The Best Fresh Coffee Beans
If you want to enjoy the finest coffee, purchase whole beans at the local roaster or coffee shop. If you are shopping at a store with a variety of blends is a good idea.
Koffee Kult’s Thunder Bolt is a dark French roast with an intensely satisfying taste. It is a bit more expensive however it’s organic1, fair-trade2 and has no added ingredients.
Ethiopian Yirgacheffe
Ethiopian Yirgacheffe, one of the most sought-after coffee beans due to its delicate citrus flavor and sweet aroma, is among the 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’s a great pairing with savory food to bring out the salty and sweet. It’s an excellent afternoon pick-me up.
Ethiopia is often known as the place of birth of coffee. The story goes that a goat herder named Kaldi noticed that his flock was more energetic after eating red berries that were growing on a plant close to his home. He tried the berries and found that they gave him plenty of energy. The herder shared the fruit with his family, and this was how coffee was first consumed.
In the Yirgacheffe area of Sidamo, Ethiopia, coffee is often “washed” or processed wet. This helps eliminate bitter taste and to create a bright, clean taste. In the mid-2000s, world coffee prices rose to unsustainable levels, coffee beans which affected 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 taking fair trade initiatives. This led to the introduction of a wave of fruit-flavored single-origin Ethiopian coffees that are referred to as the “new naturals.” Today, the world is once again savoring the unique fruity, floral and citrusy taste of the Yirgacheffe bean.
Geisha
Geisha is among the most expensive coffee beans in the world. It has a delicate tea flavor that has hints of peach, mango, and raspberry. It also has a soft taste similar to black tea. But does it really merit the price price?
The Geisha variety was first discovered in the highland region of Gesha (it got misspelled in the process) in Western Ethiopia in the 1930s by the British consul. The seeds were then transported to CATIE, Costa Rica, before being transferred to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family experimented with it at their Hacienda Esmeralda Farm and found that it produced flavors with balance and smoothness.
Geisha is more than a great coffee. It has a significant impact on the communities that make it. It allows farmers to invest profits into improving farming practices and quality processes. This results in better quality of all coffee varieties they cultivate.
Many coffee drinkers are hesitant to try Geisha coffee due to its expensive price. This is a shame, since Geisha coffee is truly worth it. The sakura season is the best time to drink it so do yourself an favor and grab some!
Ethiopian Harrar
Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica originating from southern Ethiopia’s Oromia region. It has a distinct acidity with a wine-like fruitiness and pronounced mocha taste.
The coffee is harvested and dried in the spring. It is then fermented, and released its aromas and tastes. This coffee is devoid of chemicals and low in calories, compared to other commercial coffees. It has many health benefits, such as decreasing the risk of developing Alzheimer’s. It is rich in antioxidants, and contains many other nutrients. It is recommended to drink a cup of Ethiopian Harrar on an empty stomach to maximize its benefits.
Ethiopian Harrar is among the most sought-after coffees around the world. It comes from one of the top growing regions, the most eastern Harrar. It is grown at the highest elevations in the region, which is located near the walled city of Harrar. This coffee is a unique blend that can be enjoyed in the form of espresso or lattes.
The coffee is sorted by hand and harvested, and then sun-dried using traditional cloth bags. This method preserves aromas and increases the flavor. This is a more sustainable method. It can be brewed using any method of brewing but is most suitable to a French Press or Pour Over.
Monsooned Malabar
Monsooned Malabar, coffee Beans one of the world’s most famous and distinctive coffees, is a rich and chocolatey coffee with a woody, nutty taste and virtually no acidity. Its name comes from the “monsooning” process as well as the region from which it comes: the wettest part of India the mountainous area of Malabar which encompasses Karnataka & Kerala.
The legend behind this coffee is a bit apocryphal, but during the 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 on board caused the coffee to change their weather naturally, giving them an off-white, pale color. Once they arrived in Europe they were found to have a distinctive and desirable flavor profile.
Monsooning is a distinct and distinctive method of processing coffee that continues to be practiced today in Keezhanthoor. This hamlet of high-end situated in the Western Ghats is surrounded by small traditional tribal farmers who are devoted to producing the highest quality beans. They produce a full-bodied, very aromatic and smooth coffee with notes of chocolate from bakers sweet syrup, mild vanilla.
This coffee is ideal 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 very popular. Monsooned Malabar is also resistant to heat because of its lower acidity.