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The Best Fresh Coffee Beans

The purchase of whole beans from a local coffee shop or roaster is a guaranteed method to get the most fresh and best tasting brew. A retailer who offers a variety of blends would be a good choice.

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

Ethiopian Yirgacheffe

Famous for its delicate aroma and citrusy flavor, the Ethiopian Yirgacheffe is one of the most prized coffee beans in the world. It's also a fantastic source of antioxidants. It's best brewed without sugar and milk in order to preserve its unique flavor profile. It goes well with spicy foods to balance the sweet-salty. It's also a great option to take a break from the day.

Ethiopia is often thought to be the place where coffee was first developed. According to the story, the goatherder Kaldi noticed that his flock was more active after eating berries of red which were growing near his house. He decided to try the berries himself and [Redirect-Java] realized they had a strong effect on his energy levels. The herder then spread the berry with his family, and that's the beginning of coffee's popularity.

In the Yirgacheffe region of Sidamo, Ethiopia, coffee is usually "washed" or processed wet. This helps eliminate bitter taste and to create an appealing, fresh 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 successful in helping the farmers keep their businesses going through their fair trade initiatives and the ability to bargain with the market. This led to the introduction of the era of fruit-flavored single origin Ethiopian coffees, dubbed the "new naturals." Today, the world is once again enjoying the distinctive fresh, floral, and citrusy taste of the Yirgacheffe bean.

Geisha

Geisha is among the most expensive coffee beans in the world. It has a subtle tea-like flavor, with hints peach, mango, and raspberry. It also has a delicate mouthfeel similar to black tea. But does the price really justify the price?

A British consul came across the Geisha variety in the 1930s in the highland area of Gesha in Western Ethiopia. The seeds were later introduced to CATIE in costa coffee bean Rica, and finally to Panama by late Francisco Serracin, known as Don Pachi. The Peterson family tried it at their Hacienda Esmeralda Farm and found that it produced flavors with balance and smoothness.

Geisha is more than a great coffee. It has a significant impact on the communities that produce it. It allows farmers to reinvest profits into improving their farming practices and quality processes. This ultimately leads to better quality for all the coffee varieties that they cultivate.

Yet, many common coffee drinkers do not want to give it a go due to the price. Geisha coffee is well worth the cost. The sakura season is the best time to enjoy it, so do yourself a favor and get some soon!

Ethiopian Harrar

Many consider it to be one of the most excellent coffee beans in the world The Ethiopian Harrar is full-bodied and exotic. This coffee is a dry-processed (natural) arabica that comes from southern Ethiopia's Oromia region. It is characterized by its acidity that is fruity and wine-like as well as a mocha flavor.

The coffee is picked in spring, and later dried and then fermented to release its flavors and aromas. This coffee is devoid of chemicals and is low in calories, which is a big difference from commercial coffees. It is a great source of health benefits, such as reducing the risk of developing Alzheimer's. It is a good source of antioxidants, and contains many other nutrients. It is recommended to consume a cup of Ethiopian Harrar when you are empty on your stomach to maximize its benefits.

Ethiopian Harrar, one of the world's most prized coffees, comes from the region's easternmost part of Ethiopia. It is grown close to the walled town of Harrar and is located at the highest altitudes. This is a distinctive blend that can be enjoyed in the form of espresso or lattes.

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

Monsooned Malabar

Monsooned Malabar one of the world's most renowned and distinctive coffees, is a sweet coffee with a woody, nutty flavor and virtually no acidity. It gets its name from a process known as "monsooning," as well as the region it comes from the most humid region of India in the mountainous area of Malabar that encompasses Karnataka and Kerala, with protected geographical indication status.

The story of this coffee is somewhat apocryphal, but during the time of the British Raj, when large wooden ships carried raw coffee to Europe, the cargo was often delayed due to monsoon weather conditions. While it was at sea, the humidity and the winds on board caused the beans to naturally weather, resulting in into a pale off-white shade. After arriving in Europe they were found to have a distinctive and delicious flavor profile.

Monsooning is a distinct and unique method of processing coffee that continues to be practiced today in Keezhanthoor. This hamlet of high-end situated in the Western Ghats is surrounded by small, traditional tribal farmers who are dedicated to producing only the finest beans. They produce a full-bodied very aromatic and smooth coffee with notes of chocolate from bakers sweet syrup, mild vanilla.

This coffee is great for espresso or cafe crème. It can be enjoyed on its own or paired with fruitier coffees. It is also an extremely well-known choice for pour-overs like in a Bialetti Moka pot. Because of its lower acidity Monsooned Malabar is able to stand up to temperatures as well.