The Best Fresh Coffee Beans
If you're looking to drink the best coffee, you should purchase whole beans at the local roaster or coffee shop. A retailer who offers several blends would be a good choice.
Thunder Bolt by Koffee Kult is a dark French Roast with rich, delicious flavor. It's priced higher however, it's organic, fair trade2 and uses no additives.
Ethiopian Yirgacheffe
It is renowned for its delicate scent and citrusy taste, Ethiopian Yirgacheffe is among the most sought-after coffee beans around the world. It's also a good source of antioxidants. It's best brewed without milk and sugar to maintain its distinctive flavor profile. It's a great pairing with savory food to bring out the salty and sweet. It's a great snack to wake you up.
Ethiopia is often called the birthplace of coffee. According to the legend, a goatherder named Kaldi noticed that his flock seemed more energetic after eating red berries growing near his home. He tried the berries himself and realized they have a powerful effect on his energy levels. The herder then distributed the berry among his family, and that's the way coffee was first made popular.
In the Yirgacheffe area of Sidamo, Ethiopia, coffee is usually "washed" or processed wet. This helps remove sour taste and give a bright, clean taste. In the mid-2000s global coffee prices reached unsustainable levels, which affected many farmers in Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers stay in business through their fair trade initiatives and empowerment to bargain with the market. This led to a wave of fruit-flavored single-origin Ethiopian coffees known as the "new naturals." Today, the world is once again savoring the unique, floral, and citrusy taste of the Yirgacheffe bean.
Geisha
Geisha is one of the most expensive coffee beans in the world. It has a delicate tea-like flavor with hints of mango, peach, and raspberry. It also has a delicate mouthfeel, similar to black tea. But is it worth the price tag?
The Geisha variety was first discovered in the highland region of Gesha (it was spelled incorrectly in the process) in Western Ethiopia in the 1930s by the British consul. The seeds were later introduced to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, known as Don Pachi. When the Peterson family began to experiment with it at their Hacienda Esmeralda farm, they discovered that it produced amazing flavors that were balanced and smooth.
Geisha is more than a great coffee; it has a profound impact on the communities who produce it. It allows farmers to invest their profits into improving farming practices and processes. This ultimately leads to better quality for all of the coffee varieties they cultivate.
Many coffee lovers are still reluctant to try it due to its high price. Geisha coffee is worth the price. Do yourself a favor and buy a cup as soon as you can.
Ethiopian Harrar
Often considered one of the most excellent coffee beans in the world, the Ethiopian Harrar is full-bodied and exotic. It is a dry processed (natural) arabica, and comes from the Oromia region, formerly Harrar, in southern Ethiopia at elevations of between 4,500 to 6,300 feet. It is characterized by its acidity that is fruity and wine-like as well as a mocha-like flavor.
The coffee is picked in the spring, and then dried and then fermented to release its flavors and aromas. In contrast to most commercial coffees this one is not made with chemicals and is low in calories. It is a great source of health benefits, including reducing the risk of Alzheimer's. coffee beans bulk is rich in antioxidants and also contains other nutrients. It is best to drink it on empty stomachs in order to reap the most benefits.
Ethiopian Harrar Ethiopian Harrar, one of the world's most prized coffees is from the Ethiopian region that is the most eastern. It is grown near the historic walled town of Harrar in the most awe-inspiring altitudes. This coffee has a unique taste and is a treat in the form of espresso or Latte.
The coffee is sorted manually and harvested, and then sun-dried using traditional cloth bags. This method preserves aromas and improves the flavor. This is a more sustainable way of making coffee. It can be brewed using any brewing method, but is especially suited to a French press or pour over.
Monsooned Malabar
Monsooned Malabar is one of the world's most well-known and distinctive coffees, is a chocolaty coffee with an nutty, woody flavor and virtually no acidity. Its name is derived by a process called "monsooning," as well as the region it comes from the most humid region of India in the mountainous area of Malabar which includes Karnataka and Kerala and has been granted protected geographical indication status.
The legend behind this coffee is anecdotal, but during time of the British Raj, when large wooden vessels transported raw coffee to Europe the cargo was often delayed due to monsoon weather conditions. While it was at sea, the humidity and the wind that blew on the board caused the beans to naturally weather, resulting in to a light off-white hue. When they arrived in Europe, the beans were discovered to possess a distinct and highly desired flavor taste.
This unique and highly specialized coffee processing process, also known as monsooning, is still being practiced to today in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale, traditional tribal community farmers who are committed to delivering the highest quality beans. They produce a full-bodied, very aromatic and smooth coffee that has notes of chocolate from bakers, syrupy sweetness and mild vanilla.
This coffee is great for espresso or cafe crème. It is delicious on its own or paired with fruitier coffees. It is also an extremely popular choice for pour-over, for instance, in a Bialetti Moka pot. Due to its lower acidity Monsooned Malabar can withstand heat too.