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Which Coffee Beans Are the Best? When it comes to obtaining a great cup of coffee, the type of beans you choose make all the difference. Each variety has a distinct flavor that is perfect for many drinks and food recipes. Panama leads the pack with their exclusive Geisha beans that score highly in cupping tests and are priced high at auction. However, Ethiopia particularly Yirgacheffe beans, is close behind. 1. Geisha Beans from Panama Geisha beans are the best coffee beans to be found all over the world. Geisha beans are highly prized due to their unique aroma and flavor. These rare beans, grown at high altitudes, undergo a unique process that gives them their signature flavor. The result is a coffee that's rich, smooth, and full of flavor. The Geisha coffee plant is native to Ethiopia However, it was first introduced in Panama in 1963. Geisha coffee has been known to win contests due to its exquisite taste and aroma. Geisha beans can be expensive due to the amount of labor needed to cultivate 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 are also very delicate and should be handled with extreme care. They must be separated with care and carefully prepared for roasting. Otherwise, they may turn bitter and acidic. The Janson Coffee Farm is located in Volcan. The farm is specialized in high-quality production and is committed to preserving the environment. They utilize solar panels to generate energy and recycle waste water and materials, and employ enzyme microbes to improve soil. They also plant trees and use recycled water to wash. 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 giant in the field of coffee with a long history of producing the finest coffees in the world. Ethiopia is the 5th largest producer of coffee in the world. Their beans are highly valued for their unique fruity, floral flavor profiles. Ethiopians unlike other beans taste best when roasted to medium roast. This allows the floral notes to be preserved while highlighting citrus and fruity flavors. While Sidamo beans are renowned for their sour, citric acidity, coffees from other regions like Yirgacheffe and Harar are also thought to be among the best around. Harar is Ethiopia's oldest and most popular variety. It has a distinct mocha and wine flavour. 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 processed 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 remove some fruity and sweetness from the coffee. Natural Ethiopian coffees that were processed were not as well-known as the washed counterparts. They were more often used to enhance blends than they were offered on the market for specialty coffees. Recent technological advancements have led to higher quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mixture of different types. It is distinguished by its the low acidity and the smooth body. It has a sweet flavor with subtle cocoa. The flavors vary depending on the location and state it is grown. It is also renowned for its citrus and nutty notes. It is a great option for those who prefer medium-bodied coffee. Brazil is the world's largest coffee producer and exporter. Brazil produces more than 30 percent of the world's coffee beans. Brazil's economy is heavily dependent from this vast agricultural industry. The climate is perfect for growing coffee in the country There are fourteen major regions for coffee production. Coffeee that are used in Brazilian coffee are Catuai, Mundo Novo, Obata and Icatu. All of these are varieties of Arabica. There are a variety of hybrids that contain Robusta. Robusta is a kind of coffee bean that originates in Sub-Saharan Africa. It's not as flavorful and aromatic as Arabica, but it's more easy to cultivate. It is important to remember that slavery is prevalent in the coffee sector. Slaves are forced in Brazil to long and exhausting work days, and they may not have adequate housing. The government has taken steps to tackle this issue, including establishing programs to assist farmers with their debts. 4. Indonesian Coffee The finest Indonesian coffee beans are famous for their dark, earthy flavor. Volcanic ash in the soil creates a earthy flavor and a robust body. They are ideal to mix with beans from Central America or East Africa which have a higher acidity. They also adapt well to darker roasting. Indonesian coffees are characterized by a complex and rustic taste profile and often feature notes of leather, tobacco wood, ripe fruit and spices. 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 cherries of coffee are pulverized and washed before drying. The process of hulling reduces the amount of water present in the coffee, which reduces the impact that rain can have on the quality of the final product. Mandheling is one of the most sought-after and renowned varieties from Indonesia. It comes from Toraja. It is a full bodied coffee with hints of candied fruits and a smoky taste of chocolate. Gayo and Lintong are two other varieties of coffee from this region. These coffees are usually wet-hulled, and have a strong and smoky taste.