The Best Fresh Coffee Beans
Buying whole beans from a local coffee shop or roaster is a guaranteed method to get the most fresh and best tasting brew. A retailer that has an array of blends would be a good option.
Koffee Kult's Thunder Bolt is a dark French roast that has a distinctly satisfying flavor. It's on the pricier side however it's organic1 fair trade2 and contains no additives.
Ethiopian Yirgacheffe
Ethiopian Yirgacheffe, known for its citrusy flavor and mellow aroma, is among the world's most sought-after coffee beans. It is also a great source of antioxidants. It is best brewed without sugar and milk to preserve its unique flavor profile. It is great with spicy foods to balance the sweet-salty. It's also a great pick for an afternoon pick-me-up.
Ethiopia is often considered the place where coffee was first developed. The story goes that a goat herder named Kaldi noticed that his flock was more energetic after eating the red berries that grew in a nearby plant home. He tried the berries and found that they gave him a lot of energy. The herder shared the berry with his family and this is how coffee was first consumed.
The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is often wet processed, or "washed." This process removes sour tastes and produces a bright, clean taste. In the mid-2000s global coffee prices soared to levels that were too high for many farmers around the world, including Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers remain in business with their fair trade programs and their ability to bargain with the market. This led to the rise of a new breed of single-origin Ethiopian coffees with fruity flavors and are referred to as "new naturals". Today, the world enjoys the unique citrusy, floral and floral taste of the Yirgacheffe beans.
Geisha
Geisha is one of the most expensive coffee beans available. It has a delicate tea-like flavor, with hints mango, peach, and raspberry. It also has a delicate taste similar to black tea. But does it really merit the price cost?
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 an British consul. The seeds were later transported to CATIE, Costa Rica, before being brought to Panama by Francisco Serracin (also known as Don Pachi). When the Peterson family began to experiment with it at their Hacienda Esmeralda farm, they discovered that it was producing extraordinary flavors that were balanced and refined.
Geisha is not just an excellent cup of coffee. It has a profound impact on the communities that produce it. It allows farmers to invest profits in improving their farming practices and quality processes. This increases the quality of all coffee varieties they cultivate.
However, many regular coffee drinkers are reluctant to give it a try due to the hefty price. This is a pity, because Geisha coffee truly is worth it. The Sakura season is the best time to enjoy it, so do yourself a favor and get some soon!
Ethiopian Harrar
Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica that comes from the Oromia region, formerly Harrar, in southern Ethiopia with elevations ranging from 4,500 feet and 6,300 feet. It has a distinct fruity, wine-like acidity and mocha taste.
The coffee is picked and dried in the spring. The coffee is then fermented, and released its aromas and flavors. Contrary to the majority of commercial coffees this coffee is free of chemicals and is low in calories. It has numerous health benefits, such as reducing the risk of Alzheimer's. It is also rich in antioxidants, and contains a variety of other nutrients. It is recommended to consume a cup of Ethiopian Harrar on an empty stomach to maximize its benefits.
Ethiopian Harrar is one of the top coffees in the world, comes from the Ethiopian region that is the most eastern. It is cultivated near the old town walled by Harrar, at the highest altitudes. The coffee has a distinct taste and is a treat in the form of espresso or as in a latte.
The coffee is sorted and harvested by hand. It is then sun-dried in traditional cloth bags. This method preserves the aromas of the beans and enhances their flavor. This is a more sustainable way of making coffee. It can be made using any brewing method but is most suitable to a French Press or Pour Over.
Monsooned Malabar
One of the most distinctive and well-known coffees around the world Monsooned Malabar is a sweet woody and nutty blend with a surprisingly low acidity. Its name comes from a process called "monsooning," as well as the region it comes from the region that is the most arid in India in the mountainous region of Malabar which encompasses Karnataka and Kerala and has been granted protected geographical indication status.
The history behind this coffee is apocryphal. In the British Raj period, large wooden vessels were used to transport coffee beans to Europe. In the course of the voyage, humidity and wind caused the beans to naturally dry and develop a light off-white color. When they arrived in Europe, they were found to have a distinct and highly desirable flavor profile.
Monsooning is a distinct and unique method of processing coffee that is still practiced today in Keezhanthoor. This hamlet with a high-end ambiance nestled in the Western Ghats is surrounded by small, traditional tribal farmers who are committed to delivering the highest quality beans. coffee bean coffee produce a full-bodied, well-balanced and aromatic coffee with notes of baker's chocolate sweet syrup, mild vanilla.
This coffee is excellent on its own or mixed with more fruity varieties. It also stands up to milk well making it an excellent espresso or cafe cream coffee. Pour-overs, such in the Bialetti Moka Pot, are also popular. Because of its less acidity Monsooned Malabar can stand up to temperatures as well.