5 Common Myths About Which Coffee Beans Are The Best You Should Stay Clear Of

Which Coffee Beans Are the Best?

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

Panama is the top contender with its exclusive Geisha beans. These beans are highly assessed in cupping tests and they are also expensive at auction. However, Ethiopia especially Yirgacheffe beans is not far behind.

1. Geisha Beans from Panama

Geisha beans are among the top coffee beans available anywhere in the world. Geisha beans are highly sought-after for their unique aroma and flavor. These rare beans, grown at high altitudes undergo an unusual process that gives them their signature flavor. The result is a cup with a rich, smooth flavor.

Geisha coffee is a staple of Ethiopia but was introduced to Panama for the first time in 1963.  500g coffee beans  has been known to win competitions with its prestigious taste and flavor. Geisha beans are also expensive because of the labor required to grow them. Geisha coffee plants are more difficult to grow because they require higher elevations and unique climate conditions.

Geisha beans are delicate and should be handled with extreme care. They must be sorted carefully and prepared with care to roast. Otherwise, they can become acidic and bitter.

The Janson Coffee Farm is located in Volcan. The farm is committed to improving the environment and specializes in high-quality production. They make use of solar panels to generate energy recycling water and waste materials, and utilize enzyme microbes for soil improvement. They also plant trees and utilize recycled water for washing. Their coffee is Washed Geisha, which was awarded the highest score at the Panama Coffee Competition.

2. Ethiopian Coffee

Ethiopia is a giant in the field of coffee with a long and rich history of producing the best brews in the world. Ethiopia is the fifth largest producer of coffee in the world. Their beans are valued for their unique floral, fruity flavor profiles. Ethiopians unlike other beans, taste best when roasting to medium roast. This allows the delicate floral notes to stay while highlighting their citrus and fruity flavors.

Sidamo beans, popular for their acidity and crispness and crisp acidity, are among the top in the world. However, other varieties of coffee such as Yirgacheffe or Harar, are also highly regarded. Harar is among the most famous and oldest varieties of Ethiopian coffee and it comes with distinctive mocha and wine flavor profile. Coffees from the Guji region are also noted for having complex flavors and distinct terroir.

Natural Process is another type of Ethiopian coffee that is processed using dry processing instead of wet processing. The difference between the two methods is that wet-processing involves washing coffee beans, which can take some fruity and sweetness from the beans. Until recently, natural process coffees from Ethiopia were less well-known than their washed counterparts, and they were frequently used to enhance blends, rather than being sold as a single-origin item on the market for specialty. However, recent technological advancements have enabled better quality natural Ethiopians.

3. Brazilian Coffee

Brazilian Coffee is a rich blend of various kinds of beans. It is known to have an acidity that is low. It has sweet, mellow flavors and some chocolate. The flavors can vary depending on the region and state where it is grown. It is also known for its citrus and nut notes. It is good for those who love medium-bodied coffee.

Brazil is the biggest coffee exporter and producer in the world. Brazil produces more than 30% of the world's coffee beans. Brazil's economy is heavily dependent on this huge agricultural sector. The climate is perfect for growing coffee in Brazil and there are 14 major regions for coffee production.

The main beans that are used in Brazilian coffee are Catuai, Mundo Novo, Obata and Icatu. They are all varieties of Arabica. There are also a number of hybrids that contain Robusta. Robusta is a coffee plant that originated in Sub-Saharan Africa. Robusta isn't as flavorful as Arabica coffee, however, it is more easy to grow and harvest.

It is important to realize that slavery continues to exist in the coffee industry. Slaves in Brazil are often shackled to lengthy and exhausting work days and are often not provided with adequate housing. The government has taken steps to address this problem and has instituted programs to assist farmers with their debts.

4. Indonesian Coffee

The finest Indonesian coffee beans are famous for their earthy, dark taste. Volcanic ash in the soil creates a earthy flavor and a robust body. They are perfect for blending with beans from Central America or East Africa that have a higher acidity. They also do well with darker roasting. Indonesian coffees are characterized by a complex and rustic flavor profile and often have tasting notes of leather, tobacco wood, ripe berries, and spice.

The major producers of coffee in Indonesia are located on Java and Sumatra and some are from Sulawesi, Bali, and Papua New Guinea. A lot of farms in these regions use a wet hulling process. This differs from the washed process utilized in the majority of the world. Coffee cherries are pulverized after which they are washed and dried. The hulling process reduces the amount of water that is in the coffee, which limits the impact rain can have on the quality of the finished product.

Mandheling is among the most well-known and high-quality varieties in Indonesia. It is a product of Toraja. It is a full-bodied, robust coffee with hints of candied fruits and a strong chocolate flavor. Gayo and Lintong are two other varieties of coffee that are sourced from this region. They are usually wet-hulled and have a strong and smokey flavor.