10 Undisputed Reasons People Hate Coffee Beans
The Best Fresh Coffee Beans
If you're looking to drink the finest coffee, purchase whole beans from the local roaster or coffee shop. A retailer with a variety of blends is a good idea.
Koffee Kult's Thunder Bolt is a dark French roast that has a distinctly satisfying taste. It's pricier than other brands however, it's organic1, fair trade2 and uses no additives.
Ethiopian Yirgacheffe
Ethiopian Yirgacheffe, known for its delicate citrus flavor and sweet aroma, is among the world's most sought-after coffee beans. It's also a good source of antioxidants. It is best to make it without sugar and milk in order to preserve the unique flavor profile. It's a great pairing with savory dishes to bring out the salty and sweet. It's also an excellent choice for a quick afternoon boost.
Ethiopia is often described as the birthplace of coffee. The story goes that a goat herder named Kaldi noticed that his flock became more energetic after eating red berries on a plant close to his home. He tried the berries and realized that they gave him a lot of energy. The herder then spread the berry with his family and that was the way coffee was first made popular.
The coffee that is grown in the Yirgacheffe region of Sidamo in Ethiopia is often wet processed, or "washed." published here helps to eliminate bitter flavors and gives a fresh, clean taste. In the middle of 2000, global coffee prices increased to unsustainable levels, which affected many farmers in Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep the farmers in business by empowering them to bargain on the market and implementing fair trade initiatives. This led to the introduction of the new wave of fruity single-origin Ethiopian coffees that are referred to as the "new naturals." Today the world is once again enjoying the distinctive, floral, and citrusy taste of the Yirgacheffe bean.
Geisha
Geisha is one of the most expensive coffee beans available. It has a delicate tea taste with hints of peach, mango, and raspberry. It also has a delicate mouthfeel similar to black tea. But does it really merit the price cost?
A British consul was able to discover the Geisha variety in the 1930s in the highland area of Gesha in Western Ethiopia. The seeds were then transported to CATIE, Costa Rica, before being brought 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 a great coffee; it has a profound impact on the communities that grow it. It allows farmers to reinvest their profits in improving farming practices and processes. This results in better quality for all the coffee varieties that they cultivate.
However, a lot of everyday coffee lovers refuse to try it due to the price. This is a shame, since Geisha coffee is truly worth the price. Do yourself a favor, and get some.
Ethiopian Harrar
Ethiopian Harrar coffee is exotic and full-bodied. It is a dry-processed (natural) arabica that hails from southern Ethiopia's Oromia region. It is characterized by its acidity that is fruity and wine-like as well as a mocha taste.
The coffee is harvested and dried in the spring. It is then fermented, and released its aromas and tastes. Contrary to the majority of commercial coffees this coffee is made without chemicals and is low in calories. It is a great source of health benefits, for instance reducing the risk of developing Alzheimer's. It is also full of antioxidants and contains many other nutrients. It is recommended to drink a cup Ethiopian Harrar while on an empty stomach to maximize its benefits.
Ethiopian Harrar, one of the most sought-after coffees around is from the Ethiopian region that is the most eastern. It is grown near the historic walled town of Harrar, at the highest altitudes. This coffee has a unique taste and is a treat in the form of espresso or an latte.
The coffee is then sorted and harvested by hand. It is then sun-dried in traditional cloth bags. This method preserves aromas and enhances the flavor. This is a more sustainable approach. It can be brewed using any brewing method but is best suited to a French Press or Pour Over.
Monsooned Malabar
One of the most unique and well-known beans around the globe, Monsooned Malabar is a chocolatey woody, nutty and sweet coffee with a surprisingly low acidity. Its name is derived by the "monsooning" process, as well as the region it's from the wettest region of India, the mountainous area Malabar which includes Karnataka & Kerala.
The story behind this coffee is a bit anecdotal, but during period of the British Raj, when large wooden vessels transported raw coffee to Europe, the cargo was often delayed by monsoon conditions, and while it was at sea, the humidity and the winds on board caused the beans naturally weather, resulting in to a light off-white hue. After arriving in Europe, the beans were discovered to have a distinct, highly desired flavor characteristic.
This unique and highly specialized coffee processing process, also known as monsooning, is still being practiced to the present 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 full bodied, aromatic, smooth coffee with notes like baker's cocoa, syrupy sweetness, and a subtle vanilla.
This coffee is great alone or mixed with other fruity varieties, and it also holds up to the milk well making it an excellent espresso or cafe cream coffee. Pour-overs like those found in the Bialetti Moka Pot, are also popular. Monsooned Malabar is also resistant to heat because of its lower acidity.