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 best tasting brew. A shop that offers a variety of blends would be a good option.

Thunder Bolt by Koffee Kult is a dark French Roast that has rich, delicious flavor. It's on the pricier side however, it's organic Fair trade2 and has no additives.

Ethiopian Yirgacheffe

Known for its delicate fragrance and citrusy taste, Ethiopian Yirgacheffe is one of the most prized coffee beans around the world. It's also a superb source of antioxidants. It's best to brew it without milk and sugar to preserve the unique flavor profile. It's great with savory foods to bring out the salty and sweet. It's also a great pick for a quick afternoon boost.

Ethiopia is often referred to as the birthplace of coffee. The story goes that a goat herder named Kaldi noticed that his flock was more energetic after eating the red berries that grew on a tree near his home. He tried the berries and discovered that they gave him plenty of energy. The herder then spread the berry among his family and this was how coffee first became popular.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is usually "washed" or wet processed. This helps to eliminate bitter taste and to create a bright, clean taste. During the mid-2000s, global coffee prices spiked to levels that were not sustainable for many farmers across the world, including in Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was successful in helping the farmers remain in business with their fair trade programs and their ability to bargain with the market. This helped usher in the era of fruit-flavored single-origin Ethiopian coffees dubbed the "new naturals." Today the world is again enjoying the unique fresh, floral, and citrusy flavor of the Yirgacheffe bean.

Geisha

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

The Geisha variety was first discovered in the highland region of Gesha (it was mispelled during the process) in Western Ethiopia in the 1930s by a British consul. The seeds were later transported to CATIE in Costa Rica, and finally to Panama by late Francisco Serracin, known as Don Pachi. When the Peterson family began to experiment with it at their Hacienda Esmeralda farm, they found that it produced extraordinary flavors that were balanced and refined.

Geisha is not just an excellent cup of coffee. It has a significant impact on the communities that produce it. It allows farmers to invest their profits into improving farming practices and processes. This leads to a better quality of all the coffee varieties they cultivate.

Many coffee enthusiasts are not willing to try Geisha coffee due to its expensive cost. This is a shame, because Geisha coffee is well worth it. The Sakura season is the best time to enjoy it and so do yourself a favor and buy some now!

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica, which comes from Ethiopia's southern Oromia region. It is characterized by its acidity and an alcohol-like fruitiness and a distinct mocha taste.

The coffee is harvested and dried in the spring. It is then fermented, and released its aromas and tastes. This coffee is free of chemicals and low in calories, compared to other commercial coffees. It also has a number of health benefits, such as reducing the risk of developing Alzheimer's disease. It is also high in antioxidants and a host of other nutrients. It is recommended to drink a cup Ethiopian Harrar on an empty stomach to get the most benefits.

Ethiopian Harrar Ethiopian Harrar, one of the world's most prized coffees, comes from the easternmost region of Ethiopia. It is grown at the highest elevations in the region, which is located near the historic walled city of Harrar. It is a unique blend that can be enjoyed as espresso or lattes.

The coffee is sorted manually and then harvested, and finally sun-dried using traditional cloth bags. This method preserves aromas as well as enhances the flavor. It is also a more sustainable process. It can be made with any brewing method, but it is especially well-suited to the use of a French press or pour over.

Monsooned Malabar

Monsooned Malabar is one of the most renowned and distinctive coffees, is a chocolatey coffee with the flavor of nutty wood and virtually no acidity. Its name comes from a process known as "monsooning," as well as the region it comes from - the wettest region of India in the mountainous region of Malabar which encompasses Karnataka and Kerala with protected geographical indication status.

The story behind this coffee is somewhat anecdotal, but during period of the British Raj, when large wooden vessels transported raw coffee to Europe The cargo was often delayed due to the monsoon, and when it was at sea, the humidity and the wind on board caused the beans to change their weather naturally, giving them a pale off-white color. After arriving in Europe, the beans were discovered to have a distinct and desirable flavor taste.

This unique and highly specialized coffee bean shop processing, also referred to as monsooning, continues to today in Keezhanthoor, a hamlet of high-end quality cocooned in the Western Ghats and surrounded by small-scale tribal farmers who are committed to the highest quality of beans. They make a full-bodied, aromatic, smooth coffee that is scented with baker's cocoa, syrupy sweetness and a hint of vanilla.

This coffee beans near me is great alone or mixed with other fruity varieties, and it can also stand up to milk well making it an excellent espresso or cafe creme top 10 coffee beans. Pour-overs, like in the Bialetti Moka Pot, are also popular. Due to its lowered acidity, Monsooned Malabar is able to stand up to heat as well.