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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 the difference. Each has a distinct flavor that compliments the variety of beverages and food recipes. Panama leads the pack with their exclusive Geisha beans, which score high in cupping tests and are expensive at auction. However, Ethiopia especially Yirgacheffe beans, is close behind. 1. Geisha Beans from Panama If you're looking for the top coffee beans around the globe then look no further than Geisha beans from Panama. Geisha beans are highly sought-after because of their distinctive aroma and flavor. These rare beans are grown at high altitudes and undergo a unique method of processing that creates their distinctive flavor. The result is a coffee that is smooth and rich in flavor. The Geisha coffee plant is indigenous to Ethiopia It was first introduced to Panama in 1963. Geisha coffee is known for its high-quality flavor and taste. Geisha beans are also costly because of the effort involved in their cultivation. Geisha coffee plants are more difficult to grow because they require higher elevations and special climate conditions. Geisha beans are delicate and must be handled with extreme care. They must be separated with care and carefully prepared for roasting. Otherwise, they can become bitter and acidic. The Janson Coffee Farm is located in Volcan. The farm specializes in high-quality production and is committed to improving the quality of life in the. They utilize solar panels to generate energy and recycle waste water and materials, and use enzyme microbes for soil improvement. They also reforest areas and utilize recycled water to wash. The coffee they produce is a Washed Geisha and 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 the finest drinks around the globe. They rank as the 5th largest coffee producer in the world, and their beans are highly prized for their unique fruity and floral flavors. In contrast to other beans, 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 citrus and fruity flavors. Sidamo beans, which are well-known for their crisp acidity and crisp acidity, are among the top in the entire world. However, other coffees like Yirgacheffe or Harar are equally well-respected. Harar is the oldest and most popular coffee variety. It has a distinct mocha and wine flavor. Coffees from the Guji zone are also known for their distinct terroir and complex flavors. Another type of coffee from Ethiopia is known as natural process. It is produced using dry-processing instead of wet-processing. Wet-processing involves washing coffee beans that tends to remove some of its fruity and sweet flavors. Natural Ethiopian coffees that were processed were not as well-known as the washed counterparts. They were used more to brighten blends, and were not those sold on the specialty market. Recent technological advancements have led to higher quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mix of different kinds of beans. It is described as having an acidity that is low. coffee bean near me has a sweet flavor with some cocoa. The flavors vary based on the region and state where it is grown. It is also known for its citrus and nut notes. It is a great choice for those who like medium-bodied coffee. Brazil is the biggest coffee exporter and producer in the world. Brazil produces more than 30 percent of the world's total coffee beans. Brazil's economy is heavily reliant from this vast agricultural industry. The climate is perfect for growing coffee in the country and there are 14 major regions for coffee production. The primary beans used in Brazilian coffee are Catuai, Mundo Novo, Obata and Icatu. They are all varieties of Arabica. There are a variety of hybrids that include Robusta. Robusta is a variety of coffee bean that originated in Sub-Saharan Africa. It's not as delicious as Arabica coffee, however, it is easier to cultivate and harvest. It is important to remember that slavery is prevalent in the coffee sector. 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 by implementing programs to assist coffee farmers with their debts. 4. Indonesian Coffee The top coffee beans of Indonesia are known for their dark, strong flavor and earthy sour taste. The volcanic ash in the soil provides them with an earthy flavor and a strong body. They are excellent for blending with beans from Central America or East Africa with a higher acidity. They also respond well to darker roasting. Indonesian coffees possess a distinctive and rustic flavor profile. They often feature notes of leather, tobacco wood, ripe berries, and spice. The most significant producers of coffee in Indonesia are located on Java and Sumatra and some are from Sulawesi, Bali, and Papua New Guinea. A lot of farms in these regions utilize a wet-hulling process. This differs from the washed process which is typical in most of the world, where coffee cherries are separated and then washed prior to drying. The hulling process reduces the amount of water present in the coffee that can limit the impact of rain on the final product. Mandheling is one of the most well-known and high-quality varieties from Indonesia. It is a product of Toraja. It is a full-bodied coffee with hints of candied fruits and a strong chocolate flavor. Other types of coffee from this region include Gayo and Lintong. These coffees are usually wet-hulled, and have a full and smoky taste.