The Best Fresh Coffee Beans

If you want to enjoy the best coffee, you should purchase whole beans at an area coffee roaster or shop. A retailer that has a variety of blends would be a good choice.

Koffee Kult's Thunder Bolt is a dark French Light Roast Coffee Beans that has an intensely delicious flavor. It's a bit more expensive however it's organic1, fair-trade2 and contains no additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is a coffee bean prized for its delicate citrus flavor and sweet aroma, is one of the world's most sought-after coffee beans. It's also a fantastic source of antioxidants. It is recommended to brew it without milk or sugar in order to preserve the unique flavor profile. It goes well with food items that are savory to balance the sweet-salty. It's also an excellent choice for an afternoon pick-me-up.

Ethiopia is often known as the place of birth of coffee. According to legend, a goat herder named Kaldi noticed that his flock became more energetic after eating the red berries that grew in a nearby plant home. He then tried the berries for Coffee Beans Shop himself and noticed they had a significant effect on the energy levels of his body. The herder then shared the berry with his family and this was the first time coffee became popular.

The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually processed wet, or "washed." This process removes sour tastes and gives a fresh, clean taste. In the mid-2000s global coffee prices increased to levels that were not sustainable for many farmers around the globe, including Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep the farmers in business by making them bargain on the market and adopting fair trade initiatives. This helped to usher in a wave of fruit-flavored single origin Ethiopian coffees known as the "new naturals." Today the world is again savoring the unique, floral, and citrusy taste of the Yirgacheffe bean.

Geisha

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

A British consul discovered the Geisha variety in the 1930s in the highland region Gesha in Western Ethiopia. The seeds were then transported to CATIE, Costa Rica, before being brought to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family experimented with it on their Hacienda Esmeralda Farm and found that it gave flavors with balance and finesse.

Geisha is more than a great coffee. It has a significant impact on the communities who produce it. It allows farmers to invest profits in improving their farming practices and quality processes. This ultimately leads to better quality for all the coffee varieties that they cultivate.

Yet, many common coffee drinkers are reluctant to give it a try due to the steep price tag. It's a shame, since Geisha coffee is well worth the price. The sakura season is the best time to enjoy it and so do yourself a favor and purchase it now!

Ethiopian Harrar

Often considered one of the most excellent coffee beans in the world The Ethiopian Harrar is full-bodied and exotic. This is a dry processed (natural) arabica that comes from the Oromia region, Jamaican coffee beans also known as Harrar located in southern Ethiopia at an elevation of between 4,500 and 6,300 feet. It has a distinct acidity with an alcohol-like fruitiness and a distinct mocha taste.

The coffee is harvested in the spring, then dried and then fermented to release its flavors and aromas. It is free of chemicals and is low in calories, as opposed to most commercial coffees. It also has a range of health benefits, including decreasing the risk of developing Alzheimer's disease. It is a great source of antioxidants, and is a good source of other nutrients. It is recommended to drink a cup of Ethiopian Harrar when you are empty on your stomach to maximize the benefits.

Ethiopian Harrar, one of the most sought-after coffees in the world, comes from the region's easternmost part of Ethiopia. It is grown near the walled town of Harrar in the most awe-inspiring altitudes. This coffee is a unique blend that can be enjoyed in the form of espresso or Latte.

The coffee is sorted and picked by hand. It is dried by sun in traditional cloth bags. This method preserves the aroma of the beans and enhances their flavor. This is a more sustainable way of making coffee. It can be made with any method of brewing, but is especially well-suited to a French press or pour over.

Monsooned Malabar

Monsooned Malabar, one of the world's most well-known and distinctive coffees, is a chocolaty coffee with a woody, nutty flavor and virtually no acidity. Its name is derived from 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 with protected geographical indication status.

The story of this decaf coffee beans is a bit exaggerated, 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, the humidity and the winds on board caused the coffee to weather naturally, turning a pale off-white color. After arriving in Europe the beans were discovered to have a distinct and highly desired flavor characteristic.

Monsooning is a distinctive and unique method of processing coffee that continues to be used today in Keezhanthoor. This hamlet with a high-end ambiance nestled in the Western Ghats is surrounded by small traditional tribal farmers who are committed to producing only the finest beans. They make a full-bodied, aromatic, smooth coffee with notes like baker's cocoa, syrupy sweetness and a subtle vanilla.

This coffee is fantastic by itself or mixed with fruitier varieties, and it also stands up to milk well making it an excellent espresso or cafe cream coffee. Pour-overs, such in a Bialetti Moka Pot, are also popular. Monsooned Malabar is also resistant to heat because of its lower acidity.