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Which Coffee Beans Are The Best Explained In Less Than 140 Characters
Which Coffee Beans Are the Best?

When it comes down to choosing the perfect cup of coffee, the type of beans you choose make the difference. Each has a distinct flavor that compliments a variety of drinks and food recipes.

Panama leads the pack due to their rare Geisha beans which score well in cupping tests, and are also expensive at auction. However, Ethiopia especially Yirgacheffe beans, is close behind.

1. Geisha Beans from Panama

If you're searching for the finest coffee beans in the world then look no further than Geisha beans from Panama. Geisha beans are coveted for their unique aroma and flavor. These rare beans are grown at very high altitudes and undergo a special method of processing which gives them their distinctive flavors. The result is a cup with a rich, smooth flavor.

Geisha coffee is native to Ethiopia but was introduced into Panama for the first time in 1963. coffee beans to buy is known for its superior flavor and taste. Geisha beans can be expensive due to the labor required to grow them. Geisha coffee plants are more difficult to grow because they require higher elevations and specific climate conditions.

Geisha beans must also be handled with care because they are delicate. They should be sorted with care and prepared meticulously to roast. Otherwise, they can become acidic and bitter.

The Janson Coffee Farm is located in Volcan. The farm is dedicated to improving the environment and is a specialist in producing high-quality coffee. They utilize solar panels to provide energy, recycle waste materials and water, and employ enzyme microbes to improve the soil. They also plant trees and utilize recycled water to wash. Their coffee is Washed Geisha, which was awarded the highest score in a Panama Coffee Competition.

2. Ethiopian Coffee

Ethiopia is a world-class coffee producer with a long and rich history of producing the best beverages in the world. Ethiopia is the fifth largest producer of coffee in the world. The beans are highly valued for their unique fruity, floral flavors. Ethiopians unlike other beans, taste best when roasting to medium roast. This allows the floral notes to be preserved while highlighting the citrus and fruity flavors.

Sidamo beans, known for their crisp acidity is among the top in the entire world. However, other coffees, such as Yirgacheffe or Harar are also highly regarded. Harar is the most well-known and oldest variety. It has a distinctive wine and mocha flavor. Coffees from the Guji region are also renowned for having complex flavors and distinct terroir.

Another type of coffee from Ethiopia is known as natural process. It is processed dry instead of wet-processing. The difference between the two methods is that wet-processing involves washing coffee beans, which can remove some fruity and sweet flavor of the coffee. Until recently, natural process coffees from Ethiopia were less well-known than their washed counterparts, and they were mostly utilized to brighten blends, rather than being sold as a product of a single origin on the market for specialty. However, recent technological advancements have led to better quality natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich mix of different kinds of beans. It is distinguished by its low acidity and smooth body. It has sweet, mellow flavors and the hint of chocolate. The flavors vary depending on where and in which state it is grown. It is also known for its citrus and nuts notes. It is a good option for those who enjoy medium-bodied coffee.

Brazil is the largest producer and exporter of coffee in the world. Brazil produces more than 30 percent of the world's beans. Brazil's economy is heavily reliant on this large agricultural industry. Brazil has a climate ideal for growing coffee and 14 major coffee-producing regions.

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


It is important to be aware that slavery is prevalent in the coffee sector. Slaves in Brazil are often shackled to long and exhaustive workdays and might not have adequate housing. The government has taken measures to deal with this issue through programs that help coffee growers pay their debts.

4. Indonesian Coffee

The best coffee beans from Indonesia are renowned for their dark, strong flavor and earthy sour taste. The volcanic ash in the soil gives them an earthy taste and a strong body. They are perfect to blend with beans from Central America or East Africa that have higher acidity. They also take well to darker roasting. Indonesian coffees are rustic and complex in flavor with flavors of leather, wood, tobacco and ripe fruit.

Java and Sumatra are the two largest coffee-producing regions in Indonesia however, some coffee is also grown on Sulawesi and Bali. Many farms in these areas utilize a wet hulling technique. This is different from the washed method used in most parts of the world. Coffee cherries are de-pulped followed by washing and drying. The hulling process reduces amount of water in the coffee, which decreases the impact rain can have on the quality of the finished product.

One of the most sought-after and premium varieties of Indonesian coffee is Mandheling which is a product of the Toraja region. It is a full-bodied, robust coffee with hints of candied fruits and a strong chocolate flavor. Gayo and Lintong are also types of coffee from this region. They are usually wet hulled and have a full-bodied and smoky flavor.

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