Where in the world is the best coffee from?

Question

Colombia is the biggest exporter but are their beans the finest?

Answer 1

Sumatra.

Answer 2

The classic answer is the slopes of Blue Mountain in Jamaica, which was long the most expensive whole-bean coffee in the world. However, Jamaican Blue Mountain coffee has been difficult to obtain in the past 15 or 20 years; I heard unsubstantiated reports that the entire production was contracted to a Japanese coffee importer for their exclusive use. Other Jamaican coffee is also quite good, but the Blue Mountain was distinctive, delicate yet full-bodied, with a slightly malty aftertaste.

The distinction of price has been pipped by a repulsive-sounding substance called "luak," from Indonesia. Apparently the luak is a small mammal, roughly similar in size and apeparance to the European/North American weasel. The luak likes to eat coffee cherries, but only digests the edible outer rind; the beans (actually the seeds) pass through its digestive tract, having been chemically altered in some way. The locals, apparently, gather these seeds, whereupon they are washed, roasted and ground into a substance sold to gullible rich people. I cannot imagine a more repulsive beverage than predigested weasel-poop coffee, though I've had coffee that TASTED as though it had come from a weasel's fundamental orifice.

My personal candidate for world's best coffee is the variety known as mocha (not to be confused with the BEVERAGE called mocha, which is a mix of coffee and chocolate, delicious in its own right), specifically the varieties from Yemen and from the Sanaani region of Saudi America. There is also an Ethiopian variety of mocha, called Haraar, which comes from just across the Red Sea from Sanaani. True mocha has a rich, deep flavor, subtly reminiscent of malted barley and chocolate, and makes a smooth and incredibly well-balanced cup.

As mentioned by several other posters, Brazil makes a lovely coffee, usually given the varietal name santos (either Brazilian santos or bourbon santos, depending on the shipper); it's lighter in flavor than Arabian mocha, with a flavor sometimes called "winey" -- aromatic, light and with a good sugar-acid balance like a light red wine. And true Kona coffee is another lighter, more delicate coffee with an acid balance reminiscent of Brazilian.

Which is a long-winded way of saying "the best coffee is the one you like the best." Caffea arabica -- the plant that grows the coffee bean -- has at least one thing in common with vitis vinifera -- the plant that grows wine grapes: You can take the same species, even cuttings from the same plants in some cases, to different parts of the world and make a product that is fundamentally the same, but with vast differences in subtlety and nuance. The differences in soil, climate, and topography make for a range of flavors and experiences that make either one a subject worthy of lifelong study.

Enjoy!

Answer 3

I gave up coffee 4 years ago. I thought Costa Rica Tarrazu had it all. The wineyness of African and some Central & South American coffees, the fullness of Pacific Island and Indonesia coffees. Kenya AA is a miraculous coffee, like toffee. Tanzania is very close, not quite as much toffee flavor, less body...Ethiopian Harrar is very winey, as are some Kenyas...like Burgundy. Colombian's run the gamut, but are simply great coffees at their best. Guatemalan is nutty. Mexican is light and good for black coffee. With sugar. Brazil Bourbon Santos is very lively but very light in body. Hawaiin Kona is wonderfully aromatic, medium light, low in acid. Sumatra Mandheling is lowest. Very heavy and rich. New Guinea is excellent. Lively enough for great taste, still heavy. Celebes Kalossi is nutty and medium heavy. Yemen Mocha has an earthy taste. I used to stick with Costa Rican, switching to Kenya AA now and then.

Answer 4

colombia might have the biggest export for coffee beans in my experience i think brazil have the best .

Answer 5

Kenyan Peaberry

Answer 6

My personal favorite is "eight o'clock" brand colombian coffee. It's fairly inexpensive and has a wonderful mild nutty flavor while still having plenty of kick behind it. I bye it whole bean of course and grind it just before preparation.

Answer 7

Sumatra

Answer 8

Brazil as the ad went, "Theres an awful lot of coffee in Brazil"

Answer 9

Guatemalen Peaberry from Barnie's Coffee & Tea is probably my all time favorite.

Answer 10

Blue Mountain - Jamaica >