Which Coffee Beans Are the Best?
The beans you choose will make all the difference when it comes to creating a delicious cup. Each type offers a unique flavor that goes well with a variety of drinks and food recipes.
Panama leads the pack with their rare Geisha beans, which score high in cupping tests, and are also expensive at auction. But Ethiopia especially Yirgacheffe beans is not far behind.
1. Geisha Beans from Panama
If you're looking to find the top coffee beans around the globe then look at Geisha beans from Panama. Geisha beans are highly prized because of their distinctive aroma and flavor. These rare beans, which are grown at high altitudes, undergo an unusual process which gives them their unique flavor. The result is a coffee that is smooth, creamy, and full of flavor.
The Geisha coffee plant is indigenous to Ethiopia It was first introduced to Panama in 1963. Geisha coffee is renowned for its premium taste and flavor. Geisha beans are also expensive because of the labor 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 also very delicate and should be handled with care. They must be sorted carefully and prepared with care to roast. They could turn acidic or bitter if prepared correctly.
The Janson Coffee Farm is located in Volcan. The farm is focused on quality production and is committed to preserving the quality of life in the. They use solar panels for energy, repurpose water and waste materials and employ enzyme microbes to improve the soil. They also reforest areas and utilize recycled water for washing. Their coffee is Washed Geisha, which was awarded the highest score in the Panama Coffee Competition.
2. Ethiopian Coffee
Ethiopia is a giant in the field of coffee with a rich history of producing the best brews in the world. They are the 5th largest coffee producer in the world, and their beans are highly sought-after for their unique fruity and floral flavor profiles. Unlike many other beans, Ethiopians taste their best when they are cooked to a medium roast. This allows the delicate floral notes to stay while also highlighting their citrusy and fruity flavors.
While Sidamo beans are known for their sour, citric acidity, coffees from other regions like Yirgacheffe and Harar are also thought to be some of the top in the world. Harar is one of the most popular and oldest varieties of Ethiopian coffee and has distinct mocha and wine flavor profile. Coffees from the Guji region are also known for their complex flavors and a distinct Terroir.
Another type of coffee from Ethiopia is called natural process, and it 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 eliminate some fruity and sweet flavor of the bean. Prior to recently, natural processing coffees from Ethiopia were not as popular as their washed counterparts, and they were mostly used to brighten blends rather than sold as a singular-origin product on the market for specialty. Recent technological advancements have resulted in better quality natural Ethiopians.
3. Brazilian Coffee
Brazilian Coffee is a rich blend of different kinds. It is characterized as having a low acidity. It has sweet, mellow flavors and hints of chocolate. The flavors vary depending on the location and state it is grown. It is also known for its nutty and citrus notes. It is a good choice for those who like medium-bodied coffee.
Brazil is the world's biggest exporter and producer of coffee. Brazil is the largest producer of more than 30 percent of the world's coffee beans. Brazil's economy is heavily dependent on this major agricultural industry. Brazil has a climate that is ideal for coffee production, and fourteen major areas for coffee production.
The principal beans that are used in Brazilian coffee are Catuai, Mundo Novo, Obata, and Icatu. coffee beans wholesale suppliers are all varieties of Arabica coffee. There are also a lot of hybrids that contain Robusta. Robusta is a kind of coffee bean that originates in Sub-Saharan Africa. Robusta isn't as flavorful as Arabica coffee, however, it is much 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 work days, and they may not have adequate housing. The government has taken measures to address the issue and has instituted programs to help farmers with their debts.
4. Indonesian Coffee
The top Indonesian coffee beans are well-known for their earthy, dark taste. The volcanic ash mixed with the soil gives them a robust body and low acidity, which makes them ideal for mixing with more acidic beans from Central America and East Africa. They also respond well to roasting that is darker. Indonesian coffees are rustic and rich in taste with notes of wood, leather, tobacco and ripe fruit.
The most significant producers of coffee in Indonesia are located on Java and Sumatra with a few coming from Sulawesi, Bali, and Papua New Guinea. A majority of farms in this region use a wet-hulling procedure. This differs from the washed method common in many parts of the world. Coffee cherries are pulverized, then washed and dried. The hulling reduces the amount water in the coffee which could reduce the effect of rain on the final product.
One of the most well-known and high-quality varieties of Indonesian coffee is Mandheling that comes from the Toraja region. It is a robust coffee that has hints of candied fruit and intense flavors of chocolate. Gayo and Lintong are also varieties of coffee that originate from this region. These are typically wet-hulled and have a full and smoky flavour.