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The Best Fresh Coffee Beans

The purchase of whole beans from a local coffee shop or roaster is a guaranteed way to enjoy the freshest and best tasting coffee. Buying from a retailer with a variety of blends is a good idea.

Koffee Kult's Thunder Bolt is a dark roast coffee beans French roast with a very satisfying taste. It is a bit more expensive, but it's organic1, fair-trade2 and has no added ingredients.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is an Ethiopian Yirgacheffe coffee bean renowned for its citrusy flavor and delicate scent, is among the world's most sought-after coffee beans. It's also a superb source of antioxidants. It's best brewed without sugar and milk to preserve its distinctive flavor. It's great with dishes that are savory to offset the sweet-salty. It's also a great option to have a refreshing afternoon snack.

Ethiopia is often regarded as the place of origin for coffee. The story goes that a goat herder named Kaldi noticed that his flock became more energetic after eating the red berries growing on a plant close to his home. He tried the berries himself and realized that they were a major influence on his energy levels. The herder then distributed the berry with his family and this was the beginning of coffee's popularity.

In the Yirgacheffe region of Sidamo, Ethiopia, coffee is typically "washed" or processed wet. This helps to remove bitter tastes and produce a bright, clean taste. In the mid-2000s global coffee prices rose to unsustainable levels, which affected many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep farmers in business by giving them the ability to bargain on the market and implementing fair trade initiatives. This led to the introduction of the era of fruit-flavored single-origin Ethiopian coffees that are referred to as the "new naturals." Today the world is again enjoying the distinctive, floral, and citrusy flavor of the Yirgacheffe bean.

Geisha

Geisha is one of the most Expensive Coffee Beans (Stocklayer3.Werite.Net) around the world. It has a subtle tea-like taste with hints of mango, peach, and raspberry. It also has a silky taste similar to black tea. But does it really merit the price tag?

A British consul in London discovered the Geisha variety in the 1930s in the highland area of Gesha in Western Ethiopia. The seeds were then transferred to CATIE, Costa Rica, before being shipped to Panama by Francisco Serracin (also known as Don Pachi). When the Peterson family began experimenting with it at their Hacienda Esmeralda farm, they discovered that it had extraordinary flavors with balance and finesse.

Geisha is more than just an excellent cup of gourmet coffee beans. It has a significant impact on the communities who produce it. It allows farmers to invest their profits into improving farming practices and processes. This improves the quality of all the coffee varieties they cultivate.

Despite this, many everyday coffee drinkers are reluctant to try it due to the steep price. This is a shame, since Geisha coffee truly is worth it. The time of the sakura is the best time to enjoy it so do yourself an favor and buy some now!

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and Coffee Bean Suppliers Near Me full-bodied. This coffee is a dry-processed (natural) arabica that comes from southern Ethiopia's Oromia region. It is characterized by its acidity and an alcohol-like fruitiness as well as a strong mocha flavor.

The coffee is harvested in the spring, and then dried and then fermented to release its aromas and flavors. Contrary to commercial coffees, this coffee is made without chemicals and is low in calories. It also has a number of health benefits, including lowering the risk of Alzheimer's disease. It is also a great source of antioxidants and a host of other nutrients. It is recommended to take a cup of Ethiopian Harrar when you are empty on your stomach to reap the maximum benefits.

Ethiopian Harrar is among the most sought-after coffees around the world. It comes from one of the nation's top growing regions, the most eastern Harrar. It is grown at the highest altitudes in the region, close to the walled city that was once a part of Harrar. This coffee has a distinct flavor and can be enjoyed in the form of espresso or as in a latte.

The coffee is sorted and picked by hand. It is then sun-dried in traditional cloth bags. This method preserves the aromas of the beans and makes them more tasty. It is also a more sustainable process. It can be brewed using any method of brewing but is most suitable to a French Press or Pour Over.

Monsooned Malabar

Monsooned Malabar one of the world's most famous and distinctive coffees, is a sweet coffee with the flavor of nutty wood and virtually no acidity. It gets its name from a process called "monsooning," as well as the region it comes from - the wettest region of India in the mountainous area of Malabar which encompasses Karnataka and Kerala with protected geographical indication status.

The legend of this coffee is somewhat anecdotal, but during time of the British Raj, when large wooden vessels transported raw coffee to Europe The cargo was often delayed due to monsoon weather conditions. While it was at sea, humidity and the winds on the board caused the beans to develop naturally, and eventually turn into a pale off-white shade. After arriving in Europe, the beans were found to possess a distinct and highly desirable flavor taste.

This unique and highly specialized coffee processing process, also known as monsooning, continues to this day in Keezhanthoor which is a hamlet with a high-end range cocooned in the Western Ghats and surrounded by small-scale tribal farmers committed to the best quality of beans. They produce a rich, aromatic, smooth coffee with notes of baker's cocoa, syrupy sweetness and a subtle vanilla.

This coffee is great alone or blended with more fruity varieties, and it is also able to stand up to milk well making it a perfect espresso or cafe cream coffee beans to buy. It is also an extremely popular choice for pour-overs, for instance, in a Bialetti Moka pot. Due to its lower acidity, Monsooned Malabar can withstand temperatures as well.