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Which Coffee Beans Are the Best?The type of beans that you select can make all the difference when it comes to creating a delicious cup. Each variety has a distinct flavor that compliments various drinks and food recipes.Panama leads the pack with their rare Geisha beans, which score high in cupping tests and are expensive at auction. But Ethiopia, especially Yirgacheffe beans is in close proximity.1. Geisha Beans from PanamaIf you're looking for the best coffee beans in the world, look at Geisha beans from Panama. Geisha beans are prized due to their distinctive flavor and aroma. These rare beans, grown at high altitudes undergo an unusual process which gives them their unique flavor. The result is a cup that is smooth, creamy, and full of flavor.The Geisha coffee plant is indigenous to Ethiopia however, it was first introduced in Panama in 1963. coffeee.uk is famous for its excellent taste and flavor. Geisha beans are also costly because of the labor required to grow them. Geisha coffee plants are more difficult to cultivate because they require higher elevations and special climate conditions.Geisha beans are delicate and should be handled with extreme care. They must be sorted carefully and prepared meticulously for roasting. They can become acidic or bitter if prepared properly.The beans are cultivated at the Janson Coffee Farm, which is located in Volcan, Panama. The farm is committed to protecting the environment, and specializes in high-quality production. They use solar panels to generate energy as well as recycle waste and water materials, and utilize enzyme microbes for soil improvement. They also plant trees and use 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 CoffeeEthiopia is a major coffee producer with a long track record of producing some of the most exquisite drinks. Ethiopia is the 5th largest producer of coffee in the world. Their beans are valued for their unique fresh, fruity and floral flavors. Ethiopians are different from other beans, taste best when roasting to medium roast. This allows the delicate floral notes to be retained while highlighting their citrus and fruity flavors.Sidamo beans, popular for their acidity and crispness and astringency, are among the top around the world. However, other coffees, such as Yirgacheffe or Harar are equally well-respected. Harar is one of the most famous and oldest varieties of Ethiopian coffee and it comes with a distinctive wine and mocha flavor profile. Coffees from the Guji region are also renowned for their distinctive flavors and distinct terroir.Another type of coffee from Ethiopia is known as natural process. It is made using dry-processing instead of wet-processing. Wet-processing involves washing coffee beans that tends to remove some of its sweetness and fruity flavors. Up until recently, natural process coffees from Ethiopia were not as popular as their washed counterparts, and they were frequently utilized to brighten blends rather than sold as a single-origin product on the market for specialty. However, recent technological advances have led to higher-quality natural Ethiopians.3. Brazilian CoffeeBrazilian Coffee is a rich mix of different kinds of beans. It is described as having a low acidity. It has a sweet taste with hints of cocoa. The flavors may vary based on the state and region in which it is produced. It is also famous for its citrus and nut notes. It is a great option for those who prefer medium-bodied coffee.Brazil is the largest coffee exporter and producer in the world. The country produces more than 30 percent of the world's beans. Brazil's economy is heavily reliant on this major agricultural industry. The climate is ideal for growing coffee in the country, and there are fourteen major regions that produce coffee.Catuai beans, Mundo Novo beans, Obata beans and Icatu are the main beans used to make Brazilian coffee. They are all varieties of Arabica. There are also a variety of hybrids that incorporate Robusta. Robusta is a coffee bean that originated in Sub-Saharan Africa. It is not as flavorful and aromatic as Arabica however, it's a lot easier to grow.It is important to note that slavery still exists in the coffee industry. Slaves in Brazil are often forced to endure long and exhausting work hours and might not have adequate housing. The government has taken steps to address this issue through programs that assist coffee farmers with their debts.4. Indonesian CoffeeThe top coffee beans of Indonesia are known for their dark, strong flavor and earthy sour taste. The volcanic ash that's mixed into the soil gives them a firm body and a low acidity which makes them ideal for mixing with higher acidity beans from Central America and East Africa. They also react well to roasts that are darker. Indonesian coffees possess a distinctive and rustic flavor profile and typically have notes of tobacco, leather wood, ripe fruits and spices.Java and Sumatra are the two major coffee-producing regions in Indonesia, although there is also some coffee on Sulawesi and Bali. Many farms in these areas use a wet hulling process. This is different from the washed process that is common in many parts of 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 impact of rain on the final product.One of the most adored and premium varieties of Indonesian coffee is Mandheling which is a product of the Toraja region. It is a full-bodied coffee with hints of candied fruits and a strong chocolate flavor. Gayo and Lintong are also types of coffee that originate from this region. These are generally wet-hulled and have a rich and smoky taste.