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Which Coffee Beans Are the Best? When it comes down to choosing a great cup of coffee, the type of beans you choose can make all the difference. Each kind has its own distinct taste that pairs well with a range of food and drink recipes. Panama is the most popular with its rare Geisha beans. These beans are highly graded in cupping tests and are also very expensive at auction. However, Ethiopia especially Yirgacheffe beans is in close proximity. 1. Geisha Beans from Panama Geisha beans are the best coffee beans available anywhere in the world. Geisha beans are highly sought-after because of their distinctive aroma and flavor. These rare beans, which are harvested at high altitudes undergo an unique process which gives them their unique flavor. The result is a cup with a rich, smooth flavor. Geisha coffee is a staple of Ethiopia but was introduced into Panama for the first time in 1963. Geisha coffee has been known to win competitions with its prestigious taste and flavor. Geisha beans are also costly 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 need to be handled with care, as they are delicate. They must be carefully sorted and carefully prepared for roasting. Otherwise, they can become bitter and acidic. The Janson Coffee Farm is located in Volcan. The farm is committed to preserving the environment and specializes in producing top-quality beans. They utilize solar panels to generate energy, recycle water and waste materials, and use enzyme microbes for soil improvement. They also plant trees and use recycled water for washing. The coffee they produce is a Washed Geisha and was awarded the highest score at the Panama Coffee Competition. 2. Ethiopian Coffee Ethiopia is a major coffee producer with a long tradition of producing the finest coffees in the world. They rank fifth among coffee producers in the world, and their beans are highly sought-after for their distinctive floral and fruity flavor profiles. Ethiopians unlike other beans taste best when roasting to medium-low. This allows the delicate floral notes to be retained while highlighting their citrusy and fruity flavors. Sidamo beans, which are famous for their crisp acidity, are among the best in the world. However, other coffees, such as Yirgacheffe or Harar, are also highly regarded. Harar is one of the most well-known and oldest varieties of Ethiopian coffee, and it has distinct mocha and wine flavor profile. Coffees from the Guji region are also renowned for their distinctive 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 main difference between these two methods is that wet-processing involves washing coffee beans, which tends to take some fruity and sweet flavor of the beans. In the past, natural process coffees from Ethiopia were less well-known than their washed counterparts. They were often used to enhance blends instead of being sold as a singular-origin product on the market for specialty. However, recent technological advances have made it possible to get better quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mix of various types of beans. It is described as having low acidity. It is sweet with the hint of chocolate. The flavor is different based on where and in which state it is grown. It is also known for its nutty and citrus notes. It is a great choice for those who prefer medium-bodied coffee. Brazil is the biggest producer and exporter of coffee in the world. Brazil is the largest producer of more than 30 percent of the world's total coffee beans. It is a significant agricultural industry, and Brazil's economy depends heavily on it. Brazil has a climate perfect for growing coffee, and fourteen major coffee-producing areas. The main beans that are used in Brazilian coffee are Catuai, Mundo Novo, Obata, and Icatu. These are all varieties of Arabica coffee. There are a variety of hybrids that include Robusta. Robusta is the name of a coffee plant 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 note that slavery is still prevalent in the coffee industry. Slaves are subjected in Brazil to long and exhausting working hours, and could be denied adequate housing. The government has taken steps to address this issue through programs that assist coffee farmers in paying their debts. 4. Indonesian Coffee The top coffee beans of Indonesia are renowned for their dark, smoky flavor and earthy flavor. Volcanic ash in the soil gives them a earthy taste and a strong body. They are ideal for mixing with beans from Central America or East Africa which have a higher acidity. They also take well to darker roasting. Indonesian coffees are rustic and rich in taste with notes of wood, leather tobacco, ripe fruit and tobacco. Java and Sumatra are the two biggest coffee producing regions in Indonesia but some coffee is also cultivated on Sulawesi and Bali. Many farms in this region employ a wet-hulling method. This differs from the washed processing process that is prevalent in most of the world, where the coffee cherries are pulverized and washed before drying. coffee beans near me hulling process decreases the amount of water in the coffee, which could reduce the effect of rain on the final product. Mandheling is among the most well-known and premium varieties from Indonesia. It is from Toraja. It is a full-bodied, robust coffee with hints of candied fruits and a strong chocolate flavor. Gayo and Lintong are other types of coffee from this region. They are typically wet hulled and have a full-bodied, smoky flavor.