The Best Fresh Coffee Beans

Buy whole beans from a local coffee shop or roaster is the best method to get the most fresh and best tasting beverage. A shop that offers various blends could be a good choice.

Koffee Kult's Thunder Bolt is a dark French roast with a very satisfying flavor. It is a bit more expensive, but it's organic1, fair-trade2 and does not contain any additives.

Ethiopian Yirgacheffe

Famous for its delicate aroma and citrusy taste, Ethiopian Yirgacheffe is one of the most sought-after coffee beans around the world. It's also a superb source of antioxidants. It's best to brew it without milk and sugar in order to maintain the distinctive flavor profile. It pairs well with savory food items to balance the sweet and salty. It's also a great pick for an afternoon pick-me-up.

Ethiopia is often regarded as the place where coffee was first developed. The story goes that a goat herder named Kaldi noticed that his flock became more energetic after eating red berries on a plant near his home. He tried the berries himself and discovered they had a strong effect on his energy levels. The herder shared the berry with his family and this is how coffee was first consumed.

Coffee cultivated in the Yirgacheffe region of Sidamo in Ethiopia is typically wet processed, or "washed." This process helps remove sour flavors and create a bright clean taste. In the mid-2000s coffee beans types prices increased to levels that were not sustainable for many farmers around the globe, including Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep farmers in business by empowering them to bargain on the market and implement fair trade initiatives. This led to the creation of a new wave of single-origin Ethiopian coffees that have fruity flavors that are referred to as "new naturals". Today, the world enjoys the unique floral and citrusy taste of the Yirgacheffe beans.

Geisha

Geisha is one of the most expensive coffee beans in the world. It has a subtle tea-like flavor, with hints peach, mango, and raspberry. It also has a delicate mouthfeel similar to black tea. But can the price really justify the price?

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 a British consul. The seeds were then transferred to CATIE, Costa Rica, before being brought to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family tried it at their Hacienda Esmeralda Farm and found that it produced flavors with balance and elegance.

Geisha is not just an excellent cup of coffee. It has a profound impact on the communities that produce it. It allows farmers to reinvest their profits into improving their farming practices and processes. This improves the quality of all the coffee varieties that they grow.

Yet, many common coffee lovers refuse to give it a shot due to the hefty cost. This is a shame, because Geisha coffee is definitely worth it. The Sakura season is the best time to enjoy it and so do yourself a favor and grab some!

Ethiopian Harrar

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

The coffee is picked and dried in the spring. It 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 is a great source of health benefits, like reducing the risk of developing Alzheimer's. It is also high in antioxidants, and contains a variety of other nutrients. It is recommended to drink a cup Ethiopian Harrar with a full stomach to reap the maximum benefits.

Ethiopian Harrar is among the most sought-after coffees in the world and comes from one of the most prestigious cultivating regions, the easternmost Harrar. It is grown close to the old town walled by Harrar in the most awe-inspiring altitudes. This coffee is a distinct blend that can be enjoyed as espresso or latte.

The coffee is hand-sorted and harvested, and then dried by sun in traditional cloth bags. This method preserves the aroma of the beans and makes them more delicious. This is a more sustainable way of making coffee. It can be brewed with any brewing method but is particularly well-suited to the use of a French press or pour over.

Monsooned Malabar

Monsooned Malabar is among the world's most renowned and unique coffees, is a chocolatey coffee with a woody, nutty flavor and virtually no acidity. Its name comes from the "monsooning" process, as well as the region it is from the wettest region of India the mountainous region of Malabar that encompasses Karnataka & Kerala.

The legend behind this coffee is a bit mythological, but during the period of the British Raj, when large wooden ships carried raw coffee to Europe, the cargo was often delayed due to monsoon weather conditions. While it was at sea, the humidity and the winds on board caused the coffee to naturally weather, resulting in into a pale off-white shade. Once they arrived in Europe they were found to have a distinctive and very desirable flavor taste.

Monsooning is a distinctive and unique method of processing coffee that continues to be practiced in Keezhanthoor. This hamlet of high-end nestled in the Western Ghats is surrounded by small traditional tribal farmers who are devoted to delivering the highest quality beans. They produce a full bodied, aromatic, smooth coffee with notes like baker's cocoa, syrupy sweetness, and a subtle vanilla.

This coffee is perfect for espresso or cafe crème. It can be enjoyed on its own or paired with more fruity coffees. Pour-overs, such in the Bialetti Moka Pot, are also popular. Because of its lower acidity Monsooned Malabar is able to withstand heat too.