The Best Fresh Coffee Beans

If you want to enjoy the best bulk coffee beans, purchase whole beans from an area coffee roaster or shop. 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 a rich, satisfying flavor. It's a little more expensive, but it's organic1, fair-trade2 and does not contain any additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe, a coffee bean prized for its refreshing flavor and delicate aroma, is one of the most sought-after coffee beans. It's also an excellent source of antioxidants. It is best to make it without milk or sugar in order to preserve the unique flavor profile. It goes well with savory foods to balance the sweet-salty. It's an excellent afternoon pick-me up.

Ethiopia is often referred to as the birthplace of coffee. The story goes that a goat herder named Kaldi noticed that his flock was more energetic after eating red berries growing in a nearby plant home. He tried the berries and realized that they provided him with a lot of energy. The herder then spread the berry with his family and this was the first time premium coffee beans became popular.

Coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is typically processed with water, or "washed." This process helps to eliminate bitter flavors and produces a bright, clean taste. During the mid-2000s, global coffee prices rose to unsustainable levels for many farmers around the globe, including Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep farmers in business by empowering them to bargain on the market and implement fair trade initiatives. This led to the introduction of the era of fruit-flavored single-origin Ethiopian coffees dubbed the "new naturals." Today the world is once again savoring the unique fresh, floral, and citrusy taste of the Yirgacheffe bean.

Geisha

Geisha is among the most expensive coffee beans available. It has a subtle tea flavor with hints peach, mango, and raspberry. It also has a delicate taste that is similar to black tea. But does it really merit the price cost?

A British consul was able to discover the Geisha variety in the 1930s in the region of highland 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. When the Peterson family began to experiment with it on their Hacienda Esmeralda farm, they found that it produced extraordinary flavors that were balanced and smooth.

Geisha is more than an excellent coffee. It has a profound impact on the communities who produce it. It allows farmers to reinvest their profits in improving their farming practices and processes. This results in better quality for all the coffee varieties they grow.

However, many regular coffee drinkers do not want to give it a go because of the high price. Geisha coffee is definitely worth the cost. The Sakura season is the best time to drink it, so do yourself a favor and purchase it now!

Ethiopian Harrar

Most often, it is regarded as one of most excellent coffee beans in the world The Ethiopian Harrar is full-bodied and exotic. This is a dry processed (natural) arabica, and comes from the Oromia region, previously Harrar, in southern Ethiopia with elevations ranging from 4,500 feet to 6,300 feet. It has a distinct acidity that is accompanied by an alcohol-like fruitiness and types of coffee beans a distinct mocha taste.

The coffee is harvested in spring, and later dried and then fermented to release its flavors and aromas. In contrast to most commercial coffees this coffee is made without chemicals and is low in calories. It has many health benefits, like reducing the risk of Alzheimer's. It is rich in antioxidants and also contains other nutrients. It is recommended to drink a cup of Ethiopian Harrar on an empty stomach to reap the maximum benefits.

Ethiopian Harrar is one of the most prized coffees in the world and comes from one of the nation's top growing regions, the easternmost Harrar. It is produced at the highest altitudes in the region, which is located near the walled city of Harrar. This coffee is a unique blend that can be enjoyed in the form of espresso or Latte.

The coffee is then sorted and then harvested by hand. It is then dried in traditional cloth bags. This method preserves the aroma of the decaf beans coffee and makes them more delicious. It is also a more sustainable method. It can be brewed with any method of brewing, but is especially suited to the use of a French press or pour over.

Monsooned Malabar

One of the most unique and well-known varieties of coffee around the globe Monsooned Malabar is a chocolaty woody and nutty blend with a surprisingly low acidity. Its name is derived by a process called "monsooning," as well as its origin the most humid region of India in the mountainous region of Malabar that includes Karnataka and Kerala and has been granted protected geographical indication status.

The origins of this coffee is apocryphal. In the British Raj period, large wooden vessels were used to transport coffee beans to Europe. In the course of the voyage humidity and wind caused the beans to naturally dry, resulting in a pale off-white color. After arriving in Europe the beans were discovered to have a distinct and desired flavor taste.

Monsooning is a distinct and special method of processing coffee that continues to be practiced today in Keezhanthoor. This hamlet that is high-end situated in the Western Ghats is surrounded by small traditional tribal farmers who are dedicated to producing the highest quality beans. They create a full-bodied well-balanced and aromatic coffee with notes of chocolate from bakers, syrupy sweetness and mild vanilla.

It's great on its own or blended with fruitier varieties. It is also able to stand up to milk well, making it an ideal espresso or cafe cream coffee. Pour-overs like those found in a Bialetti Moka Pot, are also popular. Because of its less acidity, Monsooned Malabar is able to withstand heat too.