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What is the best variety of esrog to use for the Mitzvah? Why, and what is this halachic opinion based on?

I know there is not one consensus answer for this, but there are a variety of halachic sources and opinions that address this based on hard halachic factors, as well as mesorot / minhag.

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Yemenites hold that their variety is the only pure etrog and won't use any other. All other kinds, which have edible juice and pulp, have been hybridized with lemons.

Chassidim like a gartel and a Yanever etrog but nobody has such a profound preference as the Yemenites.

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