Which Coffee Beans Are the Best?

The beans you choose can make the difference when it is time to make a fantastic cup. Each kind has its own distinct flavor that pairs well with many drinks and food recipes.

Panama is the leading country with its unique Geisha beans. These beans are highly graded in cupping tests and are also costly at auction. However, Ethiopia, especially Yirgacheffe beans is close behind.

1. Geisha Beans from Panama

If you're searching for the finest coffee beans in the world then look at Geisha beans from Panama. Geisha beans are highly prized for their unique aroma and flavor. These rare beans are grown at extremely high altitudes and undergo a unique processing technique which gives them their distinctive flavors. The result is a coffee that is smooth, rich and full of flavor.

The Geisha coffee plant is indigenous to Ethiopia however, it was first introduced to Panama in 1963. Geisha coffee is known to win contests due to its exquisite taste and aroma. Geisha beans can be costly because of the effort required to cultivate them. Geisha coffee plants are more difficult to grow because they require higher elevations and specific climate conditions.

Geisha beans are delicate and must be handled with care. They need to be carefully separated and meticulously prepared prior to roasting. They may turn acidic or bitter if they are not cooked properly.

The Janson Coffee Farm is located in Volcan. The farm is dedicated to improving the environment and specializes in high-quality production. They use solar panels to generate energy as well as recycle waste and water materials, and use enzyme microbes for soil improvement. They also reforest the area and use recycled water to wash. The coffee they produce is a Washed Geisha and was awarded the highest score in a Panama Coffee Competition.

2. Ethiopian Coffee

Ethiopia is a major coffee producer with a long tradition of producing the best drinks around the globe. They rank 5th in the number of coffee producer in the world, and their beans are highly sought-after for their distinctive fruity and floral flavors. Unlike many other beans, Ethiopians taste their best when they are cooked to a medium roast. This allows the delicate floral notes to stay while highlighting their citrus and fruity flavors.

While Sidamo beans are known for their sour acidity and citric acidity. Coffees from other regions like Yirgacheffe and Harar are also thought to be some of the best around. Harar is Ethiopia's oldest and most popular coffee variety. It has a distinct wine and mocha flavor. Coffees from the Guji region are also renowned for having complex flavors and distinct Terroir.

Natural Process is a different type of Ethiopian coffee that is made by dry-processing, instead of wet processing. Wet-processing involves the washing of coffee beans which tends remove some of its fruity and sweet flavor. Natural process Ethiopian coffees weren't as popular than their washed counterparts. They were used more to brighten blends, and were not offered on the market for specialty coffees. However, recent technological advances have allowed for more natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich blend of different types of beans. It is described as having low acidity. It has a sweet flavor with subtle cocoa. The flavors vary based on the state and region in which it is grown. It is also well-known for its citrus and nuts notes. It is a great choice for those who like medium-bodied coffee.

Brazil is the world's biggest coffee producer and exporter. Brazil produces more than 30 percent of the world's coffee beans. Brazil's economy is heavily dependent on this huge agricultural sector. The climate is ideal for growing coffee in Brazil and there are 14 major regions that produce coffee.

Catuai beans, Mundo Novo beans, Obata beans, and Icatu are the primary beans used for Brazilian coffee. All of these are varieties of Arabica. There are a variety of hybrids that include Robusta. Robusta is a coffee plant that originated in Sub-Saharan Africa. It's not as tasty and aromatic as Arabica however it is more easy to cultivate.

It is important to realize that slavery is still prevalent in the coffee industry. Slaves are being subjected in Brazil to exhausting and long work hours, and are often denied adequate housing. The government has taken measures to address this issue, wholesale coffee beans including programs to assist coffee farmers with their debts.

4. Indonesian Coffee

The best Indonesian coffee beans are known for their earthy, dark taste. The volcanic ash that is mixed into the soil gives them a robust body and low acidity, which make them ideal for blending with more acidic beans from Central America and East Africa. They also take well to darker roasting. Indonesian coffees are smoky and complex in flavor with notes of wood, leather, tobacco and ripe fruit.

The biggest producers of coffee in Indonesia are located on Java and Sumatra Some of them come from Sulawesi, Bali, and Papua New Guinea. Many farms in these areas use a wet hulling process. This is different from the washed process that is common in many parts of the world. The coffee cherries are de-pulped, then washed and dried. The hulling process reduces the amount of water present in the coffee, which decreases the impact that rain can have on the quality of the final product.

Mandheling is one of the most sought-after and renowned varieties in Indonesia. It is a native of Toraja. It is a full bodied wholesale coffee beans (from the Coffeee blog) with hints candied fruit and intense chocolate flavor. Gayo and Lintong are also varieties of coffee that originate from this region. These coffees are usually wet-hulled, with a full and smoky flavor.