preserves the aromas of the beans and enhances their flavor. It is also a more sustainable method. It can be made with any brewing method, but it is especially suited to the use of a French press or pour over.

Monsooned Malabar

Monsooned Malabar is one of the world's most renowned and distinctive coffees, is a rich and chocolatey coffee with an nutty, woody flavor and almost no acidity. Its name comes from the "monsooning" process and the region from which it comes the most arid region of India the mountainous area of Malabar that encompasses Karnataka & Kerala.

The story of this coffee is mythological, but during the period of the British Raj, when large wooden ships carried raw coffee to Europe The cargo was often delayed due to stormy conditions. When it was at sea, humidity and the winds on board caused the beans to weather naturally, turning an off-white, pale color. When they arrived in Europe they were found to have a distinctive and desirable flavor character.

Monsooning is a distinct and specialized method of processing coffee that continues to be utilized today in Keezhanthoor. This hamlet that is high-end located in the Western Ghats is surrounded by small, traditional tribal farmers who are committed to producing the highest quality beans. They produce a full-bodied very aromatic and smooth coffee with notes of baker's chocolate, syrupy sweetness and mild vanilla.

This coffee is great alone or mixed with other fruity varieties. It also holds up to the milk well making it a great espresso or cafe creme coffee. Pour-overs like those found in the Bialetti Moka Pot, are also very popular. Due to its lowered acidity Monsooned Malabar is able to stand up to heat too.