The Best Fresh Coffee Beans
If you’re looking to drink the finest coffee, purchase whole beans from a local coffee beans unroasted roaster or shop. Buying from a retailer that has a variety of blends is an excellent idea.
Thunder Bolt by Koffee Kult is a dark French Roast with an intense, satisfying flavor. It’s priced higher however it’s organic1, fair trade2 and uses no additives.
Ethiopian Yirgacheffe
Famous for its delicate aroma and citrusy taste, Ethiopian Yirgacheffe is one of the most sought-after coffee beans around the world. It is also a great source of antioxidants. It is best brewed without sugar or milk to preserve its distinctive flavor. It is a great match with savory food items to make sure that the sweet and salty are balanced. It’s a great way to pick yourself up.
Ethiopia is often regarded as the place where coffee was first developed. According to legend, a goat herder named Kaldi noticed that his flock became more energetic after eating the red berries that grew on a plant close to his home. He tried the berries himself and realized they were a major influence on his energy levels. The herder then spread the berry among his family and this was the first time coffee became popular.
In the Yirgacheffe area of Sidamo, Ethiopia, coffee is typically “washed” or wet processed. This helps to eliminate bitter taste and to create a fresh, clean taste. In the mid-2000s, world coffee prices increased to unsustainable levels, which affected many farmers in Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was capable of helping the farmers remain in business with their fair trade programs and their ability to bargain with the market. This helped usher in the new wave of fruity single-origin Ethiopian coffees known as the “new naturals.” Today the world is again enjoying the unique fruity, floral and citrusy taste of the Yirgacheffe bean.
Geisha
Geisha is among the most expensive coffee beans (this link) around the world. It has a subtle tea flavor that has hints of mango, peach and raspberry. It also has a delicate taste similar to black tea. But does the price really justify it?
A British consul discovered the Geisha variety in the 1930s in the highland region Gesha in Western Ethiopia. The seeds were later transferred to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, known as Don Pachi. The Peterson family tried it on their Hacienda Esmeralda Farm and found that it was able to produce flavors with balance and smoothness.
Geisha is more than just a great coffee. It has a profound impact on the communities that produce it. It allows farmers to reinvest their profits in improving farming practices and processes. This in turn leads to higher quality for all the coffee varieties that they cultivate.
Many coffee lovers are still uninterested in trying the coffee due to its high price. Geisha coffee is definitely worth the cost. Do yourself a favor, and purchase some as soon as you can.
Ethiopian Harrar
Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica, which comes from southern Ethiopia’s Oromia region. It is characterized by its wine-like, fruity acidity and mocha taste.
The coffee is picked in the spring, then dried and fermented to release its aromas and flavors. Unlike most commercial coffees, this one is not made with chemicals and is low in calories. It also has a range of health benefits, including reducing the risk of developing Alzheimer’s disease. It is also full of antioxidants and contains many other nutrients. It is recommended to consume a cup of Ethiopian Harrar on an empty stomach to reap the maximum benefits.
Ethiopian Harrar is one of the world’s most prized coffees is from the Ethiopian region that is the most eastern. It is produced at the highest altitudes 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 Latte.
The coffee is then sorted and harvested by hand and is then dried in traditional cloth bags. This method preserves aromas and increases the flavor. This is a more sustainable method. It can be made with any method of brewing, but is particularly well-suited to the use of a French press or pour over.
Monsooned Malabar
Monsooned Malabar is one of the most renowned and unique coffees, is a chocolatey coffee with the flavor of nutty wood and almost no acidity. Its name is derived by the “monsooning” process as well as the region it’s from: the wettest part of India the mountainous area of Malabar that includes Karnataka & Kerala.
The origins of this coffee is believed to be apocryphal. In the British Raj period, large wooden ships were used to transport the raw gourmet coffee beans to Europe. In the course of the voyage the wind and humidity caused the beans to naturally dry and develop a light off-white color. When they arrived in Europe the beans were discovered to have a distinctive and desirable flavor taste.
Monsooning is a distinctive and unique method of processing coffee that is still practiced in Keezhanthoor. This high-range hamlet nestled in the Western Ghats is surrounded by small traditional tribal farmers who are dedicated to producing only the finest beans. They make a full-bodied, aromatic, smooth coffee that has notes of baker’s cocoa, syrupy sweetness, and a hint of vanilla.
This coffee is ideal for espresso or cafe coffee beans crème. It is delicious on its own or with fruitier coffees. It is also an extremely well-known choice for pour-overs for instance, in a Bialetti Moka pot. Because of its less acidity Monsooned Malabar is able to stand up to the heat, too.