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The Best Arabica Coffee Beans in the World

Most people don't know that the coffee beans you find in the supermarket or in the cafe you frequent are not all arabica. This kind of bean thrives best in areas with high altitudes and has smoother sweeter, more nutty flavor.

The terroir (or the place of origin) of the coffee beans has a significant impact on the taste. This is the reason why single origin arabicas are highly sought-after.

1. Ethiopian Yirgacheffe

This coffee is known for its citrus and floral characteristics. The premium beans are shade grown arabica coffee beans on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2,000 meters. The natural process produces an berry-like taste and a sweet taste.

The high elevations of Yirgacheffe permit the coffee plants to grow slower, allowing them to absorb the distinct flavors of the surrounding environment. The region has an extremely humid climate, which is ideal for the cultivation of coffee.

The unroasted green beans of this coffee are a fantastic option for any roaster looking to bring out the true essence of this exotic beans. Light to medium roasts highlight the citrus, wine and fruity flavors. It is a great match for desserts that compliment these flavors such as lemon pound cake or chocolate. The floral and herbal notes of this coffee are great with food items that are spicy or sour.

2. Colombian Supremo

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

The size of the beans is an important element in determining the flavor profile. Supremo coffee beans are large. This larger size means that the beans will generally go through Grade 14 (or higher) perforations on the sieve, which is lower than the grade of Excelso.

With strict quality standards, a dazzling acidity, and a moderately smoky body, Colombian Supremo has a universal appeal which makes it a good option for any brewing method. This particular coffee comes from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation, an organization that supports over 500,000 coffee growers. This coffee is an excellent example of the premium Colombian beans which have been renowned for their world class coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees around the world. Its smooth, rich taste makes it one of its most sought-after varieties. This wet-processed coffee from the Blue Mountains of Jamaica is renowned for its sophistication and smooth taste. It's also a key ingredient in the coffee liqueur 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 sought-after and fetch premium prices because of their rareness.

As the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a 6,000 hectare swath of the island that's known for its spectacular natural beauty and coffee cultivation. The area is protected by a national park and farmers cultivate small amounts coffee with extreme care to preserve their unique characteristics.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is an absolute delight for coffee lovers. It has the perfect balance of acidity and body. The high altitudes of the region, as well as the mineral-rich volcanic soil allow for a slower maturing process, which allows the beans to get their full flavor.

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

One World Roasters' Tarrazu is an excellent illustration of the distinctive flavor profile of the region, featuring aromas of vibrant grapefruits and rich dark chocolate. Its medium body is well rounded and balanced. This results in a smooth, satisfying end.

5. Caturra de Colombia

Caturra is a cultivar of coffee that has made an impact 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 needed higher altitudes, which resulted in lower yields. Growers used a process called mass selection to determine the 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 heirloom Caturra is grown at 2,000m by farmers in Urrao was roasted by Camber Coffee. Its cup quality shows vibrant acidity with flavors of citrus, watermelon, and strawberry.

6. French Roast

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

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

Drinking coffee brewed of these beans can increase your energy levels and improve your health. The antioxidants found in these beans fight free radicals which can lead to chronic illnesses like cancer and heart disease. Moreover they are a source of vitamin B5 or pantothenic acid which is crucial for the body to convert food into energy.

7. Ethiopian Gesha

Geisha, or Gesha as it's known, was first discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was brought to Panama by the 1960s where it quickly gained recognition for its floral aromas, full-bodied flavor and delicate acidity.

Geisha is one of the most expensive varieties of coffee on the market, as it's highly susceptible to diseases and requires high elevations with a lower fruit yield. These factors make it difficult to make consistently, which combines with its high cup scores to drive the price.

This particular Gesha lot was processed with honey. (Not actual honey, the beans were treated and dipped into sugar-rich water.) The beans were then placed in an enclosure and dried for 96 hour through carbonic maceration. This unique process enhances the complexity and flavor of this coffee. OMA has a complex but balanced cup profile with exotic florals such as tea rose, jasmine and delicate stone fruits, citrus and citrus.

8. Indonesian Liberica

Most coffee lovers are familiar with two species of the Coffea family: arabica and robusta. The former accounts for 80% of world's coffee trade, whereas the latter accounts for 20%. There are over 120 species of the genus and some are more well-known than others.

The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety grows on large trees at medium altitudes and produces a teardrop-shaped bean. It is often used in blends and can give a distinctive lasting flavor to your drink.

It's not as popular in Southeast Asia as arabica but it has its own niche market. 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 coffee leaf rust and its low caffeine content make it a viable alternative for producers that don't have the financial resources to invest in pure arabica coffee beans.

9. Brazilian Exelsa

While Excelsa is extremely resilient and productive, it requires more attention from farmers to manage than other Coffea arabica or canephora varieties. This is due in part to the asymmetrical size of the bean that is larger than the ground arabica coffee beans or canephora. It has a longer duration of fruiting, and its leaves are bigger than other C. liberica types. Plus, its high productivity levels means that it can reach a height of 15 meters and produce an enormous amount of fruit.

Oliveiro says it's a pity that the plant is misunderstood, despite it being reclassified in 2006 as the dewevrei liberica variety. It is a "really good coffee maker". However, without a commodity market and a tiny demand for the species, the switch is unlikely. For those who are willing and able to invest in the time and effort needed to cultivate it, the advantages of excelsa beans are obvious. They are generally lower in caffeine than canephora or Indigenous Arabica Coffee Beans and have a thicker, less soluble mucilage.