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The Best Fresh Coffee Beans Buying whole beans from a local coffee shop or roaster is a guaranteed method to get the most fresh and best tasting coffee. A retailer who offers an array of blends would be a good choice. Koffee Kult's Thunder Bolt is a dark French roast that has an intensely satisfying taste. It's a bit more expensive, but it's organic1, fair-trade2 and does not contain any additives. Ethiopian Yirgacheffe Ethiopian Yirgacheffe, an Ethiopian Yirgacheffe coffee bean renowned for its citrusy flavor and mellow aroma, is among the most sought-after coffee beans. It's also a fantastic source of antioxidants. It's best to drink it without sugar and milk to preserve the unique flavor profile. It is great with spicy foods to balance the sweet-salty. It's a great way to pick yourself up. Ethiopia is often regarded as the place where coffee was first developed. According to the story, one goatherder named Kaldi noticed that his flock seemed more active after eating berries of red that were growing near his home. He tried the berries and found that they gave him a lot of energy. The herder shared the fruit with his family, and this is how coffee was first consumed. The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually processed wet, or “washed.” This process helps eliminate sour flavors and create a bright clean taste. In the mid-2000s global coffee prices soared to unsustainable levels, which impacted 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. www.coffeee.uk led to the new wave of fruity single origin Ethiopian coffees that are referred to as the “new naturals.” Today the world is once again enjoying the unique citrusy, floral, and floral flavor of the Yirgacheffe bean. Geisha Geisha is one of the most expensive coffee beans in the world. It has a subtle tea flavor that has hints of peach, mango, and raspberry. It also has a smooth mouthfeel that is similar to black tea. But does the price really justify it? A British consul in London discovered the Geisha variety in the 1930s in the highland area of Gesha in Western Ethiopia. The seeds were later introduced to CATIE in Costa Rica, and finally to Panama by late Francisco Serracin, known as Don Pachi. The Peterson family experimented with it at their Hacienda Esmeralda Farm and found that it produced flavors with balance and elegance. Geisha is more than a great coffee. It has a profound impact on the communities who produce it. It allows farmers to invest their profits into improving their farming practices and processes. This eventually leads to better quality for all the coffee varieties that they cultivate. However, many regular coffee lovers refuse to give it a go due to the hefty price. Geisha coffee is worth the cost. The Sakura season is the best time to drink it and so do yourself a favor and buy some now! Ethiopian Harrar Ethiopian Harrar coffee is exotic and full-bodied. It is a dry processed (natural) arabica that comes from the Oromia region, previously Harrar in southern Ethiopia at elevations between 4,500 to 6,300 feet. It has a distinct acidity, with a wine-like fruitiness and pronounced mocha taste. The coffee is harvested in the spring, and then dried and fermented to release its flavors and aromas. This coffee is free of chemicals and is low in calories, which is a big difference from commercial coffees. It has many health benefits, for instance decreasing the risk of developing Alzheimer's. It is also full of antioxidants and has many other nutrients. It is recommended to consume a cup of Ethiopian Harrar with a full stomach to maximize its benefits. Ethiopian Harrar is one of the most prized coffees in the world. It is sourced from one of the top cultivating regions, the easternmost Harrar. It is produced at the highest altitudes in the region, close to the historic walled city of Harrar. The coffee has a distinct taste and can be enjoyed in the form of espresso or Latte. The coffee is then sorted and then harvested by hand. It is dried in traditional cloth bags. This method preserves aromas and enhances the flavor. This is a more sustainable way of making coffee. It can be made using any method of brewing however it is most suited to a French Press or Pour Over. Monsooned Malabar One of the most unique and well-known beans around the globe Monsooned Malabar is a chocolatey woody and nutty coffee with almost no acidity. Its name comes from a process known as “monsooning,” as well as the place it originates from the wettest region in India in the mountainous region of Malabar which encompasses Karnataka and Kerala and is protected by geographical indication status. The history behind this coffee is believed to be apocryphal. In the British Raj period, large wooden vessels were used to transport raw coffee to Europe. On the way, humidity and wind caused the beans to naturally dry and resulted in a light off white color. After arriving in Europe the beans were discovered to have a distinct and highly desired flavor profile. Monsooning is a distinct and distinctive method of processing coffee that continues to be utilized today in Keezhanthoor. This hamlet that is high-end located in the Western Ghats is surrounded by small traditional tribal farmers who are dedicated to producing the highest quality beans. They make a full-bodied smooth, aromatic coffee with notes like baker's cocoa, syrupy sweetness, and a hint of vanilla. It's great on its own or mixed with fruitier varieties, and it is also able to stand up to milk well, making it an ideal espresso or cafe cream coffee. It is also a popular choice for pour-overs, like in a Bialetti Moka pot. Due to its lower acidity Monsooned Malabar is able to stand up to heat too.