(Image: https://cdn.freshstore.cloud/offer/images/778/12799/lavazza-qualita-rossa-coffee-beans-with-aromatic-notes-of-chocolate-and-dried-fruit-arabica-and-robusta-intensity-5-10-medium-roasting-1-kg-12799.jpg)The Best Fresh Coffee Beans
If you're looking to have the best coffee, buy whole beans at an area coffee roaster or shop. Buying from a retailer with a variety of blends is an excellent option.
(Image: https://cdn.freshstore.cloud/offer/images/778/16244/lavazza-crema-e-aroma-arabica-and-robusta-medium-roast-coffee-beans-1-kg-pack-of-1-16244.jpg)Thunder Bolt by Koffee Kult is a dark French light roast coffee beans with rich, delicious flavor. It's priced higher but it's organic Fair trade2 and has no additives.
Ethiopian Yirgacheffe
Ethiopian Yirgacheffe, an Ethiopian Yirgacheffe coffee bean renowned for its delicate citrus flavor and sweet scent, is among the most sought-after coffee beans. It's also a fantastic source of antioxidants. It is best brewed without sugar and milk to preserve its distinctive flavor. It goes well with savory foods to balance the sweet-salty. It's a great afternoon pick-me up.
Ethiopia is often thought to be the place where coffee was first developed. According to the legend, an Ethiopian goatherder named Kaldi noticed that his flock was more active after eating berries of red which were growing near his house. He decided to try the berries himself and discovered they have a powerful effect on his energy levels. The herder shared the fruit with his family and that's how coffee was first consumed.
The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is typically wet-processed, also known as “washed.” This process helps remove 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 the new wave of fruity single-origin Ethiopian coffees known as the “new naturals.” Today the world is again enjoying the distinctive, floral, and citrusy taste of the Yirgacheffe bean.
Geisha
Geisha is one of the most expensive coffee beans around the world. It has a subtle tea-like taste, with hints mango, peach, and raspberry. It also has a delicate taste that is similar to black tea. But does it really merit the price price?
A British consul discovered the Geisha variety in the 1930s in the highland region of Gesha in Western Ethiopia. The seeds were then transferred to CATIE, Costa Rica, before being transferred to Panama by Francisco Serracin (also known as Don Pachi). When the Peterson family began to experiment with it at their Hacienda Esmeralda farm, they found that it produced extraordinary flavors that were balanced and smooth.
Geisha is more than a great coffee; it has a significant impact on the communities that make it. It allows farmers to reinvest profits into improving their farming practices and quality processes. This results in better quality of all coffee varieties they cultivate.
Many coffee beans types enthusiasts are uninterested in trying the coffee due to its high price. This is a shame because Geisha coffee truly is worth it. Do yourself a favor, and purchase some as soon as you can.
Ethiopian Harrar
Often considered one of the top coffee beans in world, the Ethiopian Harrar is full-bodied and exotic. This coffee is a dry-processed (natural) arabica that comes from Ethiopia's southern Oromia region. It is characterized by its acidity and an alcohol-like fruitiness as well as a strong mocha flavor.
The coffee is harvested and dried in the spring. It is then fermented, and released its aromas and flavors. In contrast to most commercial coffees this coffee is free of chemicals and is low in calories. It also comes with a host of health benefits, such as lowering the risk of Alzheimer's disease. It is a good source of antioxidants, and is a good source of other nutrients. It is best to drink a cup of tea on an empty stomach in order to reap the most benefits.
Ethiopian Harrar, one of the most sought-after coffees around originates from the easternmost region of Ethiopia. It is produced at the highest altitudes in the region, near the historic walled city of Harrar. It has a distinctive flavor and can be enjoyed in the form of espresso, or as Latte.
The coffee is then sorted and picked by hand. It is then sun-dried in traditional cloth bags. This method preserves the aroma of the beans and makes them more tasty. It is also a more sustainable method. It can be brewed with any brewing method, but is especially well-suited to the use of a French press or pour over.
Monsooned Malabar
Monsooned Malabar is among the world's most famous and unique coffees, is a rich and chocolatey coffee with a woody, nutty flavor and virtually no acidity. Its name comes from a process called “monsooning,” as well as its origin the wettest region in India in the mountainous region of Malabar which encompasses Karnataka and Kerala and is protected by geographical indication status.
The story behind this coffee is apocryphal. During the British Raj period, large wooden vessels were used to transport the raw coffee to Europe. On the way, humidity and wind caused the beans to naturally dry which resulted in a pale off-white color. When they arrived in Europe, they were found to have a distinct and very desirable flavor characteristic.
This unique and highly specialized coffee processing, also referred to as monsooning, continues to this day in Keezhanthoor, a hamlet of high-end quality coffee beans cocooned in the Western Ghats and surrounded by traditional tribal communities on a small scale. farmers who are dedicated to obtaining the highest quality of beans. They produce a rich, aromatic, smooth coffee that has notes of baker's cocoa, syrupy sweetness, and a subtle vanilla.
This coffee is fantastic by itself or mixed with fruitier varieties. It also stands up to milk well making it a perfect espresso or cafe cream coffee. It is also an extremely popular choice for pour-overs like in a Bialetti Moka pot. Monsooned Malabar is also resistant to heat because of its lower acidity.