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The Best Fresh Coffee Beans

If you're looking to drink the best coffee, you should purchase whole beans at the local roaster or coffee shop. A shop that sells a variety of blends would be a good coffee beans option.

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

Ethiopian Yirgacheffe

Known for its delicate fragrance and tangy taste, the Ethiopian Yirgacheffe is among the most sought-after coffee beans around the world. It's also a good source of antioxidants. It's best to avoid sugar and milk in order to preserve its unique flavor profile. It goes well with savory foods to balance the sweet-salty. It's also a great pick to have a refreshing afternoon snack.

Ethiopia is often called the birthplace of coffee. According to the legend, the goatherder Kaldi noticed that his flock seemed more active after eating berries of red growing near his home. He tried the berries and found that they gave him a lot of energy. The herder shared the berry with his family and this was how coffee was first consumed.

In the Yirgacheffe region of Sidamo, Ethiopia, coffee is typically "washed" or processed wet. This helps to remove sour taste and give a bright, clean taste. In the mid-2000s coffee prices spiked to levels that were too high for many farmers across the globe, including Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was successful in helping the farmers to remain in business by implementing their fair trade initiatives and empowerment to bargain with the market. This helped to usher in a wave of fruit-flavored single-origin Ethiopian coffees that are referred to as the "new naturals." Today, the world is once again savoring the unique fruity, floral and citrusy taste of the Yirgacheffe bean.

Geisha

Geisha is one of the most expensive coffee beans in the world. It has a subtle tea-like flavor, with hints mango, peach and raspberry. It also has a soft taste similar to black tea. But does it really deserve the price cost?

A British consul in London discovered the Geisha variety in the 1930s in the highland region Gesha in Western Ethiopia. The seeds were then transferred to CATIE, Costa Rica, before being shipped to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family experimented with it at their Hacienda Esmeralda Farm and found that it produced flavors that had balance and fineness.

Geisha is more than just a great cup of coffee. It has a significant impact on the communities that produce it. It allows farmers to reinvest profits into improving their farming practices and quality processes. This in turn leads to higher quality for all the coffee beans types varieties they grow.

Many coffee drinkers are not willing to try Geisha coffee due to its expensive price. Geisha coffee is well worth the price. Do yourself a favor, and buy some soon.

Ethiopian Harrar

Many consider it to be one of the top coffee beans in world, the Ethiopian Harrar is full-bodied and exotic. This is a dry processed (natural) arabica that comes from Ethiopia's southern Oromia region. It has a distinct acidity, with a wine-like fruitiness and pronounced mocha taste.

The coffee bean is harvested and dried in the spring. It is then fermented, and released its aromas and tastes. The coffee is not contaminated with chemicals and is low in calories, compared to other commercial coffees. It has numerous health benefits, such as decreasing the risk of developing Alzheimer's. It is also rich in antioxidants and has many other nutrients. It is recommended to drink a cup Ethiopian Harrar on an empty stomach to maximize the benefits.

Ethiopian Harrar is one of the most sought-after coffees around is from the Ethiopian region that is the most eastern. It is grown near the historic walled town of Harrar in the most awe-inspiring altitudes. It is a unique blend that can be enjoyed as espresso or Latte.

The coffee is sorted by hand and harvested, then dried by sun in traditional cloth bags. This method preserves aromas and increases flavor. It is also a more sustainable process. It can be brewed with any brewing method but is especially suited to a French press or pour over.

Monsooned Malabar

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

The story behind this coffee is anecdotal, but during time of the British Raj, when large wooden vessels carried bulk coffee beans to Europe, the cargo was often delayed due to monsoon conditions, and while it was at sea, the humidity and the wind on board caused the beans weather naturally, turning an off-white, pale color. Arriving in Europe, the beans were discovered to have a distinct and desired flavor taste.

This unique and specialized coffee processing process, also known as monsooning, continues to the present day in Keezhanthoor, a hamlet of high-end quality cocooned in the Western Ghats and surrounded by small-scale, traditional tribal community farmers who are committed to delivering the highest quality of beans. They make a full-bodied, aromatic, smooth coffee with notes like baker's cocoa, syrupy sweetness, and a subtle vanilla.

This coffee is great alone or blended with other fruity varieties, and it can also stand up to milk well making it an excellent espresso or cafe creme coffee. It is also an extremely popular choice for pour-overs, for instance, in a Bialetti Moka pot. Due to its lower acidity, Monsooned Malabar can withstand the heat, too.