Keira Estevez

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 best tasting coffee. Buying from a retailer that has a variety of blends is also an excellent idea.

Koffee Kult's Thunder Bolt is a dark French roast with an intensely satisfying flavor. It's more expensive however, it's organic1, fair trade2 and uses no additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe, one of the most sought-after coffee beans due to its delicate citrus flavor and sweet scent, is among the world's most sought-after coffee beans. It's also an excellent source of antioxidants. It's best to brew it without milk and sugar in order to preserve the unique flavor profile. It's a great pairing with savory dishes to balance the sweet and salty. It's also an excellent choice for a quick afternoon boost.

Ethiopia is often thought to be the place of origin for coffee. According to the story, the goatherder Kaldi noticed that his flock was more energetic after eating red berries which were growing near his house. He then tried the berries for himself and discovered they were a major influence on the energy levels of his body. The herder then shared the berry among his family, and that's the beginning of coffee's popularity.

The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually wet-processed, also known as "washed." This process helps eliminate sour flavors and produces a bright, clean taste. In the mid-2000s, global coffee prices increased to unsustainable levels, which impacted many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able keep the farmers in business by giving them the ability to bargain on the market and taking fair trade initiatives. This helped to usher in a wave of fruit-flavored single-origin Ethiopian coffees, dubbed the "new naturals." Today, the world is once again savoring the unique fruity, 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 peach, mango, and raspberry. It also has a silky taste similar to black tea. But can the price really justify it?

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 a British consul. The seeds were then brought to CATIE, Costa Rica, before being brought to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family experimented with it on their Hacienda Esmeralda Farm and found that it produced flavors that had balance and elegance.

Geisha is more than just a great coffee. It has a profound impact on the communities that produce it. It allows farmers to reinvest profits into improving farming practices and quality processes. This in turn leads to higher quality for all of the coffee varieties they grow.

Many coffee beans price enthusiasts are uninterested in trying it due to its pricey cost. Geisha coffee is definitely worth the cost. The time of the sakura is the best time to enjoy it and so do yourself a favor and grab some!

Ethiopian Harrar

Most often, it is regarded as one of finest gourmet coffee beans beans in world, the Ethiopian Harrar is full-bodied and exotic. This coffee is a dry-processed (natural) arabica originating from southern Ethiopia's Oromia region. It is characterized by its acidity that is wine-like and fruity. It also has a mocha-like flavor.

The coffee is harvested in the spring, then dried and then fermented to release its aromas and flavors. The coffee is not contaminated with chemicals and is low in calories, which is a big difference from commercial coffees. It offers numerous health benefits, like decreasing the risk of developing Alzheimer's. It is a great source of antioxidants and has many other nutrients. It is recommended to drink a cup Ethiopian Harrar while on an empty stomach to maximize its benefits.

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

The bulk coffee beans is sorted and harvested by hand and is then dried in traditional cloth bags. This method preserves the aroma of the beans and makes them more tasty. This is a sustainable method. It can be brewed using any method of brewing however it is most suited to a French Press or Pour Over.

Monsooned Malabar

Monsooned Malabar is one of the most renowned and distinctive coffees, is a sweet coffee with a woody, nutty taste and virtually no acidity. Its name comes from the "monsooning" process and the region from which it comes: the wettest part of India the mountainous area of Malabar that encompasses Karnataka & Kerala.

The legend behind this coffee is somewhat mythological, but during the time of the British Raj, when large wooden ships carried raw coffee to Europe, the cargo was often delayed due to the monsoon, and when it was at sea, humidity and the wind on board caused the beans naturally weather, resulting in to a light off-white hue. When they arrived in Europe they were found to have a distinctive and highly desirable flavor character.

This distinctive and unique coffee processing process, also known as monsooning, is still being practiced to the present day in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale, traditional tribal community farmers who are dedicated to obtaining the highest quality of beans. They produce a full-bodied very aromatic and smooth coffee with notes of baker's chocolate syrupy sweetness, and mild vanilla.

This coffee is perfect for espresso or cafe crème. It can be enjoyed by itself or paired with fruitier coffees. It is also an extremely popular choice for pour-over, like in a Bialetti Moka pot. Monsooned Malabar is also resistant to heat due to its lower acidity.