The Best Fresh Coffee Beans

If you want to enjoy the best coffee, you should purchase whole beans from a local roaster or coffee shop. A retailer who offers an array of blends would be a good choice.

Thunder Bolt by Koffee Kult is a dark French Roast that has a rich, satisfying flavor. It's on the pricier side however, it's organic Fair Trade2 and has no additives.

Ethiopian Yirgacheffe

Famous for its delicate aroma and tangy taste, the Ethiopian Yirgacheffe is one of the most sought-after coffee 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 pairs well with savory foods to keep the salty and sweet in balance. It's a great snack to wake you up.

Ethiopia is often regarded as the place of origin for coffee. According to the legend, one goatherder named Kaldi noticed that his flock seemed more active after eating berries of red growing near his home. He then tried the berries for himself and realized they had a significant effect on the energy levels of his body. The herder shared the berry with his family and this is how coffee was first consumed.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is often "washed" or processed wet. This helps to eliminate bitter taste and to create an appealing, fresh taste. In the mid-2000s, world coffee beans bulk buy prices soared to unsustainable levels, which impacted many farmers in Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was successful in helping the farmers to remain in business by implementing their fair trade initiatives as well as the ability to bargain with the market. This led to an era of fruit-flavored single origin Ethiopian coffees, dubbed the "new naturals." Today the world is again enjoying the distinctive fresh, floral, and citrusy flavor of the Yirgacheffe bean.

Geisha

Geisha is one of the most expensive coffee beans around the world. It has a subtle tea-like taste, with hints peach, mango, and raspberry. It also has a delicate taste that is similar to black tea. But can the price really justify the price?

The Geisha variety was first discovered in the highland region of Gesha (it was misspelled along the way) in Western Ethiopia in the 1930s by the 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 tried it on their Hacienda Esmeralda Farm and found that it produced flavors with balance and elegance.

Geisha is not just a great cup of coffee. It has a significant impact on the communities who produce it. It allows farmers to reinvest profits into improving farming practices and quality processes. This improves the quality of all coffee varieties they cultivate.

Many coffee enthusiasts are reluctant to try Geisha coffee due to its expensive price. Geisha coffee is well worth the cost. 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 hails from the Oromia region, formerly Harrar, in southern Ethiopia at an elevation of between 4,500 to 6,300 feet. It has a distinctive fruity, wine-like acidity and mocha flavor.

The coffee is harvested in the spring, then dried and then fermented to release its aromas and flavors. This coffee is devoid of chemicals and is low in calories, which is a big difference from commercial coffees. It also offers a variety of health benefits, including reducing the risk of suffering from Alzheimer's disease. It is also full of antioxidants and a host of other nutrients. It is recommended to drink a cup of Ethiopian Harrar while on an empty stomach to maximize its benefits.

Ethiopian Harrar is one of the top coffees in the world is from the easternmost region of Ethiopia. It is grown close to the historic walled town of Harrar in the most awe-inspiring altitudes. This coffee has a distinct taste and is a treat in the form of espresso or as in a latte.

The coffee is sorted and harvested by hand and is dried in traditional cloth bags. This method preserves aromas and improves the flavor. This is a more sustainable way of making coffee. It can be brewed using any brewing method, but it is especially well-suited to the use of a French press or pour over.

Monsooned Malabar

Monsooned Malabar, one of the most renowned and distinctive coffees, is a chocolaty coffee with a woody, nutty flavor and virtually no acidity. Its name is derived from a process known as "monsooning," as well as where it comes from the region that is the most arid in India in the mountainous region of Malabar which includes Karnataka and Kerala and has been granted protected geographical indication status.

The legend of this coffee is somewhat exaggerated, but during the period of the British Raj, when large wooden ships transported raw coffee to Europe The cargo was often delayed due to monsoon conditions, and while it was at sea, the humidity and the wind on board caused the beans change their weather naturally, giving them into a pale off-white shade. After arriving in Europe, they were found to have a distinctive and very desirable flavor characteristic.

Monsooning is a distinctive and special method of processing coffee that continues to be utilized today in Keezhanthoor. This hamlet of high-end situated in the Western Ghats is surrounded by small, traditional tribal farmers who are devoted to producing the best quality beans. They produce a full-bodied highly aromatic and smooth coffee that has notes of baker's chocolate, syrupy sweetness and mild vanilla.

This coffee is perfect for espresso or cafe crème. It can be enjoyed by itself or in combination with other coffees that are fruitier. Pour-overs, such as those in Bialetti Moka Pot, for instance Bialetti Moka Pot, are also popular. Monsooned Malabar is also heat resistant due to its lower acidity.