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The Best Fresh Coffee Beans

The purchase of whole beans from a local coffee shop or roaster is a surefire method to get the most fresh and most delicious coffee. A retailer that has several blends would be a good option.

Thunder Bolt by Koffee Kult is a dark French Roast that has a rich, satisfying flavor. It is a bit more expensive however, it's organic1 fair-trade2 and does not contain any additives.

Ethiopian Yirgacheffe

The coffee is known for its delicate scent and citrusy taste, Ethiopian Yirgacheffe is among the most sought-after coffee beans in the world. It's also a fantastic source of antioxidants. It's best brewed with no sugar or milk to preserve its distinctive flavor profile. It goes well with food items that are savory to balance the sweet-salty. It's a great snack to wake you up.

Ethiopia is often considered the place where coffee was first developed. According to the legend, the goatherder Kaldi noticed that his flock was more energetic after eating red berries being grown near his home. He tested the berries, and found that they gave him a lot of energy. The herder shared the fruit with his family, and that's how top 10 coffee beans was first consumed.

The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is typically processed with water, or "washed." This process helps to eliminate bitter flavors and produces a bright, clean taste. In the mid-2000s coffee beans in bulk prices increased to levels that were not sustainable for many farmers across the world, including in Ethiopia. However, the Yirgacheffe coffee beans for sale Farmers Cooperative Union (YCFCU) was capable of helping the farmers to remain in business by implementing their fair trade initiatives and empowerment to bargain with the market. This led to the era of fruit-flavored single origin Ethiopian coffees, dubbed the "new naturals." Today the world is again savoring the unique, 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 flavor with hints mango, peach and raspberry. It also has a delicate taste similar to black tea. But does the price really justify it?

A British consul came across the Geisha variety in the 1930s in the region of highland Gesha in Western Ethiopia. The seeds were later transferred to CATIE in Costa Rica, and finally to Panama by late Francisco Serracin, known as Don Pachi. The Peterson family experimented with it at their Hacienda Esmeralda Farm and found that it produced flavors with balance and smoothness.

Geisha is not just a great cup of coffee. It has a profound impact on the communities who produce it. It allows farmers to reinvest profits in improving their farming practices and quality processes. This ultimately leads to better quality for all the coffee varieties they cultivate.

Yet, many common coffee drinkers refuse to give it a shot because of the high cost. This is a shame because Geisha coffee is truly worth it. Do yourself a favor, and buy a cup as soon as you can.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This coffee is a dry processed (natural) arabica, and comes from the Oromia region, formerly Harrar in southern Ethiopia at elevations between 4,500 to 6,300 feet. It has a distinct acidity that is wine-like and fruity. It also has a mocha flavor.

The coffee is picked and dried in the spring. The coffee is then fermented, and released its aromas and tastes. It is free of chemicals and low in calories, unlike most commercial coffees. It also offers a variety of health benefits, including reducing the risk of suffering from Alzheimer's disease. It is high in antioxidants, and contains many other nutrients. It is best to drink a cup of tea on an empty stomach in order to get the most benefit.

Ethiopian Harrar is among the most sought-after coffees in the world originates from the Ethiopian region that is the most eastern. It is located at the highest altitudes in the region, near the walled city that was once a part of Harrar. This coffee has a unique flavor and is a treat in the form of espresso or as a latte.

The coffee is hand-sorted and then harvested, and finally sun-dried using traditional cloth bags. This method preserves the aroma of the beans and makes them more delicious. This is a more sustainable approach. It can be made using any method of brewing, but is best suited to a French Press or Pour Over.

Monsooned Malabar

One of the most unique and well-known varieties of coffee around the world, Monsooned Malabar is a chocolatey woody and nutty coffee with a low acidity. Its name comes from the "monsooning" process and the region from which it comes the most arid region of India and the mountainous region of Malabar that encompasses Karnataka & Kerala.

The story of this coffee is somewhat exaggerated, but during the time of the British Raj, when large wooden vessels transported raw coffee to Europe The cargo was often delayed due to the monsoon, and when it was at sea, humidity and the winds on board caused the beans to naturally weather, resulting in an off-white, pale color. When they arrived in Europe, they were found to have a distinct and highly desirable flavor character.

Monsooning is a distinct and specialized method of processing coffee that continues to be practiced today in Keezhanthoor. This hamlet that is high-end nestled in the Western Ghats is surrounded by small traditional tribal farmers who are devoted to delivering the highest quality beans. They make a full-bodied, highly aromatic and smooth coffee that has notes of chocolate from bakers syrupy sweetness, and mild vanilla.

This coffee is perfect for espresso or cafe crème. It can be enjoyed on its own or in combination with other coffees that are fruitier. It is also an extremely popular choice for pour-over, such as in a Bialetti Moka pot. Monsooned Malabar is also resistant to heat due to its lower acidity.