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Which Coffee Beans Are the Best?

When it comes down to choosing a great cup of coffee, the kind of beans you choose makes the difference. Each has a distinct flavor that compliments many drinks and food recipes.

Panama leads the pack with their unique Geisha beans, which score high in cupping tests and are priced high at auction. However, Ethiopia and Yirgacheffe beans, particularly is close behind.

1. Geisha Beans from Panama

Geisha beans are among the finest coffee beans that you can find anywhere in the world. Geisha beans are highly sought-after due to their unique aroma and flavor. These rare beans are grown at high elevations and undergo a special method of processing which gives them their distinctive flavors. The result is a cup that is smooth, rich and full of flavor.

The Geisha good coffee beans plant is native to Ethiopia however, it was first introduced to Panama in 1963. Geisha coffee is known for its excellent taste and flavor. Geisha beans are also costly due to the work involved in growing them. Geisha coffee plants are more difficult to grow because they require higher elevations and unique climate conditions.

Geisha beans are delicate and should be handled with extreme care. They need to be carefully separated and meticulously prepared prior to roasting. They can turn bitter or acidic if not prepared properly.

The beans are grown at the Janson Coffee Farm, which is located in Volcan, Panama. The farm is dedicated to improving the environment and specializes in high-quality production. They utilize solar panels to generate energy recycling water and waste materials, and use enzyme microbes to improve soil. They also plant trees and utilize recycled water to wash. Their coffee is Washed Geisha, which was awarded the highest score in the Panama Coffee Competition.

2. Ethiopian Coffee

Ethiopia is a huge coffee producer with a long track record of producing some of the best drinks. Ethiopia is the fifth largest producer of coffee in the world. Their beans are appreciated for their distinctive fruity, floral flavors. In contrast to other beans, Ethiopians taste their best when they are roasted to a medium roast. This allows the floral notes to be preserved while highlighting the fruity and citrus flavors.

While Sidamo beans are known for their sour, citric acidity, coffees from other regions like Yirgacheffe and Harar are also considered to be some of the finest in the world. Harar is the oldest and most popular variety. It has a distinct wine and mocha flavor. Coffees from the Guji region are also known for their complex flavors and distinct Terroir.

Another type of coffee that comes from Ethiopia is known as natural process, and it is made using dry-processing instead of wet-processing. The difference between the two methods is that wet-processing involves washing coffee beans, which can eliminate some sweetness and fruity taste from the coffee. Natural process Ethiopian coffees weren't as popular than their washed counterparts. They were used more to enhance blends than they were offered on the market for specialty coffees. Recent technological advances have led to higher quality coffee beans natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich mix of different kinds of beans. It is distinguished by its low acidity and a smooth body. It has a sweet taste with the scent of cocoa. The flavor can differ based on the region and state in which it is grown. It is also known for its citrus and nutty notes. It is a great choice for those who enjoy 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. It is a huge agriculture industry and Brazil's economic growth depends heavily on it. Brazil has a climate that is ideal for coffee cultivation, and 14 major coffee-producing regions.

The principal beans that are used in Brazilian coffee are Catuai, Mundo Novo, Obata and Icatu. All of these are varieties of Arabica. There are also a number of hybrids that contain Robusta. Robusta is the name of the coffee beans shop bean that originated in Sub-Saharan Africa. Robusta isn't as flavorful as Arabica speciality coffee beans, however it is easier to grow and harvest.

It is important to remember that slavery is a reality in the coffee industry. Slaves are subjected in Brazil to long and exhausting work days, and they may not have adequate housing. The government has taken steps to address this problem, including establishing programs to assist farmers pay off their debts.

4. Indonesian Coffee

The top coffee beans of Indonesia are known for their dark, bold flavor and earthy sour taste. Volcanic ash in the soil creates a earthy flavor and a robust body. They are ideal for blending with beans from Central America or East Africa with a higher acidity. They also respond well to roasts that are darker. Indonesian coffees are a bit rustic and nutty in taste with notes of wood, leather tobacco, ripe fruit and tobacco.

Java and Sumatra are the two largest coffee producing areas in Indonesia, although some coffee is also produced on Sulawesi and Bali. A majority of farms in this region utilize a wet-hulling technique. This differs from the washed process that is widely used across the world. The coffee cherries are de-pulped and then washed and dried. The hulling decreases the amount water in the coffee which can limit the effect of rain on the final product.

One of the most sought-after and high-quality varieties of Indonesian coffee is Mandheling which comes from the Toraja region. It is a full-bodied, robust coffee with hints of candied fruits and a strong chocolate flavor. Gayo and Lintong are other types of organic coffee beans that come from this region. These coffees are usually wet-hulled, and have a rich and smoky aroma.