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Which Coffee Beans Are the Best? The type of beans that you choose can make an enormous difference when it is making a great cup. Each type offers a unique flavor that complements a wide variety of drink and food recipes. Panama leads the pack with their unique Geisha beans that score high in cupping tests. They are also very expensive at auction. Ethiopia, and especially Yirgacheffe bean, is not far behind. 1. Geisha Beans from Panama Geisha beans are the most delicious coffee beans to be found anywhere in the world. Geisha beans are prized because of their distinctive aroma and flavor. These rare beans, grown at high altitudes, undergo an exclusive process which gives them their unique flavor. The result is a cup that's rich, smooth, and full of flavor. Geisha coffee is a native of Ethiopia but was introduced into Panama for the first time in 1963. Geisha coffee is renowned for its premium flavor and taste. Geisha beans are also expensive because of the effort required to grow them. Geisha coffee plants are more difficult to cultivate because they require higher elevations and specific climate conditions. Geisha beans need to be handled with care, as they are delicate. They need to be carefully separated and meticulously prepared for roasting. Otherwise, they can become acidic and bitter. The beans are grown at the Janson Coffee Farm, which is located in Volcan, Panama. The farm is committed to protecting the environment, and is a leader in the production of high-quality beans. They utilize solar panels to provide energy, recycle water and waste materials, and use enzyme microbes to improve the soil. They also plant trees and make use of recycled water to wash. Their coffee is Washed Geisha, which was awarded the highest score at a Panama Coffee Competition. 2. Ethiopian Coffee Ethiopia is a giant in the field of coffee with a long track record of producing some of the best beverages. Ethiopia is the 5th largest producer of coffee in the world. Their beans are highly appreciated for their distinctive fruity, floral flavors. Ethiopians unlike other beans, taste best when roasting to medium roast. This lets the delicate floral notes to be retained while also accentuating their citrus and fruity flavors. While Sidamo beans are renowned for their crisp acidity and citric acidity, coffees from other regions such as Yirgacheffe and Harar are also considered to be among the best around. Harar is one of the oldest and most well-known varieties of Ethiopian coffee, and it has distinctive wine and mocha flavor profile. Coffees from the Guji region are also noted for their distinct flavors and distinct terroir. Natural Process is another kind of Ethiopian coffee processed using dry processing instead of wet processing. The difference between the two methods is that wet-processing involves washing the coffee beans, which tends to take some sweetness and fruity taste from the coffee. Natural Ethiopian coffees that were processed were not as popular as the washed counterparts. They were more often used to brighten blends, and were not those sold on the specialty market. Recent technological advances have led to higher quality natural Ethiopians. 3. Brazilian Coffee Brazilian Coffee is a rich mix of different kinds of beans. It is characterized by low acidity and a silky body. It has a sweet flavor with subtle cocoa. The flavors differ based on where and in which state it is grown. It is also known for its nutty and citrus notes. It is a good option for those who enjoy medium-bodied coffee. Brazil is the world's largest exporter and producer of coffee. Brazil produces more than 30 percent of the world's coffee beans. Brazil's economy is heavily dependent from this vast agricultural industry. The climate is ideal for growing coffee in the country and there are 14 major regions that produce coffee. The main beans that are used in Brazilian coffee are Catuai, Mundo Novo, Obata, and Icatu. These are all varieties of Arabica. There are a variety of hybrids that contain Robusta. Robusta is a type of coffee bean which originates in Sub-Saharan Africa. It is not as flavorful and aromatic as Arabica, but it's easier to grow. It is important to be aware that slavery is a reality in the coffee industry. Slaves in Brazil are often subjected long and exhausting work hours and often do not have adequate housing. The government has taken steps to address this problem and has instituted programs to assist coffee farmers pay their debts. 4. Indonesian Coffee The top Indonesian coffee beans are renowned for their earthy, dark flavor. The volcanic ash mixed into the soil gives them a robust body and a low acidity which make them great for blending with higher acidity beans from Central America and East Africa. types of coffee beans adapt well to darker roasting. Indonesian coffees are rustic and rich in flavor with flavors of leather, wood, tobacco and ripe fruit. Java and Sumatra are the two major coffee-producing regions in Indonesia however, there is also some coffee on Sulawesi and Bali. Many farms in this area use a wet-hulling procedure. This is different from the washed processing process that is used in the majority of the world, where the coffee cherries are pulverized and washed prior to drying. The process of hulling reduces the amount of water that is in the coffee, which limits the impact rain can have on the quality of the finished product. One of the most well-known and premium varieties of Indonesian coffee is Mandheling, that comes from the Toraja region. It is a rich and full-bodied coffee with hints of candied fruit and intense chocolate flavors. Other types of coffee from this region are Gayo and Lintong. These are generally wet-hulled and have a rich and smoky aroma.