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 exquisite arabica coffee beans. This type of coffee bean grows best at higher altitudes and has a smoother flavor.

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

1. Ethiopian Yirgacheffe

The coffee is known for its citrus and floral qualities. The high-quality beans are grown on small farms that are located in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process produces the flavor of berries and a sweet taste.

The elevations that are high in Yirgacheffe causes the coffee plants to grow slower, giving them time to absorb nuances and flavors from the surrounding environment. The region has an extremely humid climate, which is perfect for growing coffee.

This coffee is available in green arabica coffee beans beans that have not been roast. They are perfect for roasters who want to reveal the essence. Light to medium roasts bring out the citrus, wine and fruity flavors. This coffee is great with desserts like lemon pound cake and chocolate. The herbal and floral notes go well with spicy or sour dishes.

2. Colombian Supremo

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

The size of the bean plays a significant aspect in the flavor profile of Colombian coffee and Supremo beans are characterized by their large size. This bigger size means that the beans will generally be able to pass through Grade 14 (or higher) sieve perforations that are lower than the grade of Excelso.

With strict quality arabica coffee beans standards, a dazzling acidity, and a moderately smoky 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 grown by farmers who are members of the Colombian Coffee Federation, an organization that provides support to more than 500,000 coffee farmers. This coffee is a great example of the high quality Colombian beans that have become famous for their top-quality coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees around the world. Its rich, smooth taste makes it one of its most sought-after varieties. This wet-processed coffee from the Blue Mountains of Jamaica is known for its elegance and smooth taste, and it's also an essential ingredient in the coffee liqueur Tia Maria.

The soaring peaks of the Blue Mountains and their unique combination of fertile soils and mild climate as well as dense cloud cover provide the perfect conditions for the cultivation of coffee of top quality. The beans from this small region are highly prized and fetch high prices due to their rareness.

Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a 6,000-hectare area of the island renowned for its natural beauty and the production of coffee. The area is protected by a national park and farmers cultivate a small amount of coffee with careful attention to preserve their unique qualities.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is an absolute coffee lover's delight. It is the perfect balance between acidity and body. The region has high altitudes and mineral-rich volcanic soil, which permits the beans to ripen at a slower pace so they can fully develop their flavor profile.

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

One World Roasters' Tarrazu is a wonderful illustration of the distinctive flavor profile of the region, featuring notes of vibrant grapefruits and a rich dark chocolate. Its medium-bodied body is well-rounded and balanced and gives an elegant finish that is sure to please your taste buds.

5. Caturra de Colombia

Caturra is a cultivar of coffee that has made its name in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its potential for production was superior to Bourbon but it required higher altitudes and lower yields. The method of mass selection was used to identify parent plants that did exceptionally well. Bulk seed from these parents was then produced and the process repeated.

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 that was created by Cenicafe to be the official plant of their "Colombia sin roya", which is a program that aims to recover the production of coffee in Colombia.

This historic Caturra was grown by farmers in the department of Urrao at 2,000 meters and then roasted with care by Camber Coffee. Its cup is lively with flavors of watermelon strawberry and citrus.

6. French Roast

Those looking for a bold cup of coffee with smokey and charred notes will enjoy French Roast. This blend combines arabica beans from different regions, offering rich flavors of caramel and chocolate. The beans are dark-roasted to bring out their natural flavors and oils. This is a high-quality blend that will satisfy even the most sophisticated palate.

These special beans are more difficult to cultivate than other coffee varieties because they require very specific conditions in the climatic environment to thrive. The plants require a certain amount of sunshine and rain and must be protected from frost and drought.

These beans are rich in antioxidants that can boost your energy levels and improve your overall health. These beans contain antioxidants that fight free radicals that can cause chronic diseases such as cancer and heart disease. They also contain vitamin B5 or pantothenic acid which are vital for the body's conversion of food into energy.

7. Ethiopian Gesha

Known as Geisha or Gesha, this particular coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was introduced to Panama in the 1960s when it quickly gained fame for its floral aromas, full-bodied taste, and delicate acidity.

Geisha is a very expensive coffee variety. It is susceptible to disease and requires high altitudes to grow. The yield of the fruit is also lower. These characteristics make it hard to consistently produce. This, combined with its high score on the cup makes it a major factor in the price.

This particular batch of Gesha was processed with honey (not honey itself but the beans are treated and dipped in sugar-rich water) and then placed on a marquee to dry for 96 hrs through carbonic maceration. It's a unique method which adds to the richness of this extraordinary coffee. OMA has a rich but balanced cup profile with exotic florals like jasmine, tea roses and delicate citrus and stone fruits. citrus.

8. Indonesian Liberica

Coffee lovers are mostly familiar with two species of the Coffea genus which are arabica and robusta. The former accounts for 80% of world's coffee trade, while the latter is responsible for 20%. However, there are more than 120 known 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 that are at medium altitudes. It produces a teardrop-shaped bean. It is often used in blends, and can provide a distinct taste that lasts for a long time.

It's not as well-known in Southeast Asia as arabica but it still has its niche market. 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 who don't have the money to invest in arabica.

9. Brazilian Exelsa

Excelsa is robust and productive, but it requires more attention from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical bean size that is larger than freshly brewed arabica coffee beans (learn here) or canephora. It also has a longer time to fruit and its leaves are bigger than those of other C. liberica varieties. It can also grow to 15m tall and produce a large volume of fruit.

According to Oliveiro, it's a shame that the plant has been misunderstood for so long despite it being classified as the dewevrei variety of liberica in 2006 - as it could be "a very good coffee producer". It is unlikely that the species will be changed to a commodity coffee without a market. However, for those willing to put the time and effort in cultivating it, the benefits are evident: Excelsa beans tend to contain less caffeine than canephora and arabica, and have a thicker mucus with less liquid solids.