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The Best Fresh Coffee Beans If you're looking to have the best coffee, you should purchase whole beans from a local roaster or coffee shop. A retailer that has a variety of blends is an excellent option. Koffee Kult's Thunder Bolt is a dark French roast with an intensely delicious flavor. It's a bit more expensive, but it's organic1, fair-trade2 and has no added ingredients. Ethiopian Yirgacheffe Famous for its delicate aroma and citrusy taste, Ethiopian Yirgacheffe is among the most prized coffee beans in the world. It's also a great source of antioxidants. It is best to make it without milk or sugar in order to maintain the distinctive flavor profile. It's great with food items that are savory to balance the sweet-salty. It's also a great option for an afternoon pick-me-up. Ethiopia is often regarded as the birthplace of coffee. According to legend, a goat herder named Kaldi noticed that his flock became more energetic after eating the red berries growing in a nearby plant home. He tried the berries himself and noticed they have a powerful effect on his energy levels. The herder shared the berry with his family and this is how coffee was first consumed. The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is usually wet processed, or “washed.” This process removes sour tastes and produces a bright, clean taste. During the mid-2000s, global coffee prices spiked to levels that were unsustainable for many farmers across the globe, including 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 emergence of a new breed of single-origin Ethiopian coffees with fruity flavors, known as “new naturals”. Today all over the world is enjoying the distinctive citrusy, floral and floral taste of the Yirgacheffe beans. Geisha Geisha is one of the most expensive coffee beans in the world. It has a delicate tea taste with hints of mango, peach and raspberry. It also has a soft taste similar to black tea. But can the price really justify it? A British consul in London discovered the Geisha variety in the 1930s in the highland region Gesha in Western Ethiopia. The seeds were then transferred to CATIE, Costa Rica, before being transferred to Panama by Francisco Serracin (also known as Don Pachi). The Peterson family experimented with it on their Hacienda Esmeralda Farm and found that it produced flavors with balance and smoothness. Geisha is more than just a great cup of coffee. It has a significant impact on the communities that produce it. It allows farmers to invest profits into improving their farming practices and quality processes. This in turn leads to higher quality for all the coffee varieties they grow. However, a lot of everyday coffee drinkers refuse to give it a go due to the steep price. Geisha coffee is well worth the cost. Do yourself a favor, and purchase some as soon as you can. Ethiopian Harrar Ethiopian Harrar coffee is exotic and full-bodied. This is a dry processed (natural) arabica, and comes from the Oromia region, previously Harrar in southern Ethiopia at an elevation of between 4,500 and 6,300 feet. It has a distinctive acidity that is wine-like and fruity. It also has a mocha-like flavor. The coffee is harvested in the spring, and then dried and fermented to release its aromas and flavors. Unlike most commercial coffees, this one is free of chemicals and is low in calories. It also offers a variety of health benefits, including reducing the risk of suffering from Alzheimer's disease. It is high in antioxidants and also contains other nutrients. It is best to drink a cup on empty stomachs in order to reap the maximum benefits. Ethiopian Harrar, one of the most sought-after coffees around is from the Ethiopian region that is the most eastern. It is produced at the highest altitudes in the region, close to the historic walled city of Harrar. This coffee is a distinct blend that can be enjoyed in the form of espresso or latte. The coffee is then sorted and harvested by hand. It is dried in traditional cloth bags. This method preserves aromas and enhances flavor. This is a more sustainable approach. It can be made with any brewing method, but is especially well-suited to a French press or pour over. Monsooned Malabar One of the most unique and well-known coffees around the globe Monsooned Malabar is a sweet woody and nutty coffee with almost no acidity. Its name is derived from the “monsooning” process, as well as the region from which it comes the most humid region of India and the mountainous region of Malabar which includes Karnataka and Kerala. The origin of this coffee is believed to be apocryphal. In the British Raj period, large wooden vessels were utilized to transport coffee to Europe. On the way, humidity and wind caused the beans to naturally weather and resulted in a light off white color. After arriving in Europe, the beans were discovered to have a distinct, highly desirable flavor characteristic. Monsooning is an exclusive and specialized method of processing coffee that is still utilized today in Keezhanthoor. This hamlet with a high-end ambiance located in the Western Ghats is surrounded by small traditional tribal farmers who are dedicated to producing the highest quality beans. Coffeee make a full-bodied, aromatic, smooth coffee that is scented with baker's cocoa, syrupy sweetness, and mild vanilla. This coffee is excellent on its own or mixed with fruitier varieties, and it also holds up to the milk well making it a great espresso or cafe creme coffee. It is also a popular choice for pour-overs like in a Bialetti Moka pot. Monsooned Malabar is also resistant to heat due to its lower acidity.