The Best Fresh Coffee Beans If you're looking to have the best coffee, buy whole beans from a local coffee roaster or shop. If you are shopping at a store with a variety of blends is a good idea. Koffee Kult's Thunder Bolt is a dark French roast that has an intensely satisfying taste. 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 citrusy taste, the Ethiopian Yirgacheffe is among the most sought-after coffee beans in the world. It's also a good source of antioxidants. It is recommended to brew it without milk or sugar in order to maintain the distinctive flavor profile. It goes well with spicy foods to balance the sweet-salty. It's also a great choice for a quick afternoon boost. 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 energetic after eating red berries which were growing near his house. He tried the berries himself and realized they have a powerful effect on the energy levels of his body. The herder then shared the berry with his family and this was how coffee first became popular. The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually wet-processed, also known as "washed." This process helps eliminate sour flavors and create a bright clean taste. In the mid-2000s, global coffee prices reached unsustainable levels, which affected many farmers in 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 helped to usher in a wave of fruit-flavored single origin Ethiopian coffees that are referred to as the "new naturals." https://www.coffeee.uk/categories/coffee-beans is again enjoying the distinctive fruity, floral and citrusy flavor of the Yirgacheffe bean. Geisha Geisha is one of the most expensive coffee beans around the globe. It has a subtle tea flavor with hints mango, peach, and raspberry. It also has a delicate mouthfeel that is similar to black tea. But is it truly worth 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 brought to CATIE, Costa Rica, before being brought to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family experimented with it on their Hacienda Esmeralda Farm and found that it produced flavors with balance and fineness. Geisha is more than just a great coffee. It has a profound impact on the communities that produce it. It allows farmers to reinvest profits in improving their farming practices and quality processes. This in turn leads to higher quality for all the coffee varieties they grow. Yet, many common coffee drinkers refuse to give it a try because of the high price. This is a shame, since Geisha coffee truly is worth the price. Do yourself a favor, and get some. Ethiopian Harrar Ethiopian Harrar coffee is exotic and full-bodied. It is a dry-processed (natural) arabica that comes from Ethiopia's southern Oromia region. It has a distinctive fruity, wine-like acidity and mocha-like flavor. The coffee is harvested and dried in the spring. It is then fermented, and released its aromas and flavors. The coffee is not contaminated with chemicals and is low in calories, compared to other commercial coffees. It also has a range of health benefits, including decreasing the risk of developing Alzheimer's disease. It is a great source of antioxidants, and contains many other nutrients. It is recommended to take a cup of Ethiopian Harrar with a full stomach to reap the maximum benefits. Ethiopian Harrar, one of the most sought-after coffees around, comes from the Ethiopian region that is the most eastern. It is cultivated near the historic walled town of Harrar which is situated at the highest altitudes. It has a distinctive taste and can be enjoyed in the form of espresso or as a latte. The coffee is then sorted and then harvested by hand. It is then dried in traditional cloth bags. This method preserves aromas and improves the flavor. It is also a more sustainable process. It can be brewed using any brewing method but is particularly well-suited to a French press or pour over. Monsooned Malabar Monsooned Malabar is among the world's most famous and distinctive coffees, is a chocolaty coffee with the flavor of nutty wood and almost no acidity. Its name comes from the "monsooning" process, as well as the region from which it comes: the wettest part of India and the mountainous region of Malabar that encompasses Karnataka and 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 conditions, and while it was at sea, the humidity and the winds on board caused the beans develop naturally, and eventually turn a pale off-white color. After arriving in Europe the beans were found to have a distinct and desired flavor characteristic. This unique and highly specialized coffee processing, also known as monsooning, is still being practiced to the present day in Keezhanthoor the hamlet that is high-end cocooned in the Western Ghats and surrounded by traditional tribal communities on a small scale. farmers who are committed to delivering the highest quality beans. They create a full-bodied extremely aromatic and smooth coffee with notes of baker's chocolate sweet syrup, mild vanilla. This coffee is fantastic by itself or blended with other fruity varieties, and it also holds up to the milk well making it a great espresso or cafe cream coffee. It is also a popular choice for pour-overs for instance, in a Bialetti Moka pot. Monsooned Malabar is also heat resistant because of its lower acidity.