1, PEABERRY Coffee in Tanzania
Peaberry coffee beans grown in Mount Maru and Mount Kilimanjaro in Tanzania are bright Arabica coffee with medium body and pleasant fruity acidity. The best Tanzanian coffee has a deep and rich taste, which often reveals the hint of blackcurrant. These tastes will melt into chocolate and then blend into the sweet aftertaste of coffee.
2. Hawaii Kona Coffee
The best Hawaiian Arabica coffee beans grow on the fertile slopes of Mauna Loa and Hualalai volcanoes on the big island of Hawaii at an altitude of 2,000 feet. Kona coffee is famous for its rich, light and delicate taste and complex aroma. Different farms will have slightly different coffees under their own brands, but they should not be mixed coffees.
3. Nicaraguan coffee
The new member on this year's list is Nicaragua, which has developed many highly rated coffees. The best coffee from this top Central American country usually smells of chocolate (black, almost like cocoa) and fruits, such as apples and berries.
4. Sumatra Mandenin Coffee
Sumatra Mandalay coffee bean is full in taste and low in acidity, which is a kind of smooth coffee. It is also famous for its sweetness, vanilla, earthy taste and complex aroma. This kind of coffee grows in Lintong area near Lake Doba in the middle of northern Sumatra. The best Sumatra coffee is famous for its rich flavor and low acidity, so it may be the best low-acid coffee here.
5, Sulawesi TORAJA coffee
This multidimensional coffee grows in the southeastern highlands of Sulawesi. Sulawesi Toraya coffee beans are famous for their full and rich taste, strong flavor, excellent balance, showing the taste of dark chocolate and ripe fruit. The acidity of this coffee is low, but it is full of vitality. Although it is slightly higher than Sumatra coffee, its taste is not as good as Sumatra coffee, and it is more earthy than typical Java Arabica coffee.
Toraja's country sweetness and soft fruit flavor create a deep and deep taste, and the spicy taste is similar to the best Sumatra coffee. Toraja coffee is processed by the wet shell method of Giling Basah, which can produce wax-free green coffee beans. For Toraja coffee, deep roasting is recommended.