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Which Coffee Beans Are the Best? When it comes down to choosing the perfect cup of coffee, the kind of beans you select makes the difference. Each type has a distinctive flavor that goes well with various drinks and food recipes. Panama is the top contender with its unique Geisha beans. These beans are highly evaluated in cupping tests, and they are also expensive at auction. But Ethiopia particularly Yirgacheffe beans, is close behind. 1. Geisha Beans from Panama Geisha beans are the most delicious coffee beans that you can find all over the world. Geisha beans are highly sought-after for their distinctive aroma and flavor. These rare beans are grown at extremely high altitudes and undergo a unique process which gives them their distinctive flavor. The result is a cup with a smooth, rich flavor. The Geisha coffee plant is native to Ethiopia, but was first introduced in Panama in 1963. Geisha coffee has been known to be a winner in competitions due to its prestigious taste and flavor. Geisha beans are also costly due to the work involved in their cultivation. Geisha coffee plants are more difficult to grow because they require higher elevations and unique climate conditions. Geisha beans should also be handled with care because they are delicate. They need to be meticulously sorted and carefully prepared for roasting. Otherwise, they may turn bitter and acidic. The beans are cultivated at the Janson Coffee Farm, which is located in Volcan, Panama. The farm is dedicated to protecting the environment and is a specialist in producing high-quality coffee. They utilize solar panels to generate energy, recycle water and waste materials, and also use enzyme microbes for soil improvement. the coffee bean shop Coffeee and make use of recycled water to wash. Their coffee is Washed Geisha, which was awarded the highest score at a Panama Coffee Competition. 2. Ethiopian Coffee Ethiopia is a coffee giant with a long history of producing the best brews around the globe. They rank as the 5th largest coffee producers in the world, and their beans are highly prized for their unique fresh and fruity flavors. Contrary to other coffees, Ethiopians taste their best when they are roast to a medium or even a light roast. This allows the floral notes to be preserved while highlighting the citrus and fruity flavors. While Sidamo beans are renowned for their fresh acidity and citric acidity. Coffees from other regions such as Yirgacheffe and Harar are also thought to be some of the top in the world. Harar is the most well-known and oldest variety. It has a distinctive mocha and wine taste. Coffees from the Guji region are also known for having complex flavors and distinct Terroir. Another kind of coffee that comes from Ethiopia is called natural process, and it is processed dry instead of wet-processing. The main difference between these two methods is that wet-processing involves washing the coffee beans, which can take some fruity and sweetness from the coffee. Up until recently, natural process coffees from Ethiopia were less well-known than their washed counterparts. They were mostly used to brighten blends rather than being sold as a product of a single origin on the specialty market. However, recent technological advances have led to better quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mix of different kinds of beans. It is known to have a low acidity. It has sweet-toned flavors with some chocolate. The flavors can vary depending on the state and region in which it is grown. It is also well-known for its nutty and citrus notes. It is ideal for those who prefer medium-bodied coffee. Brazil is the world's biggest exporter and producer of coffee. Brazil produces more than 30 percent of the world's coffee beans. Brazil's economy is heavily dependent on this major agricultural industry. The climate is ideal for growing coffee in the country There are fourteen major regions that produce coffee. The principal beans used in Brazilian coffee are Catuai, Mundo Novo, Obata, and Icatu. These are all varieties of Arabica coffee. There are also a number of hybrids that include Robusta. Robusta is one type of coffee bean which originates in Sub-Saharan Africa. It's not as flavorful and aromatic as Arabica but it's much easier to cultivate. It is important to keep in mind that slavery exists in the coffee industry. Slaves in Brazil are often subjected long and exhaustive workdays and might not have adequate housing. The government has taken steps to address this issue and has established programs to assist farmers pay off their debts. 4. Indonesian Coffee The best coffee beans from Indonesia are renowned for their dark, powerful flavor and earthy taste. The volcanic ash that's mixed into the soil gives them a firm body and low acidity, which make them ideal for blending with more acidic beans from Central America and East Africa. They also respond well to roasting that is darker. Indonesian coffees have a rich and rustic flavor profile. They often have tasting notes of leather, tobacco wood, ripe fruits, and spice. The largest producers of coffee in Indonesia are located on Java and Sumatra with a few coming from Sulawesi, Bali, and Papua New Guinea. Many farms in these areas utilize a wet hulling technique. This is different from the washed process used in most parts of the world. Coffee cherries are pulverized after which they are washed and dried. The hulling process decreases the amount of water in the coffee, thereby limiting the impact that rain has on the quality of the finished product. One of the most well-known and premium varieties of Indonesian coffee is Mandheling, which is a product of the Toraja region. It is a rich and full-bodied coffee with hints of candied fruits and a strong chocolate flavor. Gayo and Lintong are two other varieties of coffee that originate from this region. They are typically wet hulled and have a full-bodied, smokey flavor.