Which Coffee Beans Are the Best?

The beans you select will make the difference when comes to making a great cup. Each type offers a unique flavor that complements a wide range of food and drink recipes.

Panama leads the pack with their rare Geisha beans which score well in cupping tests. They are also very expensive at auction. Ethiopia, and especially Yirgacheffe bean, is not far behind.

1. Geisha Beans from Panama

Geisha beans are the most delicious coffee beans available anywhere in the world. Geisha beans are prized because of their distinctive aroma and flavor. These rare beans are grown at high elevations and undergo a special process that creates their distinctive flavor. The result is a coffee with a smooth, rich flavor.

The Geisha premium coffee beans plant is native to Ethiopia, but was first introduced to Panama in 1963. Geisha coffee is renowned for its superior taste and flavor. Geisha beans can be expensive because of the labor required to cultivate them. Geisha coffee plants are more difficult to cultivate because they require higher elevations and special climate conditions.

Geisha beans should also be handled with care since they are delicate. They must be sorted carefully and meticulously prepared for roasting. Otherwise, they can become acidic and bitter.

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

2. Ethiopian Coffee

Ethiopia is a giant in the field of coffee with a long history of producing the finest drinks around the globe. They rank as the 5th largest coffee producer in the world, and their beans are prized for their unique floral and fruity flavor profiles. Ethiopians, unlike many other beans taste best when roasting to medium-low. This lets the floral notes be preserved while highlighting the citrus and fruity flavors.

While Sidamo beans are renowned for their fresh acidity and citric acidity. Coffees from other regions such as Yirgacheffe and Harar are also considered to be among the top in the world. Harar is one of the most well-known and oldest varieties of Ethiopian coffee, and it has a distinctive wine and mocha flavor profile. Coffees from the Guji zone are also renowned for their distinctive terroirs and complex flavors.

Natural Process is another kind of Ethiopian coffee that is made through dry processing, instead of wet processing. Wet-processing involves the washing of coffee beans types beans which tends remove some of its fruity and sweet flavors. Until recently, natural process coffees from Ethiopia were not as popular as their washed counterparts, and they were frequently utilized to brighten blends rather than sold as a singular-origin product on the market for specialty. However, recent technological advances have led to better quality natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich mixture of different types. It is characterized by the low acidity and the smooth body. It has a sweet flavor with some cocoa. The flavors differ based on where and in which state it is grown. It is also renowned for its nutty and citrus notes. It is a great choice for those who like medium-bodied coffee.

Brazil is the biggest coffee exporter and producer in the world. The country produces more than 30 percent of the world's coffee beans. Brazil's economy is heavily reliant from this vast agricultural industry. Brazil has a climate that is ideal for coffee cultivation, and fourteen major coffee-producing areas.

Catuai beans, Mundo Novo beans, Obata coffeee beans (Read More Listed here) and Icatu are the main beans used in Brazilian coffee. These are all varieties of Arabica. There are several hybrids that contain Robusta. Robusta is the good coffee beans bean that originated in Sub-Saharan Africa. It's not as delicious as Arabica coffee, but it is easier to grow and harvest.

It is important to note that slavery still exists in the coffee industry. Slaves in Brazil are often shackled to 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 farmers pay off their debts.

4. Indonesian premium coffee beans

The top Indonesian coffee beans are famous for their dark, earthy flavor. The volcanic ash in the soil gives them an earthy taste and a strong body. They are great to mix with beans from Central America or East Africa that have higher acidity. They also respond well to darker roasting. Indonesian coffees are smoky and complex in flavor, with flavors of leather, wood tobacco, and ripe fruits.

Java and Sumatra are the two largest coffee producing areas in Indonesia but there is also some coffee on Sulawesi and Bali. Many farms in this area utilize a wet-hulling technique. This differs from the washed processing method which is typical in most of the world, where the coffee cherries are de-pulped and then washed prior to drying. The hulling process decreases the amount of water in the coffee, which reduces the impact that rain has on the quality of the final product.

Mandheling is one of the best-known and highest-quality varieties from Indonesia. It is from Toraja. It is a full bodied coffee with hints of candied fruit and intense flavors of chocolate. Gayo and Lintong are also types of coffee that come from this region. These coffees are usually wet-hulled, and have a full and smoky aroma.