The Best Fresh Coffee Beans
Buy whole beans from a local coffee shop or roaster is a surefire method to get the most fresh and most delicious blend. A retailer who offers a variety of blends would be a good choice.
Thunder Bolt by Koffee Kult is a dark French Roast that has an intense, satisfying flavor. It's on the pricier side but it's organic1 Fair trade2 and has no additives.
Ethiopian Yirgacheffe
Ethiopian Yirgacheffe is an Ethiopian Yirgacheffe coffee bean renowned for its citrusy flavor and mellow aroma, is one of the world's most sought-after coffee beans. It's also a good source of antioxidants. It's best to brew it without milk and sugar in order to maintain the distinctive flavor profile. It pairs well with savory food to balance the sweet and salty. It's a great snack to wake you up.
Ethiopia is often regarded as the place where coffee was first developed. According to the story, a goatherder named Kaldi noticed that his flock seemed more active after eating berries of red growing near his home. He tried the berries and discovered that they gave him lots of energy. The herder then spread the berry with his family and that was the beginning of coffee's popularity.
Coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually processed with water, or "washed." This process helps eliminate sour flavors and create a bright clean taste. In the middle of 2000, global coffee prices rose to unsustainable levels, which impacted many farmers in Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was capable of helping the farmers to remain in business by implementing their fair trade initiatives and empowerment to bargain with the market. This helped usher in
the coffee bean shop new wave of fruity single origin Ethiopian coffees that are referred to as the "new naturals." Today the world is once again enjoying the unique fresh, floral, and citrusy taste of the Yirgacheffe bean.
Geisha
Geisha is among the most
expensive coffee beans available. It has a delicate tea-like flavor, with hints mango, peach and raspberry. It also has a silky mouthfeel similar to black tea. But does it really merit the price tag?
A British consul in London discovered the Geisha variety in the 1930s in the region of highland Gesha in Western Ethiopia. The seeds were later transported to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, 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 finesse.
Geisha is more than just a great coffee; it has a significant impact on the communities that grow it. It allows farmers to reinvest profits in improving their farming practices and quality processes. This results in better quality for all of the coffee varieties they cultivate.
Many coffee drinkers are not willing to try it due to its high cost. This is a shame because Geisha coffee is definitely worth the price. The Sakura season is the ideal time to drink it, so do yourself a favor and grab some!
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. It is a dry processed (natural) arabica and comes from the Oromia region, previously Harrar located in southern Ethiopia at elevations between 4,500 and 6,300 feet. It has a distinct acidity that is accompanied by an alcohol-like fruitiness and a distinct mocha taste.
The coffee is harvested and dried in the spring. The coffee is then fermented and released its aromas and tastes. This coffee is devoid of chemicals and low in calories, as opposed to most commercial coffees. It also has a range of health benefits, including decreasing the risk of developing Alzheimer's disease. It is rich in antioxidants, and is a good source of other nutrients. It is recommended to drink a cup on empty stomachs in order to reap the most benefits.
Ethiopian Harrar is one of the most sought-after coffees around the world and comes from one of the top growing regions, the easternmost Harrar. It is grown close to the historic walled town of Harrar, at the highest altitudes. This coffee has a distinct taste and can be enjoyed in the form of espresso or an latte.
The coffee is then hand-sorted and harvested, then dried in the sun using traditional cloth bags. This method preserves the aroma of the beans and makes them more delicious. This is a more sustainable method. It can be brewed with any brewing method, but is especially suited to a French press or pour over.
Monsooned Malabar
Monsooned Malabar is one of the most renowned and distinctive coffees, is a chocolatey coffee with an nutty, woody flavor and virtually no acidity. The name is derived from the "monsooning" process as well as the region where it originates: the wettest part of India the mountainous region of Malabar which includes Karnataka and Kerala.
The legend behind this coffee is a bit anecdotal, but during time of the British Raj, when large wooden ships transported raw coffee to Europe the cargo was often delayed due to monsoon weather conditions. While it was at sea, the humidity and the wind that blew on board caused the beans weather naturally, turning to a light off-white hue. Upon arrival in Europe they were discovered to have a distinctive and highly desirable flavor profile.
Monsooning is a unique and specialized method of processing coffee that is still used today in Keezhanthoor. This high-range hamlet nestled in the Western Ghats is surrounded by small traditional tribal farmers who are devoted to producing only the finest beans. They produce a rich smooth, aromatic coffee with notes of baker's cocoa, syrupy sweetness, and a subtle vanilla.
This coffee is perfect for espresso or cafe crème. It can be enjoyed by itself or paired with fruitier coffees. Pour-overs, such in the Bialetti Moka Pot, are also very popular. Due to its lower acidity Monsooned Malabar can withstand heat as well.