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The Best Fresh Coffee Beans

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

Koffee Kult's Thunder Bolt is a dark roast coffee beans French roast with an intensely satisfying taste. It is a bit more expensive however, it's organic1 fair-trade2 and doesn't contain any additives.

Ethiopian Yirgacheffe

Famous for its delicate aroma and citrusy flavor, the Ethiopian Yirgacheffe is one of the most prized amazon coffee beans beans in the world. It's also a good source of antioxidants. It is best brewed without sugar and milk in order to preserve its distinctive flavor profile. It is a great match with savory food to bring out the salty and sweet. It's a great snack to wake you up.

Ethiopia is often considered the place of origin for coffee. According to the legend, the goatherder Kaldi noticed that his flock seemed more active after eating berries of red growing near his home. He tested the berries, and found that they gave him a lot of energy. The herder then shared the berry with his family members and this is the first time coffee became popular.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is typically "washed" or processed wet. This helps eliminate sour tastes and 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 farmers remain in business with their fair trade initiatives and empowerment to bargain with the market. This led to the introduction of the 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 flavor, with hints peach, mango, and raspberry. It also has a soft taste that is similar to black tea. But is it truly worth the price cost?

The Geisha variety was first discovered in the highland region of Gesha (it was misspelled in the process) in Western Ethiopia in the 1930s by a British consul. The seeds were later transferred to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, known as Don Pachi. When the Peterson family began experimenting with it on their Hacienda Esmeralda farm, they discovered that it had extraordinary flavors that had balance and finesse.

Geisha is more than just an excellent coffee. It has a profound impact on the communities that make it. It allows farmers to invest profits into improving farming practices and quality processes. This in turn leads to higher quality for all the coffee varieties they cultivate.

However, many regular coffee lovers refuse to give it a try due to the cost. This is a pity, because Geisha coffee truly is worth the price. Do yourself a favor, and get some.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This is a dried processed (natural) arabica, and comes from the Oromia region, previously Harrar in southern Ethiopia at an elevation of between 4,500 to 6,300 feet. It has a distinct acidity that is accompanied by the wine-like fruitiness, and a pronounced mocha taste.

The coffee is picked in spring, and later dried and fermented to release its flavors and aromas. Unlike most commercial coffees, this one is not made with chemicals and is low in calories. It has many health benefits, for instance reducing the risk of developing Alzheimer's. It is also rich in antioxidants and contains many other nutrients. It is recommended to take a cup of Ethiopian Harrar on an empty stomach to reap the maximum benefits.

Ethiopian Harrar is one of the most sought-after coffees around the world. It is sourced from one of the country's premier growing regions, the easternmost Harrar. It is grown at the highest elevations in the region, close to the historic walled city of Harrar. It is a unique blend that can be enjoyed in the form of espresso or Latte.

The coffee is sorted by hand and then harvested, and finally dried by sun in traditional cloth bags. This method preserves aromas and improves the flavor. It is also a more sustainable process. It can be made with any brewing method but is most suitable for a French press or pour over.

Monsooned Malabar

Monsooned Malabar, one of the most renowned and distinctive coffees, is a chocolatey coffee with a woody, nutty flavor and virtually no acidity. Its name comes by a process called "monsooning," as well as where it comes from - the wettest region of India in the mountainous region of Malabar which includes Karnataka and Kerala and is protected by geographical indication status.

The history behind this coffee is believed to be apocryphal. During the British Raj period, large wooden vessels were used to transport the raw coffee to Europe. In the course of the voyage the humidity and winds caused the beans to naturally dry which resulted in a pale off-white color. When they arrived in Europe they were discovered to have a distinct and very desirable flavor characteristic.

This distinctive and unique coffee processing process, also known as monsooning, is still being practiced to the present day in Keezhanthoor the hamlet that is high-end cocooned in the Western Ghats and surrounded by small-scale, traditional tribal farmers committed to the best quality beans. They produce a full bodied smooth, aromatic coffee with notes like baker's cocoa, syrupy sweetness, and a hint of vanilla.

This coffee is great alone or blended with other fruity varieties. It can also stand up to milk well making it an excellent espresso or cafe creme coffee. Pour-overs, like in Bialetti Moka Pot, for instance Bialetti Moka Pot, are also popular. Because of its lower acidity Monsooned Malabar is able to stand up to the heat, too.