The Best Fresh Coffee Beans

The purchase of whole beans from a local coffee shop or roaster is the best method to get the most fresh and most delicious coffee. If you are shopping at a store with a variety of blends is an excellent option.

Koffee Kult's Thunder Bolt is a dark French roast with a very satisfying flavor. It's slightly more expensive however it's organic1, fair-trade2 and does not contain any additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is known for its delicate citrus flavor and sweet aroma, is one of the world's most sought-after coffee beans. It is also a great source of antioxidants. It is best to make it without sugar and milk in order to preserve the unique flavor profile. It is a great match with savory dishes to make sure that the sweet and salty are balanced. It's a great afternoon pick-me up.

Ethiopia is often referred to as the birthplace of coffee. According to the legend, the goatherder Kaldi noticed that his flock seemed more active after eating berries of red that were growing near his home. He decided to try the berries himself and noticed they had a strong effect on the energy levels of his body. The herder then shared the berry with his family members and this is the first time coffee became popular.

The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually processed with water, or "washed." This process helps to eliminate bitter flavors and produces a bright, clean taste. In the mid-2000s, global coffee prices soared to unsustainable levels, which impacted many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep farmers in business by making them bargain on the market and implementing fair trade initiatives. This helped to usher in an era of fruit-flavored single origin Ethiopian coffees, dubbed the "new naturals." Today the world is again enjoying the distinctive fresh, floral, and citrusy taste of the Yirgacheffe bean.

Geisha

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

A British consul was able to discover the Geisha variety in the 1930s in the region of highland Gesha in Western Ethiopia. The seeds were later introduced to CATIE in Costa Rica, and finally to Panama by late Francisco Serracin, known as Don Pachi. When the Peterson family began experimenting with it on their Hacienda Esmeralda farm, they found that it produced extraordinary flavors with balance and finesse.

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

Yet, many common coffee drinkers are reluctant to give it a try due to the steep price. Geisha coffee is definitely worth the price. Do yourself a favor, and purchase some as soon as you can.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. It is a dry-processed (natural) arabica that comes from Ethiopia's southern Oromia region. It has a distinct acidity that is wine-like and fruity. It also has a mocha taste.

The 500G Coffee Beans is harvested and dried in the spring. The coffee is then fermented, and released its aromas and flavors. Contrary to the majority of commercial coffees this coffee is made without chemicals and is low in calories. It also has a range of health benefits, including lowering the risk of Alzheimer's disease. It is high in antioxidants and also contains other nutrients. It is recommended to consume a cup of Ethiopian Harrar with a full stomach to maximize the benefits.

Ethiopian Harrar is among the most sought-after coffees in the world. It's a product of one of the country's premier growing regions, the most eastern Harrar. It is grown near the old town walled by Harrar in the most awe-inspiring altitudes. This coffee is a distinct blend that can be enjoyed as an espresso or Latte.

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

Monsooned Malabar

One of the most unique and well-known varieties of coffee in the world, Monsooned Malabar is a chocolatey, woody and nutty coffee with a surprisingly low acidity. Its name comes by a process called "monsooning," as well as where it comes from the region that is the most arid in India in the mountainous area of Malabar which includes Karnataka and Kerala and has been granted protected geographical indication status.

The story of this speciality coffee beans is somewhat mythological, but during the time of the British Raj, when large wooden ships carried raw coffee to Europe the cargo was often delayed by monsoon weather conditions. While it was at sea, humidity and the wind on board caused the beans to naturally weather, resulting in an off-white, pale color. Once they arrived in Europe they were found to have a distinctive and delicious flavor profile.

This unique and specialized coffee processing, also known as monsooning, is still being practiced to today in Keezhanthoor which is a hamlet with a high-end range cocooned in the Western Ghats and surrounded by small-scale tribal farmers who are dedicated to obtaining the highest quality of beans. They produce a rich, aromatic, smooth coffee that is scented with baker's cocoa, syrupy sweetness and a hint of vanilla.

This coffee is perfect for espresso or cafe crème. It can be enjoyed on its own or paired with more fruity coffees. Pour-overs, such as those in the Bialetti Moka Pot, are also popular. Monsooned Malabar is also heat resistant because of its lower acidity.