Which Coffee Beans Are the Best?

When it comes to finding a great cup of coffee, the type of beans you choose can make the difference. Each kind has its own distinct taste that pairs well with a variety of beverages and recipes.

Panama is the leader in the field with their exclusive Geisha beans that score high in cupping tests, and are also expensive at auction. Ethiopia and specifically Yirgacheffe bean, is not far behind.

1. Geisha Beans from Panama

If you're looking for the best coffee beans in the world Look no further than Geisha beans from Panama. Geisha beans are prized for their unique aroma and flavor. These rare beans, produced at high altitudes, undergo a unique process which gives them their unique flavor. The result is a cup that is smooth and rich in flavor.

Geisha coffee is a native of Ethiopia but was introduced in Panama for the first time in 1963. Geisha coffee is known to win contests due to its prestigious taste and flavor. Geisha beans are also expensive because of the effort required to grow them. Geisha coffee plants are more difficult to cultivate because they require higher elevations and specific climate conditions.

Geisha beans are delicate and should be handled with great care. They should be carefully separated and carefully prepared for roasting. Otherwise, they could turn acidic and bitter.

The Janson Coffee Farm is located in Volcan. The farm is committed to preserving the environment and specializes in high-quality production. They use solar panels for energy, repurpose waste materials and water, and use enzyme microbes to improve soil. They also reforest the area and reuse water to wash. Their coffee is Washed Geisha, which was awarded the highest score at a Panama Coffee Competition.

2. Ethiopian Coffee

Ethiopia is a coffee giant that has a long history of producing some of the finest drinks. Ethiopia is the 5th largest producer of coffee in the world. The beans are highly valued for their unique fresh, fruity and floral flavors. Unlike many other beans, Ethiopians taste their best when they are roast to a medium-low temperature. This lets the floral notes be preserved while highlighting fruity and citrus flavors.

Sidamo beans, which are famous for their crisp acidity and astringency, are among the top in the world. However, other coffees, such as Yirgacheffe or Harar, are equally well-respected. Harar is the oldest and most popular variety. It has a distinct mocha and wine flavor. Coffees from the Guji region are also known for having complex flavors and a distinct terroir.

Another type of coffee from Ethiopia is known as natural process. It is made using dry-processing instead of wet-processing. Wet-processing involves the washing of coffee beans that tends to remove some of its fruity and sweet taste. Up until recently, natural process coffees from Ethiopia were less popular than their washed counterparts. They were typically used to brighten blends, rather than being sold as a single-origin item on the market for specialty coffee beans. Recent technological advances have led to higher quality natural Ethiopians.

3. Brazilian speciality coffee beans

Brazilian Coffee is a rich blend of different kinds. It is characterized by the low acidity and the smooth body. It has a sweet taste with subtle cocoa. The flavors vary based on where and in which state it is grown. It is also well-known for its citrus and nuts notes. It is a good choice for those who enjoy medium-bodied coffee.

Brazil is the largest producer and exporter of coffee in the world. Brazil is the largest producer of more than 30 percent of the world's total coffee beans. Brazil's economy is heavily reliant on this major agricultural industry. The climate is perfect for coffee cultivation in Brazil and there are 14 major regions for coffee production.

The primary beans that are used in Brazilian coffee are Catuai, Mundo Novo, Obata and Icatu. These are all varieties of Arabica coffee. There are a variety of hybrids that contain Robusta. Robusta is a variety of coffee bean which originates in Sub-Saharan Africa. It's not as tasty as Arabica coffee, however it is easier to grow and harvest.

It is important to keep in mind that slavery exists in the coffee industry. Slaves in Brazil are often shackled to long and exhausting work hours and might not have adequate housing. The government has taken measures to address the issue and has instituted programs to help farmers with their debts.

4. Indonesian Coffee

The best coffee beans from Indonesia are renowned for their dark roast coffee beans, smoky flavor and earthy taste. The volcanic ash in the soil creates a earthy flavor and a strong body. They are perfect for blending with beans from Central America or East Africa with a higher acidity. They also react well to roasting that is darker. Indonesian coffees are a bit rustic and nutty in taste, with notes of wood, leather tobacco, ripe fruit and tobacco.

The major producers of coffee in Indonesia are located on Java and Sumatra with a few coming from Sulawesi, Bali, and Papua New Guinea. A majority of farms in this region utilize a wet-hulling technique. This differs from the washed processing method that is common in most of the world, where the coffee cherries are pulverized and washed before drying. The hulling decreases the amount water present in the coffee that could reduce the effect of rain on the final product.

Mandheling is one of the most well-known and premium varieties from Indonesia. It is a native of Toraja. It is a rich and full-bodied coffee with hints of candied fruits and intense chocolate flavors. Gayo and Lintong are two other varieties of coffee that come from this region. They are usually wet-hulled and have a full-bodied, smoky flavor.