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Which Coffee Beans Are the Best? When it comes to obtaining a great cup of coffee, the kind of beans you choose make all the difference. Each one has a distinct flavor that goes well with a variety of drinks and food recipes. Panama leads the pack with their rare Geisha beans that score highly in cupping tests and are expensive at auction. But Ethiopia and Yirgacheffe beans, particularly, is close behind. 1. Geisha Beans from Panama Geisha beans are the most delicious coffee beans you can find in the world. Geisha beans are prized due to their unique flavor and aroma. These rare beans, grown at high altitudes undergo a unique process that gives them their signature flavor. The result is a cup with a rich, smooth flavor. The Geisha coffee plant is indigenous to Ethiopia However, it was first introduced in Panama in 1963. Geisha coffee is famous for its superior taste and flavor. Geisha beans can be expensive because of the labor required to cultivate them. Geisha coffee plants are more difficult to cultivate because they require higher elevations and special climate conditions. Geisha beans should be handled with care because they are delicate. They must be sorted carefully and carefully prepared to roast. Otherwise, they will turn bitter and acidic. The Janson Coffee Farm is located in Volcan. The farm specializes in quality production and is committed to improving the environment. They make use of solar panels to generate energy, recycle water and waste materials, and also use enzyme microbes to improve soil. They also reforest the area and use 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 coffee giant with a long tradition of producing the best coffees in the world. Ethiopia is the 5th largest producer of coffee in the world. Their beans are appreciated for their distinctive fruity, floral flavor profiles. Ethiopians are different from other beans, taste best roasted to medium roast. This allows the floral notes to be preserved while highlighting the fruity and citrus flavors. Sidamo beans, famous for their crisp acidity, are among the best around the 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 mocha and wine flavour. Coffees from the Guji region are also noted for their distinct flavors and a distinct terroir. Natural Process is another type of Ethiopian coffee made by dry-processing, instead of wet processing. The difference between the two methods is that wet-processing involves washing the coffee beans, which can remove some sweetness and fruity taste from the coffee. In the past, natural process coffees from Ethiopia were less popular than their washed counterparts. They were mostly used to brighten blends instead of being sold as a single-origin item on the market for specialty. However, recent technological advancements have allowed for better quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich blend of different types of beans. It is distinguished by its low acidity and a smooth body. It has sweet-toned flavors with the hint of chocolate. The flavors may vary based on the region and state where it is grown. It is also renowned for its citrus and nutty notes. It is great for those who enjoy medium-bodied coffee. Brazil is the largest producer and exporter of coffee in the world. The country produces more than 30 percent of the world's beans. It is a major agricultural industry and Brazil's economy depends heavily on it. Brazil has a climate ideal for growing coffee and there are fourteen major coffee-producing regions. The principal beans that are used in Brazilian coffee are Catuai, Mundo Novo, Obata and Icatu. These are all varieties of Arabica coffee. There are also a variety of hybrids that include Robusta. Robusta is a type of coffee bean which originates in Sub-Saharan Africa. It's not as delicious and aromatic as Arabica however it is more easy to cultivate. It is important to remember that slavery still exists in the coffee industry. Slaves in Brazil are often subjected to long and exhausting work hours and may not have adequate housing. The government has taken measures to address the issue and has established programs to assist farmers pay off their debts. 4. Indonesian Coffee The finest Indonesian coffee beans are famous for their dark, earthy taste. The volcanic ash in the soil gives them a earthy taste and a strong body. They are great to blend with beans from Central America or East Africa which have a higher acidity. They also adapt well to darker roasting. Indonesian coffees are smoky and complex in flavor, with notes of wood, leather tobacco, and ripe fruit. Java and Sumatra are the two largest coffee producing areas in Indonesia, although there is also some coffee on Sulawesi and Bali. Many farms in this region employ a wet-hulling method. This differs from the washed process common in many parts of the world. Coffee cherries are pulverized followed by washing and drying. The hulling process decreases the amount of water that is in the coffee, which reduces the impact rain can have on the quality of the finished product. Coffeee of the most adored and premium varieties of Indonesian coffee is Mandheling which comes from the Toraja region. It is a full-bodied coffee with hints candied fruit and intense chocolate flavors. Other varieties of coffee from this region are Gayo and Lintong. They are typically wet hulled and have a rich and smoky flavor.