10 Quick Tips About Coffee Beans
The Best Fresh Coffee Beans
If you're looking to have the finest coffee, purchase whole beans at the local roaster or coffee shop. If you are shopping at a store that offers a wide variety of blends is a good idea.
Koffee Kult's Thunder Bolt is a dark French roast that has an intensely satisfying taste. It's on the pricier side but it's organic1 Fair Trade2 and has no additives.
Ethiopian Yirgacheffe
Famous for its delicate aroma and citrusy taste, the Ethiopian Yirgacheffe is one of the most sought-after coffee beans around the world. It is also a great 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 savory dishes to bring out the salty and sweet. It's also a great pick to take a break from the day.
Ethiopia is often referred to as the coffee bean shop birthplace of coffee. According to the legend, an Ethiopian goatherder named Kaldi noticed that his flock seemed more energetic after eating red berries that were growing near his home. He tried the berries himself and discovered they were a major influence on the energy levels of his body. The herder then shared the berry among his family, and that's how coffee first became popular.
In the Yirgacheffe region of Sidamo, Ethiopia, luxury coffee beans is usually "washed" or processed wet. This helps eliminate sour tastes and create a fresh, clean taste. In the mid-2000s, world coffee prices reached 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 implement fair trade initiatives. This led to the introduction of the era of fruit-flavored single origin Ethiopian coffees dubbed the "new naturals." Today the world is again enjoying the unique fruity, floral and citrusy flavor of the Yirgacheffe bean.
Geisha
Geisha is among the most expensive Coffee bean coffee beans on the planet. It has a subtle tea-like taste, with hints peach, mango, and raspberry. It also has a smooth mouthfeel that is similar to black tea. But can the price really justify it?
The Geisha variety was first discovered in the highland region of Gesha (it was mispelled during the process) in Western Ethiopia in the 1930s by a British consul. The seeds were then brought to CATIE, Costa Rica, before being transferred to Panama by Francisco Serracin (also 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 that were balanced and refined.
Geisha is more than just a great cup of coffee. It has a significant impact on the communities who produce it. It allows farmers to invest profits in improving farming practices and quality processes. This increases the quality of all coffee varieties that they grow.
Despite this, many everyday coffee lovers refuse to give it a go due to the steep price tag. This is a pity, because Geisha coffee truly is worth the price. The sakura season is the best time to drink it, so do yourself a favor and purchase it 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, which was previously Harrar, in southern Ethiopia at elevations of between 4,500 to 6,300 feet. It has a distinct acidity that is accompanied by an alcohol-like fruitiness and a distinct mocha flavor.
The coffee is picked in the spring and then dried and fermented to release its aromas and flavors. Contrary to commercial coffees, this coffee is free of chemicals and is low in calories. It is a great source of health benefits, like reducing the risk of developing Alzheimer's. It is also rich in antioxidants and a host of other nutrients. It is best to drink a cup of tea on an empty stomach to reap the maximum benefits.
Ethiopian Harrar is one of the most sought-after coffees in the world. It is sourced from one of the most prestigious producing regions, the easternmost Harrar. It is grown 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 can be enjoyed in the form of espresso or Latte.
The coffee is sorted manually and harvested, and then dried by sun in traditional cloth bags. This method preserves the aromas of the beans and makes them more flavorful. This is a sustainable method. 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 most renowned and unique coffees, is a chocolaty coffee beans sale with a woody, nutty taste and virtually no acidity. It gets its name from a process known as "monsooning," as well as the region it comes from the most humid region of India in the mountainous region of Malabar which encompasses Karnataka and Kerala, with protected geographical indication status.
The legend behind this coffee is a bit apocryphal, but during the period of the British Raj, when large wooden vessels carried coffee to Europe The cargo was often delayed by monsoon conditions, and while it was at sea, humidity and the wind that blew on board caused the beans to change their weather naturally, giving them an off-white, pale color. Arriving in Europe the beans were found to have a distinct and highly desired flavor character.
Monsooning is an exclusive and distinctive method of processing coffee that continues to be practiced in Keezhanthoor. This hamlet of high-end located in the Western Ghats is surrounded by small, traditional tribal farmers who are devoted to producing the best quality beans. They produce a full-bodied, aromatic, smooth coffee with notes like baker's cocoa, syrupy sweetness and a subtle vanilla.
This coffee is ideal for espresso or cafe crème. It can be enjoyed alone or paired with fruitier coffees. It is also an extremely well-known choice for pour-overs for instance, in a Bialetti Moka pot. Monsooned Malabar is also heat resistant because of its lower acidity.