The Best Fresh colombian coffee beans (here.) Beans

A whole bean purchase from a local coffee shop or roaster is a guaranteed method to get the most fresh and best tasting brew. A shop that sells a variety of blends would be a good choice.

Thunder Bolt by Koffee Kult is a dark French Roast with a delicious, rich flavor. It's on the pricier side but it's organic1 Fair Trade2 and has no additives.

Ethiopian Yirgacheffe

The coffee is known for its delicate scent and citrusy flavor, the Ethiopian Yirgacheffe is one of the most sought-after coffee beans around the world. It's also a superb source of antioxidants. It's best to avoid milk and sugar to maintain its unique flavor profile. It's great with spicy foods to balance the sweet-salty. It's a great way to pick yourself up.

Ethiopia is often referred to as the birthplace of coffee. According to legend, a goat herder named Kaldi noticed his flock became more energetic after eating red berries that were growing in a nearby plant 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 way coffee was first made popular.

Coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually processed with water, or "washed." This process helps eliminate sour flavors and create a bright clean taste. In the mid-2000s coffee prices increased to levels that were too high for many farmers across the world, including Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers to remain in business by implementing their fair trade initiatives and empowerment to bargain with the market. This led to the rise of a new breed of single-origin Ethiopian coffees with fruit flavors which are known as "new naturals". Today, the world enjoys the distinctive fresh and floral flavor of the Yirgacheffe beans.

Geisha

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

The Geisha variety was first discovered in the highland region of Gesha (it was misspelled throughout the process) in Western Ethiopia in the 1930s by an 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 to experiment with it at their Hacienda Esmeralda farm, they discovered that it produced amazing flavors with balance and finesse.

Geisha is more than just a great cup of coffee. It has a profound impact on the communities who produce it. It allows farmers to invest profits in improving their farming practices and quality processes. This increases the quality of all coffee varieties they cultivate.

Yet, Colombian Coffee Beans many common coffee drinkers do not want to give it a try due to the steep cost. It's a shame, because Geisha coffee is definitely worth the price. Do yourself a favor, and buy some soon.

Ethiopian Harrar

Many consider it to be one of the most excellent coffee beans in the world, the Ethiopian Harrar is full-bodied and exotic. It is a dry processed (natural) arabica that comes from the Oromia region, also known as Harrar, in southern Ethiopia with elevations ranging from 4,500 feet and 6,300 feet. It has a distinct acidity that is fruity and wine-like as well as a mocha flavors.

The coffee is picked in the spring, and then dried and then fermented to release its aromas and flavors. This coffee is free of chemicals and is low in calories, as opposed to most commercial coffees. It also has a number of health benefits, such as lowering the risk of Alzheimer's disease. It is also rich in antioxidants and a host of other nutrients. It is best to drink a cup on empty stomachs in order to reap the maximum benefits.

Ethiopian Harrar is one of the most sought-after coffees in the world. It's a product of one of the country's premier cultivating regions, the easternmost Harrar. It is grown close to the walled town of Harrar and is located at the highest altitudes. It is a unique blend that can be enjoyed as an espresso or latte.

The lavazza coffee beans 1kg is then sorted and harvested by hand. It is dried by sun in traditional cloth bags. This method preserves aromas and enhances flavor. It is also a more sustainable method. It can be made with any brewing method, but it is especially suited to a French press or pour over.

Monsooned Malabar

One of the most distinctive and well-known coffees around the world, Monsooned Malabar is a chocolatey woody, nutty and sweet coffee that has almost no acidity. Its name is derived due to a process known as "monsooning," as well as where it comes from the wettest region in India in the mountainous area of Malabar which encompasses Karnataka and Kerala with protected geographical indication status.

The legend behind this coffee is somewhat anecdotal, but during period of the British Raj, when large wooden ships transported raw coffee to Europe, the cargo was often delayed due to stormy conditions. When it was at sea, humidity and the wind that blew on board caused the coffee to change their weather naturally, giving them to a light off-white hue. When they arrived in Europe the beans were discovered to have a distinctive and delicious flavor character.

This unique and special coffee processing, also known as monsooning, continues to today 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 tasting coffee beans quality of beans. They produce a full-bodied extremely aromatic and smooth coffee that has notes of chocolate from bakers syrupy sweetness, and mild vanilla.

This coffee is great alone or blended with fruitier varieties, and it can also stand up to milk well making it a perfect espresso or cafe cream coffee. It is also a well-known choice for pour-overs like in a Bialetti Moka pot. Because of its lower acidity Monsooned Malabar can stand up to heat too.