11 Ways To Destroy Your Coffee Beans

The Best Fresh Coffee Beans

If you're looking to drink the finest coffee, purchase whole beans at an area coffee roaster or shop. Buying from a retailer that offers a wide variety of blends is an excellent idea.

Thunder Bolt by Koffee Kult is a dark French Roast that has a rich, satisfying flavor. It's more expensive but it's organic fair trade2 and contains no additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is known for its citrusy flavor and delicate aroma, is one of the world's most sought-after coffee beans. It's also an excellent source of antioxidants. It's best to brew it without milk and sugar in order to preserve the distinctive flavor profile. It's a great match for dishes that are savory to offset the sweet-salty. It's a great snack to wake you up.

Ethiopia is often described as the birthplace of coffee. According to the story, one goatherder named Kaldi noticed that his flock was more active after eating berries of red that were growing near his home. He tried the berries and realized that they gave him plenty of energy. The herder then spread the berry with his family, and that's how coffee first became popular.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is often "washed" or processed wet. This helps to remove sour taste and give the fresh, bright taste. In the middle of 2000, global coffee prices increased to unsustainable levels, which impacted many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able keep the farmers in business by empowering them to bargain on the market and taking fair trade initiatives. This led to the introduction of 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 taste of the Yirgacheffe bean.

Geisha

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

The Geisha variety was first discovered in the highland region of Gesha (it was mispelled in the process) in Western Ethiopia in the 1930s by a British consul. The seeds were later brought 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 discovered that it had extraordinary flavors with balance and finesse.

Geisha is more than just a great cup of 500g coffee beans. It has a profound impact on the communities that produce it. It allows farmers to invest profits into improving their farming practices and quality processes. This eventually leads to better quality coffee beans for all of the coffee varieties they grow.

Many coffee lovers are still uninterested in trying the coffee due to its high cost. Geisha coffee is well worth the cost. 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 full-bodied. This coffee is a dry processed (natural) arabica, and comes from the Oromia region, also known as Harrar, in southern Ethiopia at an elevation of between 4,500 to 6,300 feet. It has a distinct acidity with an alcohol-like fruitiness and a distinct mocha flavor.

The coffee is harvested in the spring, then dried and fermented to release its aromas and flavors. This coffee is devoid of chemicals and is low in calories, as opposed to most commercial coffees. It also comes with a host of health benefits, such as decreasing the risk of developing Alzheimer's disease. It is also rich in antioxidants, and contains a variety of other nutrients. It is recommended to drink a cup Ethiopian Harrar when you are empty on your stomach to reap the maximum benefits.

Ethiopian Harrar is one of the world's most prized coffees is from the region's easternmost part of Ethiopia. It is grown close to the historic walled town of Harrar which is situated at the highest altitudes. This coffee has a unique flavor and is a treat in the form of espresso, or as a latte.

The coffee is sorted and harvested by hand. It is 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 made using any brewing method however it is most suited to a French Press or Pour Over.

Monsooned Malabar

Monsooned Malabar is one of the world's most renowned and distinctive coffees, is a sweet coffee with an nutty, woody flavor and virtually no acidity. Its name comes from the "monsooning" process and the region it's from the most humid region of India the mountainous area of Malabar which encompasses Karnataka & Kerala.

The origins of this coffee is apocryphal. In the British Raj period, large wooden ships were used to transport coffee beans to Europe. While on the journey humidity and wind caused the beans to naturally weather and resulted in a light off white color. Upon arrival in Europe they were found to have a distinct and desirable flavor taste.

This unique and highly specialized coffee processing technique, also referred to as monsooning, is still being practiced to the present day in Keezhanthoor the hamlet that is high-end cocooned in the Western Ghats and surrounded by traditional tribal communities on a small scale. farmers committed to the best quality beans. They produce a full-bodied very aromatic and smooth coffee bean that has notes of chocolate from bakers sweet syrup and mild vanilla.

This coffee is excellent on its own or blended with other fruity varieties. It also holds up to the milk well making it an excellent espresso or cafe cream coffee. It is also an extremely popular choice for pour-overs like in a Bialetti Moka pot. Due to its lowered acidity Monsooned Malabar is able to stand up to heat too.