Vietnam Coffee

Finding the Best Coffee Beans in the World

The beast coffee beans in the world come from Columbia, Hawaii, Kenya, Ethiopia, the Philippines, Indonesia, Brazil, Uganda, Mexico, South and Central America. The best coffee beans are now also said to come from India. Almost all of these coffee beans are a variety of the Arabica bean.

Prized professional coffee tasters use a number of ways to determine the world’s best coffee and thus coffee beans. Their criterion is based on flavor including its body and aroma as well as its acidity, sweetness/bitterness and aftertaste.  

A crucial requirement for their tasting includes cultivated in fertile soil that has good drainage and that the coffee cherry must be harvested at the optimal ripeness that requires hand picking.

A few of the following coffee bean samples present the coffee grown in the mountains up to 3000 feet and require the most attention as they will not grow when the temperature is low or are covered in a frost.

Some of the highest quality coffee beans chosen for the 2010-2012 year include the Tanzania Peaberry coffee beans that develop as one whole bean rather than the usual two halves. Another is the India Mysore coffee that is often aged in the monsoon rains and is thus one of the most respected coffees with a mild acidity and sweet medium body much like the Java Arabica and the Guatemala coffee, which has the same mild acidity. 

The most expensive coffee is 100% Kona coffee that comes from the volcanic soil on the big island of Hawaii. It has long been prized for its high quality beans. Unique quality coffee beans are from Indonesia, the Philippines and Vietnam. It is the Asian Palm Civet that eats the coffee berries and then the beans pass through undigested. These civet beans have one of the largest demands for a coffee bean around the world.

When the every day coffee drinker wants to find the best coffee bean for flavor and aroma, it is best if they go to different roasting houses where the beans are roasted at 300°C or higher. The higher the heat and the length of the roast will affect the acidity and the amount of caffeine. The longer the roast the lower these levels will be. Breathe in the aroma and flavor of the roasting beans. If you like the smell, write down its name and the kind of roast. You can add a valuation number as well. Go to as many different roasting houses as you can and write down the name of the coffee and roast level, mild, medium and dark roast each time. When you have found one you like best, take it home and brew a pot full. This will be freshly roasted coffee and you will immediately notice the difference between the coffee packaged and the ground coffee on a shelf. If you want to get ambitious, you can try roasting your beans at home in small batches for the freshest coffee bean aroma and flavor.

About the Author

Joyce is a retired teacher who taught in a school district 6 years, as an ESL teacher for 6 years, then in China for 2 summers at a college then at an ESL Summer School program. Joyce is a wife, mother of 3 grown married daughters and 6 grandchildren plus others who call her Grandma K. Joyce loves to hike local hills like those along Lake Tahoe in the summer time. She loves learning new things, helping others and running her online busines. http://www.coffeemakersshop.com.

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