Top 10 World's Best Coffee Rankings: Famous Premium Coffee Brands and What Makes Them Exceptional

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Coffee beginners who are just starting their journey often don't know how to choose coffee. The specialty coffee market offers an overwhelming variety of options. Just on FrontStreet Coffee's online store, there are over 200 different coffee beans from various regions and estates, with more than 50 varieties available in our physical store. This doesn't even include the many other coffee beans that FrontStreet Coffee hasn't listed. As a result, some beginners search for coffee brand rankings to understand and make purchases, believing that highly-ranked brands must offer good coffee. However, FrontStreet Coffee believes this isn't necessarily the case. In this article, FrontStreet Coffee will teach novice coffee enthusiasts how to choose coffee beans.

How Should Coffee Beans Be Selected?

Why did FrontStreet Coffee mention above that highly-ranked coffee brands don't necessarily offer good coffee? This is because everyone's taste preferences are different. For single-origin coffee beans, we should look at origin, altitude, and processing method, while for espresso blends, we consider the blend formula. Coffee brand rankings are merely a reference.

Coffee flavors are primarily categorized into three major regional flavor profiles: African, Asian, and Latin American. This classification arises from the different climates, soils, and geographical conditions in each region. African coffee beans are characterized by their distinctive lemon, citrus, berry, and floral notes. Representative countries include Ethiopia and Kenya.

Latin American coffee beans are marked by their clean taste, with citrus or nut, chocolate notes, and excellent balance. Since coffee in the Americas was later cultivated artificially, its quality level is relatively high with good balance. Representative countries include Brazil and Colombia.

Asian coffee beans feature red tea notes, chocolate, nuts, herbal flavors, and rich body. Indonesia is a representative country.

Even within each continent, different countries, regions, or even specific areas within countries have varying climates, resulting in different coffee bean flavors even from the same country. However, the flavor profiles of the three continents are quite distinct, and countries within each continent don't deviate too much from these regional characteristics. Therefore, novice coffee enthusiasts can choose based on these three continental flavor profiles. For example, those who enjoy bright acidity might prefer African coffee beans, those who like rich body might choose Asian coffee beans, and those who enjoy a balance of sweet, sour, and bitter with nut and cocoa notes might select Latin American coffee beans.

Next, FrontStreet Coffee will introduce some of the most representative world-renowned coffee beans. Everyone can choose from these ten major coffee beans based on the flavor characteristics of the three coffee regions to avoid disappointment. Because even if someone who doesn't enjoy bright acidity drinks excellent acidic coffee, they may still find it unpleasant. Therefore, everyone should choose according to their personal taste preferences.

1. Yirgacheffe Coffee Beans

Yirgacheffe coffee beans from Ethiopia can be considered the most representative coffee beans of Africa. Yirgacheffe is located on the eastern edge of the East African Rift Valley, with complex topography and an altitude of 1800-2000m, making it one of Ethiopia's highest altitude coffee-growing regions. To the west lies Lake Abaya, historically a wetland with abundant water resources, which provides excellent resources for Yirgacheffe's washing stations.

According to FrontStreet Coffee, the well-known Yirgacheffe is actually a small town in southern Ethiopia. It originally belonged to the Sidamo region but later became an independent representative producing area thanks to the establishment of washing stations, which allowed it to develop its distinctive "Yirgacheffe flavor." Since then, it has gained prominence throughout the coffee world.

The altitude in Ethiopia is generally high with abundant sunshine, making it very suitable for drying coffee cherries directly in the sun. Initially, Yirgacheffe was also known for producing mainly natural-processed coffee. Traditional natural processing involved simply spreading the cherries on the ground to dry without sorting or flotation, resulting in uneven coffee bean quality. It wasn't until the 1970s that Yirgacheffe town established Sidamo's first washing station, and the region gradually began to adopt more washed processing methods.

With the establishment of more farmer cooperatives, people began to consider building washing processing plants to improve the quality of green coffee beans for export, thereby increasing their income while serving multiple communities. Unlike natural processing, washing stations first need to solve water resource issues, followed by investing in machines to remove pulp, and then having sufficient labor. From a production perspective, places with people, water, and access roads are the best locations for establishing washing stations, and Yirgacheffe is precisely such a treasure.

The town of Yirgacheffe, located in the Gedeo Zone, is situated downstream from large lakes with abundant springs and rivers flowing through, providing plentiful freshwater resources for washing stations. FrontStreet Coffee also noted that in the ancient Ethiopian language, the English "Yirgacheffe" consists of two words: "Yərga" meaning calm or settled, and "Č̣äfe" meaning swamp-like wetlands. Therefore, Yirgacheffe means "let us settle and make a living in this wetland."

Representative Coffee - FrontStreet Coffee · Yirgacheffe Gotiti Cooperative

Region: Yirgacheffe Gedeo Zone

Altitude: 1900-2100m

Variety: Heirloom

Processing: Washed

Grade: G1

Brewing Flavor: Bright citrus acidity on entry, full-bodied berry fruit juice, with distinct oolong tea notes.

2. Kenya Coffee Beans

Kenya is also one of Africa's most representative coffee-producing regions. Although neighboring Ethiopia and also known for excellent bright acidity, Kenyan coffee differs from Ethiopian coffee's citrus and lemon acidity with its unique tomato acidity, which makes it stand out among many specialty coffee beans.

According to FrontStreet Coffee, Kenya didn't introduce coffee until the late 19th century, during which time coffee had almost circled the globe before returning to Africa. However, FrontStreet Coffee believes that although Kenyan coffee started late, it developed rapidly. Under British colonial rule, whether in establishing cultivation mechanisms or determining grading systems, everything pushed Kenyan coffee beans toward the specialty coffee market. Kenyan specialty coffee is now world-renowned, and FrontStreet Coffee summarizes the following reasons:

1. Establishment of cultivation mechanisms. In 1893, the British introduced coffee from Réunion Island to Kenya. In 1922, Kenya established the Scott Agricultural Laboratory (Scott Labs, after which SL28 and SL34 were named) to conduct coffee cultivation research. Within the first decade of its establishment, the laboratory selected SL28 and SL34 from 42 coffee varieties as most suitable for cultivation in the region, providing a good start for coffee industry development.

2. Government emphasis. In 1931, the Kenya Growers Cooperative Union and the Kenya National Coffee Committee were established to guide coffee industry development from both civil and national levels. In 1937, the Nairobi Coffee Exchange was established, beginning Kenya's coffee auction system. Good coffee commanded good prices, setting the tone for coffee pricing. This year, the Kenyan Ministry of Agriculture launched a 1.5 billion shilling coffee revitalization plan.

3. Determination of grading system. Kenya grades coffee based on bean size and cupping results. According to coffee bean size, shape, and hardness, grades from highest to lowest are AA or AA+, AB, PB, C, E, TT, and T. For AA and AB grade green coffee beans, special grading based on cupping results is added (not officially recognized by Kenyan authorities, established by exporters), ranging from highest to lowest as TOP, PLUS (+), and FAQ.

4. K72 washed processing method. The distinctive acidity of Kenyan specialty coffee is closely related to its excellent processing method. Typically, in washed processing, ripe coffee cherries are selected, pulp and fruit flesh are removed, then soaked in fermentation tanks to remove mucilage, a process rarely exceeding 36 hours. However, Kenyan fermentation lasts up to 72 hours. Afterwards, the beans are dried until reaching 12% moisture content. FrontStreet Coffee believes that Kenya's unique washed processing method better enhances Kenyan coffee beans' bright acidity and full-bodied juice-like mouthfeel.

Representative Coffee - FrontStreet Coffee Kenya Asalia

Region: Thika, Kenya

Processing Station: Asali Honey Processing Station

Altitude: 1550-1750 meters

Grade: AA TOP

Variety: SL28, SL34

Processing: Kenya 72-hour Washed

Brewing Flavor: Mature tomato and floral aroma, with cherry tomato and black plum flavors on entry. Bright acidity, clean and solid yet rich texture. Prominent sweetness in the middle section with juice-like mouthfeel. Berry aroma and brown sugar sweetness in the aftertaste, with green tea fragrance.

3. Indonesia Mandheling Coffee Beans

The most famous coffee beans from Indonesia are undoubtedly the world-renowned Mandheling coffee beans. Mandheling is mainly produced on Sumatra Island, Indonesia's largest island. Located near the equator, it has a typical tropical rainforest climate with high temperatures, humidity, and abundant rainfall, making it very suitable for growing high-quality Arabica coffee beans.

The reason why Indonesian Mandheling coffee is loved by many coffee enthusiasts for its unique flavor is largely due to Indonesia's special coffee processing method - the Indonesian wet-hulling method. The tradition of using wet-hulling in Indonesia stems from local weather conditions. Indonesia's humidity remains between 70-90% year-round with constant typhoons. In some areas, annual rainfall can even reach 2,000mm. Therefore, Indonesian Mandheling green coffee beans are not protected by parchment.

Without parchment protection, the green beans are directly exposed to the environment and may be affected by environmental molds, yeasts, and bacteria. When directly exposed to sunlight, moisture evaporates rapidly, causing uneven drying with spots (which may further lead to inconsistent roasting of the beans). Excessive heat during the hulling process can also cause rapid aging of the coffee, resulting in the woody and earthy flavors we often taste in Sumatran coffee.

Additionally, FrontStreet Coffee learned that the name Mandheling coffee is related to the Japanese. This is because when Japanese soldiers returned to Japan after Indonesia's colonization, they couldn't forget the delicious local coffee. Through trading friends, they asked locals to help collect high-quality coffee beans, including this Mandheling. The Japanese loved this coffee bean and asked for its name. The locals mistakenly thought they were asking where they were from and blurted out "Mandailing." The Japanese mispronounced "Mandailing" as "Mandehling." Due to this double misunderstanding, Mandheling accidentally became the name of a coffee bean. And this local was the owner of PWN Company (Pwani Coffee Company), which produces Indonesia's Golden Mandheling.

Moreover, PWN Golden Mandheling is currently recognized in Sumatra as the highest quality Mandheling coffee beans. Its characteristics include three rounds of manual sorting and one round of machine sorting during the screening process. The beans are very beautiful and very uniform, resulting in cleaner coffee when roasted. PWN Company has trademarked Golden Mandheling, meaning only Golden Mandheling produced by PWN Company can be considered genuine "Golden Mandheling."

Representative Coffee - FrontStreet Coffee Indonesia PWN Golden Mandheling

Country: Indonesia

Company: PWN

Region: Gayo Mountain, North Sumatra

Processing: Wet-hulled

Variety: Ateng

Altitude: 1100-1600 meters

Brewing Flavor: Multi-layered, rich and clean, with high balance. Intense nut and caramel aroma with chocolate notes. Persistent aftertaste.

4. Panama Coffee Beans

Panama is located at the southern end of Central America, bordering Colombia. Situated on the isthmus connecting the North and South American continents, Panama's terrain is varied with numerous valleys. Except for the coastal plains in the north and south, most of the country is mountainous. Located near the equator, it has a tropical maritime climate with humid days and cool nights. The average annual temperature is 23-27°C. The year is divided into dry and rainy seasons, with annual rainfall averaging 1500-2500mm.

Since the 16th century (Columbus era), Panama has had significant strategic value. In the early 19th century, Panama was politically inclined southward and once formed the Republic of Gran Colombia with Colombia, Ecuador, and Venezuela. However, since 1903, Panama separated from the union with American assistance. At the moment of canal construction, Panama's destiny became intertwined with the United States. This Panama Canal, which connects Central America and links the Pacific, Caribbean Sea, and Atlantic Ocean, not only opened up shipping trade but also brought extensive agricultural knowledge from the United States and Europe. Many retirees from North America chose to settle in Panama with its mild climate and lower cost of living, which also contributed to the development of Panama's coffee industry.

However, according to FrontStreet Coffee, Panama's coffee development began in the late 20th century. American assistance in building the Panama Canal attracted many elites southward, promoting coffee industry development. But early Panamanian coffee was not well-known and production was limited. With the development of the third wave of specialty coffee, Panama's specialty coffee concept became increasingly mature, especially with the rise of Geisha coffee flavor from Hacienda La Esmeralda in 2004, which has long occupied top coffee rankings.

Representative Coffee - FrontStreet Coffee Hacienda La Esmeralda Natural Red Label Geisha Coffee Beans

Region: Boquete, Panama

Estate: Hacienda La Esmeralda, Mario Lot, Jaramillo

Grade: Esmeralda Special/Red Label

Altitude: 1700m+

Variety: Geisha

Processing: Natural

Brewing Flavor: Aroma of roses and berries. Tasting notes of complex fruits, citrus, honey, and rose tea. Very high overall sweetness.

5. Honduras Coffee Beans

Honduras is located in northern Central America, bordering the Caribbean Sea to the north and the Gulf of Fonseca to the south. It shares borders with Nicaragua and El Salvador to the east and south, and Guatemala to the west. Mostly mountainous and plateau regions, it has a tropical climate with mild temperatures and abundant rainfall, making it an ideal place for coffee cultivation.

According to FrontStreet Coffee, Honduras is not only the largest coffee-producing country in Central America, but if only washed Arabica beans are counted, Honduras is actually the world's second-largest producer of washed Arabica beans. Additionally, coffee trees can be grown throughout Honduras, allowing its coffee production to surpass Costa Rica and Guatemala in 2011.

Furthermore, Honduras produces two types of high-quality coffee that are highly praised by coffee enthusiasts. One is "Highland Coffee" grown at altitudes of 1000-1500 meters, and the other is "Selected Highland Coffee" grown at altitudes of 1500-2000 meters, representing Honduras's highest grade. Most Honduran coffee is exported to the United States and Germany.

Representative Coffee - FrontStreet Coffee Honduras Sherry Coffee Beans

Region: Marcala

Estate: Moca Estate

Altitude: 1500-1700 meters

Variety: Caturra, Catuai, Pacas

Processing: Fine Washed Whiskey Sherry Barrel Fermentation

Brewing Flavor: Aroma of vanilla and cream. Flavors of whiskey, berries, almonds, and dark chocolate on entry. Maple sweetness in the aftertaste.

6. Guatemala Coffee

Guatemala borders Mexico and was the largest coffee-producing country in Central America until 2011, when it was gradually surpassed by Honduras. Guatemala Antigua coffee is considered the aristocrat of coffees, with rich sweet and sour taste and fascinating smoky notes that seem to emphasize its mysterious quality. Some say you can see a wonderful story in a cup of Guatemala Antigua coffee with its unique smoky flavor—a story about the wisdom of the Maya people who once existed on this land.

Representative Coffee - FrontStreet Coffee Guatemala Antigua Flor

Region: Antigua

Altitude: 1200-1600m

Variety: Bourbon, Caturra

Processing Method: Washed

Grade: SHB

Brewing Flavor: Berry acidity, citrus, slight chocolate, rich layers, smooth texture.

7. Costa Rica Coffee Beans

Costa Rica is located in Central America and was the first country in the region to introduce and cultivate coffee, with a long history. The volcanic soil is very fertile and well-drained, especially in the Central Plateau. The fertile volcanic ash of the volcanic terrain, mild and suitable temperatures, and stable, abundant rainfall are essential factors for growing excellent coffee.

Additionally, Costa Rica's coffee regions are the birthplace of honey processing. So-called honey processing refers to the process of making green beans by drying them with mucilage (also called pectin). After removing the outer pulp from coffee beans, there remains a layer of sticky gelatinous substance (pectin). Traditional washed processing uses clean water to wash it away, but this method of direct drying was born due to water resource limitations in some high-altitude areas.

Secondly, according to FrontStreet Coffee, high-quality Costa Rican coffee is called "Strictly Hard Bean" (SHB). FrontStreet Coffee understands that this coffee can grow at altitudes above 1500 meters. Experienced coffee enthusiasts know that generally, the higher the altitude, the better the coffee bean quality. This is not only because higher altitudes can increase the acidity of coffee beans, thereby enhancing flavor, but also because lower nighttime temperatures at high altitudes allow trees to grow slowly, resulting in more concentrated coffee bean flavors.

Representative Coffee - FrontStreet Coffee Costa Rica Bahia Coffee

Country: Costa Rica

Region: Tarrazu

Altitude: 1950m

Variety: H1

Processing: Raisin Honey

Flavor: Fermented wine aroma, berries, fruit tea notes

8. Colombia Coffee

Colombian coffee is also very well-known worldwide and is one of the few single-origin coffees sold internationally under a country name. This is largely due to the promotional efforts of the National Federation of Coffee Growers. They created a coffee farmer image named Juan Valdez, making significant contributions to local coffee development. In the past, Colombia was always the second-largest coffee-producing country. With the rise of Vietnam and the impact of climate change on Colombia, it has fallen to third position. However, this doesn't affect Colombia's status in the hearts of coffee enthusiasts. The coffee here has a mild and balanced taste, not as intense as Brazilian coffee, with a sweet and fresh fragrance that is understated yet elegant.

Representative Coffee - FrontStreet Coffee Colombia Rose Valley Coffee Beans

Region: Santander

Altitude: 1700m

Processing: Anaerobic Natural

Variety: Caturra

Brewing Flavor: Rose floral aroma, strawberry, chocolate flavors. Low acidity, obvious sweetness, fragrant taste.

9. Brazil Coffee

For over 100 years, the South American powerhouse Brazil has been the undisputed largest coffee-producing country in the world, known as the "Kingdom of Coffee." The coffee produced here is famous worldwide for its excellent quality and rich flavor, making it also the world's largest coffee exporter. Coffee was first introduced to Brazil in 1727. Due to its location in tropical and subtropical regions, its unique geographical environment and climate conditions are very suitable for growing coffee trees. Coupled with cheap labor, coffee cultivation rapidly flourished. By the 19th century, coffee cultivation had spread almost throughout Brazil, reaching its peak in the 1920s, accounting for 80% of the world's total coffee. This proportion only decreased as other countries began widespread cultivation, but the total cultivation area still reaches 27,000 square kilometers today.

Brazil differs from other producing countries in coffee bean processing because Brazilians mostly use the dry method (no washing) during processing, typically directly drying coffee cherries in the sun before sorting. Now there are also some coffee beans processed through semi-washed or honey methods. Brazil produces both ground coffee from roasted beans and instant coffee. Although the varieties are numerous, they are very suitable for popular tastes. It's worth mentioning that Brazil is one of the few countries that both produces and consumes large quantities of coffee, showing Brazilians' love for coffee.

The main coffee bean varieties grown in Brazil include Bourbon, Caturra, Catuai, and Mundo Novo.

Representative Coffee - FrontStreet Coffee Brazil Queen Estate Coffee Beans

Country: Brazil

Region: Mogiana

Estate: Queen Estate

Variety: Yellow Bourbon

Processing: Pulped Natural

Altitude: 1400-1950m

Brewing Flavor: Fresh sweetness of sugarcane juice, black tea, soft and pleasant fruit sweetness. Obvious nutty flavor, balanced and gentle acidity. Weak and clean bitterness with rich chocolate aroma and nutty flavors. Bright, refreshing, smooth and delicate texture.

10. Blue Mountain Coffee

The Blue Mountains are located in the eastern part of Jamaica. Because the mountains are surrounded by the Caribbean Sea, on clear days when the sun shines directly on the azure sea surface, the peaks reflect the brilliant blue light of the seawater, hence the name. The highest peak of the Blue Mountains reaches 2256 meters, making it the highest peak in the Caribbean region and a famous tourist destination. Located in the coffee belt with fertile volcanic soil, fresh air without pollution, humid climate with year-round fog and rain (average rainfall of 1980mm, temperature around 27°C), such climate has created the world-renowned Jamaican Blue Mountain coffee, as well as the world's highest-priced coffee. This coffee possesses all the characteristics of good coffee—not only is it rich and mellow in taste, but because the coffee's sweet, sour, and bitter flavors are perfectly balanced, it has no bitterness at all, only moderate and perfect acidity. FrontStreet Coffee's Blue Mountain coffee is certified by the Coffee Industry Board as Blue Mountain coffee exported by designated companies, with green beans packed in wooden barrels and Rainforest Alliance certification.

Representative Coffee - FrontStreet Coffee Jamaican Blue Mountain

Country: Jamaica

Region: Blue Mountain, Clifton Farm

Altitude: 1310m

Processing: Washed

Variety: Typica

Brewing Flavor: Dark chocolate, nuts, cream, brown sugar

The above are the ten most famous coffee bean brands compiled by FrontStreet Coffee. We hope this helps novice enthusiasts choose coffee beans that suit their flavor preferences.

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