11 Ways To Completely Redesign Your Coffee Beans
The Best Fresh Coffee Beans
Buying whole beans from a local coffee shop or roaster is a guaranteed way to enjoy the freshest and most delicious beverage. A shop that sells an array of blends would be a good choice.
Koffee Kult's Thunder Bolt is a dark French roast with a very delicious flavor. It's a little more expensive but it's organic1, fair-trade2 and has no added ingredients.
Ethiopian Yirgacheffe
The coffee is known for its delicate scent and citrusy taste, Ethiopian Yirgacheffe is among the most sought-after coffee beans around the world. It's also a fantastic source of antioxidants. It's best to drink it without milk and sugar in order to maintain the distinctive flavor profile. coffee bean suppliers Coffeee is great with spicy foods to balance the sweet-salty. It's an excellent afternoon pick-me up.
Ethiopia is often regarded as the place where coffee was first developed. According to legend, a goat herder named Kaldi noticed that his flock was more energetic after eating the red berries on a plant close to his home. He tested the berries, and found that they gave him a lot of energy. The herder shared the fruit with his family, and that's how coffee was first consumed.
The coffee grown in the Yirgacheffe region of Sidamo in Ethiopia is often wet processed, or "washed." This process helps remove sour flavors and create a bright clean taste. In the middle of 2000, global coffee prices soared to unsustainable levels, which affected many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able keep the farmers in business by making them bargain on the market and implementing fair trade initiatives. This helped to usher in the new wave of fruity single origin Ethiopian coffees known as the "new naturals." Today the world is once again savoring the unique fruity, floral and citrusy taste of the Yirgacheffe bean.
Geisha
Geisha is among the most expensive coffee beans in the world. It has a delicate tea-like flavor, with hints mango, peach, and raspberry. It also has a delicate taste similar to black tea. But can the price really justify the price?
A British consul was able to discover the Geisha variety in the 1930s in the highland region Gesha in Western Ethiopia. The seeds were later transferred to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, known as Don Pachi. When the Peterson family began to experiment with it on their Hacienda Esmeralda farm, they found that it produced extraordinary flavors that were balanced and smooth.
Geisha is more than just a great coffee; it has a significant impact on the communities that make it. It allows farmers to reinvest profits in improving farming practices and quality processes. This improves the quality of all coffee varieties that they grow.
Many coffee drinkers are not willing to try it due to its pricey cost. Geisha coffee is well worth the cost. Do yourself a favor and get some.
Ethiopian Harrar
Ethiopian Harrar coffee is exotic and full-bodied. It is a dry-processed (natural) arabica originating from Ethiopia's southern Oromia region. It is characterized by its acidity and the wine-like fruitiness, and a pronounced mocha flavor.
The coffee is harvested in spring, and later dried and then fermented to release its aromas and flavors. This coffee is free of chemicals and low in calories, which is a big difference from commercial coffees. It also has a range of health benefits, including lowering the risk of Alzheimer's disease. It is also a great source of antioxidants, and contains a variety of other nutrients. It is recommended to drink a cup of Ethiopian Harrar with a full stomach to maximize its benefits.
Ethiopian Harrar is among the top coffees in the world originates from the easternmost region of Ethiopia. It is grown near the historic walled town of Harrar in the most awe-inspiring altitudes. It is a unique blend that can be enjoyed as espresso or Latte.
The coffee is then sorted and harvested by hand and is dried in traditional cloth bags. This method preserves the aromas of the beans and makes them more delicious. It is also a more sustainable process. It can be brewed using any method of brewing, but is especially well-suited to the use of 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 a woody, nutty taste and almost no acidity. It gets its name from a process known as "monsooning," as well as the place it originates from the most humid region of India in the mountainous region of Malabar which encompasses Karnataka and Kerala, with protected geographical indication status.
The story behind this coffee is anecdotal, but during time of the British Raj, when large wooden ships transported raw coffee to Europe the cargo was often delayed by stormy conditions. When it was at sea, the humidity and the wind on the board caused the beans to naturally weather, resulting in an off-white, pale color. Upon arrival in Europe they were found to have a distinctive and delicious flavor character.
This unique and highly specialized coffee processing technique, also referred to as monsooning, is still being practiced to the present day in Keezhanthoor, a high-range hamlet cocooned in the Western Ghats and surrounded by small-scale tribal farmers committed to the best quality beans. They produce a full bodied smooth, aromatic coffee with notes of baker's cocoa, syrupy sweetness, and a hint of vanilla.
It's great on its own or blended with fruitier varieties, and it also stands up to milk well making it a great espresso or cafe cream coffee. It is also a popular choice for pour-overs such as in a Bialetti Moka pot. Monsooned Malabar is also resistant to heat due to its lower acidity.