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Which Coffee Beans Are the Best? The type of beans you select will make all the difference when it comes to making a great cup. Each kind has its own distinct flavor that is complemented by a wide variety of drinks and food recipes. Panama leads the pack with their exclusive Geisha beans that score high in cupping tests, and are also expensive at auction. Ethiopia and, particularly the Yirgacheffe, isn't far behind. 1. Geisha Beans from Panama If you're looking for the top coffee beans around the globe, look at Geisha beans from Panama. Geisha beans are coveted for their distinctive flavor and aroma. These rare beans, produced at high altitudes, undergo a unique process which gives them their unique flavor. The result is a cup with a smooth, rich flavor. Geisha coffee is a staple of Ethiopia however it was introduced to Panama for the first time in 1963. Geisha coffee is known for its excellent flavor and taste. Geisha beans are also expensive because of the labor involved in their cultivation. Geisha coffee plants are more difficult to cultivate because they require higher elevations and specific climate conditions. Geisha beans are delicate and must be handled with care. They must be separated with care and carefully prepared for roasting. They could turn bitter or acidic if not properly prepared. 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 use solar panels to generate energy as well as recycle waste and water materials, and also use enzyme microbes to improve soil. click through the up coming page reforest the area and make use of recycled water to wash. The coffee they make is a Washed Geisha and was awarded the highest score in a Panama Coffee Competition. 2. Ethiopian Coffee Ethiopia is a world-class coffee producer with a rich history of producing the finest beverages around the globe. They are the 5th largest coffee producer in the world, and their beans are highly sought-after for their distinctive floral and fruity flavor profiles. Unlike many other beans, Ethiopians taste their best when they are roasted to a medium roast. This allows the delicate floral notes to remain while highlighting their citrus and fruity flavors. While Sidamo beans are known for their crisp acidity and citric acidity, coffees from other regions such as Yirgacheffe and Harar are also thought to be some of the best around. Harar is among the most well-known and oldest varieties of Ethiopian coffee, and it has distinctive wine and mocha flavor profile. Coffees from the Guji zone are also known for their distinctive terroir and complex flavors. Another kind of coffee from Ethiopia is called natural process, and it is produced using dry-processing instead of wet-processing. Wet-processing involves the washing of coffee beans that remove some of its fruity and sweet taste. Until recently, natural process coffees from Ethiopia were less popular than their washed counterparts, and they were mostly utilized to brighten blends rather than sold as a single-origin item on the market for specialty. However, recent technological advancements have made it possible to get better quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mix of various types of beans. It is characterized as having a low acidity. It has a sweet flavor with some cocoa. The flavors vary based on the region and state where it is grown. It is also renowned for its nutty and citrus notes. It is a great choice 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 on this major agricultural industry. Brazil has a climate perfect for growing coffee, and fourteen major coffee-producing areas. 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 variety of hybrids which include Robusta. Robusta is a variety of coffee bean that originated in Sub-Saharan Africa. It's not as tasty as Arabica coffee, however it is much easier to grow and harvest. It is important to keep in mind that slavery is a reality in the coffee industry. Slaves are exposed in Brazil to long and exhausting work hours, and are often denied adequate housing. The government has taken measures to address this issue and has programs to assist coffee farmers with their debts. 4. Indonesian Coffee The finest Indonesian coffee beans are well-known for their earthy, dark flavor. The volcanic ash in the soil creates a earthy flavor and a strong body. They are ideal for mixing with beans from Central America or East Africa that have higher acidity. 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. Java and Sumatra are the two major coffee producing regions in Indonesia, although some coffee is also produced on Sulawesi and Bali. A majority of farms in this region use a wet-hulling procedure. This differs from the washed process widely used across the world. The coffee cherries are de-pulped after which they are washed and dried. The hulling process reduces the amount of water in the coffee which can limit the effect of rain on the final product. One of the most sought-after and high-quality varieties of Indonesian coffee is Mandheling, which comes from the Toraja region. It is a full bodied coffee with hints of candied fruit and intense flavors of chocolate. Other varieties of coffee from the region include Gayo and Lintong. These are typically wet-hulled, with a full and smoky taste.