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The Best Fresh Coffee Beans

If you're looking to have the best coffee, purchase whole beans at a local coffee roaster or shop. Buying from a retailer that has a variety of blends is also an excellent idea.

Thunder Bolt by Koffee Kult is a dark French Roast that has a delicious, rich flavor. It is a bit more expensive but it's organic1, fair-trade2 and has no added ingredients.

Ethiopian Yirgacheffe

Known for its delicate fragrance and citrusy flavor, the Ethiopian Yirgacheffe is one of the most sought-after coffee beans around the world. It's also an excellent source of antioxidants. It's best to brew it without milk and sugar to preserve the unique flavor profile. It's great with savory foods to balance the sweet-salty. It's also an excellent choice to take a break from the day.

Ethiopia is often thought to be the place where coffee was first developed. According to the legend, the goatherder Kaldi noticed that his flock seemed more energetic after eating red berries growing near his home. He tried the berries and discovered that they provided him with a lot of energy. The herder then shared the berry among his family, and that's the way coffee was first made popular.

Coffee cultivated in the Yirgacheffe region of Sidamo in Ethiopia is usually processed wet, or "washed." This process helps eliminate sour flavors and gives a fresh, clean taste. In the mid-2000s global coffee prices increased to unsustainable levels, which impacted many farmers in Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was capable of helping farmers remain in business with their fair trade initiatives and empowerment to bargain with the market. This led to an era of fruit-flavored single origin Ethiopian coffees known as the "new naturals." Today the world is once again savoring the unique fresh, floral, and citrusy taste of the Yirgacheffe bean.

Geisha

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

A British consul was able to discover the Geisha variety in the 1930s in the highland region Gesha in Western Ethiopia. The seeds were later brought to CATIE in Costa Rica, and finally to Panama by late Francisco Serracin, known as Don Pachi. When the Peterson family began experimenting with it at their Hacienda Esmeralda farm, they found that it produced extraordinary flavors that had balance and finesse.

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

Many coffee lovers are reluctant to try it due to its pricey price. Geisha coffee is definitely worth the price. The Sakura season is the best time to drink it so do yourself a favor and buy some now!

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. It is a dry processed (natural) arabica and comes from the Oromia region, also known as Harrar, in southern Ethiopia at elevations between 4,500 and 6,300 feet. It has a distinct acidity with an alcohol-like fruitiness and a distinct mocha taste.

The coffee is harvested in the spring and then dried and then fermented to release its flavors and aromas. The coffee is not contaminated with chemicals and is low in calories, compared to other commercial coffees. It also comes with a host of health benefits, including lowering the risk of Alzheimer's disease. It is also a great source of antioxidants and a host of other nutrients. It is recommended to drink a cup of Ethiopian Harrar with a full stomach to get the most benefits.

Ethiopian Harrar is among the most sought-after coffees around the world. It's a product of one of the top cultivating regions, the easternmost Harrar. It is produced at the highest altitudes in the region, close to the city's walled fortifications of Harrar. This coffee is a unique blend that can be enjoyed as an espresso or latte.

The coffee is then sorted and harvested by hand. It is dried by sun in traditional cloth bags. This method preserves the aroma of the beans and makes them more delicious. This is a sustainable method. It can be brewed using any brewing method but is most suitable for a French press or pour over.

Monsooned Malabar

One of the most distinctive and well-known coffees around the globe, Monsooned Malabar is a chocolatey, woody and nutty coffee with almost no acidity. It gets its name by a process called "monsooning," as well as its origin the region that is the most arid in India in the mountainous area of Malabar that encompasses Karnataka and Kerala with protected geographical indication status.

The story behind this coffee is believed to be apocryphal. In the British Raj period, large wooden vessels were used to transport cheap coffee beans beans to Europe. During the voyage the wind and humidity caused the beans to naturally weather and develop a light off white color. After arriving in Europe, the beans were found to possess a distinct and highly desirable flavor taste.

Monsooning is an exclusive and unique method of processing coffee that continues to be practiced today in Keezhanthoor. This high quality coffee beans-range hamlet nestled in the Western Ghats is surrounded by small, traditional tribal farmers who are devoted to delivering the highest quality beans. They produce a full bodied, aromatic, smooth coffee that is scented with baker's cocoa, syrupy sweetness and a subtle vanilla.

This premium coffee beans is ideal for espresso or cafe crème. It can be enjoyed alone or in combination with other coffees that are fruitier. It is also an extremely popular choice for pour-overs like in a Bialetti Moka pot. Monsooned Malabar is also heat resistant due to its lower acidity.