#best arabica coffee beans

[chotusfoods]

Buy the Best Arabica Coffee Beans Online

Chotus Foods brings you the best Arabica coffee beans, handpicked from the finest coffee-growing regions for unmatched quality and flavor. Known for their smooth taste, natural sweetness, and rich aroma, our Arabica beans are perfect for brewing espresso, French press, or any specialty coffee. Carefully roasted to perfection, our beans ensure a delightful coffee experience with every brew. Free from additives and preservatives, we prioritize delivering the pure, authentic essence of premium coffee. Elevate your coffee moments with the best Arabica coffee beans from Chotus Foods.

[abyssiniacoffee]

What’s the Best Brand for Ethiopian Green Arabica Coffee Beans? 6 Tips on How to Choose

The origin of the beans is where the journey of coffee begins, from bean to cup. Ethiopian green Arabica coffee beans are a treasure for those who genuinely value the craft. They are a popular option for both roasters and coffee lovers due to their distinctive qualities, rich history, and distinctive flavors. But how do you pick the greatest brand when there are so many available? In order to make sure that your decision is in line with your values and personal preferences, this guide will give you six crucial tips for choosing the best Ethiopian green Arabica coffee beans.

The Origin of Ethiopian Coffee: A Rich Heritage

Ethiopia is the birthplace of coffee, having been the source of the beverage for centuries. It's common knowledge that Kaldi, a goat herder, discovered the stimulating properties of coffee beans. Beyond the legends, Ethiopia is home to a wide variety of coffee cultivars that date back many generations. Because of the nation's distinct climate, rich soil, and age-old farming practices, coffee beans have an unmatched complexity and depth of flavor.

Ethiopia is the center of coffee culture as well as the country where coffee originated. Every region, from the forests of Kaffa to the highlands of Yirgacheffe, produces beans that are unique and capture the essence of their terroir. Coffee enthusiasts must comprehend these beans' origins in order to fully appreciate the range of their taste.

Why Ethiopian Green Arabica Coffee Beans?

What, then, makes Ethiopian Arabica green coffee beans unique? These beans are highly valued primarily for their vibrant acidity, floral overtones, and fruity undertones. Ethiopian coffee has an unmatched range of flavors, with each region providing a distinctive flavor profile. There's an Ethiopian coffee bean to please every palate, whether you prefer the complex, wine-like flavor of Harrar or the zesty notes of Sidamo beans.

When it comes to coffee, origin is everything. The environment in which coffee beans are grown—including the altitude, soil type, and climate—has a profound impact on their flavor profile. Ethiopian coffee beans, for instance, are known for their complex and vibrant flavors, which are a direct result of the country’s unique growing conditions. Sourcing coffee beans directly from Ethiopia ensures that you’re getting a product that is true to its roots, with all the characteristics that make Ethiopian coffee so beloved. For those who value authenticity and tradition, Ethiopian green Arabica coffee beans are a must-try.

1. Understand the Importance of Origin

Why Origin Matters

In the case of coffee, origin is crucial. The altitude, type of soil, and climate of the growing region all have a significant effect on the flavor profile of coffee beans. For example, Ethiopian coffee beans are prized for their vibrant and nuanced flavors, which are a direct result of the special growing circumstances in the nation. Purchasing coffee beans straight from Ethiopia guarantees that the final product will be authentic and possess all the qualities that make Ethiopian coffee so well-liked.

Abyssinia Coffee’s Commitment to Authenticity

We at Abyssinia Coffee recognize the significance of origin. Because of this, we have established close ties with Ethiopian farmers, guaranteeing that the greatest bean growers in the area provide our beans. Eliminating the intermediary allows us to provide our clients with a product that is not only genuine but also of the greatest caliber. You are selecting a brand that honors the history and customs of Ethiopian coffee when you choose Abyssinia Coffee because of our dedication to authenticity.

2. The Role of Sustainability in Coffee Production

Sustainability and Ethical Sourcing

Sustainability is more crucial than ever in today's world. It is our duty as consumers to select goods that are healthy for the environment in addition to ourselves. This entails choosing coffee beans that are sourced sustainably and ethically. When selecting your coffee, fair trade standards, ecologically friendly farming techniques, and support for your community are all important considerations.

In coffee production, sustainability encompasses more than environmental preservation; it also involves making sure that those who cultivate and harvest the coffee receive just treatment and a living wage. You are endorsing a system that prioritizes both people and the environment when you choose sustainable coffee.

Abyssinia Coffee’s Fair Trade Practices

We at Abyssinia Coffee are dedicated to ethical sourcing and sustainability. We have close collaborations with Ethiopian farmers who place a high value on gender parity, fair wages, and ecologically responsible farming methods. We are able to provide our consumers with a product that is not only delicious but also consistent with our fairness and sustainability values by supporting these growers. A better future for coffee farmers and their communities is supported when you choose Abyssinia Coffee.

3. Quality Control and Freshness

What to Look for in Quality Beans

Quality is crucial when choosing Ethiopian green Arabica coffee beans. But how can one assess the beans' quality? The way the beans look is among the first things to check. Superior green coffee beans ought to exhibit homogeneity in dimensions and hue, a sleek exterior, and no indications of imperfections. The freshness of the beans can also be determined by their aroma; fresh beans should smell lively and vibrant.

The processing method employed is a crucial consideration as well. The traditional dry (or natural) method of processing Ethiopian coffee beans is often used to bring out the fruity and floral notes in the beans. Knowing the processing method will help you select coffee beans that suit your taste preferences and will also provide you with insight into the coffee's flavor profile.

Abyssinia Coffee’s Quality Assurance

We at Abyssinia Coffee are serious about quality. To guarantee that only the finest beans reach our customers, we put our beans through stringent quality control procedures. To maintain their freshness and flavor, the beans undergo meticulous sorting and processing as soon as they are harvested. In order to preserve the quality of our beans, we also make sure they are transported and stored in the best possible ways. You can be sure that the product you choose from Abyssinia Coffee satisfies the highest standards of quality.

4. The Benefits of Roasted and Ground Coffee Beans

Why Choose Roasted Over Green Beans?

Although many people who enjoy roasting their own coffee prefer to use green beans, there are several advantages to using ground and roasted coffee beans. For coffee enthusiasts with hectic schedules, roasted beans offer convenience as they are readily usable. Furthermore, roasting maximizes the flavor potential of the beans, giving you the opportunity to savor the deep, nuanced flavors that Ethiopian coffee is renowned for.

For those who prefer fresh coffee without the hassle of roasting, roasted coffee beans are a more sensible choice because they also have a longer shelf life than green beans. Roasted coffee beans are the ideal combination of convenience and quality, whether you're a home barista or just enjoy a nice cup of coffee.

Abyssinia Coffee’s Roasted Beans

We at Abyssinia Coffee are pleased to provide a selection of ground and roasted coffee options that highlight the finest Ethiopian coffee. Our beans are expertly roasted to highlight their distinct flavor profiles, making for a rich and fulfilling cup of coffee. We offer a variety of roasts to suit your preference, whether it be light, medium, or dark. Explore our range of roasted beans to experience the flavor and convenience of Abyssinia Coffee.

5. Building a Relationship with Your Supplier

Why Relationships Matter in Coffee Supply

Developing a solid working relationship with your supplier is crucial when it comes to coffee sourcing. Along with providing you with premium beans, a reliable supplier will also be able to help and guide you as you embark on your coffee journey. To achieve the ideal cup of coffee, whether you're a home enthusiast or a professional roaster, having a reliable partner can make all the difference.

Transparency and trust are also guaranteed by a solid connection with your supplier. Your knowledge of the origins of your beans, their processing method, and their characteristics will have improved. You can choose the ideal beans for your requirements and make well-informed decisions thanks to this knowledge.

Abyssinia Coffee’s Partnership Approach

At Abyssinia Coffee, we value creating enduring bonds with our clients. We are a partner in your coffee journey, not just a supplier. Whether you're a novice or an experienced coffee roaster, our team of professionals is committed to helping you reach your goals. We provide tailored guidance and assistance to make sure you get the most out of our beans. You know you're in good hands when Abyssinia Coffee is on your side.

6. Price vs. Quality: Making the Right Choice

Balancing Cost and Quality

Finding the ideal balance between price and quality is crucial when selecting Ethiopian green Arabica coffee beans. Although it may be alluring to choose the least expensive option, cheap beans frequently result in a quality compromise. However, premium beans may cost more, but they are well worth the investment because they provide a better flavor profile.

Look at variables like origin, processing technique, and sustainability policies when assessing coffee bean costs. These factors affect the beans' overall quality and can assist you in deciding if the cost is reasonable. Recall that purchasing premium beans equates to purchasing a better cup of coffee.

Abyssinia Coffee’s Value Proposition

We at Abyssinia Coffee think that cost and quality shouldn't have to be sacrificed. Our prices for our beans are competitive, giving you the best deal without sacrificing quality. To find the best beans, we work closely with Ethiopian farmers, so you can be sure to receive a product that is both excellent and reasonably priced. Selecting Abyssinia Coffee means choosing a company that prioritizes customer satisfaction, sustainability, and quality.

Conclusion

Why Abyssinia Coffee Stands Out

It doesn't have to be difficult to select the best brand of Ethiopian green Arabica coffee beans. You can make an informed choice that is consistent with your values and taste preferences by taking into account variables like origin, sustainability, quality, and price. As a pioneer in the field, Abyssinia Coffee provides genuine, premium beans that are sourced straight from Ethiopia. We are the best option for both coffee drinkers and roasters because of our dedication to fair trade, sustainability, and customer service.

Final Thoughts

Are you prepared to taste the finest coffee from Ethiopia? Come see our wide range of ground and roasted beans when you visit https://abyssiniacoffee.com.au/ today. Abyssinia Coffee is here to help you make the ideal cup of coffee, regardless of your level of experience roasting coffee. Discover Ethiopian coffee's authentic flavor by becoming a member of the Abyssinia family.

[willowscoffee1]

Experience Freshness - Buy Fresh Coffee Online in the USA

There's nothing quite like the taste of freshly brewed coffee, and now you can enjoy that experience at home with Willows Coffee, offering the best premium coffee beans. Sourced from the best coffee-growing regions, our beans are roasted to perfection to bring out their unique flavors and aromas. Whether you're a fan of bold and robust coffee or prefer a smoother, more balanced cup, Willows Coffee beans are sure to satisfy your taste buds. Visit us online to place an order: https://willowscoffee.com/.

[thecoffeemancoffee]

Still waiting? Brew the perfect cup with Thecoffeeman Coffee today! ☕

[luckystorein22]

Which coffee beans are best suited for South Indian Filter Coffee? Arabica or Robusta?

South Indian Filter Coffee, also known as "Kaapi" or "Filter Kaapi," traditionally uses a blend of Arabica and Robusta coffee beans. The specific ratio can vary based on personal preferences, but the combination is designed to achieve a well-balanced and flavorful cup. Each type of coffee bean contributes distinct characteristics to the final blend.

Here's a breakdown of the characteristics of both Arabica and Robusta beans and how they contribute to South Indian Filter Coffee:

Arabica Coffee Beans:- Flavor Profile: Arabica beans are known for their complex flavor profile, often featuring notes of fruit, floral, and acidity.Acidity: Arabica coffee tends to have a higher acidity compared to Robusta, providing a bright and lively taste.Aroma: Arabica beans contribute to the aromatic qualities of the coffee, enhancing the overall fragrance.

Robusta Coffee Beans:- Flavor Profile: Robusta beans have a stronger, more robust flavor with earthy, woody, and sometimes nutty notes. Body and Mouthfeel: Robusta coffee tends to have a fuller body and a more pronounced mouthfeel, giving the coffee a thicker texture.Caffeine Content: Robusta beans contain more caffeine than Arabica beans, contributing to a bolder and more intense flavor.

Why the Blend?

Balanced Flavor: The combination of Arabica and Robusta beans in South Indian Filter Coffee creates a well-balanced cup with the desirable characteristics of both varieties. It brings together the acidity and aroma of Arabica with the body and strength of Robusta.

Crema Formation: Robusta is known for producing a thicker and more persistent crema (foam) on top of the coffee, enhancing the visual appeal of the beverage.

Tradition and Preference: The blend of Arabica and Robusta has been a long-standing tradition in South Indian coffee culture. The balance achieved by blending these beans aligns with the taste preferences of many South Indian coffee enthusiasts.

While the traditional blend consists of both Arabica and Robusta, individual preferences can vary. Some people may prefer a higher percentage of Arabica for a smoother and more nuanced flavor, while others may enjoy a higher Robusta content for a stronger and bolder taste. It's ultimately a matter of personal preference, and you can experiment with different ratios to find the blend that suits your taste buds.

[crumbledcastle28]

Joel Miller: Birthday Boy

Pairing: Joel Miller x fem!reader (afab; she/her)

Excerpt: He was so golden, so smooth yet smothered in moles that you’d kissed and purple marks from your teeth. So perfect. So yours. Your lips parted, craving the taste of his skin once again. You recalled his statement from the night before.

“Wake me up with your mouth, baby,” he whispered into your hair. “Drown me with it.”

How could you say no to the birthday boy?

You set both coffee mugs on the side table, rubbing your hands together to keep the leftover heat from the steam alive, and slid your way back to the position you were in before. His breaths remained steady and a big part of you just wanted to let him sleep. He never got enough, with money and providing for Sarah always on his mind, and maybe that would be the best thing for him.

Drown me with it.

Maybe not.

Warnings: SMUTTT, oral sex female receiving, joel has a giving kink @ me, mentions of Sarah (RIP), allusions to the end of the world.

A/N: So much Joel Miller content, I don’t know what to do with myself. I don’t think I’ve ever been happier. I hope you enjoy.

2.3k

If you’d like to leave a like, comment, ask, or reblog, it would be much appreciated <3

Pedro Masterlist

(GIF credit to owner, please let me know if it’s yours)

You awoke to the taste of him still on your tongue—it was practically still drooling down your chin—and the warmth of his naked body draped across your frame. Your eyes were puffed and cloudy and your hips felt yellowed and sore, giving you flashbacks of the night previous.

Open your pretty mouth, darlin’.

Fuckin’ shit, this wet already?

Easy now, we got all night.

Ride me till I’m numb, baby.

You closed your eyes in bliss and whispered to yourself in a sing-song tone, “happy birthday.”

His small snores and hot breaths against your earlobe showed he didn’t hear you. He wasn’t meant to. He was meant to stay asleep—deep asleep—until you decided otherwise.

You were tempted to stay there, in his arms, forever. With his woody-cinnamon scent wrapped around you, his permanent scowl softened into an almost-smile, and his body slack against your own. This was Joel Miller—not the one lessened to a struggling carpenter, a single parent, or a lonely man—this was the whole Joel Miller. The true Joel Miller.

This was your Joel Miller.

You smiled at him, letting your eyes serpentine and circle around him for as long as you could, before pressing the softest kiss to his cheekbone. You barely pressed your lips to the hairs that coated it. You hummed to yourself, unable to prevent that sweet sound of pleasure whenever your lips touched his skin, and slowly started scooting your way out from underneath him. Your body screamed at you to stop, stay awhile, never leave, but you persevered.

He was so out he barely twitched.

You laughed to yourself as you found your footing on the cold, grey-carpeted floor. Your fingers twitched to comb through his hair, map out his body, or reach downwards to the sweet spot of your own at what a vision he was, but you somehow managed to continue on.

A midnight-black Henley of his had been discarded at some point in the night, likely thrown across the room by your own hands, and you threw it over your bare body as well as fresh underwear before making your way down to the kitchen. Joel always joked how your stealth was a wasted talent of yours.

I know who I’d ally with in an apocalypse, Tommy would joke.

Idiots.

You made your way to Joel’s most prized possession—his coffee-maker—and threw in his favorite brand of beans. Despite drinking plain black, he did have a taste for higher quality arabica. He would have never bought it for himself.

“Present number one,” you whispered to yourself as the smooth steaming liquid made its way into his rough coffee cup. It was old, chipped, and on the verge of shattering, yet still his favorite. You wondered what that said about him.

You set his aside and made a small cup of your own—adding plenty of cream and sugar thank you very much—and made your way back up the stairs, taking little sips as you walked. Sarah’s room was still locked shut and it was still plenty dark outside.

Good.

Your toes pressed onto the carpet again as you walked back to your side of the bed, and Joel had not moved an inch. His lower half remained swaddled in blankets, while his upper half…

…fuck.

He was so golden, so smooth yet smothered in moles that you’d kissed and purple marks from your teeth. So perfect. So yours. Your lips parted, craving the taste of his skin once again. You recalled his statement from the night before.

“Wake me up with your mouth, baby,” he whispered into your hair. “Drown me with it.”

How could you say no to the birthday boy?

You set both coffee mugs on the side table, rubbing your hands together to keep the leftover heat from the steam alive, and slid your way back to the position you were in before. His breaths remained steady and a big part of you just wanted to let him sleep. He never got enough, with money and providing for Sarah always on his mind, and maybe that would be the best thing for him.

Drown me with it.

Maybe not.

You leaned forward and breathed in the skin on his neck before placing a faint kiss on his pulse. You then moved to his adam’s apple, kissing up to his chin. He stirred a bit, unconsciously pulling you closer to him, and you kissed around his mouth. You pressed one more kiss to his hairline, his hair soft and ruffled from your own fingers, before he whispered incoherently.

“Hm?” you asked, bringing your mouth inches away from his.

“I said—” but he was interrupted by your lips on his.

You parted them quickly and deeper the kiss, tugging him close to you with your hand on the back of his head, and his large hands molded against your hips. You teased him with your tongue just enough for him to tilt your head back for more, but you pulled away.

“Happy birthday.”

He grinned and worked his right hand up to your face, framing it. “Thank you.”

You smiled brightly before sitting up completely and grabbing both coffees. He sat up with you, making himself comfortable leaning his back on the bed frame, and took the mug you handed him eagerly. He immediately sipped it and hummed, closing his eyes.

“You didn’t,” he whispered, his accent in full force.

“I did,” you whispered back, and sipped your own.

“These beans are over ten bucks.”

“I know,” you responded, and took another long sip. “This is present number one.”

“Number one?” he questioned with a laugh. “How many are there?”

You only smiled back at him, enjoying his questioning look.

The two of you proceeded to sip your coffee in silence—enjoying the slowly rising sun, the birds chirping, the wind blowing, and the creaks and groans of the house. Joel took his time, drinking his coffee slowly instead of chugging it as he ran from the house, and he enjoyed every sip.

Finally, he broke the ice. “Darlin’, since when did you have clothes on?”

You laughed enough to make your eyes crease before saying, “Since I went to make you coffee this morning with the risk of Sarah coming downstairs to use the bathroom.”

He chuckled and took one last sip, finishing his cup completely, and you took the cup from him to place it on the nightstand. He mumbled a quick “thank you” before you did, a grateful look in his eye, but once you turned back around, the chocolate in his caramel eyes had completely taken over. The rising sun illuminated their darkness that much more.

“I don’t think you’re understandin’ me,” he whispered, and the look in his eye suddenly made sense. Arousal rolled over you like a wave, and a smirk made its way to your face.

“Am I not?” you questioned, lowing your voice exactly how he liked it. The ink in his eyes was beginning to drip down to his body language—tense, itching to touch and unravel you.

“You’re not,” he said, and leaned closer, close enough for you to feel his hot breath on the skin of your collarbone. “I want them off.”

He kissed your collarbone and neck, reaching his hand underneath his own fabric to meet his calloused hand with your soft skin, and you smiled. “It’s your birthday. Take what you want.”

You didn’t have time to think before his mouth met your own.

He quickly took the mug still in your hands and leaned over you—mouth still claiming yours—to set it on the nightstand. He then took the opportunity pin you fully to the bed. His tongue fully mapped your mouth now and you whined at his taste—black coffee, morning, and the residue of you. He likely tasted the same thing on you.

“Gotta stay quiet,” he whispered, slipping your shirt completely off. “I do have a model of responsibility to set.”

You laughed into his mouth. “How’s that going?”

He laughed with you and kissed you again, feeling you everywhere. You took the chance to feel him up too, dragging your nails up his chest and over his back, through his hair, and across his scruffed face. His facial hair always tickled at the very least and burned at the very most. This morning, your face felt a bit of both.

He was kissing you so good and your head was so lost in all of it that you almost missed when he mumbled, “Let me try somethin’.”

He pulled away completely to look at you. Your eyes were blissed out, your lips were tingling, and your brain was absolutely reeling. He smiled down at you, likely because of how out of it you looked. “What?”

“Let me try somethin’,” he mumbled again, kissing down your face and to your chest. You closed your eyes and breathed erotically at the feeling of him all over you. Everywhere. “I’ve gotta eat somethin’ after my coffee, don’t I?”

Your eyes widened to saucers. You sat up, putting your weight on your elbows, and met his eyes. He was now hovering over your lower stomach. “Joel, you don’t have—”

“It’s my birthday,” he whispered with a kiss to your midsection. “I want this. I’ve wanted this for a while.”

You and Joel had been together for a while, longer than a while, and the sincerity in your feelings for one another had only grown with each passing day. You had started spending nights at his house, he had started spending nights at yours, and you had met his daughter a few months ago. You had even started spending weekends with Joel and Sarah as a way to get to know her better and test the dynamic which, so far, had been smooth sailing. She had obviously enjoyed your company, even asking you to stay at their house throughout the week. You and Joel were becoming serious, very serious.

And yet, he hadn’t done this for you before. He had offered it before, but you had always wanted to suck him off instead. It seemed that today, he knew what he wanted.

Your pants started getting more infrequent with even the thought of him doing this to you. You wanted it badly. His cocky grin showed you that he knew that too.

“Don’t you want me to take care of you today?”

His grin only expanded. “Do you seriously think I won’t come from this?”

And with that, he pulled your underwear down your body, and began his feast with a hunger. With one lick from his tongue, your goal of keeping eye contact with him shattered, and a long groan escaped from your mouth.

“Quiet baby,” he whispered against your mound. “Quiet,” and he continued.

He mapped you like an expert—memorizing exactly where you whined, honing in on those areas just long enough to make you shake, and just before you found your release, he would move on.

“Fuck you,” you whispered after the second time he did this, sweat dripping down your face and breasts. He chuckled into you and pulled one of your hands off his head to wrap it in his own, giving it a gentle squeeze.

“Patience baby. It’s my birthday.”

He continued squeezing your hand as he worked, and you continued biting your tongue until you nearly drew blood.

This was heaven. Heaven on earth. Eternity between your legs. The world could end tomorrow and you wouldn’t care, not after this. Not after him.

It was when he nudged your clit with his nose just so that you felt that familiar ball of flame inside of you begin to oxidize, expanding from a lick of flame to a fire.

“I’m so close Joel please.”

“Jesus woman,” he replied, the noises coming from his mouth on you borderline obscene. “Sound so pretty.”

He kept at it, nudging your clit with his nose and licking you where you needed. It was then that you noticed a small rock to your bed and a consistent creak. You used the last of your strength to pull yourself up, only to be met with Joel’s now hazel eyes, and the lower half of his body fucking hard into the bed.

“Told you I’d come from this,” he whispered, and kissed your clit.

Your fire became unstoppable, and you let yourself fully release into his mouth.

He didn’t stop. Not after you gave him one more.

Finally, he parted from you with one final kiss, and you didn’t even realize your eyes had fallen shut until he kissed both of them. They fluttered open to be met with his smiling face.

He looked so damn happy.

You brought his mouth to yours, tasting yourself mixed with his morning coffee, but he pulled away quickly.

“How was I?”

Your face broke out into a smile so big your teeth showed. “Perfect.”

He pecked your nose. “Good.”

He laid down on his back next to you, panting and exhausted, and you immediately cuddled into him. You threw your leg over his own only to be met with something…sticky?

He came. Purely from sucking you off.

“What’s this, the third time I’ve told ya?” he whispered into your hair. “I did this for you, but I wanted it just as badly.”

You couldn’t help the shock in your voice when he hugged you close. “I—I don’t know what to say.”

“I love you Y/N,” he said. “That’s all that matters.”

“I love you Joel,” you whispered back weakly, feeling the exhaustion envelop you once again. “Happy Birthday.”

He hummed in acknowledgement, likely grateful that you had woken him up early enough for him to go back to sleep. You followed him in your failure to sleep, but just before you reached unconsciousness, you felt yourself whisper.

“Don’t think I’m not paying you back for this.”

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@leahkenobi @aninnai​ @untitledarea​ @avengersfan25​

[galina]

Coffee brand recommendations? I usually use a french press.

the best thing is shop local to you, look for coffee roasted in or around your area or nearby cities first, then go further afield once you know what flavours you like.

coffee green flags:

☕️ variety is arabica, rather than robusta or unspecified mystery blends

☕️ is sold in whole beans 🫘

☕️ roasted in your country, or even better, your town

☕️ specifies light / medium / dark or has a description of the taste or a recommended brewing method

☕️ has a ‘roasted on’ date or similar (and is fresh, 4 days is optimal)

☕️ names a country, farm or grower origin

☕️ is graded as ‘specialty’ (scoring above 80 on a sca 100 point scale)

nb good coffee might have none of the above but it’s a good place to start

I really like the cafetière as a brewing method, it can be elevated by grinding your beans a little finer, steeping for the right amount of time for the beans, and pouring with the filter raised to avoid as much silt getting to the cup 🙂

[rjzimmerman]

Excerpt from this story from Inside Climate News:

Your morning caffeine fix could soon become a luxury in the face of climate change. Last week, coffee prices surged to a 47-year high as global growers struggle to recover from extreme weather. 

Over the past year, extended droughts have gripped Brazil and Vietnam—the world’s two largest producers of coffee. Scientists say the parched conditions were fueled by the El Niño weather pattern and global warming, which have triggered widespread coffee crop losses that could also affect next year’s supply. 

Research shows that these conditions are a harbinger of our coffee future. By 2050, rising temperatures are projected to shrink suitable coffee-growing regions by half, which could eliminate a crucial revenue source for farmers in developing countries.

For the average consumer, coffee prices are expected to surge even higher with climate change (a shuddering thought as I sip on an already overpriced cappuccino). Now, coffee companies are testing a variety of strategies to adapt to climate shocks, from diversifying their sources to shifting away from the crop altogether. 

In September, Brazil’s National Center for Monitoring and Early Warning of Natural Disasters said the country was undergoing the “most intense and widespread drought in history,” with nearly 60 percent of the region under stress. El Niño and climate change jacked up heat in South America, which exacerbated dryness in the region. But the drought can also be partially attributed to the rampant deforestation that has occurred in Brazil over the past few decades, which has altered rainfall patterns and the amount of moisture the land can absorb, The Washington Post reports. 

As I wrote in November, droughts go hand in hand with wildfires. Over the past year, Brazil has seen some of its worst wildfires in decades, largely caused by a farming technique known as “slash-and-burn,” which is when farmers cut and scorch trees to clear land for more crops. Ironically, the fires started by this practice, as well as dry soil from the droughts, have devastated sugarcane, fruit and especially coffee crop yields across the country. Coffee growers in Vietnam have also been hit hard by droughts, and some are recovering from Typhoon Yagi, which hit the country in September. 

Coffee arabica—the species most commonly used in consumer roasts—is particularly vulnerable to climate shocks. The plants thrive in the shady, moist environments found in tropical countries, typically growing best between 64 and 70 degrees Fahrenheit. But a 2022 study found that climate change will fuel higher temperatures that push key coffee-growing regions such as parts of Eastern Brazil and Southeast Asia out of coffee’s climatic sweet spot. The researchers identified a few areas in East Africa, Asia and South America that could benefit from changing conditions, but stressed that many of them do not yet have the infrastructure or space to support widespread coffee growth without adding to deforestation. 

The price of arabica beans has spiked almost 70 percent on the New York Stock Exchange this year, with contracts for future yields costing $3.35 a pound at one point last week.

The industry is taking major hits, which will likely trickle down to consumers soon, experts say. In November, coffee maker Nestle SA announced that it will raise prices and produce smaller bags to weather the storm—or in this case, drought. Other business leaders are also reckoning with how to meet ever-growing demand for the beverage despite shrinking supplies. 

[pixelfoodie]

Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served. The coffee may be ground at home in a manual grinder made for the very fine grind, ground to order by coffee merchants in most parts of the world, or bought ready-ground from many shops. The grounds left after drinking Turkish coffee are sometimes used to tell fortunes, a practice known as tasseography. The cup is turned over into the saucer to cool, and the patterns of the coffee grounds are interpreted. As well as being an everyday beverage, Turkish coffee is also a part of the traditional Turkish wedding custom. As a prologue to marriage, the bridegroom's parents (in the lack of his father, his mother and an elderly member of his family) must visit the young girl's family to ask the hand of the bride-to-be and the blessings of her parents upon the upcoming marriage. During this meeting, the bride-to-be must prepare and serve Turkish coffee to the guests. For the groom's coffee, the bride-to-be sometimes uses salt instead of sugar to gauge his character. If the bridegroom drinks his coffee without any sign of displeasure, the bride-to-be assumes that the groom is good-tempered and patient. As the groom already comes as the demanding party to the girl's house, in fact it is the boy who is passing an exam and etiquette requires him to receive with all smiles this particular present from the girl, although in some parts of the country this may be considered as a lack of desire on the part of the girl for marriage with that candidate.

src.: Nisan Agca (22 November 2017). "Making Turkish Coffee with a Turkish Barista Champion", Freeman, James; Freeman, Caitlin; Duggan, Tara (2012-10-09). The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, With Recipes. Ten Speed Press. ISBN 978-1-60774-118-3, Nissenbaum, Dion (20 July 2007). "Coffee grounds brewed trouble for Israeli fortuneteller". McClatchyDC, Köse, Nerin (nd). Kula Düğün Gelenekleri. Ege University. (2008) ref photo.: https://www.nescafe.com/in/turkish-coffee

[dicethrow]

Lucanis, what is the best kind of coffee?

random ask | thank you anon

"The best?" He repeated, as though weighing the gravity of the question. Of all the things to ask, it was perhaps one of the more challenging. A low hum escaped him as he furrowed his brow in contemplation.

"It depends entirely on the person. The best coffee isn’t just about taste—it’s about the moment. It’s the journey of the bean, from its beginning to the end in your mug, and how it works with what you need at that time. An arabica is ideal for quiet moments, when all you want is solitude by the fire. But for someone like Neve, who drinks 'coffee' to fuel her work, a robusta suits her best.

"I can blend the two, of course, find the right balance depending on the occasion. Then there’s the roast—some prefer it light, others dark. I like mine dark, but Emmrich, well, he leans toward the lighter side.

"But if you’re looking for the perfect cup of coffee, you’ll have to visit Café Pietra."

[koffing-time]

So… What would you say is your best espresso. I’ve been searching for alternatives after my favorite local spot closed.

(@numberonecameraman)

Hmmm, sorry for the late answer, i had to think about this a bit.

I can give you a few nods and infos, but it depends on your taste and preferences.

Well, let's start at the beginning. I'm not that much of an espresso kinda person, i'm more into standard coffee, but espresso is (genuinely) not much more than concentrated coffee. You have to be more careful when preparing it, but in the end, you have the same flavors, just more concentrated. (I promise, i can do that, i know how to make a banger espresso)

And, well, the flavors mostly depend on the coffee you're using. Obviously there are different grades of quality, but i'm assuming you want some high quality stuff, right? Now, i do have some standard beans for normal ass coffee, and you can do a lot of different things with that alone.

Depending on the place your beans come from, they'll have a slightly different taste, but i won't go into that rn because that would go WAYYYYY beyond the scale of this post lmao.

Something more managable is the color (or roast level). Rule of thumb: darker roasts give you more bitterness, a more full and earthy aroma and some chocolatey hints. More lighter roasts are sweeter, less bitter and the more nuanced aromas come out more.

Secondly, there are two different kinds of beans (for the most part. you can probably get some exotic shit as well, but i usually don't have that around). Arabica and Robusta. In general, Arabica is more popular bc it's more... light? i wanna say? It's gentler with its flavors, but the Robusta has more punch, more caffeine and will make overall stronger coffee (espresso). I don't actually have pure Robusta, because, if we're honest, pure robusta coffee (espresso) is REALLY bitter and kind of bland. Something more interesting is a blend between the two. Depending on the ratio, you can get a lot of different profiles. (there are pure arabica versions of course)

Third is the freshness. Of course, the fresher the beans, the better the coffee (espresso). Well... there are a few exception, but they always exist. That part is more important when you make it at home, check the roast date and go to a good shop to buy your coffee.

BUT something that is wayyyy more interesting imo than just... color and arabica/robusta ratio, that is... roast style. You can roast coffee beans in a variety of ways. You can just put them in the oven, you can put them on the grill and smoke them, you can deep fry them, there are tons of ways, and all influence the flavor of course.

One more thing i wanna mention is the fermentation: i love love love coffee that is fermented with the cherry. It makes the coffee (espresso) a lot lighter and actually gives it a fruity and fresh note. Those kind of beans are usually little bit more expensive, but trust me its worth it.

And, lastly, you can blend your coffee with a ton of other stuff to enhance your experience. Mix it with cinnamon, occa berry, cheri berry, chilli powder, i have so many blends here that are really really great. The italians hate me for it, but i again, i usually drink standard coffee, not espresso. That doesn't mean its bad in espresso though.

And to conclude, specifically for your question about our BEST espresso? Well, we do have an assortment of homemade coffee blends, and one is called the "Tix' Mix". It's got a little spice to it, but is mainly sweet and has a full flavor profile between chocolatey and herby. There's also "Olivia's Original" of course (and more varied ideas), but for integrity reasons i have to insist that my personal blend is better lol.

[arabicacoff2]

The Authenticity of Arabica: Willoughby's Hometown Roast

Are you interested in a new and authentic direction in your coffee and baked goods tastes? For any type of coffee enthusiast, Arabica is the place to be. They offer a diverse range of their own premium roasts and blends coming from all across the world, distilled to the highest grade. This variety of high grade, premium roasted, and international blends of coffee is sure to tickle the taste buds of anyone who walks through Arabica's doors. As soon as you walk through their front door, Arabica's humble and happy staff greets you with a smile along with their welcoming environment that says "come on in and stay awhile". You then can truly see the wide variety of options that they have to offer from the darkest to the lighest roasts and blends, ensuring you will find something that fits your specific taste.

To better understand Arabica, their culture and what they offer, check out their social media. Here Arabica shows their followers newly arriving drinks, deals, behind the scenes of how they freshly brew their coffee, as well as visually enticing photos of their perfected creations.

At Arabica, the pride themselves on their quality, the word quality is more than just a word to them, it means everything to their business, it is their benchmark. The highest quality or nothing at all. The meaning of quality for Arabica goes beyond taste. Not only do they source their fine beans internationally, they also source them from environmentally conscious farms to ensure not only you get the best tasting coffee but to ensure no harm is extended onto the environment.

With all of this being said, Arabica has rightfully earned its home and trust within the Willoughby community. They have also earned a chance from you, the reader, to drive down to Arabica Coffee House and give them a try. Go on an adventure, try something new, give your tastebuds a different kind of flare they have not felt before of flavor, purity, and above all... quality.

[willowscoffee1]

From Bean to Cup: A Fascinating Exploration of the World’s Finest Coffee Varieties

Coffee is not just a beverage; it’s a cultural phenomenon that has captivated people around the world for centuries. From its humble beginnings as a wild plant in Ethiopia to its status as one of the most traded commodities on the planet, coffee has a rich and storied history that continues to evolve to this day. One of the most intriguing aspects of coffee is the vast array of varieties and flavors that can be found in different regions around the world, each claiming to offer the world’s best coffee beans. In this blog post, we’ll take a closer look at some of these varieties and explore the journey from bean to cup. Read more: https://willowscoffee.livejournal.com/4438.html

[wbtym-pod]

New Collab Alert just in time for the Holidays!

Atlas Coffee Club curates the top %1 of the world's best coffee, roasted and ground to your preference and delivered freshly to your door.

Each month you’ll receive single-origin 100% Arabica Coffee from a new country, a postcard from that country, and an info card detailing the country’s history, tasting notes for the beans, and context about what makes your coffee unique. With a focus on sustainability and a commitment to paying above Fair Trade prices, Atlas Coffee Club is a great way to start the morning with a whole lotta good.

Want to get in on this one of a kind experience? Use code WBTYM at checkout or go to atlascoffeeclub.com/WBTYM to get 50% off your first month's subscription, and up to $50 off gifts.

Get Flirty and Stay Thirsty!

[science-for-the-masses]

Coffee fan? Always looking for the best brew? Here's why different beans taste the way they do.

[darkmooncoffeeroasters]

The Best Coffee Roasters in Las Vegas

 Dark Moon Coffee Roasters - a world-renowned coffee roaster known for its top-quality coffee beans and unique blends. As a local, I am proud to have such a top-tier coffee roaster right here in Henderson, as it adds to the vibrant and lively coffee culture of the town. Today, let's explore the amazing range of coffee Dark Moon Coffee Roasters are the best coffee roasters in Las Vegas. One of the standout things about Dark Moon Coffee Roasters is its extensive range of coffee beans. The roastery offers a wide range of coffees from around the world, each with its unique flavor profile and character. Whether you're looking for a bold and richly flavored Arabica blend or a delicate and fruity Ethiopian blend, Dark Moon Coffee Roasters has you covered. The range of coffee options is truly impressive, with something to suit every taste and occasion. Another great thing about Dark Moon Coffee Roasters is their dedication to sustainability. The roastery sources its coffee beans from fair-trade farmers around the world, ensuring that the farmers get a fair price for their hard work.

They also use sustainable and environmental-friendly practices in their roasting process and packaging, reducing their carbon footprint and making them a more eco-friendly business. But it's not just the quality of the coffee beans and sustainability practices that make Dark Moon Coffee Roasters stand out. The roastery also employs a team of master roasters, each with their own unique skill set and expertise. From roasting to blending, packaging to customer service, every step of the coffee-making process is done with care and precision. The result is a cup of coffee that is not only delicious but also has a consistent and recognizable flavor profile. In addition to its range of coffee beans and sustainability practices, Dark Moon Coffee Roasters is also known for its innovative approach to coffee. The roastery regularly collaborates with local chefs and food entrepreneurs, creating unique and flavorful coffee blends that are sure to satisfy even the most discerning coffee connoisseur. These unique blends are only available for a limited time, making them a true treasure to find and enjoy. As someone who loves coffee, I am always excited to try new blends and flavors. Dark Moon Coffee Roasters is one of my favorite roasteries in Las Vegas.