The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans you find in the supermarket or in the cafe you frequent are not all arabica. This type of bean is best in regions with high altitudes and has a smoother and sweeter flavor.

The location where the coffee beans are grown (aka their terroir) has a major impact on how they taste. This is why single-origin arabicas are so cherished.

1. Ethiopian Yirgacheffe

This coffee is known for its floral and citrus qualities. The high-quality beans are cultivated in small farms in the Oromia Region (formerly Harrar), at altitudes of between 1,400 and 2,000 meters. The natural process results in an berry-like taste and sweetness.

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

The green beans that are not roasted in this coffee are a great option for roasters who want to bring out the true essence of this exotic bean. Light to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee is great with desserts that complement these tastes such as lemon pound cake or chocolate. The coffee's floral and herbal notes go well with spicy or sour meals.

2. Colombian Supremo

Colombian Supremo, a coffee that is known for its consistency in quality and flavor, is a favorite among coffee enthusiasts of all levels. Typically featuring a smooth, classic flavor profile, with notes of light caramel and citrus, Supremo beans have an overall mild character that's well-rounded enough to satisfy a variety of palates.

Bean size plays an important factor in the flavor profile of Colombian coffee, and Supremo beans are characterized by their large size. This bigger size means that the beans are more likely to pass through Grade 14 (or higher) perforations on the sieve that are lower than the grade of Excelso.

Colombian Supremo is an all-purpose coffee with universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it a fantastic choice for any brewing technique. This coffee is from the Popayan region is cultivated by farmers who are members of Colombian Coffee Federation. This association supports more than 500 000 coffee producers. As such, this coffee is an excellent example of the premium Colombian beans that have been renowned for its top-quality coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet beans in the world. Its smooth, rich taste makes it among its most popular varieties. This wet-processed variety from the Blue Mountains of Jamaica is well-known for its sophisticated and soft taste. It's also an essential ingredient in the coffee liqueur Tia Maria.

The Blue Mountains, with their steep elevations, fertile soils mild climates and dense clouds provide the perfect environment for coffee production of top quality. The beans from this tiny region are coveted the world over and command high prices for their rarity.

Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a area of 6,000 acres on the island renowned for its natural beauty and coffee production. The area is designated National Park, and farmers cultivate small quantities of coffee with meticulous care to preserve the distinctive characteristics of the beans.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is a coffee lover's delight. It is the perfect balance of acidity and body. The region is blessed with high altitudes and a mineral-rich volcanic soil, which permits the beans to ripen at a slower rate so that they can fully develop their flavor.

Many of the farms that make these coffees are also known for their sustainable practices and strict quality control measures, making them popular with eco-conscious consumers. Some also provide traceability, which allows buyers to know more about the specific farm that produced their coffee.

One World Roasters' Tarrazu is a prime example of the region's distinctive flavor profile, displaying aromas of vibrant grapefruit and rich dark chocolate. Its medium body is rounded and balanced. This produces a smooth, satisfying finish.

5. Colombian Caturra

Caturra is a coffee cultivar is now the most popular name in Latin America. This variety was introduced to Brazil as a natural change from Bourbon. Its potential for production was superior to Bourbon but it needed higher altitudes and lower yields. Growers used a process called mass selection to identify individual parents with extraordinary performance, and 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 parents of the Castillo variety, developed by Cenicafe as the official plant for their "Colombia sin roya" program aimed at recovering and renewing the production of coffee.

This vintage Caturra, grown at 2,000m by farmers in Urrao and was processed by Camber Coffee. Its cup quality displays a vibrant acidity, with flavors of watermelon, strawberry and citrus.

6. French Roast

For those who want a bold cup of coffee that has the aroma of charred and smoky will enjoy French Roast. This blend combines ethically sourced arabica coffee beans beans from various regions, offering rich flavors of chocolate and caramel. The beans are darkly roasted to enhance their natural oils and flavors. This is a high-quality blend that will please even the most sophisticated palate.

These special beans are more difficult to cultivate than other varieties of coffee because they require specific conditions for climatic growth. The plants require a certain amount of sunlight and rain, and they must be protected against frost and drought.

Consuming coffee made from these beans can increase your energy levels and improve your health. These beans contain antioxidants that fight free radicals that can trigger chronic illnesses such as heart disease and cancer. These beans also contain vitamin B5 or pantothenic acid which are vital to the body's transformation of food into energy.

7. Ethiopian Gesha

Geisha or Gesha as it is also called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was brought to Panama in the 1960s, and quickly gained fame for its strong floral aromas, full body, and delicate citric acidity.

Geisha is one of the most expensive coffees on the market, as it's extremely susceptible to disease and requires high altitudes for growth with a lower fruit yield. These characteristics make it hard to produce consistently. This, along with its high cup score is what drives the price.

This particular batch of Gesha was processed with honey (not real honey, but the beans are treated and then dipped in sugar-rich water) and then placed on an outdoor marquee to dry for 96 hours with carbonic maceration. This unique method adds to the complexity and taste of this coffee. OMA has a rich, yet balanced cup profile, with exotic florals like jasmine, tea roses and delicate citrus and stone fruits. citrus.

8. Indonesian Liberica

Most coffee lovers are familiar with two species belonging to the Coffea family: arabica, and robusta. The former accounts for 80% of all coffee sold around the world, while the latter only accounts for 20 percent. However, there are more than 120 identified species within the genus and some are less well-known than others.

The most favored non-arabica in the world is Coffea Excelsa (or var. dewevrei). This variety grows on medium-sized trees with medium elevations. It produces a teardrop-shaped bean. It is commonly blended into blends and can provide a distinct lasting flavor to your drink.

Although it's not as well-known as arabica, it still has a market of its own in Southeast Asia. This is due to the demand generated by religion and the fact that Muslims in Malaysia and Indonesia drink their coffee following prayers. In addition, liberica's resistance to rust on coffee leaves and low caffeine content make it a viable alternative for producers who do not have the funds to invest in arabica.

9. Brazilian Exelsa

Excelsa is robust and productive but it also requires more care from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical size of its beans that is larger than Caffè Borbone 100% Arabica Whole Bean Espresso or canephora. It also has a longer period of fruiting and its leaves are bigger than other C. liberica varieties. Plus, its high productivity levels mean that it can reach a height of 15 meters and produce a large amount of fruit.

Oliveiro says it's a shame that the plant is often misunderstood despite it being reclassified in 2006 as the dewevrei liberica variety. It can be a "really good coffee maker". It's unlikely that the species will be changed to a coffee that is a commodity without a market. However, for those willing to put the time and effort into growing it, the advantages are clear: Excelsa beans tend to have a lower caffeine content than arabica and canephora and have a denser mucilage, with less liquid solids.

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