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Which Coffee Beans Are the Best? The type of beans you choose will make the difference when it comes to creating a delicious cup. Each kind has its own distinctive flavor that goes well with many drinks and food recipes. Panama is the most popular with its unique Geisha beans. These beans are highly rated in cupping tests, and are also very expensive at auction. Ethiopia and particularly Yirgacheffe, isn't far behind. 1. Geisha Beans from Panama If you're searching for the finest coffee beans available, look no further than Geisha beans from Panama. Geisha beans are highly sought-after due to their unique aroma and flavor. These rare beans, produced at high altitudes, undergo an unique process which gives them their unique flavor. The result is a cup that is smooth, rich, and full of flavor. The Geisha coffee plant is indigenous to Ethiopia, but was first introduced to Panama in 1963. Geisha coffee is known to win contests due to its exquisite taste and aroma. Geisha beans can be expensive because of the effort required to cultivate them. Geisha coffee plants are more difficult to grow because they require higher elevations and specific climate conditions. Geisha beans should also be handled with care because they are delicate. They need to be carefully separated and carefully prepared for roasting. Otherwise, they can become acidic and bitter. The Janson Coffee Farm is located in Volcan. The farm is dedicated to protecting the environment, and specializes in producing top-quality beans. They use solar panels to generate energy as well as recycle waste and water materials, and employ enzyme microbes to improve soil. They also reforest the area and reuse 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 major coffee producer with a long tradition of producing some of the most exquisite coffees. They rank as the 5th largest coffee producer in the world. their beans are highly prized because of their unique floral and fruity flavor profiles. Ethiopians unlike other beans taste best when they are roasted to medium roast. This lets the delicate floral notes to be retained while accentuating their citrus and fruity flavors. While Sidamo beans are known for their fresh, citric acidity, coffees from other regions such as Yirgacheffe and Harar are also thought to be among the finest in the world. Harar is one of the most popular and oldest varieties of Ethiopian coffee and has distinctive mocha and wine flavor profile. Coffees from the Guji zone are also well-known for their distinct terroirs and complex flavors. Natural Process is a different kind of Ethiopian coffee produced by dry-processing instead of wet processing. The main difference between these two methods is that wet-processing involves washing the coffee beans, which tends to take some fruity and sweetness from the coffee. Natural process Ethiopian coffees 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. However, recent technological advances have enabled better quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mix of different kinds of beans. It is described as having low acidity. It has a sweet flavor with hints of cocoa. The flavor is different based on the location and state it is grown. It is also known for its citrus and nutty notes. It is good for those who love medium-bodied coffee. Brazil is the world's largest coffee producer and exporter. The country produces more than 30 percent of the world's coffee beans. It is a huge agriculture industry and Brazil's economic growth is heavily dependent on it. The climate is ideal for growing coffee in the country, and there are fourteen major coffee-producing regions. Catuai beans, Mundo Novo beans, Obata beans and Icatu are the main beans used in Brazilian coffee. They are all varieties of Arabica. There are coffeebeans coffeee.uk that contain Robusta. Robusta is the name of the coffee bean that originated in Sub-Saharan Africa. It's not as flavorful and aromatic as Arabica however it is easier to cultivate. It is important to note that slavery continues to exist in the coffee industry. Slaves in Brazil are often forced to endure long and exhaustive workdays and often do not have adequate housing. The government has taken steps to address this issue, including establishing 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 that's mixed into the soil gives them a robust body and low acidity that makes them perfect for blending with higher acidity beans from Central America and East Africa. They also respond well to darker roasting. Indonesian coffees are rustic and complex in flavor with flavors of leather, wood tobacco, ripe fruit and tobacco. Java and Sumatra are the two biggest coffee producing areas in Indonesia however, some coffee is also produced on Sulawesi and Bali. A lot of farms in these regions use a wet hulling process. This differs from the washed processing process that is common in most of the world, where coffee cherries are pulverized and washed prior to drying. The hulling process decreases the amount of water that is in the coffee, which limits the impact rain can have on the quality of the finished product. Mandheling is one of the best-known and highest-quality varieties from Indonesia. It comes from Toraja. It is a full-bodied coffee with hints of candied fruit and a smoky taste of chocolate. Other varieties of coffee from the region include Gayo and Lintong. These are typically wet-hulled, and have a rich and smoky taste.