Which Coffee Beans Are the Best?

The type of beans that you select can make all the difference when it is time to make a fantastic cup. Each has a distinct flavor that pairs well with a variety of drinks and food recipes.

Panama leads the pack due to their rare Geisha beans that score high in cupping tests and are priced high at auction. Ethiopia and specifically Yirgacheffe bean, is not far behind.

1. Geisha Beans from Panama

Geisha beans are among the finest coffee beans you can find around the globe. Geisha beans are prized due to their unique aroma and flavor. These rare beans, which are grown at high altitudes undergo an exclusive process that gives them their distinctive flavor. The result is a coffee beans coffee that is smooth, creamy, and full of flavor.

The Geisha coffee plant is native to Ethiopia However, it was first introduced in Panama in 1963. Geisha coffee is known for its excellent taste and flavor. Geisha beans can be expensive because of the effort required to grow them. The Geisha coffee plant is more difficult to grow than other coffee plants, Types of Coffee Beans because it requires higher elevations and unique climate conditions.

Geisha beans should also be handled with care as they are delicate. They should be sorted with care and carefully prepared for roasting. Otherwise, they may turn bitter and acidic.

The Janson Coffee Farm is located in Volcan. The farm is committed to improving the environment and is a specialist in producing high-quality coffee. They utilize solar panels to generate energy and recycle waste water and materials, and employ enzyme microbes for soil improvement. They also plant trees and use recycled water for washing. Their coffee is Washed Geisha, which was awarded the highest score at the Panama coffee beans best Competition.

2. Ethiopian Coffee

Ethiopia is a giant in the field of coffee with a long tradition of producing some of the most exquisite beverages. They rank 5th in the number of coffee producers in the world, and their beans are highly prized for their unique fruity and floral flavors. Differently from other beans, Ethiopians taste their best when they are roast to a medium-low temperature. This lets the delicate floral notes to be retained while also highlighting their fruity and citrus flavors.

Sidamo beans, which are known for their crisp acidity is among the top in the world. However, other varieties of coffee, such as Yirgacheffe or Harar, are also highly regarded. Harar is one of the most well-known and oldest varieties of Ethiopian coffee and has distinct mocha and wine flavor profile. Coffees from the Guji zone are also known for their distinct terroir and complex flavors.

Natural Process is another kind of Ethiopian coffee that is made by dry-processing, instead of wet processing. The main difference between these two methods is that wet-processing involves washing coffee beans, which can take some sweetness and fruity taste from the bean. In the past, natural process coffees from Ethiopia were less popular than their washed counterparts, and they were mostly used to brighten up blends rather than being sold as a singular-origin product on the specialty market. However, recent technological advances have enabled more natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich blend of different kinds. It is characterized as having a low acidity. It has sweet-toned flavors with the hint of chocolate. The flavors vary depending on the region and state it is grown. It is also well-known for its citrus and nuts notes. It is a great option for those who enjoy medium-bodied coffee.

Brazil is the world's biggest coffee producer and exporter. Brazil is the largest producer of more than 30 percent of the world's coffee beans. It is a major agriculture industry and Brazil's economic growth depends heavily on it. The climate is ideal for growing coffee in Brazil and there are fourteen major regions for coffee production.

The main beans used in Brazilian coffee are Catuai, Mundo Novo, Obata, and Icatu. All of them are varieties of Arabica. There are a variety of hybrids that include Robusta. Robusta is a type of coffee bean that originated in Sub-Saharan Africa. It's not as flavorful and aromatic as Arabica but it's much easier to cultivate.

It is important to remember that slavery still exists in the coffee industry. Slaves in Brazil are often forced to endure lengthy and exhausting work days and often do not have adequate housing. The government has taken measures to solve this problem, including programs to assist coffee farmers in paying their debts.

4. Indonesian Coffee

The finest Indonesian coffee beans are known for their dark, earthy flavor. Volcanic ash in the soil provides them with an earthy flavor and a strong body. They are great to blend with beans from Central America or East Africa that have a higher acidity. They also adapt well to darker roasting. Indonesian coffees have a complex and rustic flavor profile. They typically have notes of leather, tobacco, wood, ripe fruit and spices.

Java and Sumatra are the two major coffee-producing regions in Indonesia however, some coffee is also cultivated on Sulawesi and Bali. Many farms in this region utilize a wet-hulling technique. This is different from the washed processing process that is prevalent in most of the world, where coffee cherries are pulverized and washed prior to drying. The hulling process decreases the amount of water present in the coffee, thereby limiting the impact that rain can have on the quality of the finished product.

One of the most sought-after and premium varieties of Indonesian coffee beans fresh is Mandheling which is a product of the Toraja region. It is a full-bodied coffee with hints of candied fruits and a strong chocolate flavor. Gayo and Lintong are also types of coffee beans (enquiry) of coffee that come from this region. They are often wet hulled and have a full-bodied and smoky flavor.