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Which Coffee Beans Are the Best?

When it comes to obtaining the perfect cup of coffee, the type of beans you select makes the difference. Each kind has its own distinct flavor that is complemented by a wide variety of drink and food recipes.

Panama is the leader with its exclusive Geisha beans. These beans are highly rated in cupping tests, and are also costly at auction. Ethiopia and, particularly the Yirgacheffe, isn't far behind.

1. Geisha Beans from Panama

Geisha beans are among the finest coffee beans available around the globe. Geisha beans are prized for their unique aroma and flavor. These rare beans are grown at high elevations and undergo a special process which gives them their distinctive flavors. The result is a coffee with a rich, smooth flavor.

Geisha coffee is indigenous to Ethiopia but was introduced in Panama for the first time in 1963. Geisha coffee is known to win contests due to its prestigious taste and flavor. Geisha beans are also costly because of the effort required to grow them. Geisha coffee plants are more difficult to grow because they require higher elevations and specific climate conditions.

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

The Janson Coffee Farm is located in Volcan. The farm is dedicated to improving the environment and specializes in producing top-quality beans. They use solar panels to generate energy, recycle water and waste materials, and utilize 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 giant in the field of coffee with a long tradition of producing some of the best beverages. Ethiopia is the 5th largest producer of coffee in the world. Their beans are valued for their unique fruity, floral flavors. Unlike many other beans, Ethiopians taste their best when they are cooked to a medium roast. This allows the floral notes to be preserved while highlighting the citrus and fruity flavors.

While Sidamo beans are renowned for their fresh, citric acidity, coffees from other regions like Yirgacheffe and Harar are also considered to be among the top in the world. Harar is one of the most popular and oldest varieties of Ethiopian coffee and has distinctive mocha and wine flavor profile. Coffees from the Guji zone are also renowned for their distinct terroir and complex flavors.

Another kind of coffee from Ethiopia is known as natural process, and it is processed using dry processing instead of wet-processing. The main difference between these two methods is that wet-processing involves washing the coffee bean shop beans, which tends to take some fruity and sweetness from the coffee. Prior to recently, natural processing coffees from Ethiopia were not as popular as their washed counterparts, and they were often used to brighten up blends, rather than being sold as a single-origin item on the specialty coffee beans market. However, recent technological advancements have led to more natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich blend of different kinds. It is characterized by low acidity and a smooth body. It has sweet-toned flavors with hints of chocolate. The flavors can vary depending on the state and region where it is grown. It is also well-known for its citrus and nuts notes. It is good for those who like medium-bodied coffee.

Brazil is the world's largest coffee producer and exporter. Brazil is the largest producer of more than 30 percent of the world's total coffee beans. It is a huge agricultural sector and Brazil's economy relies heavily on it. The climate is ideal for coffee cultivation in the country, and there are fourteen major regions for coffee production.

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 also a variety of hybrids that contain Robusta. Robusta is the coffee bean to cup coffee beans that originated in Sub-Saharan Africa. It is not as flavorful and aromatic as Arabica but it's much more easy to cultivate.

It is important to realize that slavery is still prevalent in the coffee industry. Slaves in Brazil are often shackled to long and exhaustive workdays and are often not provided with adequate housing. The government has taken steps to solve this problem and has programs to help coffee growers pay their debts.

4. Indonesian Coffee

The best coffee beans from Indonesia are renowned for their dark, powerful flavor and earthy taste. The volcanic ash mixed with the soil gives them a firm body and a low acidity which makes them perfect for blending with higher acidity beans from Central America and East Africa. They also adapt well to darker roasting. Indonesian coffees are characterized by a complex and rustic flavor profile and often have tasting notes of tobacco, leather wood, ripe fruit and spices.

Java and Sumatra are the two biggest coffee producing regions in Indonesia however, there is also some coffee on Sulawesi and Bali. Many farms in this region utilize a wet-hulling technique. This differs from the washed process that is used in the majority of the world, where the coffee cherries are separated and then washed prior to drying. The hulling process decreases the amount of water present in the coffee that can limit the effect of rain on the final product.

One of the most popular and premium varieties of Indonesian coffee is Mandheling, which comes from the Toraja region. It is a robust coffee with hints candied fruit and intense chocolate flavors. Gayo and Lintong are other types of coffee that are sourced from this region. These are generally wet-hulled and have a strong coffee beans and smoky taste.