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Are You Getting Tired Of Coffee Beans? 10 Sources Of Inspiration That'll Rekindle Your Love
The Best Fresh Coffee Beans

The purchase of whole beans from a local coffee shop or roaster is a surefire method to get the most fresh and best tasting brew. Shopping with a retailer which offers a broad selection of blends is a good idea.

Thunder Bolt by Koffee Kult is a dark French Roast that has an intense, satisfying flavor. It is a bit more expensive, but it's organic1, fair-trade2 and contains no additives.

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe, a coffee bean prized for its refreshing flavor and delicate aroma, is one of the most sought-after coffee beans. It's also a good source of antioxidants. It's best brewed with no sugar and milk to preserve its distinctive flavor. It's a great pairing with savory dishes to balance the sweet and salty. It's a great afternoon pick-me up.

Ethiopia is often referred to as the birthplace of coffee. According to the story, a 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 found that they gave him lots of energy. The herder then shared the berry among his family and this was the first time coffee became popular.

In the Yirgacheffe area of Sidamo, Ethiopia, coffee is usually "washed" or wet processed. This helps eliminate bitter taste and to create a bright, clean taste. In the mid-2000s global coffee prices soared to unsustainable levels for many farmers around the world, including Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep the farmers in business by empowering them to bargain on the market and implement fair trade initiatives. Coffeee led to the introduction of the era of fruit-flavored single origin Ethiopian coffees known 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 around the globe. It has a subtle tea flavor with hints mango, peach, and raspberry. It also has a soft mouthfeel that is similar to black tea. But is it worth the price price?

A British consul discovered the Geisha variety in the 1930s in the highland region Gesha in Western Ethiopia. The seeds were then brought to CATIE, Costa Rica, before being transferred 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 finesse.

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 into improving their farming practices and quality processes. This eventually leads to better quality for all the coffee varieties they cultivate.

Yet, many common coffee drinkers refuse to give it a shot due to the price. This is a pity, because Geisha coffee truly is worth it. The Sakura season is the ideal time to enjoy it and so do yourself a favor and get some soon!

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This coffee is a dry-processed (natural) arabica originating from Ethiopia's southern Oromia region. It has a distinct acidity that is fruity and wine-like as well as a mocha flavors.

The coffee is harvested and dried in the spring. It is then fermented, and released its aromas and tastes. The coffee is not contaminated with chemicals and is low in calories, unlike most commercial coffees. It has many health benefits, such as reducing the risk of Alzheimer's. It is also full of antioxidants and has many other nutrients. It is recommended to take a cup of Ethiopian Harrar with a full stomach to maximize the benefits.

Ethiopian Harrar is one of the most sought-after coffees around the world. It's a product of one of the country's premier cultivating regions, the easternmost Harrar. It is produced at the highest altitudes in the region, near the walled city of Harrar. This coffee is a unique blend that can be enjoyed as an espresso or latte.

The coffee is then sorted and harvested by hand and is then sun-dried in traditional cloth bags. This method preserves the aroma of the beans and makes them more delicious. It is also a more sustainable process. It can be brewed using any brewing method but is most suitable to a French Press or Pour Over.

Monsooned Malabar

One of the most unique and well-known coffees around the globe, Monsooned Malabar is a chocolaty woody and nutty coffee with a surprisingly low acidity. Its name is derived by a process called "monsooning," as well as its origin the most humid region of India in the mountainous area of Malabar which encompasses Karnataka and Kerala and is protected by geographical indication status.

The story of this coffee is somewhat exaggerated, but during the time 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, the humidity and the wind on board caused the beans to change their weather naturally, giving them an off-white, pale color. After arriving in Europe, they were found to have a distinctive and desirable flavor character.

Monsooning is a unique and specialized 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 committed to producing the best quality beans. They make a full-bodied, extremely aromatic and smooth coffee with notes of chocolate from bakers sweet syrup, mild vanilla.

This coffee is ideal for espresso or cafe crème. It can be enjoyed by itself or paired with fruitier coffees. It is also a popular choice for pour-over, for instance, in a Bialetti Moka pot. Because of its less acidity Monsooned Malabar can withstand heat as well.