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The Best Fresh Coffee Beans

The purchase of whole beans from a local coffee shop or roaster is a certain method to get the most fresh and most delicious coffee. A retailer that has a variety of blends is also an excellent option.

Koffee Kult's Thunder Bolt is a dark French roast with an intensely satisfying flavor. It's a little more expensive, but it's organic1, fair-trade2 and does not contain any additives.

Ethiopian Yirgacheffe

Known for its delicate fragrance and citrusy flavor, the Ethiopian Yirgacheffe is among the most sought-after coffee beans in the world. It's also a great source of antioxidants. It's best brewed with no sugar and milk in order to preserve its unique flavor profile. It's great with food items that are savory to balance the sweet-salty. It's an excellent afternoon pick-me up.

Ethiopia is often considered the place where coffee was first developed. According to the story, one goatherder named Kaldi noticed that his flock seemed more active after eating berries of red that were growing near his home. He tested the berries, and found that they gave him lots of energy. The herder shared the berry with his family and this is how coffee was first consumed.

coffee bean cultivated in the Yirgacheffe region of Sidamo in Ethiopia is typically wet-processed, also known as "washed." This process helps to eliminate bitter flavors and provides a clean, fresh taste. In the middle of 2000, global coffee prices reached unsustainable levels, which impacted many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able keep the farmers in business by being able to negotiate on the market and implement fair trade initiatives. This led to the development of a new breed of single-origin Ethiopian coffees that are fruity which are known as "new naturals". Today all over the world is enjoying the unique, floral and citrusy flavor of the Yirgacheffe beans.

Geisha

Geisha is among the most expensive coffee beans available. It has a delicate tea flavor with hints peach, mango, and raspberry. It also has a soft mouthfeel that is similar to black tea. But does it really deserve the price tag?

A British consul was able to discover the Geisha variety in the 1930s in the highland region of Gesha in Western Ethiopia. The seeds were then transferred to CATIE, Costa Rica, before being transported 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 had extraordinary flavors that had balance and finesse.

Geisha is more than an excellent coffee. It has a profound impact on the communities who produce it. It allows farmers to invest profits in improving farming practices and quality processes. This leads to a better quality of all coffee varieties that they grow.

However, many regular coffee drinkers do not want to give it a shot because of the high price tag. This is a shame, because Geisha coffee is truly worth it. Do yourself a favor, and purchase some as soon as you can.

Ethiopian Harrar

Often considered one of the top coffee beans in world The Ethiopian Harrar is full-bodied and exotic. This is a dry processed (natural) arabica, and comes from the Oromia region, formerly Harrar located in southern Ethiopia with elevations ranging from 4,500 feet to 6,300 feet. It is characterized by its wine-like, fruity acidity and mocha-like flavor.

The coffee is harvested in the spring and then dried and fermented to release its aromas and flavors. It is free of chemicals and low in calories, which is a big difference from commercial coffees. It is a great source of health benefits, like reducing the risk of developing Alzheimer's. It is rich in antioxidants, and is a good quality coffee beans source of other nutrients. It is recommended to consume a cup of Ethiopian Harrar with a full stomach to reap the maximum benefits.

Ethiopian Harrar is one of the most sought-after coffees around the world and comes from one of the most prestigious cultivating regions, the easternmost Harrar. It is located at the highest altitudes in the region, just near the walled city of Harrar. The coffee has a distinct flavor and can be enjoyed in the form of espresso, or as an latte.

The coffee is sorted and harvested by hand. It is dried by sun in traditional cloth bags. This method preserves the aroma of the beans and enhances their flavor. This is a more sustainable method. It can be brewed using any brewing method, but it is especially well-suited to a French press or pour over.

Monsooned Malabar

Monsooned Malabar, one of the world's most well-known and unique coffees, is a chocolaty coffee with a woody, nutty flavor and virtually no acidity. It gets its name by a process called "monsooning," as well as its origin - the wettest region of India in the mountainous area of Malabar that encompasses Karnataka and Kerala and has been granted protected geographical indication status.

The origin of this coffee is apocryphal. During the British Raj period, large wooden ships were used to transport coffee beans to Europe. In the course of the voyage the wind and humidity caused the beans to naturally weather and resulted in a light roast coffee beans off white color. When they arrived in Europe they were discovered to have a distinctive and delicious flavor taste.

This distinctive and unique coffee processing technique, also referred to as monsooning, continues to this day in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by traditional tribal communities on a small scale. farmers who are dedicated to obtaining the highest quality of beans. They produce a full-bodied, well-balanced and aromatic coffee with notes of baker's chocolate syrupy sweetness, and mild vanilla.

It's great on its own or blended with fruitier varieties, and it also stands up to milk well making it an excellent espresso or cafe creme coffee. Pour-overs, such in Bialetti Moka Pot, for instance Bialetti Moka Pot, are also very popular. Because of its lower acidity Monsooned Malabar can withstand heat too.