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The Best Fresh Coffee Beans

A whole bean purchase from a local coffee shop or roaster is a surefire method to get the most fresh and best tasting brew. A shop that sells several blends would be a good choice.

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

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is a coffee bean prized for its refreshing flavor and delicate aroma, is among the world's most sought-after coffee beans. It is also a great source of antioxidants. It is best to make it without milk or sugar in order to preserve the distinctive flavor profile. It's great with savory food to make sure that the sweet and salty are balanced. It's an excellent afternoon pick-me up.

Ethiopia is often regarded as the place of origin for coffee. According to the legend, the goatherder Kaldi noticed that his flock was more energetic after eating red berries which were growing near his house. He tried the berries himself and noticed they had a significant effect on his energy levels. The herder shared the fruit with his family and this is how coffee was first consumed.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is often "washed" or wet processed. This helps remove sour taste and give an appealing, fresh taste. In the mid-2000s, world coffee prices rose to unsustainable levels, which impacted many farmers in Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers keep their businesses going through their fair trade initiatives as well as the ability to bargain with the market. This led to the rise of a new breed of single-origin Ethiopian coffees that are fruity that are referred to as "new naturals". Today, the world enjoys the distinctive floral and citrusy taste of the Yirgacheffe beans.

Geisha

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

The Geisha variety was first discovered in the highland region of Gesha (it got misspelled in the process) in Western Ethiopia in the 1930s by a British consul. The seeds were later brought to CATIE in Costa Rica, and finally to Panama by late Francisco Serracin, known as Don Pachi. The Peterson family experimented with it on their Hacienda Esmeralda Farm and found that it produced flavors with balance and finesse.

Geisha is not just a great cup of coffee. It has a significant impact on the communities who produce it. It allows farmers to invest profits into improving their farming practices and quality processes. This results in better quality of all the coffee varieties that they grow.

Many coffee enthusiasts are not willing to try it due to its pricey cost. Geisha coffee is well worth the cost. Do yourself a favor, and purchase some as soon as you can.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. It is a dry processed (natural) arabica that comes from the Oromia region, previously Harrar, in southern Ethiopia with elevations ranging from 4,500 feet and 6,300 feet. It has a distinct acidity with the wine-like fruitiness, and a pronounced mocha flavor.

The coffee is harvested and dried in the spring. The coffee is then fermented, and released its aromas and flavors. Contrary to the majority of commercial coffees this one is free of chemicals and is low in calories. It also has a number of health benefits, such as reducing the risk of developing Alzheimer's disease. It is also full of antioxidants and a host of other nutrients. It is recommended to drink the cup on empty stomachs in order to get the most benefit.

Ethiopian Harrar Ethiopian Harrar, one of the most sought-after coffees around originates from the easternmost region of Ethiopia. It is grown at the highest elevations in the region, which is located near the historic walled city of Harrar. The coffee has a distinct flavor and is a treat in the form of espresso or as in a latte.

The coffee is sorted and harvested by hand and is then dried in traditional cloth bags. This method preserves aromas as well as enhances the flavor. This is a more sustainable approach. It can be brewed using any method of brewing but is most suitable to a French Press or Pour Over.

Monsooned Malabar

One of the most unique and well-known coffees in the world Monsooned Malabar is a chocolatey woody and nutty coffee with a surprisingly low acidity. Its name comes due to a process known as "monsooning," as well as the place it originates from - the wettest region of India in the mountainous region of Malabar which includes Karnataka and Kerala, with protected geographical indication status.

cheap coffee beans www.coffeee.uk of this coffee is believed to be apocryphal. In the British Raj period, large wooden vessels were used to transport coffee beans to Europe. During the voyage humidity and wind caused the beans to naturally dry and resulted in a light off-white color. Arriving in Europe, the beans were discovered to possess a distinct and highly desirable flavor character.





This distinctive and unique coffee processing, also referred to as monsooning, continues to this day in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale, traditional tribal community farmers who are committed to the highest quality of beans. They produce a rich, aromatic, smooth coffee that is scented with baker's cocoa, syrupy sweetness, and a hint of vanilla.

This coffee is ideal for espresso or cafe crème. It can be enjoyed on its own or paired with more fruity coffees. It is also a popular choice for pour-overs such as in a Bialetti Moka pot. Monsooned Malabar is also resistant to heat because of its lower acidity.