Which Coffee Beans Are the Best?

When it comes to obtaining the perfect cup of coffee, the type of beans you select makes all the difference. Each variety has a distinct flavor that compliments the variety of beverages and food recipes.

Panama is the most popular in the world of rare Geisha beans. These beans are highly assessed in cupping tests and they are also quite expensive at auction. But Ethiopia, especially Yirgacheffe beans is not far behind.

1. Geisha Beans from Panama

Geisha beans are the best coffee beans types beans available in the world. Geisha beans are coveted for their distinctive aroma and flavor. These rare beans, which are harvested at high altitudes undergo a unique process that gives them their signature flavor. The result is a cup that is smooth, rich and full of flavor.

Geisha coffee is a native of Ethiopia however it was introduced to Panama for the first time in 1963. Geisha coffee has been proven to be a winner in competitions due to its distinctive taste and flavor. Geisha beans can be costly because of the labor required to cultivate them. Geisha coffee plants are more difficult to grow because they require higher elevations and specific climate conditions.

Geisha beans are also very delicate and must be handled with care. They should be sorted with care and prepared meticulously to roast. Otherwise, they will turn acidic and bitter.

The Janson Coffee Farm is located in Volcan. The farm is dedicated to protecting the environment, and is a specialist in producing high-quality coffee. They utilize solar panels to generate energy and recycle waste water and materials, and employ enzyme microbes to improve soil. They also reforest the area and utilize 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 major coffee producer with a long tradition of producing the best coffees around the globe. They rank as the 5th largest coffee producer in the world, and their beans are highly prized for their distinctive fruity and floral flavors. Ethiopians, unlike many other beans, taste best they are roasted to medium roast. This lets the delicate floral notes to remain while also highlighting their 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 top in the world. Harar is Ethiopia's oldest and most popular variety. It has a distinct mocha and wine taste. Coffees from the Guji zone are also known for their distinctive terroirs and complex flavors.

Another kind of coffee that comes from Ethiopia is known as natural process. It is made using 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 sweetness and fruitark, strong flavor and earthy taste. Volcanic ash in the soil gives them an earthy taste and a robust body. They are great for mixing with beans from Central America or East Africa that have a higher acidity. They also do well with darker roasting. Indonesian coffees possess a distinctive and rustic flavor profile and often have tasting notes of tobacco, leather wood, ripe berries 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. Many farms in this area employ a wet-hulling method. This is different from the washed method utilized in the majority of the world. The coffee cherries are de-pulped followed by washing and drying. The hulling process reduces amount of water in the coffee, thereby limiting the impact rain can have on the quality of the finished product.

Mandheling is one of the best-known and highest-quality varieties in Indonesia. It is a product of Toraja. It is a full-bodied coffee with hints candied fruit and a smoky taste of chocolate. Other types of coffee that come from this region are Gayo and Lintong. They are usually wet hulled and have a full-bodied and smokey taste.