Some Wisdom On Coffee Beans From A Five-Year-Old

The Best Fresh Coffee Beans

Buy whole beans from a local coffee shop or roaster is a surefire way to enjoy the freshest and most delicious beverage. A retailer who offers several blends would be a good option.

Koffee Kult's Thunder Bolt is a dark chocolate coffee beans French roast that has an intensely delicious flavor. It's more expensive but it's organic1 fair trade2 and contains no additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is one of the most sought-after coffee beans due to its citrusy flavor and mellow aroma, is one of the world's most sought-after coffee beans. It's also a fantastic source of antioxidants. It's best to brew it without milk or sugar in order to preserve the distinctive flavor profile. It's great with food items that are savory to balance the sweet-salty. It's also a great choice to take a break from the day.

Ethiopia is often regarded as the place of origin for coffee. According to the legend, the goatherder Kaldi noticed that his flock was more active after eating berries of red that were growing near his home. He tried the berries and found that they gave him lots of energy. The herder then distributed the berry with his family and this was the way coffee was first made popular.

Coffee cultivated in the Yirgacheffe region of Sidamo in Ethiopia is usually processed wet, or "washed." This process helps remove sour flavors and produces a bright, clean taste. In the mid-2000s, world coffee prices rose to unsustainable levels, which affected many farmers in Ethiopia. However the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was capable of helping farmers keep their businesses going through their fair trade initiatives and empowerment to bargain with the market. This helped usher in an era of fruit-flavored single origin Ethiopian coffees, dubbed the "new naturals." Today the world is once again enjoying the unique citrusy, floral, and floral flavor of the Yirgacheffe bean.

Geisha

Geisha is among the most expensive coffee beans around the world. It has a subtle tea flavor with hints mango, commercial peach and raspberry. It also has a silky taste similar to black tea. But does the price really justify it?

The Geisha variety was first discovered in the highland region of Gesha (it was misspelled along the way) in Western Ethiopia in the 1930s by an British consul. The seeds were then brought to CATIE, costa coffee bean Rica, before being brought to Panama by Francisco Serracin (also known as Don Pachi). When the Peterson family began experimenting with it on their Hacienda Esmeralda farm, they discovered that it had extraordinary flavors that were balanced and refined.

Geisha is more than just a great dark chocolate coffee beans; it has a profound impact on the communities who produce it. It allows farmers to reinvest profits in improving their farming practices and quality processes. This increases the quality of all coffee varieties that they grow.

However, a lot of everyday coffee drinkers do not want to give it a try due to the hefty price tag. Geisha coffee is definitely worth the price. Do yourself a favor and get some.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This coffee is a dry processed (natural) arabica, and comes from the Oromia region, formerly Harrar, in southern Ethiopia with elevations ranging from 4,500 feet and 6,300 feet. It has a distinct acidity that is accompanied by the wine-like fruitiness, and a pronounced mocha taste.

The coffee is harvested in spring, and later dried and then fermented to release its flavors and aromas. Unlike most commercial coffees, commercial this one is not made with chemicals and is low in calories. It also has a number of health benefits, such as reducing the risk of developing Alzheimer's disease. It is a great source of antioxidants, and contains many other nutrients. It is recommended to drink a cup of tea on an empty stomach to reap the maximum benefits.

Ethiopian Harrar, one of the most sought-after coffees around is from the region's easternmost part of Ethiopia. It is produced at the highest altitudes in the region, which is located near the walled city that was once a part of Harrar. This coffee has a unique taste and is a treat in the form of espresso, or as 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 coffeee beans and makes them more tasty. It is also a more sustainable method. It can be brewed using any brewing method, but it is most suitable for a French press or pour over.

Monsooned Malabar

Monsooned Malabar one of the most renowned and unique coffees, is a rich and chocolatey coffee with an nutty, woody flavor and almost no acidity. Its name comes from the "monsooning" process and the region it's from: the wettest part of India, the mountainous area Malabar which encompasses Karnataka & Kerala.

The story behind this coffee is mythological, but during the time of the British Raj, when large wooden ships carried raw coffee to Europe, the cargo was often delayed due to the monsoon, and when it was at sea, humidity and the wind that blew on board caused the beans to naturally weather, resulting in a pale off-white color. Upon arrival in Europe, they were found to have a distinctive and highly desirable flavor taste.

This distinctive and unique coffee processing, also referred to as monsooning, continues to today in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale, traditional tribal farmers who are committed to delivering the highest quality beans. They produce a full-bodied smooth, aromatic coffee that is scented with baker's cocoa, syrupy sweetness and a hint of vanilla.

This coffee is great alone or mixed with fruitier varieties. It also stands up to milk well making it an excellent espresso or cafe cream coffee. Pour-overs, like in the Bialetti Moka Pot, are also very popular. Because of its lower acidity Monsooned Malabar can withstand the heat, too.