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The Best Fresh Coffee Beans

Buy whole beans from a local coffee shop or roaster is the best way to enjoy the freshest and best tasting coffee. A retailer that has a variety of blends would be a good option.

Thunder Bolt by Koffee Kult is a dark roast coffee beans French Roast that has a rich, satisfying flavor. It's a little more expensive coffee beans, but it's organic1, fair-trade2 and does not contain any additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is known for its delicate citrus flavor and sweet aroma, is among the world's most sought-after coffee beans. It's also a good source of antioxidants. It's best to avoid sugar and milk in order to preserve its distinctive flavor. It's great with spicy foods to balance the sweet-salty. It's also a great choice to have a refreshing afternoon snack.

Ethiopia is often known as the place of birth of coffee. According to the story, a goatherder named Kaldi noticed that his flock seemed more energetic after eating red berries that were growing near his home. He tried the berries himself and realized they had a significant effect on the energy levels of his body. The herder then distributed the berry with his family and that was how coffee first became popular.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is typically "washed" or wet processed. This helps eliminate bitter taste and to create an appealing, fresh taste. In the middle of 2000, global coffee prices reached unsustainable levels, which impacted many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able keep the farmers in business by empowering them to bargain on the market and taking fair trade initiatives. This led to the emergence of a new era of single-origin Ethiopian coffees with fruit flavors and are referred to as "new naturals". Today people around the world are enjoying the distinctive, floral and citrusy flavor of the Yirgacheffe beans.

Geisha

Geisha is one of the most expensive coffee beans around the world. It has a subtle tea-like flavor, with hints peach, mango, and raspberry. It also has a delicate mouthfeel similar to black tea. But can the price really justify the price?

A British consul came across the Geisha variety in the 1930s in the highland area of 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. The Peterson family experimented with it on their Hacienda Esmeralda Farm and found that it was able to produce flavors with balance and fineness.

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 profits in improving their farming practices and quality coffee beans processes. This results in better quality for all of the coffee varieties they grow.

Many coffee lovers are hesitant to try it due to its high price. It's a shame, since Geisha coffee is well worth it. The Sakura season is the ideal time to enjoy it so do yourself a favor and grab some!

Ethiopian Harrar

Often considered one of the best coffee beans in the world The Ethiopian Harrar is full-bodied and exotic. This coffee is a dry processed (natural) arabica and hails from the Oromia region, which was previously Harrar in southern Ethiopia at elevations between 4,500 and 6,300 feet. It is characterized by its acidity and an alcohol-like fruitiness as well as a strong mocha taste.

The coffee is picked and dried in the spring. The coffee is then fermented and released its aromas and tastes. Contrary to commercial coffees, this coffee is free of chemicals and is low in calories. It also offers a variety of health benefits, such as decreasing the risk of developing Alzheimer's disease. It is also full of antioxidants and contains many other nutrients. It is recommended to take a cup of Ethiopian Harrar while on an empty stomach to maximize the benefits.

Ethiopian Harrar is one of the most sought-after coffees around, comes from the easternmost region of Ethiopia. It is located at the highest altitudes in the region, just near the city's walled fortifications of Harrar. This coffee is a distinct blend that can be enjoyed as espresso or lattes.

The coffee is sorted manually and harvested, then dried by sun in traditional cloth bags. This method preserves aromas and improves flavor. It is also a more sustainable process. It can be made using any method of brewing but is best suited to a French Press or Pour Over.

Monsooned Malabar

Monsooned Malabar, one of the most renowned and distinctive coffees, is a sweet coffee with the flavor of nutty wood and almost no acidity. Its name is derived from the "monsooning" process and the region where it originates: the wettest part of India and the mountainous region of Malabar that encompasses Karnataka & Kerala.

The story of this coffee is a bit anecdotal, but during time of the British Raj, when large wooden ships carried raw coffee to Europe The cargo was often delayed due to monsoon weather conditions. While it was at sea, humidity and the wind that blew on board caused the beans to develop naturally, and eventually turn an off-white, pale color. When they arrived in Europe, the beans were discovered to possess a distinct and highly desired flavor taste.

This unique and highly specialized coffee processing, also known as monsooning, continues to this day in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale, traditional tribal farmers who are committed to the highest quality of beans. They produce a full-bodied, very aromatic and smooth coffee that has notes of chocolate from bakers sweet syrup, mild vanilla.

This coffee is great for espresso or cafe crème. It can be enjoyed on its own or paired with more fruity coffees. It is also an extremely popular choice for pour-over, like in a Bialetti Moka pot. Monsooned Malabar is also heat resistant because of its lower acidity.