20 Things You Should Know About Which Coffee Beans Are The Best

Which Coffee Beans Are the Best?

When it comes to finding the perfect cup of coffee, the kind of beans you choose make the difference. Each variety has a distinct flavor that goes well with a variety of beverages and recipes.

Panama is the most popular with its unique Geisha beans. These beans are highly graded in cupping tests and are also very expensive at auction. However, Ethiopia and Yirgacheffe beans, particularly is not far behind.

1. Geisha Beans from Panama

If you're looking to find the top coffee beans available then look no further than Geisha beans from Panama. Geisha beans are prized due to their unique aroma and flavor. These rare beans are grown at high elevations and undergo a unique process that creates their distinctive flavors. The result is a coffee that is smooth, rich and full of flavor.

Geisha coffee is native to Ethiopia but was introduced to Panama for the first time in 1963. Geisha coffee has been known to be a winner in competitions due to its exquisite taste and aroma. Geisha beans are also costly because of the labor involved in their cultivation. Geisha coffee plants are more difficult to grow because they require higher elevations and unique climate conditions.

Geisha beans are also very delicate and should be handled with extreme care. They need to be meticulously sorted and carefully prepared for roasting. Otherwise, they could turn acidic and bitter.

The Janson Coffee Farm is located in Volcan. The farm is dedicated to protecting the environment, and specializes in high-quality production. They utilize solar panels to generate energy and recycle waste water and materials, and also use enzyme microbes for soil improvement. They also reforest areas and utilize 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 world-class coffee producer with a long history of producing the best drinks in the world. Ethiopia is the 5th largest producer of coffee in the world. The beans are highly valued for their unique fresh, fruity and floral flavors. Ethiopians unlike other beans, taste best when roasting to medium-low. This allows the delicate floral notes to stay while highlighting their citrusy and fruity flavors.

While Sidamo beans are known for their crisp acidity and citric acidity, coffees from other regions like Yirgacheffe and Harar are also thought to be some of the best in the world. Harar is among the oldest and most well-known varieties of Ethiopian coffee and has a distinctive wine and mocha flavor profile. Coffees from the Guji region are also noted for their distinctive flavors and a distinct terroir.

Natural Process is a different kind of Ethiopian coffee that is made by dry-processing, instead of wet processing. The difference between the two methods is that wet-processing involves washing coffee beans, which can eliminate some fruity and sweet flavor of the beans. Prior to recently, natural processing coffees from Ethiopia were less well-known than their washed counterparts, and they were often used to brighten up blends rather than being sold as a single-origin product on the market for specialty. However, recent technological advances have led to more natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich blend of various kinds of beans. It is characterized as having a low acidity. It has sweet-toned flavors with hints of chocolate. The flavors vary depending on the location and state it is grown. It is also known for its citrus and nutty notes. It is a great choice for those who like medium-bodied speciality coffee beans.

Brazil is the largest coffee exporter and producer in the world. Brazil produces more than 30 percent of the world's total coffee beans. It is a huge agricultural industry and Brazil's economy relies heavily on it. Brazil has a climate that is ideal for growing coffee and there are fourteen major organic Coffee Beans-producing regions.

Catuai beans, Mundo Novo beans, Obata beans, and Icatu are the primary beans used for Brazilian coffee. These are all varieties of Arabica coffee. There are many hybrids that contain Robusta. Robusta is a variety of coffee bean that originated in Sub-Saharan Africa. It is not as flavorful as Arabica coffee, but it is easier to cultivate and harvest.

It is important to keep in mind that slavery is prevalent in the coffee industry. Slaves in Brazil are often subjected long and exhausting working hours and often do not have adequate housing. The government has taken steps to address this issue and has established programs to help coffee farmers pay their debts.

4. Indonesian Coffee

The top coffee beans of Indonesia are renowned for their dark, strong flavor and earthy sour taste. Volcanic ash in the soil gives them a earthy taste and a strong body. They are perfect to mix with beans from Central America or East Africa which have a higher acidity. They also respond well to darker roasting. Indonesian coffees are rustic and complex in taste with flavors of leather, wood tobacco, ripe fruit and tobacco.

The largest producers of coffee in Indonesia are located on Java and Sumatra with a few coming from Sulawesi, Bali, and Papua New Guinea. A lot of farms in these regions utilize a wet hulling technique. This is different from the washed processing process that is used in the majority of the world, where the cherries of coffee are pulverized and washed prior to drying. The hulling decreases the amount water in the coffee, which can limit the impact of rain on the final product.

Mandheling is one of the most well-known and high-quality varieties in Indonesia. It comes from Toraja. It is a full-bodied, robust coffee with hints of candied fruit and a strong chocolate flavor. Other types of coffee from this region include Gayo and Lintong. These are typically wet-hulled and have a rich and smoky flavor.