The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans at your favorite cafe or at the supermarket are not arabica. This kind of bean thrives best in areas with high altitudes. It produces smoother sweeter, more nutty flavor.

Where the coffee beans grow (aka their terroir) can have a significant influence on how they taste. This is why single origin arabicas are so prized.

1. Ethiopian Yirgacheffe

The coffee is known for its citrus and floral characteristics The coffee is an old-fashioned. The premium 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 allows for an intense sweetness and berry flavor.

The high elevations of Yirgacheffe permit the coffee plants to grow slower, allowing them to absorb the distinct flavors of the surrounding area. The region also has a thriving tropical climate that is perfect for coffee cultivation.

This coffee is available in green beans that haven't been roasted. They are ideal for roasters who want to reveal the essence. Light medium to medium roasts allow the berry, citrus and wine flavors to shine through. It is a great match for desserts that complement these flavors like lemon cake or 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. 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.

The size of the beans is an important factor in determining their flavor profile. Supremo coffee beans are large. The larger size indicates that the beans will go through Grade 14 or higher perforations on the sieve which are lower than Excelso.

Colombian Supremo is a coffee with universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it a fantastic option for any brewing technique. This particular coffee comes 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 premium Colombian beans which have made Colombia famous for its world class coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees in the world. Its rich, smooth taste makes it among the most sought-after varieties. This wet-processed variety from the Blue Mountains of Jamaica is renowned for its sophistication and smooth taste, and 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, make the perfect setting for coffee cultivation of the highest quality. The beans from this tiny region are sought-after all across and fetch a premium because of their rareness.

Jamaican Blue Mountain, as its name implies is grown in the Blue Mountain District, a area of 6,000 acres on the island known for its natural beauty and coffee production. The area is protected by a national park, and farmers cultivate a small amount of coffee with great care to preserve their distinctive characteristics.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is the perfect balance of body and acidity. The high altitudes of the region and the mineral-rich volcanic soil allow for a slower ripening process, allowing the beans to develop their full flavor profile.

Many of the farms that grow these coffees are also famous for their environmentally-friendly practices and strict quality control measures, which make them popular with eco-conscious consumers. Some also offer traceability, which enables customers to know more about the farm that produced their coffee.

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

5. Colombian Caturra

Caturra is a coffee cultivar, has become the most popular name in Latin America. This variety was first introduced to Brazil as a result of an unnatural mutation of Bourbon. Its production potential was superior to Bourbon but it required higher altitudes, resulting in lower yields. Growers employed a technique known as mass selection to select parent plants for their outstanding performance, then they the seeds were grouped from these parents and repeated the process.

Colombian Caturra has a high yield and 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", an initiative aimed at restoring coffee production in Colombia.

This heirloom Caturra was grown by farmers in the department of Urrao at 2,000 meters and carefully roasted for you by Camber Coffee. Its cup quality displays a vibrant acidity, with flavors of watermelon, strawberry and citrus.

6. French Roast

French Roast is a strong cup of coffee that has smokey, charred notes. This blend combines arabica beans from various regions, offering rich flavors of caramel and chocolate. The beans are darkly roasted to bring out their natural oils and flavor. This is a premium blend that will please even the most sophisticated palate.

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

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

7. Ethiopian Gesha

Also known as Geisha or Gesha, this particular coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was brought to Panama by the 1960s where it quickly gained recognition for its floral aromas, full-bodied taste and delicate acidity.

Geisha is one of the most expensive coffees on the market, as it's extremely susceptible to disease and requires high growing altitudes with lower fruit yield. These features make it difficult to produce consistently. This, in conjunction with its high score on the cup, drives the price.

This particular batch of Gesha was processed with honey (not real honey but the beans are treated and then dipped in water that contains sugar) and then placed on a marquee to dry for 96 hours through carbonic maceration. This unique process enhances the complexity and taste of this coffee. It also provides OMA a complex yet balanced cup profile that is full of exotic florals, like jasmine and Coffeee tea roses and delicate stone fruits and citrus.

8. Indonesian Liberica

The majority of coffee drinkers are familiar with two species belonging to the Coffea family: arabica and robusta. The former is responsible for 80% of the world's coffee trade, while the latter accounts for 20 percent. There are more than 120 species within the genus and some are more well-known than others.

Currently, the most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety grows on large trees at moderate altitudes and produces a teardrop-shaped beans. It is often used in blends, and can provide an interesting lingering flavor to a cup.

Although it's not as well-known as highland arabica coffee beans however, it has a niche market in Southeast Asia. This is because of the religious demand in the region, since Muslims in Malaysia & Indonesia drink coffee after their prayers. In addition, liberica's resistance to coffee leaf rust and its low caffeine content makes it a viable alternative for producers who don't have the financial resources to invest in arabica.

9. Brazilian Exelsa

While Excelsa is extremely durable and productive, it also requires more focus from farmers to manage than other Coffea arabica or canephora species. This is due to the asymmetrical size of its beans that is larger than the arabica or canephora. It also has a longer fruiting period, and its leaves are bigger than other C. liberica varieties. It can also reach 15m tall, and produce a large volume of fruit.

According to Oliveiro it's a pity that the plant has been misunderstood so much despite it being classified as the dewevrei variety of liberica in 2006 - as it could be "a really good coffee producer". But, without a commodity market and a comparatively low 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 to grow it, the benefits of excelsa beans are evident. They tend to be less caffeine-rich than arabica or canephora and have a denser and less soluble Mucilage.