The Best Fresh Coffee Beans

Buying whole beans from a local coffee shop or roaster is a certain way to enjoy the freshest and best tasting blend. A shop that offers an array types of coffee blends would be a good choice.

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

Ethiopian Yirgacheffe

Known for its delicate fragrance and citrusy flavor, the Ethiopian Yirgacheffe is one of the most prized coffee beans in the world. It is also a great source of antioxidants. It's best to drink it without sugar and milk in order to preserve the distinctive flavor profile. It is a great match with savory dishes to keep the salty and sweet in balance. It's also a great choice for an afternoon pick-me-up.

Ethiopia is often thought to be the birthplace of coffee. According to the story, a goatherder named Kaldi noticed that his flock was more energetic after eating red berries that were growing near his home. He then tried the berries for himself and noticed they were a major influence on the energy levels of his body. The herder then spread the berry with his family and this was the way coffee was first made popular.

Coffee cultivated in the Yirgacheffe region of Sidamo in Ethiopia is typically processed wet, or "washed." This process helps remove sour flavors and provides a clean, fresh taste. In the mid-2000s, global coffee prices increased to unsustainable levels, which impacted many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep farmers in business by being able to negotiate on the market and implement fair trade initiatives. This led to the introduction of the era of fruit-flavored single origin Ethiopian coffees dubbed the "new naturals." Today, the world is once again enjoying the unique fruity, coffee shop floral and citrusy flavor of the Yirgacheffe bean.

Geisha

Geisha is among the most expensive coffee beans on the planet. It has a subtle tea-like taste with hints of mango, peach and raspberry. It also has a smooth mouthfeel that is similar to black tea. But does the price tag really justify the price?

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

Geisha is more than an excellent coffee; it has a significant impact on the communities that make it. It allows farmers to invest profits in improving their farming practices and quality processes. This eventually leads to better quality for all of the coffee varieties that they cultivate.

However, a lot of everyday coffee drinkers are reluctant to give it a try because of the high price. This is a shame, because Geisha coffee is definitely worth it. Do yourself a favor and get some.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica that hails from Ethiopia's southern Oromia region. It has a distinct acidity that is accompanied by an alcohol-like fruitiness and a distinct mocha flavor.

The coffee is harvested in the spring and then dried and then fermented to release its flavors and aromas. Contrary to the majority of commercial coffees this coffee is free of chemicals and is low in calories. It has many health benefits, including reducing the risk of Alzheimer's. It is rich in antioxidants, and contains many other nutrients. It is recommended to drink a cup Ethiopian Harrar when you are empty on your stomach to maximize its benefits.

Ethiopian Harrar, one of the top coffees in the world originates from the easternmost region of Ethiopia. It is cultivated near the walled town of Harrar which is situated at the highest altitudes. The coffee has a distinct taste and can be enjoyed in the form of espresso or as an latte.

The coffee is sorted and harvested by hand and is dried in traditional cloth bags. This method preserves the aromas of the beans and makes them more tasty. This is a more sustainable way of making coffee. It can be brewed with 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 world's most renowned and distinctive coffees, is a chocolatey coffee shops with a woody, nutty taste and virtually no acidity. Its name is derived due to a process known as "monsooning," as well as the place it originates from the wettest region in India in the mountainous region of Malabar that encompasses Karnataka and Kerala and is protected by geographical indication status.

The story behind this coffee is somewhat apocryphal, but during the time of the British Raj, when large wooden ships carried raw coffee to Europe, the cargo was often delayed by stormy conditions. When it was at sea, humidity and the wind that blew on board caused the beans weather naturally, turning an off-white, pale color. After arriving in Europe, the beans were discovered to have a distinct and desirable flavor characteristic.

This distinctive and unique coffee processing process, also known as monsooning, continues to this day in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale tribal farmers who are committed to delivering the highest quality of beans. They produce a full-bodied smooth, aromatic coffee that is scented with baker's cocoa, syrupy sweetness and mild vanilla.

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