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Which Coffee Beans Are the Best? The beans you choose will make the difference when it comes to creating a delicious cup. Each variety has a distinctive flavor that goes well with various drinks and food recipes. Panama leads the pack with their unique Geisha beans which score well in cupping tests, and are also expensive at auction. But Ethiopia especially Yirgacheffe beans is not far behind. 1. Geisha Beans from Panama Geisha beans are among the finest coffee beans you can find anywhere in the world. Geisha beans are prized for their distinctive aroma and flavor. These rare beans, which are produced at high altitudes, undergo an exclusive process which gives them their unique flavor. The result is a coffee with a smooth, rich flavor. The Geisha coffee plant is indigenous to Ethiopia, but was first introduced in Panama in 1963. Geisha coffee is famous for its excellent taste and flavor. Geisha beans can be expensive because of the labor required to grow them. Geisha coffee plants are more difficult to cultivate because they require higher elevations as well as special climate conditions. Geisha beans should also be handled with care since they are delicate. They should be sorted with care and prepared meticulously to roast. Otherwise, they may turn bitter and acidic. The Janson Coffee Farm is located in Volcan. The farm is focused on quality production and is committed to improving the quality of life in the. They utilize solar panels to generate energy, recycle water and waste materials, and also use enzyme microbes to improve soil. They also reforest the area and make use of recycled water to wash. Their coffee is Washed Geisha, which was awarded the highest score at the Panama Coffee Competition. 2. Ethiopian Coffee Ethiopia is a major coffee producer with a rich history of producing the best coffees around the globe. They are the 5th largest coffee producers in the world, and their beans are highly sought-after because of their unique fruity and floral flavor profiles. Differently from other beans, Ethiopians taste their best when they are cooked to a medium roast. This allows the floral notes to be preserved while highlighting fruity and citrus flavors. While Sidamo beans are renowned for their fresh acidity and citric acidity. Coffees from other regions like Yirgacheffe and Harar are also thought to be among the best around. Harar is one of the most popular and oldest varieties of Ethiopian coffee and has distinct mocha and wine flavor profile. speciality coffee beans from the Guji zone are also well-known for their distinct terroir and complex flavors. Natural Process is another kind of Ethiopian coffee that is made through 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 remove some of the sweetness and fruity flavor from the coffee. Natural Ethiopian coffees that were processed weren't as popular as their washed counterparts. They were more commonly used to brighten blends than sold on the specialty market. Recent technological advancements have resulted in better quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mix of various types. It is characterized by low acidity and a silky body. It has sweet, mellow flavors and subtle chocolate notes. The flavors can vary depending on the state and region in which it is grown. It is also renowned for its nutty and citrus notes. It is great for those who love 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. It is a major agricultural industry, and Brazil's economy relies heavily on it. The climate is ideal for coffee cultivation in Brazil, and there are fourteen major regions of coffee production. The primary 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 lot of hybrids that contain Robusta. Robusta is a type of coffee bean which originates in Sub-Saharan Africa. It is not as flavorful as Arabica coffee, however, it is more easy to grow and harvest. It is important to keep in mind that slavery exists in the coffee industry. Slaves are being subjected in Brazil to exhausting and long working hours, and could be denied adequate housing. The government has taken steps to address this issue and has established programs to help farmers with their debts. 4. Indonesian Coffee The finest coffee beans from Indonesia are renowned for their dark, bold flavor and earthy taste. The volcanic ash in the soil provides them with an earthy flavor and a robust body. They are ideal to blend with beans from Central America or East Africa that have a higher acidity. They also respond well to roasting that is darker. Indonesian coffees have a complex and rustic taste profile and often have notes of tobacco, leather wood, ripe fruits and spices. The largest 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 employ a wet hulling method. This differs from the washed method of processing that is used in the majority of the world, where the cherries of coffee are separated and then washed prior to drying. The hulling process reduces the amount of water in the coffee, thereby limiting the impact rain can have on the quality of the final product. Mandheling is among the most well-known and high-quality varieties in Indonesia. It is a product of Toraja. It is a full-bodied coffee with hints of candied fruit and a strong chocolate flavor. Gayo and Lintong are also types of coffee that originate from this region. These coffees are usually wet-hulled and have a strong and smoky flavour.