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Which Coffee Beans Are the Best? The type of beans you select can make the difference when it comes to creating a delicious cup. Each type has a distinct flavor that is perfect for many drinks and food recipes. Panama is the leader in the field due to their rare Geisha beans that score highly in cupping tests, and are also expensive at auction. Ethiopia and specifically Yirgacheffe beans, are not far behind. 1. Geisha Beans from Panama If you're looking for the top coffee beans in the world look no further than Geisha beans from Panama. Geisha beans are prized due to their distinctive flavor and aroma. These rare beans, grown at high altitudes undergo an exclusive process which gives them their unique flavor. The result is a cup that is smooth and rich in flavor. The Geisha coffee plant is indigenous to Ethiopia It was first introduced to Panama in 1963. Geisha coffee is famous for its premium flavor and taste. Geisha beans can be costly due to the labor required to grow them. Geisha coffee plants are more difficult to grow because they require higher elevations and special climate conditions. Geisha beans are delicate and should be handled with extreme care. They need to be carefully separated and prepared meticulously for roasting. Otherwise, they may turn acidic and bitter. The beans are grown at the Janson Coffee Farm, which is located in Volcan, Panama. The farm specializes in high-quality production and is committed to improving the quality of life in the. They utilize solar panels for energy, repurpose water and waste material, 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 giant in the field of coffee with a rich history of producing the finest drinks in the world. They rank fifth among coffee producers in the world. their beans are highly sought-after because of their unique fruity and floral flavor profiles. Ethiopians unlike other beans taste best when roasting to medium roast. This allows the floral notes to be preserved while highlighting citrus and fruity flavors. While unroasted coffee beans are renowned for their fresh acidity, citric acidity, other coffees from other regions like Yirgacheffe and Harar are also thought to be some of the best around. Harar is one of the oldest and most well-known 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 a different kind of Ethiopian coffee made by dry-processing, instead of wet processing. The difference between the two methods is that wet-processing involves washing coffee beans, which tends to remove some fruity and sweet flavor of the bean. Natural Ethiopian coffees that were processed weren't as popular as the washed counterparts. They were used more to brighten blends than those sold on the specialty market. However, recent technological advancements have allowed for more natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich blend of different kinds. It is known to have low acidity. It is sweet with subtle chocolate notes. The flavor can differ based on the state and region where it is grown. It is also renowned for its nutty and citrus notes. It is good for those who enjoy medium-bodied coffee. Brazil is the largest coffee exporter and producer in the world. Brazil is the largest producer of more than 30 percent of the world's total coffee beans. Brazil's economy is heavily dependent on this large agricultural industry. Brazil has a climate that is ideal for growing coffee and fourteen major coffee-producing areas. 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 a number hybrids that contain Robusta. Robusta is a type of coffee bean that is found in Sub-Saharan Africa. It's not as delicious as Arabica coffee, but it is much easier to grow and harvest. It is important to remember that slavery is prevalent in the coffee industry. Slaves are forced in Brazil to long and exhausting work hours, and are often denied adequate housing. The government has taken steps to address this problem by establishing programs to assist farmers with their debts. 4. Indonesian Coffee The top coffee beans from Indonesia are known for their dark, smoky flavor and earthy taste. The volcanic ash that's mixed into the soil gives them a robust body and a low acidity which makes them perfect for blending with more acidic beans from Central America and East Africa. They also react well to roasting that is darker. Indonesian coffees have a complex and rustic taste profile and often feature notes of tobacco, leather wood, ripe fruit, and spice. The major producers of coffee in Indonesia are located on Java and Sumatra, with some coming from Sulawesi, Bali, and Papua New Guinea. A lot of farms in these regions employ a wet hulling method. This is different from the washed process utilized in the majority of the world. The coffee cherries are de-pulped after which they are washed and dried. The hulling process reduces the amount of water in the coffee, which decreases the impact that rain has on the quality of the final product. One of the most well-known and premium varieties of Indonesian coffee is Mandheling, that comes from the Toraja region. It is a full bodied coffee with hints of candied fruit and intense flavors of chocolate. Gayo and Lintong are other types of coffee that are sourced from this region. They are often wet hulled and have a full-bodied and smokey flavor.