10 Best Coffee Beans

Buying whole bean allows us to enjoy the aroma of freshly ground coffee on a daily basis and ensures that our brewed coffee is always as fresh as possible. It can feel like a gamble to choose the best coffee beans for our daily cup, especially when they come in larger packs.

Arabica and Robusta, the two most common coffee species, can be picked in a variety of methods, roasted to varying degrees, and then blended. This can make it even more challenging to choose whole bean, so to help, we look at coffee from multiple angles, including the bean itself, how it is roasted, and the flavors it offers.

10 Best Coffee Beans

Death Wish Coffee Co. Whole Bean  

Death Wish Coffee Co. Whole Bean

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Featured Advantages

  • 32 fluid ounces of beans with twice the caffeine content of regular coffee.
    The coffee was silky smooth, and it tasted like chocolate and cherries.
  • The Fairtrade and USDA Organic seals of approval are on these beans.
  • Consistency and quality of each batch are ensured via testing.
  • The firm promises your complete happiness if you buy these beans.

Caffeine levels in a 32-ounce bag of Death Wish Coffee Co. whole bean coffee are twice as high as in regular coffee. Each batch of this coffee is checked to assure uniformity, and the beans are certified organic by the USDA and Fairtrade by the Fairtrade Foundation. The company offers a money-back guarantee if you aren’t completely happy with the mellower coffee flavored with chocolate and cherry.

There have been reports of dissatisfaction from customers who tried this product in the hopes of reaping the benefits of its greater caffeine level.

Pros

  • Caffeine-rich
  • Sustainable and ethical trading
  • Flavors of cherry and chocolate
  • Quality control in small batches
  • Guaranteed Customer Happiness

Cons

  • The flavor might not be as intense as expected.
  • It’s possible that the extra caffeine won’t have any discernible effects at all.
  • Possibly show up just before the due date

Smart Ass Kicking Horse Coffee Whole Bean 

Smart Ass Kicking Horse Coffee Whole Bean

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Featured Advantages

  • Arabica coffee, whole bean, 10 oz., medium roast
    Sugarcane, red currant, and chocolate flavors, with a sweet stone fruit and vanilla scent, make for a lively drink.
  • These beans are Fairtrade, USDA organic, and Kosher certified, and they are sourced ethically.

Whole bean Smart Ass Kicking Horse Coffee (10 oz) is a medium roast that is aromatic and flavorful, with hints of vanilla bean and stone fruits and a vibrant, chocolatey flavor. This organic and fair trade coffee is made with Arabica beans obtained ethically and responsibly from Africa, Central, and South America. It has also been confirmed as Kosher-compliant.

Some consumers have complained that the coffee they received was bitter and maybe past its expiration date. There could be a loss of scent as well.

Pros

  • Roast, medium-sized
  • Arabica Coffee Blend
  • Farmer-owned, organic, and ethically traded
  • Validated as Kosher

Cons

  • Possibly underwhelming aroma.
  • In some cases, shipping may occur just before the cut-off
  • Some people have complained that the bean mixture is a tad bitter.

Lavazza Super Crema Coffee Beans

Lavazza Super Crema Coffee Beans

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Featured Advantages

  • Scent-wise a 4 out of 10, this Italian combination features notes of almond, honey, and dried fruit.
    Espresso that is medium-roasted tastes mild and smooth.
  • Once espresso is ground, the resulting crema is thick and flavorful.

The 2.2 pounds of Lavazza Super Crema coffee beans offer a creamy, smooth, and mild espresso roast thanks to an Italian medium coffee blend. The beans are 60% Brazilian and Columbian Arabica and 40% Indonesian and Vietnamese Robusta, and their scent rating is 4 out of 5. They have notes of almonds, honey, and dried fruit. When these beans are crushed into espresso, they yield a thick layer of crema.

Several customers have reported finding little bits of grit/gravel in the ground coffee, thus it’s important to inspect the beans thoroughly before grinding. It’s also a good idea to verify the expiration date, as some of the supplies you receive may be many years old.

Pros

  • Infused with Italian flavor
  • Roast, medium-sized
  • Smooth and moderate coffee.
  • Arabica and Robusta are blended together at a 60/40 ratio.
  • Full-bodied crema

Cons

  • Could be old inventory
  • There is a possibility that the bag contains some gravel or grit.
  • Some people may find that the flavor is too sour or acidic.

Death Wish Coffee Co. Valhalla Java 

Death Wish Coffee Co. Valhalla Java 

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Featured Advantages

  • Medium-dark roast with hints of nuts and chocolate, loaded with caffeine.
    Certified organic and fair trade by the USDA.
  • Concoction made especially for Zakk Wylde, guitarist for Black Sabbath
  • Includes a manufacturer’s guarantee of your complete satisfaction

The Death Wish Coffee Co. is dedicated to ethical trade and is USDA-certified organic. Valhalla Java (12 oz) is an ultra-strong ground coffee mix. This blend, a medium-dark roast with chocolate and nut overtones, was developed for Black Sabbath guitarist Zakk Wylde.

Although some coffee drinkers may find this blend to be lacking in strength and body when compared to others, it does contain roughly twice as much caffeine as a “typical” cup of coffee.

In any case, the company stands by their product 100% and will issue a full refund if you decide you do not like this particular concoction.

Pros

  • Ultra-strong mix
  • Medium-dark roast
  • Caffeine-rich
  • Organic
  • Fairtrade

Cons

  • May not be as strong as projected
  • The higher the caffeine content, the less likely it is that everyone will enjoy it.
  • Rather than being sold as whole beans, this product is now sold as ground.

Koffee Kult Dark Roast Beans  

Koffee Kult Dark Roast Beans

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Featured Advantages

  • Get a 32-ounce bag of dark roast sent to you right away
    100% Arabica beans sourced in Columbia, Guatemala, and Sumatra.
  • Provide a rich, velvety taste with fewer sharp edges.
  • Guarantee your happiness 100% of the time

100% Arabica beans from Colombia, Guatemala, and Sumatra are roasted to a dark, artisanal perfection in South Florida to create Koffee Kult dark roast. Low in acidity, the rich flavor of these darkly roasted beans is sure to please. It is advertised as “fresh” coffee with a short shelf life, but some customers have reported receiving beans that were at least a month old.

Because gravel and grit are possible, it’s best to inspect the beans thoroughly before grinding them. Some customers feel this is a medium rather than dark roast, so it lacks the body and flavor they were hoping for. We’re confident you’ll enjoy these beans and offer a 100% money-back guarantee on them.

Pros

  • In a new 32-ounce bag
  • 100% Arabica Coffee
  • Black coffee
  • Insufficient acidity
  • Strong taste

Cons

  • It might not be as dark as some other dark roasts.
  • Some consumers think that this entire bean lacks depth and body
  • This may not be as fresh as promised even though it’s being delivered.

Cafe Don Pablo Subtle Earth Organic Coffee Whole Bean 

Cafe Don Pablo Subtle Earth Organic Coffee Whole Bean

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Featured Advantages

  • 2 lb. Organic Whole Bean Coffee that Meets USDA Standards
    A medium dark roast of 100% pure Arabica beans
  • Presents a smooth texture, little acidity, and a decadent chocolate flavor.

Subtle Earth by Cafe Don Pablo is an organic whole bean coffee that is a medium dark roast and made from 100% Arabica beans. These are USDA Certified Organic, and free from any GMO components. These beans sourced from Honduras will give a rich and chocolatey flavor with a velvet body and low acidity. Some people might say that the beans taste burnt, while others would say that there isn’t much flavor there to begin with.

Pros

  • Authentic Arabica Coffee
  • Roasted, medium
  • Weak in acidity
  • Organic coffee
  • GMO-free

Cons

  • Beans may be burnt
  • Possible loss of flavor compared to similar whole beans

Cafe Don Pablo Signature Blend Whole Bean

Cafe Don Pablo Signature Blend Whole Bean

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Featured Advantages

  • An all-Arabica mix that varies in body from medium to full, with a chocolatey aftertaste and low acidity.
    Beans free of genetically modified organisms come from Colombia, Guatemala, and Brazil.
  • In order to ensure maximum freshness, the beans are roasted in small batches.

The Cafe Don Pablo Signature Blend whole bean (2 lb) is a blend of Arabica from Colombia, Guatemala, and Brazil that produces a medium to full bodied coffee with a chocolate finish and low acidity. Although there may be slight variations in flavor between batches, these beans are GMO-free and are roasted in small batches to ensure freshness. It has been speculated that the beans may have been burned.

Pros

  • Body Level: Medium to Full
  • Authentic Arabica Coffee
  • Roasted in small batches
  • GMO-free

Cons

  • You risk burning some of the beans.
  • When reordering, there may be a discernible difference in flavor between the batches.
  • Potentially less flavorful than other whole bean blends.

Peet’s Coffee Big Bang Whole Bean

Peet’s Coffee Big Bang Whole Bean

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Featured Advantages

  • An all-Arabica mix that varies in body from medium to full, with a chocolatey aftertaste and low acidity.
    Beans free of genetically modified organisms come from Colombia, Guatemala, and Brazil.
  • In order to ensure maximum freshness, the beans are roasted in small batches.

The Cafe Don Pablo Signature Blend whole bean (2 lb) is a blend of Arabica from Colombia, Guatemala, and Brazil that produces a medium to full bodied coffee with a chocolate finish and low acidity. Although there may be slight variations in flavor between batches, these beans are GMO-free and are roasted in small batches to ensure freshness. It has been speculated that the beans may have been burned.

Pros

  • Body Level: Medium to Full
  • Authentic Arabica Coffee
  • Roasted in small batches
  • GMO-free

Cons

  • You risk burning some of the beans.
  • When reordering, there may be a discernible difference in flavor between the batches.
  • Potentially less flavorful than other whole bean blends.

Coffee Bean Direct India Monsooned Malabar Whole Bean 

Coffee Bean Direct India Monsooned Malabar Whole Bean

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Highlighted Features

  • Larger 5 lb. bag of Indian whole bean coffee
  • The beans that have been harvested are exposed to Monsoon winds to increase their size and give a distinctive flavor
  • This lighter blend gives an earthy and smooth flavor

The Coffee Bean Direct India Monsooned Malabar whole bean (5 lb.) is a distinctive coffee which is harvested in India. The green coffee beans are then exposed to the annual Monsoon winds. This causes the beans to expand in size due to the moisture in the air and to take on a unique flavor. This smooth and earthy flavor is similar to Indonesian coffees.

This is a lighter blend, although some have noted that the roast is darker than they would expect from this type of bean. You may also find its earthy aftertaste a little unusual, depending on which coffee you regularly drink.

Pros

  • Whole bean
  • Indian coffee
  • Distinctive flavor
  • Light blend

Cons

  • Earthy aftertaste may not suit all palates
  • Roast may be darker than expected

Imagine Kona Whole Beans 

Imagine Kona Whole Beans

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Highlighted Features

  • Kona whole bean grown in Hawaii
  • Pure Arabica that is low in acidity and bitterness
  • Full City Roast coffee is known for its bold flavor and subtle sweetness.

Hawaiian soil produces only the highest quality 100% Arabica Kona whole beans (8 oz). This coffee is a medium-dark Full City Roast which gives a sweet and robust taste with low acidity and bitterness. Some drinkers have commented that this coffee has a stale taste and that it may be over-roasted as a medium to dark.

Pros

  • Whole bean Kona coffee
  • Pure Arabica
  • Grown in Hawaii
  • Full City Roast
  • Low acidity

Cons

  • It’s possible that it’s darker than a medium-dark roast.
  • Burnt beans are possible.
  • Can be prone to a staler taste

Important Considerations Before Purchasing Coffee Beans

The Coffee Plant and Bean

The Arabic term qahwah, which can also mean wine, appears to be the source of the word coffee. First it was kahveh in Turkish, then koffie in Dutch, and finally coffee in English.

Plants belonging to the genus Coffea produce the beans that are commonly referred to as coffee. Between 25 and 100 distinct coffee plant species are thought to exist worldwide. Since Carolus Linnaeus’s initial description of coffee plants in the seventeenth century, there have been ongoing debates over how best to categorize them (coffee plants can range in size from trees to shrubs and come in a rainbow of hues).

Arabica and Robusta are the two most prominent plant species in the coffee market.

Arabica

Approximately 70% of the world’s coffee comes from Coffea Arabica trees, which produce a fragrant, moderate, and excellent coffee. Arabica thrives only in temperate climates with an average annual rainfall of 60 inches or more. They are easily damaged by frost and freeze.

Higher-grown Arabicas (more than 2,000 feet above sea level) are often of higher quality, but they are more difficult and costly to grow due to the steeper terrain that they require.

Tico, Jamaican Blue Mountain, Mundo Novo, and Bourbon are some of the most popular Arabica kinds.

Robusta

Robusta coffee has around twice as much caffeine as Arabica, and it’s also stronger and more acidic.

Robusta grows at a lower altitude, making it cheaper to produce, and it is less sensitive to disease than Arabica. Coffea canephora is the most common Robusta coffee bean on the market.

A coffee cherry is the fruit of the coffee plant. It consists of pulp, membranes, and two beans that are protected by a membrane called the silver skin.

In rare cases, a single bean may be contained within a coffee cherry. This variant, which is sold separately and goes by the name “peaberry,” is the result of a spontaneous mutation.

Harvesting and Roasting

A coffee picker can harvest 60 pounds of beans per day. Picked cherries are then categorized by quality of flavor. For the purpose of neutralizing their acidity, some will be put into storage for as long as seven years. Others go through either a wet or dry processing, following which the beans are washed, sorted, and graded. These unroasted green beans are ready to be shipped abroad.

To speed up their journey to the customer, beans are often roasted in the nation of import. They are cooked uniformly through dry heat at 550°F with agitation. The roasted beans can range in color from a light golden brown to nearly black.

The flavor and aroma are also influenced by the length of time the coffee is roasted for, not just the color. Once the beans have been roasted, they are classified as either light, medium, or dark.

Light

The light roast is typically more acidic and has a more delicate and light flavor because more of the original bean flavor is retained. These beans are dry because the oil has not been removed during the roasting process, making light roasts like American, Cinnamon, and New England.

Medium

Coffee that has been roasted to a medium level will be darker in color and less acidic than lighter roasts. Slightly toasted and slightly sweet describes the taste. Popular medium roasts in the coffee industry include Breakfast and Full City.

Dark

Because less of the original bean taste is used in the dark roast, lower quality beans are used, giving the coffee a bold and smokey flavor. As the beans turn darker, the sugars begin to caramelize and the oils rise to the surface, giving the bean a shiny appearance. Espresso, Italian, and French roasts are all examples of dark roasts.

Coffee beans labeled as “single origin” are all sourced from the same country.

Blends can be constructed from a variety of beans, each roasted to a different degree, to provide a more nuanced flavor than would be possible with a single roast.

Decaffeinating Coffee

Decaf beans must have less than 3% caffeine by weight, which is the international requirement. In order to extract the caffeine from beans, most people recommend soaking them in water. The caffeine is then filtered out or the liquid is combined with a solvent to extract the caffeine while leaving the remaining chemicals intact. The caffeine-free liquid is reintroduced to the beans so that they can once again soak up the aromatic compounds.

Discovery and Development of Coffee as a Drink

An Ethiopian goat herder, according to one legend, is credited with discovering coffee’s usefulness. Goats fed the fruit of a certain tree did not want to sleep at night, which Kaldi, a goat herder, discovered. A monk reported the news to the local Sufi monastery, when one of the monks flung the beans onto the fire in disapproval, only to change his mind and turn them into coffee. Its use quickly became widespread.

By the fourteenth century, coffee had become a well-known commodity on the Arabian Peninsula, and it was served in cafes and restaurants. By the seventeenth century, they had disseminated and coffee was available across Europe. Coffee began to replace beer and wine at breakfast, and the coffee house quickly became a hub of social activity.

There was a shift toward establishing coffee farms in places like Indonesia and Martinique. Even though the French were reluctant to send Brazil seeds, the wife of the French Governor was so taken with Francisco de Mello Palheta, the Brazilian delegate, that she snuck some coffee seeds to him in a bouquet of flowers. Approximately one-third of the world’s coffee crop is produced in Brazil.

For fear of its potentially revolutionary effects, many a dictator has tried to ban coffee in the past.

Americans love their coffee.

Coffee initially arrived in the United States during the middle of the seventeenth century, but tea was still favoured until the Boston Tea Party rebelled against the British Parliament’s tea tax in 1773.

Hawaii’s equatorial and volcanic climate is ideal for growing coffee, which is why the islands produce so much of the world’s best Kona. There are a few of coffee farms in California that make high-end specialty coffee.

Storing Coffee Beans

Coffee’s taste can change depending on environmental factors such temperature, light, oxygen, and moisture. The vast majority of commercially available coffee is packaged in vacuum-sealed bags with one-way valves that enable gases to escape but prevent oxygen from entering.

Beans should be used within about two weeks once the seal is broken, and the container should be kept in a dry, dark, and cool area. Beans stored in the freezer or refrigerator, as is preferred by some, might be exposed to additional humidity and can absorb aromas from nearby foods.

Grinding Coffee Beans

Coffee beans are ground in a burr grinder by being dragged back and forth between two burrs that spin in opposite directions. On the other hand, a blade coffee grinder uses steel blades to reduce the beans to powder.

Coarser grinding is preferable for use in brewing methods like as the French press or percolator. Medium grind works well in many drip coffee makers, whereas fine is required for espresso.

Despite common opinion, a food processor is not the best tool for the job of grinding coffee beans since it cannot provide a uniform consistency in the grind. If you insist on giving it a shot, know that you’ll be limited to a medium-fine grind, perfect for a pour-over but too fine for a traditional drip brew. A food processor adds extra heat, which might spoil the beans.

Mold and Coffee

There has been talk about the mycotoxin content of coffee, despite the fact that coffee is loaded with antioxidants. Molds produce mycotoxins when crops like coffee or grain are not stored properly; mycotoxins have been detected in beer, raisins, peanut butter, and dark chocolate.

Excessive ingestion of mycotoxins can lead to toxicity or long-term health problems. The most frequent mycotoxins in coffee are aflatoxin B1 and ochratoxin A. The effects of exposure to aflatoxin B1 are real, and the chemical is a known carcinogen. Ochratoxin A is thought to be a weaker carcinogen, but it has not been studied as extensively. Your liver can deactivate mycotoxins if your exposure to them is minimal enough.

The molds and mycotoxins in coffee beans are mostly eliminated after being wet processed, and roasting also destroys mold. In many nations, crops that don’t meet the required uniformity criteria are discarded. Since caffeine might prevent mold growth, decaf coffee might have slightly more mycotoxins. Mycotoxin levels in coffee are considered harmless if they are below a certain threshold.

Conclusion

We’ve covered the two primary coffee varieties, the harvesting and roasting processes, and the cultural impact of coffee in this page. We’ve covered some of the latest worries about mold and mycotoxins in coffee, as well as what farmers do to keep those levels down to acceptable levels.

Choosing the best coffee beans can be challenging, but starting with your preferred roast and then considering the specific notes or flavors will help. In addition to filling your home with the aroma of freshly ground coffee, this should get your day off to a good start.

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Sophia Camila
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