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The Best Fresh Coffee Beans

A whole bean purchase from a local coffee shop or roaster is the best way to enjoy the freshest and most delicious blend. A shop that sells an array of blends would be a good choice.

Thunder Bolt by Koffee Kult is a dark French Roast that has rich, delicious flavor. It's more expensive, but it is organic1 Fair Trade2 and has no additives.

Ethiopian Yirgacheffe

It is renowned for its delicate scent and citrusy flavor, the Ethiopian Yirgacheffe is one of the most sought-after coffee beans around the world. It is also a great source of antioxidants. It is best brewed without sugar or milk to preserve its unique flavor profile. It pairs well with savory food to balance the sweet and salty. It's a great way to pick yourself up.

Ethiopia is often thought to be the place where coffee was first developed. According to legend, a goat herder named Kaldi noticed that his flock was more energetic after eating the red berries on a tree near his home. He then tried the berries himself and discovered they were a major influence on his energy levels. The herder then shared the berry among his family members and this is the beginning of coffee's popularity.

Coffee cultivated in the Yirgacheffe region of Sidamo in Ethiopia is often processed wet, or "washed." This process helps eliminate sour flavors and create a bright clean taste. During the mid-2000s, global coffee prices soared to levels that were unsustainable for many farmers across the globe, including Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers to remain in business by implementing their fair trade programs and their ability to bargain with the market. This led to the emergence of a new breed of single-origin Ethiopian coffees that are fruity that are referred to as "new naturals". Today everyone is enjoying the unique citrusy, floral and floral taste of the Yirgacheffe Coffeee Beans.

Geisha

Geisha is among the most expensive coffee beans around the world. It has a subtle tea-like flavor with hints of peach, mango, and raspberry. It also has a smooth mouthfeel similar to black tea. But does it really deserve the price tag?

A British consul came across the Geisha variety in the 1930s in the highland region Gesha in Western Ethiopia. The seeds were later transported to CATIE, Costa Rica, before being shipped to Panama by Francisco Serracin (also known as Don Pachi). When the Peterson family began experimenting with it on their Hacienda Esmeralda farm, they discovered that it produced amazing flavors that were balanced and smooth.

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

However, many regular coffee drinkers refuse to give it a shot because of the high price tag. Geisha coffee is well worth the cost. 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 originating from southern Ethiopia's Oromia region. It is characterized by its wine-like, fruity acidity and mocha-like flavor.

The coffee is picked in the spring and then dried and then fermented to release its aromas and flavors. Contrary to commercial coffees, this coffee is made without chemicals and is low in calories. It also comes with a host of health benefits, including decreasing the risk of developing Alzheimer's disease. It is high in antioxidants, and contains many other nutrients. It is recommended to consume a cup of Ethiopian Harrar with a full stomach to reap the maximum benefits.

Ethiopian Harrar is among the most sought-after coffees in the world. It is sourced from one of the top cultivating regions, the easternmost Harrar. It is cultivated near the historic walled town of Harrar which is situated at the highest rated coffee beans altitudes. This coffee has a unique taste and can be enjoyed in the form of espresso or in a latte.

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

Monsooned Malabar

Monsooned Malabar one of the world's most well-known and distinctive coffees, is a sweet coffee with an nutty, woody flavor and almost no acidity. Its name comes from the "monsooning" process and the region from which it comes the most humid region of India and the mountainous region of Malabar that encompasses Karnataka & Kerala.

The legend behind this coffee is a bit mythological, but during the period of the British Raj, when large wooden vessels carried coffee to Europe, the cargo was often delayed by stormy conditions. When it was at sea, humidity and the wind that blew on board caused the beans develop naturally, and eventually turn an off-white, pale color. After arriving in Europe, they were found to have a distinctive and delicious flavor taste.

Monsooning is a unique and distinctive method of processing coffee that is still utilized today in Keezhanthoor. This hamlet with a high-end ambiance located in the Western Ghats is surrounded by small traditional tribal farmers who are dedicated to delivering the highest quality beans. They create a full-bodied highly aromatic and smooth coffee with notes of chocolate from bakers sweet syrup and mild vanilla.

This coffee is ideal for espresso or cafe crème. It is delicious on its own or paired with more fruity coffees. Pour-overs, like in the Bialetti Moka Pot, are also very popular. Due to its lowered acidity Monsooned Malabar is able to withstand heat too.