The Best Fresh Coffee Beans

If you're looking to have the finest coffee, purchase whole beans at an area coffee roaster or shop. Shopping with a retailer that has a variety of blends is a good idea.

Thunder Bolt by Koffee Kult is a dark French Roast that has a rich, satisfying flavor. It's slightly more expensive but it's organic1, fair-trade2 and doesn't contain any additives.

Ethiopian Yirgacheffe

Famous for its delicate aroma and citrusy taste, Ethiopian Yirgacheffe is one of the most sought-after coffee beans around the world. It's also a great source of antioxidants. It's best to brew it without sugar and milk in order to maintain the unique flavor profile. It goes well with dishes that are savory to offset the sweet-salty. It's a great way to pick yourself up.

Ethiopia is often thought to be the origin of coffee. According to the legend, an Ethiopian goatherder named Kaldi noticed that his flock was more active after eating berries of red growing near his home. He tested the berries, and found that they provided him with a lot of energy. The herder shared the fruit with his family, and this was how coffee was first consumed.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is often "washed" or processed wet. This helps to eliminate bitter taste and to create an appealing, fresh taste. During the mid-2000s, global coffee prices soared to levels that were not sustainable for many farmers across the world, including Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep the farmers in business by making them bargain on the market and adopting fair trade initiatives. This led to a wave of fruit-flavored single-origin Ethiopian coffees, dubbed the "new naturals." Today the world is again enjoying the unique, floral, and citrusy flavor of the Yirgacheffe bean.

Geisha

Geisha is one of the most expensive coffee beans on the planet. It has a delicate tea-like taste with hints of mango, peach and raspberry. It also has a soft 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 highland region Gesha in Western Ethiopia. The seeds were later transferred to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, known as Don Pachi. The Peterson family experimented with it at their Hacienda Esmeralda Farm and found that it gave flavors with balance and finesse.

Geisha is more than just a great coffee; it has a significant impact on the communities that produce it. It allows farmers to reinvest their profits into improving farming practices and processes. This increases the quality of all the Specialty Coffee Beans varieties they cultivate.

However, many regular coffee drinkers do not want to give it a try due to the steep price tag. Geisha coffee is definitely worth the price. The Sakura season is the best time to drink it so do yourself an favor and get some soon!

Ethiopian Harrar

Mostncompasses Karnataka and Kerala and is protected by geographical indication status.

The legend of this coffee is somewhat mythological, but during the time of the British Raj, when large wooden ships carried raw coffee to Europe the cargo was often delayed due to the monsoon, and when it was at sea, the humidity and the wind that blew on board caused the coffee to develop naturally, and eventually turn to a light off-white hue. When they arrived in Europe, they were found to have a distinctive and highly desirable flavor characteristic.

Monsooning is a distinct and distinctive method of processing coffee that is still utilized 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 the highest rated coffee beans quality coffee beans beans. They make a full-bodied, highly aromatic and smooth coffee with notes of baker's chocolate sweet syrup and mild vanilla.

It's great on its own or mixed with other fruity varieties, and it also holds up to the milk well, making it an ideal espresso or cafe cream coffee. It is also an extremely popular choice for pour-over, such as in a Bialetti Moka pot. Monsooned Malabar is also heat resistant because of its lower acidity.