What is the best coffee bean?

Which coffee is the best? This question torments connoisseurs of the invigorating drink all over the world. It is especially difficult for a beginner to find the ideal taste what roast, grind, coffee variety, single-variety or blend to choose. Let's look into this issue in more detail.

What is the best coffee bean?

It is impossible to answer this question unambiguously and single out a specific variety. The choice depends on many factors, and the main one is the individuality and taste preferences of a particular person.

If you hear during a heated discussion the phrases “the most delicious coffee is Indonesian” or “the most aromatic is Brazilian”, this is not entirely true. It is impossible to characterize a coffee importer by trying only one variety from this country. For example, Indonesia has more than 16,000 islands, each of which has a different soil composition. On these islands, different varieties of coffee trees are grown and the beans are processed in different ways. And the most significant differences in the taste of coffee are felt when tasting drinks from the island of Java and Bali, although they are located within the same country.

The origin of coffee does matter and determines some of the taste and aroma qualities of the drink. But you can’t unambiguously characterize a variety only by the country where it was grown. To get a complete picture and find the perfect taste for yourself, you need to consider four factors:

• Origin
• Variety
• Plantation height
• Processing method

The origin of coffee

The geographical location of the plantation, the humidity level, the range of growing temperatures, and the composition of the soil determine the taste of the finished drink. Depending on the country of origin, freshly roasted coffee will have characteristic features:

• Brazilian - strength, pleasant tartness, nutty notes
• Colombian - light acidity, velvety body
• Guatemalan - a pleasant aftertaste of flowers and spices
• Kenyan - high acidity, berry aftertaste
• Ethiopian - strength, notes of berries and tropical fruits

Coffee varieties

The leaders in the world coffee market are two varieties – Arabica (70%) and Robusta (20%). These varieties differ significantly from each other not only in the appearance of the beans, but also in their taste potential.

Arabica is capricious to climate conditions - it is grown at an altitude of 800-2500 m above sea level. The higher the variety is grown, the longer it ripens and becomes saturated with sugars. The variety has a noble velvety taste, light sourness and enveloping aroma.

Robusta is undemanding to growing conditions and can grow both in the highlands and on the plains. The variety is distinguished by its strength and characteristic bitterness. Because of this, it is not customary to brew robusta in its pure form - it is used to create blends with Arabica to open up new flavor possibilities of coffee.

Arabica beans are larger, oblong in shape, with a characteristic curved line down the center.

Robusta beans are round, usually unevenly colored after roasting. There is a straight line down the center of the bean. Robusta contains almost twice as much caffeine as Arabica. Because of this, Robusta coffee is stronger and more invigorating.

Q-grader rating

To ensure that coffee evaluation is not subjective, the Specialty Association and the American Institute of Coffee Quality have developed the so-called Q-Grader scale. It helps systematize the process of coffee analysis – certified professionals evaluate the drink by taste, aroma, aftertaste, presence of defects and assign coffee points. The higher the Q-Grader score, the better the impression the coffee made on tasters.

Which coffee beans are the best?

There is no generally accepted rating of the best coffee. But professionals highlight several varieties that are worth paying special attention to.

Brazil Fancy

A traditional variety from South America, Arabica is grown in the Cerrado savanna, which has a unique microclimate – plantations are located at an altitude of over 950 m above sea level on mineral-rich volcanic soils.

Growing conditions and natural processing methods determine the sweetness and complexity of the taste of the finished drink. Brazil Fancy is a universal variety with a balanced taste, which is suitable for brewing in a Turk, coffee maker, and making espresso.

Sidamo

Ethiopia is the birthplace of Arabica. It was in this country that the tradition of preparing an invigorating drink from aromatic beans originated.

The most famous coffee of the traditional varieties of Ethiopia is Sidamo. It appeared in Ethiopia at the dawn of the cultural cultivation of coffee trees. Arabica is grown at an altitude of 2200 m above sea level - the berries ripen slowly, saturated with sweetness and nutrients.

Sidamo is a coffee with a bright, multifaceted taste, with hints of chocolate and berries.

Santos

Brazil Phoenix (Santos) is a traditional variety from Brazil. Many professionals call Santos the standard of coffee taste. This variety is considered the first to appear in Brazil. The variety was named after the port of Santos, from where a significant volume of Brazilian coffee is sent for sale around the world.

Thanks to the high-mountain climate, soft air currents and moderate humidity, coffee beans acquire a rich aroma of nuts and caramel, and the taste of chocolate and citrus.

Decaf

The peculiarity of this coffee is the absence of caffeine. It is removed from the beans using a special technology. The name decaf itself means decaffeination. The variety is ideal for those who like to drink a cup of coffee in the evening, but cannot afford it due to sleep disorders. And although the coffee does not contain caffeine, it is not inferior in taste to other varieties.

The most famous decaf coffee is Colombia El Carmen. It is characterized by a colorful taste with citrus notes, a long sweet aftertaste, and a pleasant delicate aroma of gingerbread.

Kenya Karinga

In Kenya, coffee beans are divided into several classes depending on their size. The AA mark means that the grade consists of the largest beans by Kenyan standards.

Coffee plantations are located high in the mountains, where in ideal climate conditions it is possible to obtain unique coffee berries. They are collected at the peak of ripeness and subjected to traditional Kenyan processing.

Karinga is a vibrant bouquet of flavours that embodies the African continent: subtle acidity, hints of berries and caramel, and an enveloping aftertaste.