Which Coffee Beans Are the Best?

When it comes down to choosing a great cup of coffee, the kind of beans you choose can make the difference. Each type offers a unique flavor that is complemented by a wide variety of beverages and recipes.

Panama is the leader with its rare Geisha beans. These beans are highly graded in cupping tests and are also costly at auction. But Ethiopia and Yirgacheffe beans, particularly is close behind.

1. Geisha Beans from Panama

If you're searching for the finest coffee beans in the world, look no further than Geisha beans from Panama. Geisha beans are prized due to their unique aroma and flavor. These rare beans, which are harvested at high altitudes undergo an unique process that gives them their distinctive flavor. The result is a cup with a smooth, rich flavor.

Geisha coffee is indigenous to Ethiopia but was introduced to Panama for the first time in 1963. Geisha coffee has been known for winning competitions thanks to its exquisite taste and aroma. Geisha beans are also expensive because of the labor required to grow them. The Geisha coffee plant is more difficult to cultivate than other coffee plants because it requires higher elevations and unique climate conditions.

Geisha beans must also be handled with care as they are delicate. They need to be carefully separated and prepared meticulously to roast. They may turn acidic or bitter if cooked properly.

The Janson Coffee Farm is located in Volcan. The farm specializes in high-quality production and is dedicated to preserving the environment. They make use of solar panels to generate energy, repurpose water and waste material, and use enzyme microbes to improve soil. They also reforest areas and use recycled water for washing. The coffee they make 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 finest brews around the globe. Ethiopia is the 5th largest producer of coffee in the world. Their beans are highly appreciated for their distinctive fruity, floral flavors. Differently from other beans, Ethiopians taste their best when they are roast to a medium-low temperature. This allows the delicate floral notes to remain while highlighting their fruity and citrus 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 in the world. Harar is among the most well-known and oldest varieties of Ethiopian coffee, and it has a distinctive wine and mocha flavor profile. Coffees from the Guji region are also renowned for having complex flavors and a distinct terroir.

Natural Process is another type of Ethiopian coffee that is produced by dry-processing instead of wet processing. The main difference between these two methods is that wet-processing involves washing the coffee beans, which tends to take some sweetness and fruity flavor from the bean. Until recently, natural process coffees from Ethiopia were less well-known than their washed counterparts. They were mostly used to brighten blends, rather than being sold as a singular-origin product on the specialty market. However, recent technological advances have allowed for more natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich blend of various kinds of beans. It is described as having low acidity. It has sweet-toned flavors with subtle chocolate notes. The flavors can vary depending on the state and region where it is grown. It is also renowned for its nutty and citrus notes. It is ideal for those who enjoy medium-bodied coffee bean company.

Brazil is the world's largest exporter and producer of coffee. Brazil produces more than 30 percent of the world's coffee beans. It is a significant agricultural industry and Brazil's economy depends heavily on it. Brazil has a climate perfect for growing coffee, and fourteen major areas for coffee production.

The primary beans that are used in Brazilian coffee are Catuai, Mundo Novo, Obata and coffeee Icatu. These are all varieties of Arabica coffee. There are also a number of hybrids that contain Robusta. Robusta is one type of coffee bean that is found in Sub-Saharan Africa. It is not as flavorful and aromatic as Arabica however, it's a lot easier to cultivate.

It is important to be aware that slavery is prevalent in the coffee sector. 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 with their debts.

4. Indonesian Coffee

The top coffee beans from Indonesia are known for their dark, bold flavor and earthy sour taste. The volcanic ash mixed with the soil gives them a strong body and low acidity that make them ideal for blending with more acidic beans from Central America and East Africa. They also respond well to darker roasting. Indonesian coffees are a bit rustic and nutty in taste, with notes of leather, wood tobacco, and ripe fruits.

Java and Sumatra are the two biggest coffee producing regions in Indonesia however, some coffee is also produced on Sulawesi and Bali. A lot of farms in these regions 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 amount of water present in the coffee, which decreases the impact that rain has on the quality of the finished product.

One of the most sought-after and Premium Coffee Masters Super Crema Espresso Beans - 1kg varieties of Indonesian coffee is Mandheling which is a product of the Toraja region. It is a full-bodied coffee that has hints of candied fruit and intense chocolate flavors. Other types of coffee from the region include Gayo and Lintong. These coffees are usually wet-hulled, and have a rich and smoky flavour.