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The Best Fresh Coffee Beans If you want to enjoy the best coffee, you should purchase whole beans at a local roaster or coffee shop. Buying from a retailer which offers a broad selection of blends is also an excellent option. Koffee Kult's Thunder Bolt is a dark French roast that has a distinctly satisfying flavor. It's a little more expensive however, it's organic1 fair-trade2 and contains no additives. Ethiopian Yirgacheffe Known for its delicate fragrance and citrusy flavor, the Ethiopian Yirgacheffe is one of the most sought-after coffee beans in the world. It's also a superb source of antioxidants. It is best to make it without milk and sugar in order to preserve the unique flavor profile. It's a great match for food items that are savory to balance the sweet-salty. It's a great snack to wake you up. Ethiopia is often considered the place of origin for coffee. According to the legend, a goatherder named Kaldi noticed that his flock seemed more energetic after eating red berries growing near his home. He tried the berries and realized that they gave him lots of energy. The herder shared the fruit with his family and that's how coffee was first consumed. In the Yirgacheffe region of Sidamo, Ethiopia, coffee is usually “washed” or processed wet. This helps remove sour taste and give a fresh, clean taste. In the mid-2000s coffee prices increased to unsustainable levels for many farmers across the world, including Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep farmers in business by being able to negotiate on the market and taking fair trade initiatives. This led to the era of fruit-flavored single origin Ethiopian coffees known as the “new naturals.” Today, the world is once again enjoying the unique, floral, and citrusy flavor of the Yirgacheffe bean. Geisha Geisha is among the most expensive coffee beans on the planet. It has a delicate tea flavor with hints mango, peach and raspberry. It also has a smooth mouthfeel similar to black tea. But is it truly worth the price cost? The Geisha variety was first discovered in the highland region of Gesha (it got misspelled along the way) in Western Ethiopia in the 1930s by a British consul. The seeds were later introduced 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 at their Hacienda Esmeralda farm, they discovered that it had extraordinary flavors that were balanced and smooth. Geisha is more than just an excellent cup of coffee. It has a significant impact on the communities that produce it. It allows farmers to reinvest profits into improving farming practices and quality processes. Coffeee leads to better quality for all of the coffee varieties they cultivate. Despite this, many everyday coffee drinkers refuse to give it a try due to the cost. This is a shame, since Geisha coffee truly is worth the price. The sakura season is the best time to enjoy it so do yourself an favor and purchase it now! Ethiopian Harrar Ethiopian Harrar coffee is exotic and full-bodied. This coffee is a dry-processed (natural) arabica that comes from southern Ethiopia's Oromia region. It is characterized by its wine-like, fruity acidity and mocha taste. The coffee is harvested in the spring, and then dried and then fermented to release its flavors and aromas. Contrary to commercial coffees, this one is free of chemicals and is low in calories. It is a great source of health benefits, like decreasing the risk of developing Alzheimer's. It is also rich in antioxidants and has many other nutrients. It is recommended to drink it on empty stomachs in order to reap the most benefits. Ethiopian Harrar is among the most sought-after coffees around the world. It comes from one of the most prestigious producing regions, the easternmost Harrar. It is grown close to the walled town of Harrar in the most awe-inspiring altitudes. It has a distinctive flavor and can be enjoyed in the form of espresso or as a latte. The coffee is hand-sorted and then harvested, and finally dried by sun in traditional cloth bags. This method preserves aromas as well as enhances the flavor. This is a sustainable method. It can be brewed with any method of brewing, but is most suitable for a French press or pour over. Monsooned Malabar Monsooned Malabar is among the most renowned and distinctive coffees, is a sweet coffee with an nutty, woody flavor and almost no acidity. Its name comes due to a process known as “monsooning,” as well as where it comes from the region that is the most arid in India in the mountainous area of Malabar which encompasses Karnataka and Kerala and is protected by geographical indication status. The legend of this coffee is a bit exaggerated, but during the period of the British Raj, when large wooden vessels carried coffee to Europe the cargo was often delayed by the monsoon, and when it was at sea, humidity and the winds on board caused the coffee to change their weather naturally, giving them an off-white, pale color. After arriving in Europe the beans were found to possess a distinct and highly desirable flavor profile. This unique and specialized coffee processing technique, also referred to as monsooning, is still being practiced to this 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 dedicated to obtaining the highest quality beans. They produce a rich smooth, aromatic coffee that has notes of baker's cocoa, syrupy sweetness, and a mild vanilla. This coffee is great for espresso or cafe crème. It can be enjoyed by itself or paired with fruitier coffees. It is also a popular choice for pour-over, for instance, in a Bialetti Moka pot. Monsooned Malabar is also heat resistant because of its lower acidity.