How To Explain Coffee Beans To Your Grandparents

The Best Fresh Coffee Beans

Buy whole beans from a local coffee shop or roaster is a certain way to enjoy the freshest and most delicious brew. Buying from a retailer that has a variety of blends is also an excellent idea.

Koffee Kult's Thunder Bolt is a dark French roast with a very satisfying taste. It's more expensive, but it is organic1 Fair Trade2 and has no additives.

Ethiopian Yirgacheffe

Famous for its delicate aroma and citrusy taste, Ethiopian Yirgacheffe is one of the most prized coffee decaf beans coffee in the world. It's also a good source of antioxidants. It is best to make it without milk or sugar in order to preserve the distinctive flavor profile. It's a great match for savory foods to balance the sweet-salty. It's also a great option for an afternoon pick-me-up.

Ethiopia is often known as the place of birth of coffee. The story goes that a goat herder named Kaldi noticed his flock became more energetic after eating red berries that grew on a plant close to his home. He tested the berries, and found that they provided him with a lot of energy. The herder then shared the berry among his family, and that's the way coffee was first made popular.

In the Yirgacheffe region of Sidamo, Ethiopia, coffee is typically "washed" or processed wet. This helps remove bitter tastes and produce an appealing, fresh taste. During the mid-2000s, global coffee prices rose to levels that were not sustainable for many farmers across the globe, including Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep farmers in business by making them bargain on the market and adopting fair trade initiatives. This led to the creation of a new wave of single-origin Ethiopian coffees that have fruity flavors, known as "new naturals". Today everyone is enjoying the unique, floral and citrusy flavor of the Yirgacheffe coffeee beans.

Geisha

Geisha is one of the most expensive coffee beans around the world. It has a subtle tea flavor, with hints of mango, peach and raspberry. It also has a soft taste that is similar to black tea. But is it truly worth the price tag?

The Geisha variety was first discovered in the highland region of Gesha (it got misspelled throughout 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 experimenting with it on their Hacienda Esmeralda farm, they discovered that it produced amazing flavors that were balanced and refined.

Geisha is more than an excellent coffee; it has a profound impact on the communities that make it. It allows farmers to invest profits in improving their farming practices and quality processes. This results in better quality for all of the coffee varieties they grow.

However, many regular coffee bean suppliers lovers refuse to give it a shot because of the high price. Geisha coffee is well worth the price. The Sakura season is the best time to enjoy it so do yourself a favor and purchase it now!

Ethiopian Harrar

It is often regarded as one of the finest coffee beans in world The Ethiopian Harrar is full-bodied and exotic. It is a dry processed (natural) arabica and hails from the Oromia region, which was previously 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 flavor.

The coffee is picked and dried in the spring. The coffee is then fermented and released its aromas and tastes. This coffee is devoid of chemicals and is low in calories, as opposed to most commercial coffees. It also offers a variety of health benefits, such as reducing the risk of suffering from Alzheimer's disease. It is high in antioxidants, and is a good source of other nutrients. It is recommended to consume a cup of Ethiopian Harrar when you are empty on your stomach to maximize its benefits.

Ethiopian Harrar is among the most prized coffees in the world. It's a product of one of the top growing regions, the easternmost Harrar. It is cultivated near the old town walled by Harrar in the most awe-inspiring altitudes. It is a unique blend that can be enjoyed as espresso or latte.

The coffee is sorted and picked by hand. It is then dried in traditional cloth bags. This method preserves the aromas of the beans and makes them more delicious. It is also a more sustainable method. It can be brewed using any brewing method however it is most suited to a French Press or Pour Over.

Monsooned Malabar

Monsooned Malabar, one of the world's most famous and unique coffees, is a chocolatey coffee with a woody, nutty flavor and almost no acidity. Its name is derived from a process known as "monsooning," as well as where it comes from the region that is the most arid in India in the mountainous area of Malabar that includes Karnataka and Kerala with protected geographical indication status.

The story behind this coffee is apocryphal, but during the period of the British Raj, when large wooden ships transported raw coffee to Europe, the cargo was often delayed due to monsoon conditions, and while it was at sea, humidity and the wind that blew on board caused the decaf beans coffee to develop naturally, and eventually turn a pale off-white color. After arriving in Europe, the beans were found to have a distinct and desirable flavor profile.

This distinctive and unique coffee processing technique, also referred to as monsooning, continues to today in Keezhanthoor the hamlet that is high-end cocooned in the Western Ghats and surrounded by small-scale, traditional tribal community farmers committed to the best quality of beans. They produce a rich smooth, aromatic coffee that has notes of baker's cocoa, syrupy sweetness, and mild vanilla.

This coffee is perfect for espresso or cafe crème. It can be enjoyed by itself 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 resistant to heat due to its lower acidity.