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The Best Fresh Coffee Beans

If you're looking to have the best coffee, purchase whole beans at a local roaster or unroasted coffee beans wholesale shop. A retailer who offers several blends would be a good option.

Thunder Bolt by Koffee Kult is a dark French Roast that has an intense, satisfying flavor. It's a bit more expensive, but it's organic1, fair-trade2 and doesn't contain any additives.

Ethiopian Yirgacheffe

It is renowned for its delicate scent and citrusy taste, the Ethiopian Yirgacheffe is one of the most sought-after coffee beans around the world. It's also a fantastic source of antioxidants. It is best to make it without sugar and milk in order to preserve the distinctive flavor profile. It pairs well with savory foods to make sure that the sweet and salty are balanced. It's a great afternoon pick-me up.

Ethiopia is often considered the birthplace of coffee. According to legend, a goat herder named Kaldi noticed that his flock became more energetic after eating red berries in a nearby plant home. He tried the berries and found that they gave him a lot of energy. The herder shared the fruit with his family and that's how unroasted coffee beans was first consumed.

In the Yirgacheffe region of Sidamo, Ethiopia, 500g coffee beans is often "washed" or processed wet. This helps eliminate sour tastes and create a fresh, clean taste. During the mid-2000s, global coffee prices soared to levels that were too high for many farmers around the world, including Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was successful in helping the farmers stay in business through their fair trade programs and their ability to bargain with the market. This led to the emergence of a new era of single-origin Ethiopian coffees that are fruity, known as "new naturals". Today everyone is enjoying the distinctive citrusy, floral and floral taste of the Yirgacheffe beans.

Geisha

Geisha is among the most expensive coffee beans, simply click the next document, around the world. It has a delicate tea flavor with hints mango, peach, and raspberry. It also has a delicate taste similar to black tea. But does it really deserve the price price?

A British consul discovered the Geisha variety in the 1930s in the highland region 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. 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 refined.

Geisha is more than just an excellent coffee. It has a significant impact on the communities that grow it. It allows farmers to invest profits into improving farming practices and quality processes. This eventually leads to better quality for all of the coffee varieties that they cultivate.

Many coffee lovers are still reluctant to try the coffee due to its high cost. Geisha coffee is worth the cost. Do yourself a favor and buy some soon.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This coffee is a dry processed (natural) arabica and comes from the Oromia region, which was previously Harrar located in southern Ethiopia at elevations of between 4,500 to 6,300 feet. It has a distinctive acidity that is wine-like and fruity. It also has a mocha-like flavor.

The coffee is picked 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 has a number of health benefits, including reducing the risk of developing Alzheimer's disease. It is also full of antioxidants and has many other nutrients. It is recommended to drink a cup of Ethiopian Harrar with a full stomach to maximize the benefits.

Ethiopian Harrar is among the most sought-after coffees around the world and comes from one of the most prestigious cultivating regions, the easternmost Harrar. It is grown near the historic walled town of Harrar, at the highest altitudes. This coffee is a unique blend that can be enjoyed as espresso or latte.

The coffee is sorted by hand and then harvested, and finally dried in the sun using traditional cloth bags. This method preserves aromas as well as enhances the flavor. It is also a more sustainable method. It can be made with any brewing method, but it is especially well-suited to a French press or pour over.

Monsooned Malabar

Monsooned Malabar is one of the world's most renowned and unique coffees, is a chocolatey coffee with an nutty, woody flavor and virtually no acidity. The name is derived from the "monsooning" process as well as the region it is from the most humid region of India the mountainous area of Malabar which includes Karnataka & Kerala.

The origin of this coffee is believed to be apocryphal. During the British Raj period, large wooden vessels were utilized to transport coffee to Europe. While on the journey the humidity and winds caused the beans to naturally dry and resulted in a light off white color. When they arrived in Europe the beans were discovered to have a distinctive and very desirable flavor character.

Monsooning is a unique and distinctive method of processing coffee that is still practiced in Keezhanthoor. This hamlet with a high-end ambiance located in the Western Ghats is surrounded by small traditional tribal farmers who are committed to producing the best quality beans. They produce a rich, aromatic, smooth coffee with notes like baker's cocoa, syrupy sweetness and a subtle vanilla.

This coffee is great for espresso or cafe coffee beans crème. It can be enjoyed on its own or in combination with other coffees that are fruitier. It is also an extremely well-known choice for pour-overs like in a Bialetti Moka pot. Monsooned Malabar is also heat resistant due to its lower acidity.