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Which Coffee Beans Are the Best? The type of beans you select will make all the difference when it is making a great cup. Each kind has its own distinct flavor that complements a wide range of food and drink recipes. Panama leads the pack due to their rare Geisha beans, which score high in cupping tests and are expensive at auction. Ethiopia and, particularly the Yirgacheffe beans, are not far behind. 1. Geisha Beans from Panama If you're looking for the top coffee beans around the globe, look at 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 that creates their distinctive flavors. The result is a cup with a smooth, rich flavor. The Geisha coffee plant is native to Ethiopia However, it was first introduced to Panama in 1963. Geisha coffee is known to win competitions with its distinctive taste and flavor. Geisha beans can be costly because of the labor required to grow them. The Geisha coffee plant is more difficult to grow than other coffee plants, because it requires higher elevations and unique climate conditions. Geisha beans need to be handled with care, as they are delicate. They need to be carefully separated and carefully prepared for roasting. Otherwise, they will turn acidic and bitter. The beans are cultivated at the Janson Coffee Farm, which is located in Volcan, Panama. The farm is specialized in high-quality production and is committed to preserving the environment. They use solar panels for energy, repurpose water and waste materials and employ enzyme microbes to improve soil. They also plant trees and make use of recycled water to wash. The coffee they produce is a Washed Geisha and was awarded the highest score in a Panama Coffee Competition. 2. Ethiopian Coffee Ethiopia is a huge coffee producer that has a long history of producing some of the best brews. They rank as the 5th largest coffee producer in the world, and their beans are prized for their unique fruity and floral flavor profiles. Ethiopians, unlike many other beans, taste best roasted to medium roast. This allows the delicate floral notes to stay while highlighting their citrus and fruity flavors. While Sidamo beans are known for their crisp acidity and citric acidity. Coffees from other regions such as Yirgacheffe and Harar are also thought to be among the best in the world. Harar is Ethiopia's most famous and oldest coffee variety. It has a distinct mocha and wine flavor. Coffees from the Guji zone are also known for their distinct terroirs and complex flavors. Natural Process is another type of Ethiopian coffee that is made through dry processing, instead of wet processing. Wet-processing involves the washing of coffee beans, which removes some of its fruity and sweet flavors. Natural Ethiopian coffees that were processed weren't as well-known as their washed counterparts. They were more commonly used to brighten blends, and were not those sold on the specialty market. Recent technological advancements have resulted in better quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mixture of different types. It is described as having low acidity. It has sweet-toned flavors with some chocolate. The flavors can vary depending on the state and region where it is grown. coffee beans to buy is also known for its citrus and nutty notes. It is a great choice for those who enjoy 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 reliant on this major agricultural industry. The climate is ideal for coffee cultivation in Brazil 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 number of hybrids that contain Robusta. Robusta is a coffee plant that originated in Sub-Saharan Africa. It is not as flavorful as Arabica coffee, however it is easier to cultivate and harvest. It is important to be aware that slavery is a reality in the coffee industry. Slaves are being subjected in Brazil to long and exhausting work days, and they may not have adequate housing. The government has taken steps to tackle this issue and has instituted programs to help farmers pay off their debts. 4. Indonesian Coffee The top Indonesian coffee beans are known for their earthy, dark taste. Volcanic ash in the soil provides them with an earthy flavor and a strong body. They are perfect for blending with beans from Central America or East Africa which have a higher acidity. They also take well to darker roasting. Indonesian coffees have a rich and rustic taste profile and often have notes of leather, tobacco, wood, ripe fruit, 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. A lot of farms in these regions utilize a wet-hulling process. This is different from the washed process that is common in most of the world, where the coffee cherries are pulverized and washed prior to drying. The hulling process decreases the amount of water that is in the coffee, thereby limiting the impact that rain can have on the quality of the final product. Mandheling is among the most well-known and high-quality varieties from Indonesia. It is a product of Toraja. It is a full-bodied coffee with hints candied fruit and intense chocolate flavor. Other varieties of coffee that hail from this region are Gayo and Lintong. They are usually wet hulled and have a strong and smoky flavor.