The Best Arabica Coffee Beans in the World

Many people are unaware that coffee beans at the supermarket or in your favorite cafe are not all arabica. This type of coffee bean thrives at higher altitudes and has a softer flavor.

The place where coffee beans are grown (aka their terroir) can have a significant influence on the taste. This is why single origin arabicas are so prized.

1. Ethiopian Yirgacheffe

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

The elevations high in Yirgacheffe allows the coffee plants to develop more slowly, allowing them to absorb the distinct flavors of the surrounding environment. The region has a tropical climate, which is ideal for the cultivation of coffee.

This coffee is available in green beans that haven’t been roast. They are ideal for roasters looking to reveal the true essence. Light to medium roasts bring out the wine, citrus and berry flavors. This coffee is a great match for desserts such as lemon cake, chocolate and pound cake. This coffee’s floral and herbal notes go well with spicy or sour foods.

2. Colombian Supremo

Colombian Supremo, a coffee that is renowned for its consistency in flavor and quality is a popular choice among coffee enthusiasts of all levels. Typically, it has 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 suit a wide range of tastes.

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

With strict quality standards, a vibrant acidity and moderately rich body, Colombian Supremo has a universal appeal that makes it an excellent choice for any brewing technique. This coffee from the Popayan area is grown by farmers who are members of the Colombian Coffee Federation. This association supports more than 500 000 coffee producers. This coffee is an excellent example of the high quality Colombian beans which have been renowned for their world class coffees.

3. Jamaican Blue Mountain

The rich, smooth flavour of Jamaican Blue Mountain is one of the most sought after gourmet coffees. This wet-processed selection from the Blue Mountains of Jamaica is renowned for its sophistication and soft taste. It’s also one of the main ingredients 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 coffee beans from this tiny region are highly sought-after and fetch a premium price 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 coffee production. The area is protected by a national park. farmers cultivate small amounts of 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 is the perfect balance between acidity and body. The region has high altitudes and a mineral-rich volcanic soils, which allow the beans to mature at a slower rate so that they can fully develop their flavor profile.

Many of these farms are also known for their sustainable arabica coffee beans practices and strict measures to control quality, which makes them popular for eco-conscious buyers. Some also offer traceability, which enables customers to learn more about the farm that produced their coffee.

One World Roasters’ Tarrazu is a prime illustration of the region’s distinctive flavor profile, with the vibrant grapefruit notes and rich dark chocolate. Its medium body is well balanced and rounded. This gives a smooth, satisfying end.

5. Colombian Caturra

Caturra is a coffee cultivar has become the most popular name in Latin America. The Caturra variety was first introduced to Brazil as a result of an organic alteration of Bourbon. Its production potential was superior to Bourbon but it required higher altitudes, resulting in lower yields. Growers used a process called mass selection to identify individual parent plants for their exceptional performance, then harvested the seeds in bulk from these parents and repeated the process.

Colombian Caturra is a high-yielding plant that is resistant to Coffee Leaf Rust. It is one of the two parents of the Castillo which was developed by Cenicafe to be the flag plant of their “Colombia sin roya”, which is a program that aims to recover the production of coffee 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 quality displays a vibrant acidity, with flavors of citrus, watermelon, and strawberry.

6. French Roast

French Roast is a strong cup of coffee with the aroma of charred, smoky notes. This blend is a mixture of handpicked arabica coffee beans beans from several regions that provide rich flavors like caramel and chocolate. The beans are dark-roasted to reveal their natural oils and flavors. This blend is of top quality and will satisfy the most sophisticated palate.

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

Drinking coffee made from these beans can increase your energy levels and improve your health. These beans contain antioxidants that fight free radicals, which can trigger chronic illnesses like 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

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

Geisha is a costly coffee variety. It is susceptible to disease and requires high altitudes to grow. The fruit yield is also lower. These factors make it difficult to produce consistently and it is combined with its high scores on the cup to drive up the price.

This particular batch of Gesha was honey processed (not real honey but the beans are treated and dipped in water that contains sugar) and then moved to a marquee for drying for 96 hrs through carbonic maceration. This is a unique process that enhances the complexity of this extraordinary coffee. OMA has a complex 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 belonging to the Coffea genus: arabica and robusta. The former accounts for 80% of the world’s coffee trade, while the latter makes up 20 percent. However, there are more than 120 recognized species belonging to the genus, and some are far less well-known than others.

Currently, the most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is cultivated on medium-sized trees in moderate elevations. It produces a teardrop-shaped bean. It is commonly used in blends, and can provide a distinct lingering finish to your cup.

Although it’s not as well-known as arabica coffee beans with rich flavor but it does have a market of its own in Southeast Asia. This is largely because of the demand created by religion, as Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica’s resistance 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 a robust and productive, however it requires more care from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical size of the bean that is larger than arabica or canephora. It also has a longer fruiting period and its leaves are bigger than other C. liberica varieties. Plus, its high productivity levels means that it can grow to over 15m tall and produce a large amount of fruit.

Oliveiro believes it’s a pity that the plant is not understood, despite being classified in 2006 as the dewevrei liberica variety. It is considered a “really good coffee maker”. It is unlikely that the species will be changed to a coffee that is a commodity without a market. For those who are willing and able to invest in the time and effort required to grow it, the benefits of excelsa beans are clear. They are generally less caffeine-rich than canephora or arabica coffee beans from Ethiopia and have a thicker and less soluble Mucilage.