The Best Arabica Coffee Beans in the World

Most people don't know that the coffee beans you find in the grocery store or at the cafe you frequent are not all arabica. This type of bean is best in areas with high altitudes. It produces more smooth sweeter, more nutty flavor.

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

1. Ethiopian Yirgacheffe

This coffee is known for its floral and citrus qualities. The high quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2,200 meters. The natural process gives a berry-like flavor and sweetness.

The elevations that are high in Yirgacheffe result in the coffee plants to develop more slowly which allows them to absorb flavors and nuances from the surrounding environment. The region is characterized by a tropical climate, which is ideal for cultivating coffee.

This coffee is available in green beans that haven't been roast. They are ideal for roasters looking to bring out its essence. Light to medium roasts bring out the wine, citrus and the berry flavor. This coffee is great with desserts that complement these tastes like lemon chocolate or pound cake. The floral and herbal notes of this coffee also can be enjoyed with spicy dishes or sour in flavor.

2. Colombian Supremo

Colombian Supremo, a coffee that is renowned for its consistency in taste and quality is a popular choice among coffee enthusiasts of all levels. Supremo beans are renowned for their classic, smooth flavor with notes of citrus and caramel.

The size of the bean plays a significant role in the flavor profile of Colombian coffee, and Supremo beans are characterized by their size. This larger size means the beans will pass through Grade 14 or higher sieve perforations which is lower than Excelso.

With strict quality standards, a vibrant acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it a great choice for any brewing method. This particular coffee originates from the Popayan region is cultivated by farmers who belong to the Colombian Coffee Federation, an organization that provides support to over 500,000 coffee growers. This is a fantastic example of the top quality Colombian beans which have made Colombia famous for its top-of-the-line coffees.

3. Jamaican Blue Mountain

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

The Blue Mountains, with their steep elevations, fertile soils mild climates, and dense clouds, create the perfect conditions for coffee cultivation of the highest quality. The beans from this tiny region are sought-after the world across and fetch a premium due to their rareness.

As the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island that is known for its stunning natural beauty and coffee cultivation. The area is designated an official national park. 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 acidity and body. The region boasts high altitudes and a mineral-rich volcanic soil, which allows the beans to mature in a slower rate, so they can fully develop their flavor profile.

Many of these farms are known for their environmentally-friendly practices and strict measures to maintain quality, which makes them popular among eco-conscious consumers. Some of them offer traceability to allow customers to find out more about the farm that made their coffee.

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

5. Colombian Caturra

Caturra is a coffee cultivar is now the most popular name in Latin America. This variety was first introduced to Brazil as a result of an organic mutation of Bourbon. Its production potential was superior to Bourbon but it needed higher altitudes, which resulted in lower yields. The process of mass selection was used to identify plants that did exceptionally well. bulk arabica coffee beans seed from these parents was then produced and the process was repeated.

Colombian Caturra is a yield-producing plant with exceptional 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 is a family-owned Caturra is cultivated at 2,000m by farmers in Urrao and was roasted by Camber Coffee. Its cup is lively with flavors of watermelon citrus and strawberry.

6. French Roast

Those looking for a bold cup of coffee that has smokey and charred notes will enjoy French Roast. This blend is a combination of arabica beans from different regions that have rich flavor such as chocolate and caramel. The beans are roasted darkly to bring out their natural oils and flavor. This is a premium blend that will satisfy even the most sophisticated palate.

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

These beans are full of antioxidants that can boost your energy and improve your overall health. The antioxidants in these beans help fight free radicals which can lead to chronic illnesses like cancer and heart disease. Moreover, these beans are also an excellent source of vitamin B5 or pantothenic acid, which is crucial for the body to convert 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 brought to Panama in the 1960s, and quickly became renowned for its strong floral scents and full body. It also has delicate citric acidity.

Geisha is a costly coffee variety. It's susceptible to disease and requires high altitudes to grow. The yield of fruit is also lower. These characteristics make it difficult to make consistently, which combines with its high scores on the cup to drive up the price.

This particular lot of Gesha was processed with honey (not honey itself, but the beans are treated, then dipped in sugar-rich water) and then moved to a marquee for drying for 96 hrs through carbonic maceration. This unique process adds to the complexity and taste of this coffee. It also gives OMA a complex yet balanced cup profile that is full of exotic florals, like jasmine and tea roses, with delicate stone fruits and citrus.

8. Indonesian Liberica

Coffee drinkers are generally familiar with two species belonging to the Coffea genus which are arabica and robusta. The former makes up the majority of coffee traded in the world, while the latter only accounts for 20%. However, there are more than 120 identified species belonging to the genus and some are less well-known than others.

The most well-known non-arabica is Coffea Excelsa (or the variant. dewevrei). This variety is found on large trees at moderate altitudes and produces a teardrop-shaped beans. It is commonly blended into blends and can give a distinctive taste that lasts for a long time.

It's not as popular in Southeast Asia as arabica but it still has its niche market. This is largely because of the religious demand and the fact that Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to rusty coffee leaf and its low levels of caffeine makes it a viable alternative for those who do not have the money to invest in arabica.

9. Brazilian Exelsa

Excelsa is resilient and productive, however it requires more care from farmers than other Coffea arabica species or canephora. This is due in part to the asymmetrical size of its beans that is larger than canephora or arabica. It has a longer time of fruiting and its leaves are larger than other C. liberica types. It can also reach 15m tall and produce an abundance of fruits.

Oliveiro says it's a pity that the plant is misunderstood, even though it was reclassified in 2006 as the dewevrei liberica variety. It can be considered a "really good coffee producer". But, without a commodity market and a tiny demand for the species, making the switch is unlikely to happen. For those who are willing and are able to put in the time and effort needed to cultivate it, the benefits of excelsa beans are evident. They are generally lower in caffeine than indigenous arabica coffee beans (visit my web page) or canephora and also have a more dense more soluble Mucilage.