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The Best Fresh Coffee Beans
If you're looking to drink the best coffee, buy whole beans at an area coffee roaster or shop. A retailer who offers an array of blends would be a good option.
Thunder Bolt by Koffee Kult is a dark French Roast with rich, delicious flavor. It's a little more expensive however, it's organic1 fair-trade2 and does not contain any additives.
Ethiopian Yirgacheffe
The coffee is known for its delicate scent and citrusy flavor, the Ethiopian Yirgacheffe is among 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 foods to balance the sweet and salty. It's a great way to pick yourself up.
coffee beans london Coffeee is often considered the place of origin for coffee. The story goes that a goat herder named Kaldi noticed that his flock became more energetic after eating the red berries on a tree near his home. He then tried the berries for himself and realized that they had a significant effect on his energy levels. The herder then distributed the berry among his family and that was how coffee first became popular.
Coffee cultivated in the Yirgacheffe region of Sidamo in Ethiopia is often processed wet, or "washed." This process helps to eliminate bitter flavors and create a bright clean taste. In the mid-2000s coffee prices rose to levels that were unsustainable for many farmers across the globe, including Ethiopia. However, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) was able to help the farmers keep their businesses going through their fair trade initiatives and empowerment to bargain with the market. This helped to usher in a wave of fruit-flavored single origin Ethiopian coffees, dubbed the "new naturals." Today the world is once again enjoying the unique, floral, and citrusy taste of the Yirgacheffe bean.
Geisha
Geisha is among the most expensive coffee beans in the world. It has a subtle tea-like flavor with hints of peach, mango, and raspberry. It also has a soft taste similar to black tea. But is it worth the price tag?
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 later introduced to CATIE in Costa Rica, and finally to Panama by the late Francisco Serracin, known as Don Pachi. The Peterson family experimented with it at their Hacienda Esmeralda Farm and found that it produced flavors with balance and smoothness.
Geisha is more than an excellent coffee; it has a profound impact on the communities that grow it. It allows farmers to invest profits in improving their farming practices and quality processes. This eventually leads to better quality for all of the coffee varieties they cultivate.
Yet, many common coffee lovers refuse to give it a go due to the hefty price. This is a shame, since Geisha coffee truly is worth the price. The Sakura season is the best time to enjoy it and so do yourself a favor and grab some!
Ethiopian Harrar
Most often, it is regarded as one of best coffee beans in the world The Ethiopian Harrar is full-bodied and exotic. It is a dry-processed (natural) arabica, which comes from Ethiopia's southern Oromia region. It is characterized by its fruity, wine-like acidity and mocha-like flavor.
The coffee is harvested in the spring, then dried and fermented to release its flavors and aromas. Contrary to the majority of commercial coffees this coffee is free of chemicals and is low in calories. It also offers a variety of health benefits, including decreasing the risk of developing Alzheimer's disease. It is a good source of antioxidants and also contains other nutrients. It is recommended to drink a cup Ethiopian Harrar with a full stomach to maximize the benefits.
Ethiopian Harrar, one of the most sought-after coffees in the world, comes from the Ethiopian region that is the most eastern. It is grown near the walled town of Harrar, at the highest altitudes. The coffee has a distinct flavor and is a treat in the form of espresso or in a latte.
The coffee is sorted and harvested by hand and is then dried in traditional cloth bags. This method preserves the aromas of the beans and makes them more delicious. This is a 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 most renowned and distinctive coffees, is a chocolatey coffee with the flavor of nutty wood and almost no acidity. Its name is derived by a process called "monsooning," as well as the place it originates from the wettest region in India in the mountainous area of Malabar that encompasses Karnataka and Kerala with protected geographical indication status.
The story behind this coffee is apocryphal. During the British Raj period, large wooden ships were used to transport coffee beans to Europe. On the way humidity and wind caused the beans to naturally dry and resulted in a light off-white color. Upon arrival in Europe they were found to have a distinctive and very desirable flavor character.
This unique and highly specialized coffee processing technique, also referred to as monsooning, is still being practiced to the present day in Keezhanthoor the hamlet that is high-end cocooned in the Western Ghats and surrounded by small-scale tribal farmers who are committed to delivering the highest quality of beans. They create a full-bodied highly aromatic and smooth coffee that has notes of baker's chocolate sweet syrup, mild vanilla.
This coffee is great for espresso or cafe crème. It can be enjoyed alone or in combination with other coffees that are fruitier. Pour-overs, such as those in the Bialetti Moka Pot, are also very popular. Due to its lowered acidity Monsooned Malabar is able to withstand heat as well.