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Which Coffee Beans Are the Best? The type of beans you choose can make all the difference when it comes to creating a delicious cup. Each type has a distinctive flavor that goes well with many drinks and food recipes. Panama leads the pack due to their rare Geisha beans that score high in cupping tests. They are also very expensive at auction. Ethiopia, and especially Yirgacheffe bean, is not far behind. 1. Geisha Beans from Panama Geisha beans are among the top coffee beans you can find in the world. Geisha beans are highly sought-after for their unique aroma and flavor. These rare beans, grown at high altitudes, undergo a unique process that gives them their distinctive flavor. The result is a cup with a smooth, rich flavor. Geisha coffee is native to Ethiopia but was introduced to Panama for the first time in 1963. Geisha coffee is famous for its high-quality flavor and taste. Geisha beans are also expensive due to the work required to grow them. The Geisha coffee plant is more difficult to cultivate than other coffee plants, because it requires higher elevations and unique climate conditions. Geisha beans are delicate and must be handled with extreme care. They must be sorted carefully and carefully prepared to roast. They can turn bitter or acidic if not cooked properly. The beans are grown at the Janson Coffee Farm, which is located in Volcan, Panama. The farm is dedicated to preserving the environment and specializes in high-quality production. They use solar panels to generate energy and recycle waste water and materials, and utilize enzyme microbes to improve soil. They also plant trees and use recycled water for washing. Their coffee is Washed Geisha, which was awarded the highest score at a Panama Coffee Competition. 2. Ethiopian Coffee Ethiopia is a huge coffee producer that has a long record of producing some of the world's finest drinks. Ethiopia is the 5th largest producer of coffee in the world. Their beans are highly appreciated for their distinctive floral, fruity flavor profiles. Differently from other beans, Ethiopians taste their best when they are roast to a medium-low temperature. This allows the floral notes to be preserved while highlighting the citrus and fruity flavors. Sidamo beans, which are well-known for their crisp acidity and astringency, are among the top in the world. However, other coffees such as Yirgacheffe or Harar, are also highly regarded. Harar is the most well-known and oldest variety. It has a distinctive mocha and wine flavour. Coffees from the Guji region are also renowned for their distinctive flavors and distinct Terroir. Another kind of coffee from Ethiopia is called natural process. It is made using dry-processing instead of wet-processing. Wet-processing involves washing coffee beans, which removes some of its fruity and sweet flavors. Up until recently, gourmet coffee beans from Ethiopia were less well-known than their washed counterparts. They were often utilized to brighten blends instead of being sold as a single-origin product on the specialty market. Recent technological advancements have resulted in higher-quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mixture of different varieties. It is known to have low acidity. It is sweet with the hint of chocolate. The flavors vary based on where and in which state it is grown. It is also renowned for its nutty and citrus notes. It is a good choice for those who enjoy medium-bodied coffee. Brazil is the world's biggest coffee producer and exporter. Brazil produces more than 30% of the world's coffee beans. Brazil's economy is heavily dependent on this major agricultural industry. Brazil has a climate ideal for coffee production, and fourteen major areas for coffee production. Catuai beans, Mundo Novo beans, Obata beans, and Icatu are the primary beans used in Brazilian coffee. These are all varieties of Arabica coffee. There are several hybrids that contain Robusta. Robusta is one type of coffee bean that originates in Sub-Saharan Africa. It is not as flavorful as Arabica coffee, however it is easier to grow and harvest. It is important to remember that slavery continues to exist in the coffee industry. Slaves are being subjected in Brazil to long and exhausting working hours, and could be denied adequate housing. The government has taken measures to address this issue, including programs to help coffee growers pay their debts. 4. Indonesian Coffee The top coffee beans of Indonesia are renowned for their dark, bold flavor and earthy flavor. Volcanic ash in the soil gives them an earthy taste and a strong body. They are great for mixing with beans from Central America or East Africa that have a higher acidity. They also respond well to darker roasting. Indonesian coffees possess a distinctive and rustic taste profile and often have notes of tobacco, leather wood, ripe berries, 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 technique. This differs from the washed process that is utilized in the majority of the world. Coffee cherries are pulverized followed by washing and drying. The process of hulling reduces the amount of water present in the coffee, which limits the impact rain can have 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 that has hints of candied fruit and intense flavors of chocolate. Gayo and Lintong are other types of coffee that come from this region. These coffees are usually wet-hulled and have a strong and smoky flavor.