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The Best Fresh Coffee Beans

Buy whole beans from a local coffee shop or roaster is the best way to enjoy the freshest and best tasting brew. If you are shopping at a store that has a variety of blends is a good coffee beans idea.

Thunder Bolt by Koffee Kult is a dark French Roast with rich, delicious flavor. It is a bit more expensive but it's organic1, fair-trade2 and contains no additives.

Ethiopian Yirgacheffe

The coffee is known for its delicate scent and tangy taste, the Ethiopian Yirgacheffe is among the most prized coffee beans in the world. It's also an excellent source of antioxidants. It's best to brew it without milk and sugar in order to maintain the distinctive flavor profile. It's great with spicy foods to balance the sweet-salty. It's a great afternoon pick-me up.

Ethiopia is often described as the birthplace of coffee. According to the legend, a goatherder named Kaldi noticed that his flock seemed more energetic after eating red berries which were growing near his house. He tried the berries and discovered that they provided him with a lot of energy. The herder shared the berry with his family and this was how coffee was first consumed.

In the Yirgacheffe area of Sidamo, Ethiopia, unroasted coffee beans is usually "washed" or processed wet. This helps to remove bitter tastes and produce the fresh, bright taste. In the mid-2000s, global coffee prices soared to unsustainable levels, which affected many farmers in Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers keep their businesses going through their fair trade programs and their ability to bargain with the market. This led to the emergence of a new breed of single-origin Ethiopian coffees with fruity flavors that are referred to as "new naturals". Today people around the world are enjoying the unique citrusy, floral and floral taste of the Yirgacheffe beans.

Geisha

Geisha is one of the most expensive coffee coffeee beans - simply click for source - in the world. It has a delicate tea flavor with hints peach, mango, and raspberry. It also has a delicate taste similar to black tea. But does the price tag really justify it?

The Geisha variety was first discovered in the highland region of Gesha (it was misspelled throughout the process) in Western Ethiopia in the 1930s by the British consul. The seeds were later brought to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, known as Don Pachi. The Peterson family tried it on their Hacienda Esmeralda Farm and found that it was able to produce flavors with balance and finesse.

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

Many coffee drinkers are not willing to try it due to its pricey cost. It's a shame, because Geisha coffee is truly worth the price. The Sakura season is the ideal time to enjoy it so do yourself an favor and purchase it now!

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica that hails from Ethiopia's southern Oromia region. It has a distinct acidity, with a wine-like fruitiness and pronounced mocha taste.

The coffee is harvested and dried in the spring. The coffee is then fermented, and released its aromas and tastes. Contrary to the majority of commercial coffees this one is not made with chemicals and is low in calories. It has numerous health benefits, including reducing the risk of developing Alzheimer's. It is also rich in antioxidants and has many other nutrients. It is recommended to drink a cup on an empty stomach in order to reap the maximum benefits.

Ethiopian Harrar is one of the most sought-after coffees in the world and comes from one of the nation's top cultivating regions, the easternmost Harrar. It is located at the highest altitudes in the region, near the walled city of Harrar. The coffee has a distinct flavor and can be enjoyed in the form of espresso or an latte.

The coffee is sorted manually and harvested, then sun-dried using traditional cloth bags. This method preserves the aroma of the beans and makes them more tasty. This is a sustainable method. It can be brewed using any brewing method however it is most suited to a French Press or Pour Over.

Monsooned Malabar

One of the most unique and well-known coffees around the world Monsooned Malabar is a chocolaty woody, nutty and sweet coffee that has almost no acidity. Its name is derived from a process known as "monsooning," as well as where it comes from the wettest region in India in the mountainous region of Malabar that includes Karnataka and Kerala and is protected by geographical indication status.

The history behind this coffee is believed to be apocryphal. During the British Raj period, large wooden ships were used to transport coffee beans to Europe. In the course of the voyage the wind and humidity caused the beans to naturally dry which resulted in a pale off white color. After arriving in Europe the beans were discovered to have a distinct and desirable flavor character.

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

It's great on its own or blended with fruitier varieties, and it can also stand up to milk well making it a perfect espresso or cafe creme coffee. It is also an extremely popular choice for pour-overs such as in a Bialetti Moka pot. Due to its lower acidity, Monsooned Malabar can withstand the heat, too.