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What The 10 Most Worst Coffee Beans Failures Of All Time Could Have Been Prevented
The Best Fresh Coffee Beans

Buying whole beans from a local coffee shop or roaster is a surefire way to enjoy the freshest and best tasting beverage. A shop that sells an array of blends would be a good option.

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

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is known for its refreshing flavor and delicate aroma, is among the most sought-after coffee beans. It's also a superb source of antioxidants. It's best brewed with no sugar and milk in order to preserve its unique flavor profile. It is great with savory foods to balance the sweet-salty. It's a great way to pick yourself up.

Ethiopia is often known as the place of birth of coffee. According to the story, a goatherder named Kaldi noticed that his flock was more energetic after eating red berries which were growing near his house. He tried the berries himself and noticed they were a major influence on the energy levels of his body. The herder then shared the berry among his family and that was how coffee first became popular.

The coffee that is grown in the Yirgacheffe region of Sidamo in Ethiopia is often wet processed, or "washed." This process helps to eliminate bitter flavors and gives a fresh, clean taste. During the mid-2000s, global coffee prices spiked to levels that were unsustainable for many farmers around the world, including Ethiopia. The Yirgacheffe Coffee Farmers Cooperative Union was able to keep the farmers in business by making them bargain on the market and implementing fair trade initiatives. This helped to usher in a wave of fruit-flavored single origin Ethiopian coffees known as the "new naturals." Today the world is again enjoying the distinctive fruity, floral and citrusy taste of the Yirgacheffe bean.

Geisha

Geisha is among the most expensive coffee beans on the planet. It has a delicate tea-like taste with hints of peach, mango, and raspberry. It also has a subtle taste similar to black tea. But does it really merit the price tag?


A British consul discovered the Geisha variety in the 1930s in the highland region of Gesha in Western Ethiopia. Coffeee were then transferred 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 gave flavors with balance and finesse.

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

Many coffee drinkers are hesitant to try it due to its pricey price. Geisha coffee is worth the cost. Do yourself a favor and get some.

Ethiopian Harrar

Ethiopian Harrar coffee is exotic and full-bodied. This is a dried processed (natural) arabica and comes from the Oromia region, formerly Harrar located in southern Ethiopia at elevations of between 4,500 to 6,300 feet. It has a distinct acidity, with an alcohol-like fruitiness as well as a strong mocha flavor.

The coffee is harvested and dried in the spring. It is then fermented and released its aromas and flavors. Contrary to the majority of commercial coffees this coffee is made without chemicals and is low in calories. It also has a range of health benefits, such as decreasing the risk of developing Alzheimer's disease. It is also rich in antioxidants and contains many other nutrients. It is recommended to take a cup of Ethiopian Harrar on an empty stomach to get the most benefits.

Ethiopian Harrar is one of the most prized coffees in the world. It comes from one of the most prestigious cultivating regions, the easternmost Harrar. It is cultivated near the old town walled by Harrar in the most awe-inspiring altitudes. This coffee has a distinct flavor and can be enjoyed in the form of espresso, or as Latte.

The coffee is sorted and harvested 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, but is best suited to a French Press or Pour Over.

Monsooned Malabar

One of the most unique and well-known varieties of coffee in the world Monsooned Malabar is a chocolatey woody and nutty blend with a surprisingly low acidity. The name is derived from the "monsooning" process, as well as the region from which it comes the most arid region of India, the mountainous area Malabar which encompasses Karnataka and Kerala.

The legend of this coffee is a bit exaggerated, but during the period of the British Raj, when large wooden vessels carried coffee to Europe, the cargo was often delayed by stormy conditions. When it was at sea, humidity and the wind that blew on board caused the beans weather naturally, turning into a pale off-white shade. When they arrived in Europe, the beans were discovered to have a distinct and highly desired flavor taste.

This unique and special coffee processing process, also known as monsooning, continues to this day in Keezhanthoor, a hamlet of high-end quality cocooned in the Western Ghats and surrounded by small-scale, traditional tribal community farmers who are dedicated to obtaining the highest quality of beans. They make a full-bodied, highly aromatic and smooth coffee that has notes of chocolate from bakers syrupy sweetness, and mild vanilla.

This coffee is excellent on its own or mixed with fruitier varieties, and it can also stand up to milk well making it a great espresso or cafe cream coffee. It is also an extremely popular choice for pour-overs for instance, in a Bialetti Moka pot. Because of its less acidity, Monsooned Malabar can stand up to heat too.

Read More: https://www.coffeee.uk/categories/coffee-beans