The Best Fresh Coffee Beans

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

Koffee Kult's Thunder Bolt is a dark French roast that has an intensely satisfying flavor. It's slightly more expensive however it's organic1, fair-trade2 and has no added ingredients.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is a coffee bean prized for its citrusy flavor and delicate aroma, is one of the most sought-after coffee beans. It's also a fantastic source of antioxidants. It is recommended to brew it without milk or sugar to preserve the distinctive flavor profile. It's great with savory foods to balance the sweet-salty. It's a great afternoon pick-me up.

Ethiopia is often regarded as the birthplace of coffee. According to the story, the goatherder Kaldi noticed that his flock was more active after eating berries of red that were growing near his home. He tried the berries and found that they gave him plenty of energy. The herder then distributed the berry among his family, and that's how coffee first became popular.

Coffee cultivated in the Yirgacheffe region of Sidamo in Ethiopia is typically wet-processed, also known as "washed." This process helps to eliminate bitter flavors and produces a bright, clean taste. In the mid-2000s, coffee prices rose to levels that were unsustainable for many farmers across the world, including in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able keep the farmers in business by making them bargain on the market and adopting fair trade initiatives. This led to a wave of fruit-flavored single-origin Ethiopian coffees dubbed the "new naturals." Today the world is again enjoying the distinctive fruity, floral and citrusy taste of the Yirgacheffe bean.

Geisha

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

A British consul in London discovered the Geisha variety in the 1930s in the highland area of Gesha in Western Ethiopia. The seeds were then transferred to CATIE, Costa Rica, before being brought to Panama by Francisco Serracin (also known as Don Pachi). When the Peterson family began experimenting with it on their Hacienda Esmeralda farm, they discovered that it was producing extraordinary flavors with balance and finesse.

Geisha is not just a great cup of organic coffee beans. It has a significant impact on the communities who produce it. It allows farmers to invest their profits in improving their farming practices and processes. This results in better quality of all coffee varieties they cultivate.

However, many regular coffee lovers refuse to give it a go due to the hefty cost. Geisha coffee is well 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 that comes from the Oromia region, previously Harrar in southern Ethiopia at an elevation of between 4,500 and 6,300 feet. It is characterized by its fruity, wine-like acidity and mocha taste.

The coffee is harvested and dried in the spring. It is then fermented and released its aromas and flavors. In contrast to most commercial coffees this coffee is made without chemicals and is low in calories. It has many health benefits, like reducing the risk of developing Alzheimer's. It is also rich in antioxidants and a host of other nutrients. It is recommended to drink a cup Ethiopian Harrar on an empty stomach to get the most benefits.

Ethiopian Harrar Ethiopian Harrar, one of the most sought-after coffees around, comes from the easternmost region of Ethiopia. It is produced at the highest rated coffee beans altitudes in the region, near the historic walled city of Harrar. This coffee has a unique flavor and is a treat in the form of espresso, or as in a latte.

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

Monsooned Malabar

Monsooned Malabar is one of the world's most famous and distinctive coffees, is a rich and chocolatey coffee with an nutty, woody flavor and virtually no acidity. It gets its name by a process called "monsooning," as well as its origin the most humid region of India in the coffee bean shop mountainous region of Malabar which encompasses Karnataka and Kerala, with protected geographical indication status.

The legend of this coffee is a bit mythological, but during the time of the British Raj, when large wooden ships transported raw coffee beans Bristol to Europe The cargo was often delayed by monsoon weather conditions. While it was at sea, the humidity and the wind on board caused the beans change their weather naturally, giving them a pale off-white color. When they arrived in Europe the beans were found to have a distinct and desired flavor profile.

This unique and specialized coffee processing process, also known as monsooning, continues to today in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale, traditional tribal community farmers who are committed to delivering the highest quality beans. They produce a full-bodied well-balanced and aromatic coffee with notes of baker's chocolate syrupy sweetness, and mild vanilla.

This coffee is ideal for espresso or cafe crème. It can be enjoyed on its own or with fruitier coffees. It is also an extremely popular choice for pour-overs such as in a Bialetti Moka pot. Monsooned Malabar is also heat resistant because of its lower acidity.