Every morning, almost everyone wants to drink a cup of freshly brewed coffee. When it comes to coffee beans, the major coffee types include Arabica, Robusta, and Liberica. There are 25 major coffee species, and these three are cultivated for commercial coffee consumption. But, what are the types of coffee beans that make the best coffee?
Learn about the best coffee beans based on the origin of cultivation and understand why these are the most preferred especially pairing them with healthy diet meals.
Organic Coffee Beans
As a result of the sustainability efforts of various coffee organizations, organic coffee beans are now available. This type of coffee beans is free from fertilizers and chemical pesticides, which is better for health and the environment. If you’re health-conscious, you can make the best coffee using shade-grown organic coffee beans.
Organic coffee beans are usually shade-grown, and the USDA and other organizations certify many brands.
Choose quality brands of coffee to ensure a satisfying coffee drinking experience every time. Whether you’re looking for a coffee with smokey, fruity, or notes of biscuit, you’ll find organic coffee beans healthier and more environmentally friendly.
Ethiopian Coffee
Ethiopian coffee beans can be processed naturally, wherein cherries are dried around the coffee beans or the coffee beans are washed. The cherries get stripped within twelve hours of picking. The process creates different flavor profiles. With the natural method, Ethiopian coffee beans have fruity, wine-like, and heavy flavor profiles. On the other hand, washed coffee beans have a floral and tea-like delicacy.
Ethiopian coffee beans make one of the best coffees in the world. It’s because naturally processed coffees have a syrupy body with a densely sweet berry flavor, like the typical strawberry or blueberry. Washed Ethiopian coffees express lemongrass or jasmine characteristics, and are drier and lighter on the palate.
Kenyan Coffee Beans
Kenyan coffees are bold, big, and juicy. It’s one of the best types of coffee beans because it’s a product of the SL-28 and SL-34 variety, which are Kenya’s most prized coffee beans. The process of producing these coffee beans include post-fermentation soaking, which usually lasts a day or even longer.
Kenyan coffee beans were grown without shade. That’s why Kenyan coffees are mouth-puckering savory-sweet that manifests a tomato-like acidity. Some Kenyan coffees have a black-currant tartness characteristic. Because Kenyan coffee beans produce universally tropical-tasting coffee, many coffee enthusiasts and professionals will admit that Kenyan coffees are one of their favorites.
Indonesian Coffee Beans
Coffee beans have a wide variety in Indonesia. Indonesian coffee beans tend to produce a deep, dark, and earthy characteristics. Sumatran coffees, an example of Indonesian coffee beans, are produced through dark roasting, so they provide toasted and smoky flavors present in every cup of coffee.
Sumatra coffee has a heavy body with a more syrupy mouthfeel. This is because of the soil nutrients where it flourishes. Other Indonesian coffees have a mushroom-like or stout complexity that’s herbaceous and savory. They provide a long-lasting finish like unsweetened cocoa.
Brazilian Roast
Brazil is a huge producer of coffee beans with a wide variety of processing methods. Some Brazilian beans have a pronounced peanut-like quality, most especially those naturally pulped coffee beans or “Brazil natural.”
Brazilian roast coffee beans have a heavy body, making them major players in espresso blends. Some Brazilian coffee beans have some spice and chocolate flavors. These types of coffees linger in the mouth. Also, they have a less clean aftertaste as compared to the coffees of other South American regions.
Colombian Coffee
Colombia has the best coffee beans in the world. It’s widely known as the mostly-produced coffee in South America. That’s why Colombia is always listed as one of the three countries that produce high-quality coffee worldwide.
A traditional Colombian coffee has both distinct caramel flavor, at the same time having a mellow acidity. Also, some Colombian coffees have a hint of nut as an undertone.
Peruvian Coffee Beans
Peruvian coffee has a medium body. It has a scrumptious “body” landing between syrupy and watery. It’s flavorful and aromatic, with mild acidity. If you prefer brewing Peruvian coffee beans with French press or Chemex, you’ll smell the aroma when it’s ready.
The soil in Peru will make your taste buds pick up some chocolatey and nutty notes. This is because of the soil’s nutrients and components in the country. You’ll even taste and smell few citrus ones during a hearty sip.
Conclusion
Brazilian roasts are best known to produce dark and heavy coffees. Peruvian coffee and Colombian coffees are known for their nutty undertone. On the other hand, Ethiopian coffees are sweeter and fruitier, and Indonesian coffee has smoky and toasty flavors.
So, if you’re looking for a particular flavor profile, it’s best to go with single-origin coffee beans from your country of choice.