The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans at your favorite cafe or at the supermarket aren't arabica coffee bean plantation. This kind of bean thrives best in areas with high altitudes. It produces smoother, sweeter and more nuanced flavor.

The terroir (or location of origin) of the coffee beans has a significant impact on their taste. This is why single-origin arabicas are adored.

1. Ethiopian Yirgacheffe

It is renowned for its citrus and floral characteristics This coffee is a classic. The premium beans are grown on small farms in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process gives a berry-like flavor and a sweet taste.

The high elevations of Yirgacheffe causes the coffee plants to grow more slowly and allow them to absorb the nuances and flavors from the surrounding environment. The region also has a thriving tropical climate that is perfect for growing coffee.

This coffee is available in green beans that have not been roasted. They are great for roasters looking to bring out its essence. Light to medium roasts bring out the citrus, wine and fruity flavors. This coffee pairs well with desserts like lemon cake, chocolate and pound cake. The herbal and floral notes of this coffee also are great with savory dishes that are spicy or sour in flavor.

2. Colombian Supremo

Affectionately known for its consistent quality and taste, Colombian Supremo is a favorite choice for coffee lovers of all levels. Supremo beans are renowned for their classic, smooth taste with notes of caramel and citrus.

The size of the beans is a major element in determining the flavor profile. Supremo coffee beans are large. This larger size implies that the beans typically go through Grade 14 (or higher) perforations in the sieve which is less than the grade of Excelso.

Colombian Supremo is a coffee that has universal appeal. Its premium quality standards, bright acidity and moderately rich body make it a great choice for any brewing technique. This coffee from the Popayan region is cultivated by farmers that are members of Colombian Coffee Federation. This organization has over 500,000 coffee farmers. This coffee is an excellent example of the premium Colombian beans that have made the country famous for its premium coffees.

3. Jamaican Blue Mountain

The rich, smooth flavor of Jamaican Blue Mountain is one of the world's most sought after gourmet coffees. This wet-processed Jamaican Blue Mountains variety is famous for its sophistication and smoothness. It's also an important ingredient in the coffee liquor Tia Maria.

The Blue Mountains, with their steep elevations, fertile soils mild climates, and dense clouds, make the perfect setting for coffee production of top quality. The beans from this small region are highly prized and fetch high prices because of their rareness.

Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island that is known for its breathtaking natural beauty and the cultivation of coffee. The area is protected as a national park, and farmers cultivate small lots of coffee with care to preserve the distinctive characteristics of the beans.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is an ideal balance of body and acidity. The high altitudes of the region and the volcanic soil's mineral richness allow for a slower maturing process, which allows the beans to create their full flavor profile.

Many of these farms are recognized for their environmentally-friendly practices and strict measures to control quality which makes them popular among eco-conscious consumers. Some of them offer traceability, so that consumers can learn more about the farm that made their coffee.

One World Roasters' Tarrazu is a great example of the characteristic flavor profile of the region, with the vibrant grapefruit notes and rich dark chocolate. Its medium body is well balanced and rounded. This gives a smooth, satisfying end.

5. Caturra de Colombia

Caturra is a cultivar of coffee that has made its name in Latin America. The cultivar was first introduced in Brazil due to an unnatural alteration of Bourbon. Its capacity for production was superior to Bourbon however it required higher altitudes and lower yields. Growers employed a technique known as mass selection to select parents with exceptional performance, then harvested the seeds in bulk from these parents and repeated the process.

Colombian Caturra is a high-yielding plant that has a remarkable resistance to Coffee Leaf Rust. It is one of the two parents of the Castillo, which was developed by Cenicafe to be the main plant for their "Colombia sin roya", an initiative aimed at restoring coffee production in Colombia.

This family-owned Caturra was cultivated by farmers in the department of Urrao at 2,000 meters and then carefully roasted by Camber Coffee. Its cup is lively with the flavors of watermelon, citrus and strawberry.

6. French Roast

French Roast is a strong cup of coffee that has smoky, charred notes. This blend combines arabica beans from a variety of regions, and offers rich flavours of chocolate and caramel. The beans are roasted arabica coffee beans darkly to reveal their natural flavors and oils. This is a premium blend that will please even the most sophisticated palate.

These special beans are more difficult to cultivate than other varieties of coffee due to the fact that they require specific climatic conditions to thrive. The plants require a particular amount of sunlight and rain and must be protected from frost and drought.

Consuming coffee made of these beans can improve your energy levels and improve your health. The antioxidants in these beans fight free radicals, which can cause chronic illnesses like heart disease and cancer. They also contain vitamin B5 or pantothenic acids which are vital to the body's transformation of food into energy.

7. Ethiopian Gesha

Known as Geisha or Gesha, this variety of coffee was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was then brought to Panama in the 1960s, where it quickly became renowned for its strong floral scents, full body, and delicate citric acidity.

Geisha is one of the most expensive varieties of coffee on the market, due to it being extremely susceptible to disease and requires high growing altitudes with a lower yield of fruit. These factors make it difficult to consistently produce, which combines with its high score on the cup to increase the price.

This particular lot of Gesha was processed with honey (not actual honey but the beans are treated and then dipped in water that contains sugar) and then placed on an outdoor marquee to dry for 96 hours through carbonic maceration. It's a unique method which adds to the richness of this amazing coffee. OMA is a complex but balanced cup profile with exotic florals such as jasmine, tea roses and delicate citrus and stone fruits. citrus.

8. Indonesian Liberica

Coffee drinkers are generally familiar with two species belonging to the Coffea genus which are arabica and robusta. The former accounts for the majority of coffee that is traded around the world, while the second is only 20%. There are more than 120 identified species belonging to the genus and some are more popular than others.

The most popular non-arabica is Coffea Excelsa (or the variant. dewevrei). This variety grows on huge trees that are at medium altitudes. It produces a teardrop-shaped bean. It is often used in blends and can give a distinctive taste that lasts for a long time.

Although it's not as popular as arabica, it still has a market of its own in Southeast Asia. This is due to the religious demand as Muslims in Malaysia and Indonesia drink their coffee following prayers. Additionally, liberica's resilience to coffee leaf rust and its low caffeine content makes it a viable alternative for producers that don't have the financial resources to invest in arabica.

9. Brazilian Exelsa

While Excelsa is extremely resilient and productive, it requires more focus from farmers to manage than other Coffea arabica or canephora varieties. This is partly due to the asymmetrical bean size, which is larger than canephora or arabica coffee bean suppliers. It has a longer duration of fruiting and its leaves are larger than other C. liberica types. It can also grow up to 15m tall and produce a large volume of fruit.

According to Oliveiro, it's a shame that the plant is so misunderstood despite it being classified as the dewevrei variety of liberica in 2006 - as it is "a really good coffee maker". However, without a commodities market and a comparatively low demand for the species, making the change is unlikely. For those who are willing and are able to put in the time and effort required to cultivate it, the benefits of excelsa beans are obvious. They tend to be lower in caffeine than arabica or canephora, and have a thicker more soluble mucilage.