The Best Fresh Coffee Beans

Buying whole beans from a local coffee shop or roaster is the best method to get the most fresh and most delicious blend. A shop that offers several blends would be a good choice.

Thunder Bolt by Koffee Kult is a dark French Roast that has a rich, satisfying flavor. It's pricier than other brands but it's organic Fair trade2 and has no additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is one of the most sought-after coffee beans due to its citrusy flavor and mellow aroma, is one of the most sought-after coffee bean coffee beans. It's also a fantastic source of antioxidants. It is best brewed without milk and sugar to maintain its distinctive flavor profile. It's great with food items that are savory to balance the sweet-salty. It's an excellent afternoon pick-me up.

Ethiopia is often referred to as the birthplace of coffee. The story goes that a goat herder named Kaldi noticed his flock became more energetic after eating red berries on a tree near his home. He decided to try the berries himself and realized that they were a major influence on the energy levels of his body. The herder then shared the berry with his family members and this is the beginning of coffee's popularity.

In the Yirgacheffe region of Sidamo, Ethiopia, coffee is usually "washed" or wet processed. This helps to eliminate bitter taste and to create a fresh, clean taste. In the mid-2000s global coffee prices reached unsustainable levels, which impacted many farmers in Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was capable of helping farmers keep their businesses going through their fair trade programs and their ability to bargain with the market. This led to the development of a new generation of single-origin Ethiopian coffees that have fruity flavors that are referred to as "new naturals". Today everyone is enjoying the unique citrusy, floral and floral taste of the Yirgacheffe beans.

Geisha

Geisha is among the most expensive coffee beans (Technetbloggers official) around the world. It has a subtle tea flavor that has 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 tag?

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

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

However, many regular coffee lovers refuse to give it a try because of the high cost. Geisha coffee is worth the cost. The sakura season is the best time to enjoy it so do yourself a favor and grab some!

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This is a dried processed (natural) arabica and hails from the Oromia region, previously Harrar located in southern Ethiopia at elevations between 4,500 to 6,300 feet. It has a distinct acidity that is fruity and wine-like as well as a mocha taste.

The coffee is picked and dried in the spring. The coffee is then fermented, and released its aromas and tastes. The coffee is not contaminated with chemicals and low in calories, compared to other commercial coffees. It has many health benefits, including reducing the risk of getting Alzheimer's. It is rich in antioxidants and has many other nutrients. It is recommended to drink the cup on empty stomachs in order to get the most benefit.

Ethiopian Harrar is among the most sought-after coffees around the world. It is sourced from one of the top producing regions, the easternmost Harrar. It is grown near the town's walled city, which is a historical landmark of Harrar which is situated at the highest altitudes. This coffee has a unique flavor and can be enjoyed in the form of espresso or in a latte.

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

Monsooned Malabar

Monsooned Malabar one of the world's most well-known and unique coffees, is a chocolatey coffee with the flavor of nutty wood and almost no acidity. It gets its name from a process known as "monsooning," as well as where it comes from the most humid region of India in the mountainous area of Malabar that includes Karnataka and Kerala and is protected by geographical indication status.

The legend behind this coffee is a bit anecdotal, but during time of the British Raj, when large wooden ships carried raw coffee to Europe, the cargo was often delayed by the monsoon, and when it was at sea, the humidity and the winds on board caused the beans develop naturally, and eventually turn to a light off-white hue. When they arrived in Europe the beans were discovered to have a distinct, highly desired flavor profile.

This unique and specialized coffee processing, also known as monsooning, continues to this day in Keezhanthoor, a hamlet of high-end quality cocooned in the Western Ghats and surrounded by small-scale, traditional tribal community farmers who are committed to delivering the highest quality decaf beans coffee. They make a full-bodied smooth, aromatic 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 can also stand up to milk well making it a perfect espresso or cafe cream coffee. It is also a popular choice for pour-overs, for instance, in a Bialetti Moka pot. Because of its lower acidity Monsooned Malabar is able to stand up to heat too.