Where Is The Best Coffee In The World?

Vietnamese Coffee Exporter

Where Is The Best Coffee In The World? Coffee is the object of development from the first wave to the 4th wave. Coffee has gone from a mere commercial product to a valuable speciality. Around the world, five continents and four seas use coffee every day for many different purposes. Some people use it as a sobering factorOthers consider it a hobby to enjoy. Some people say it’s good; some think it’s normal and doesn’t have any ideas. So have you ever wondered what good coffee is? Is there the best coffee in the world? What does coffee taste like? Let’s find out with Helena Coffee Vietnam.

Where is the best coffee in the world?

First, let’s get to know Sasa Sestic, the 2015 International Barista Champion – an idol of the coffee industry. He is also someone who has a strong passion for the journey to find the best coffee in the world. At the beginning of the documentary about him – “The coffee man” is a question which seems to be the concern and concern of anyone:

“Where is the best coffee in the world?”

Is it Kopi Luwak, the most expensive weasel coffee in the world? Or the prestigious Blue Mountain coffee of Jamaica. Is it Geisha coffee – the craze of speciality coffee?

Unfortunately, all of the above answers are incorrect. Because ugly or beautiful is by the person who looks at it, good or bad is by the person who drinks it.

Sasa Sestic - Enthusiast looking for the best coffee in the world
Photo (collection): Sasa Sestic (International Barista Champion 2015) – Enthusiast in search of the best coffee in the world

The best cup of coffee for you is the best cup of coffee “in the world”!

The definition of delicious depends entirely on the personal taste of the drinker. And everyone’s preferences will be different. Taste depends on culture, custom, experience, genetics, ability to taste, eating habits and health. Similar to you asking, what kind of apple is the best in the world? Some people will say red apples, some will say green apples, and some will say that Chinese apples are the best. Coming to a consensus on personal preferences seems impossible, especially when the coffee has hundreds of types with all kinds of preliminary processing, roasting, styles, flavours, and different characteristics.

You cannot answer what is the best coffee in the world. But you will answer the question, “what do you want in your coffee?”. It can be understood that the best cup of coffee for you is the best cup of coffee “in the world”.

So what kind of coffee is considered delicious?

The Third Wave Specialty Coffee concept is the answer to this question. Good coffee is coffee that tastes great and doesn’t taste bad.

First, good coffee is coffee that both scent and taste bring a sense of balance, harmony, satisfaction, and comfort. Experts group the cheerful and beloved aromas of coffee into the following nine groups:

  1. Tropical fruits
  2. Fruit (fruit) succulent
  3. Large seeded fruit
  4. Citrus group
  5. Grains and grains
  6. Chocolate and Caramel
  7. Flowers and herbs
  8. Spice group
  9. Fruit and vegetable group

Groups of positive scents of coffee
Coffee flavour groups on “Coffee Taster’s Flavor Wheel.”

It can be affirmed that the scent creates the first impression of a cup of coffee. And also decide whether we like that coffee or not.

Second, let’s talk about taste. Coffee has five primary flavours salty, sour, sweet and bitter, and brackish. However, according to the evaluation standards of SCA, we usually only analyze the tart, sweet and bitter flavours of coffee. We find that, once again, personal preference determines whether we like that coffee or not. Some people will love the sour taste. Some people think that coffee must be bitter to taste good. However, most of us will usually like the sweet taste.

Some people like “strong” coffee, others like “light” coffee.

Third, we’ll talk about the palate: that’s texture and heaviness on the tongue. Some people prefer “thick” and “concentrated” coffee. But some other people like “light” coffee, “smooth” like tea. The last thing to consider is the aftertaste. This factor will determine whether we choose this coffee or not. Because aftertaste is the previous feeling, we remember about that coffee. The aftertaste is like a deep and indelible impression. Force us to search for that coffee taste again.

In short, good coffee also has this and that. Drinkers also have such tastes. There is no right or wrong answer here. Because it is simply proper for ourselves but bad for others or vice versa, we must find a cup of coffee that we like. At the same time, it is also necessary to respect the preferences of others, to understand and have a more objective view of coffee.

Criteria to know when choosing a good coffee

Knowing what you want in a cup of coffee is more accessible than finding a good cup of coffee. Here are some helpful things for finding the proper coffee for your taste and needs.

1. Arabica and Robusta coffee varieties

Although it contains less caffeine than Robusta, Arabica beans are generally considered superior in taste. Arabica coffee is more diverse in aroma, fruit tones, flowers and herbs, acidity, and high sugar content. Usually, Robusta tends to be more bitter, often with earthy, woody tones, harsh and much stronger taste than Arabica.

2. Local coffee (Single Origin) and blended coffee (Blend)

How good is coffee?
Learn and understand information about Single Origin and Blend Coffee, as well as many other types of coffee, to choose the proper coffee for you

Indigenous coffee is single-origin coffee. It clearly shows the characteristics of the growing area and the factors affecting the place of production. Blended coffee is a coffee sample that is a combination of coffees of different origins. The mix aims to balance the taste and cover up each other’s flaws.

3. Origin

The factors of growing area, soil, and geographical location will significantly affect the taste of coffee. So you have to choose coffee of good origin to get the desired cup of coffee. Some planting areas for reference are:

  • Colombia, Brazil, Honduras, Panama, Guatemala, Costa Rica… (Americas)
  • Ethiopia, Kenya, Rwanda… (Africa)
  • Papua New Guinea, Indonesia… (Asia)

These are all leading countries globally in terms of coffee production and quality. In addition to the government of production, you can refer to the farm and plantation to get more information about coffee’s soil and growing conditions. Those are equally important influencing factors.

4. Preliminary processing method

Each different processing method will give the coffee its distinctive flavour. So knowing the primary processing method of coffee and its characteristics will be very helpful for choosing the type of coffee you want. Here are some standard preprocessing methods:

  • Wet processing: This preprocessed coffee is usually highly acidic and “clean”. The taste is relatively mild, with a strong preference for fruit flavours.
  • Dry pre-processing: The coffee tends to be sweeter and thicker with this method. The flavours are more prosperous and more varied.
  • Preliminary processing of honey: balance between wet and dry primary processing. It has higher sweetness and acidity than wet prep while maintaining the thickness of dry prep.

Preliminary processing of coffee greatly affects the quality
Photo (collection): With a wet preparation, Yirgacheffe coffee is said to be one of the best coffees in the world

5. Roast level

The roasting process primarily forms the flavour of the coffee. Roasting methods and roasting recipes will create different roasts with different tastes.

  • Light roast: light brown. This roast level fully preserves the coffee’s subtle aroma and intrinsic flavour. Light roast has high acidity, quite suitable when used with milk.
  • Medium roast: this is the traditional roast. Coffee is dark in colour with a dry, greasy surface. At this level, the coffee has a bright aroma with a balance between sweetness and sourness. Typically at this level, the coffee is thicker than a light roast, which goes well with any milky or dairy-free drink.
  • Deep Roast: Dark roasted coffee is usually dark brown with oil on the surface. The brew is dark in colour, less acidic than other roasts, and more balanced and dense. This roast level is usually used for espresso.

Different coffee flavors at different roasting levels
The roasting levels will give very different coffee flavours

A personal view of “The best coffee in the world.”

For coffee lovers, the distinctiveness and variety of coffee is a “lucky thing”. Through taste, we see the development and go through different stages of coffee. The diverse nature of coffee is already a unique beauty that makes it attractive: the beauty of difference.

Someone said that we could analyze and learn about many aspects of life through coffee. For example, geography, history, economics, biology, chemistry, the logic of coffee, about the subtle experiences in life. It is the passion for knowledge.

For some people, coffee is the sharing, the love in every drop of coffee, sweat and tears that we have contributed together. It is love with genuine vibrations.


In short, the “best” coffee will depend on each person. Depends on each stage of life, on the person’s position concerning coffee. The best coffee is the most valuable, unique coffee they can afford for a customer. For a coffee maker, the best coffee is the one that I grow, roast, and brew. No matter who we are, each of us, different individuals, also has a lot of love for different types of coffee.



Helena Coffee Vietnam

Helena Coffee Processing & Export in Vietnam | Helena., JSC, which was established in 2016, is a Vietnamese coffee exporter, manufacturer & supplier. We provide the most prevalent varieties of coffee grown in Vietnam’s renowned producing regions.

Leave a comment

Your email address will not be published. Required fields are marked *