The Best Fresh Coffee Beans

Buying whole beans from a local coffee shop or roaster is a guaranteed method to get the most fresh and best tasting blend. A shop that sells an array of blends would be a good option.

Thunder Bolt by Koffee Kult is a dark French Roast with an intense, satisfying flavor. It's a bit more expensive, but it's organic1, fair-trade2 and doesn't contain any additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is one of the most sought-after coffee beans due to its delicate citrus flavor and sweet aroma, is among the world's most sought-after coffee beans. It's also a good source of antioxidants. It is best brewed without sugar and milk in order to preserve its unique flavor profile. It goes well with spicy foods to balance the sweet-salty. It's a great snack to wake you up.

Ethiopia is often called the birthplace of coffee. According to the legend, an Ethiopian goatherder named Kaldi noticed that his flock was more active after eating berries of red being grown near his home. He tried the berries and realized that they gave him plenty of energy. The herder then distributed the berry among his family, and that's the way coffee was first made popular.

The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is typically processed wet, or "washed." This process helps remove sour flavors and produces a bright, clean taste. In the mid-2000s global coffee prices reached unsustainable levels, which impacted many farmers in Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was capable of helping the farmers to remain in business by implementing their fair trade initiatives and the 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 savoring the unique fruity, floral and citrusy flavor of the Yirgacheffe bean.

Geisha

Geisha is among the most expensive coffee beans in the world. It has a subtle tea flavor, with hints of mango, peach and raspberry. It also has a delicate 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 along the way) in Western Ethiopia in the 1930s by the British consul. The seeds were later transferred to CATIE in Costa Rica, and finally to Panama by late Francisco Serracin, known as Don Pachi. When the Peterson family began experimenting with it at their Hacienda Esmeralda farm, they discovered that it produced amazing flavors with balance and finesse.

Geisha is more than just an excellent 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 results in better quality for all of the coffee varieties they grow.

However, many regular coffee drinkers refuse to try it due to the steep price tag. Geisha coffee is worth the price. Do yourself a favor and purchase some as soon as you can.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica, which comes from Ethiopia's southern Oromia region. It is characterized by its acidity that is wine-like and fruity. It also has a mocha taste.

The coffee is picked in the spring and then dried and fermented to release its flavors and aromas. The coffee is not contaminated with chemicals and low in calories, which is a big difference from commercial coffees. It has numerous health benefits, including reducing the risk of getting Alzheimer's. It is also a great source of antioxidants and has many other nutrients. It is recommended to drink a cup Ethiopian Harrar with a full stomach to maximize the benefits.

Ethiopian Harrar is one of the most sought-after coffees around originates from the Ethiopian region that is the most eastern. It is grown at the highest elevations in the region, which is located near the walled city of Harrar. This coffee has a unique taste and can be enjoyed in the form of espresso or as an latte.

The coffee is then sorted and then harvested by hand. It is then dried in traditional cloth bags. This method preserves aromas and increases flavor. It is also a more sustainable method. It can be made using any brewing method, but is best suited to a French Press or Pour Over.

Monsooned Malabar

Monsooned Malabar is among the most renowned and unique coffees, is a chocolatey coffee with an nutty, woody flavor and almost no acidity. Its name is derived by a process called "monsooning," as well as the place it originates from - the wettest region of India in the mountainous region of Malabar which encompasses Karnataka and Kerala and is protected by geographical indication status.

The legend of this coffee is a bit apocryphal, but during the time of the British Raj, when large wooden vessels carried coffee to Europe, the cargo was often delayed by monsoon weather conditions. While it was at sea, humidity and the wind that blew on board caused the beans to naturally weather, resulting in a pale off-white color. Once they arrived in Europe they were found to have a distinct and very desirable flavor profile.

Monsooning is a distinctive and specialized method of processing coffee bean shop near me 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 best quality beans. They create a full-bodied very aromatic and smooth coffee that has notes of chocolate from bakers sweet syrup and mild vanilla.

This coffee is perfect for espresso or cafe crème. It is delicious on its own or paired with more fruity coffees. It is also a popular choice for pour-overs, like in a Bialetti Moka pot. Due to its lowered acidity Monsooned Malabar can withstand heat as well.