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The Best Arabica Coffee Beans in the World

Most people are unaware that the coffee beans at your favorite cafe or at the supermarket are not arabica. This type of bean grows best in regions that have high altitudes and has more smooth and sweeter flavor.

The place where coffee beans are grown (aka their terroir) has a huge impact on how they taste. This is why single-origin arabicas are so sought-after.

1. Ethiopian Yirgacheffe

The coffee is known for its citrus and floral qualities. The top-quality beans are cultivated in small farms 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 high elevations of Yirgacheffe permit the coffee plants to grow slower, allowing them to absorb the subtleties and flavors of the environment. The region also has a thriving tropical climate that is perfect for growing coffee.

The green beans that are not roasted in this coffee are a fantastic option for any roaster looking to reveal the true essence of this exotic beans. Light medium to medium roasts reveal the citrus, wine and the berry flavor. This coffee is great with desserts such as lemon cake, chocolate and pound cake. The herbal and floral notes of this coffee also can be enjoyed with spicy dishes or sour in flavor.

2. Colombian Supremo

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

Bean size plays a crucial role in the flavor profile of Colombian coffee, and Supremo beans are distinguished by their size. This bigger size means that the beans will generally be able to pass through Grade 14 (or higher) perforations on the sieve which is less than the grade of Excelso.

With strict quality standards, a bright acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it an excellent option for any brewing method. This coffee is from the Popayan region is cultivated by farmers that are part of the Colombian Coffee Federation. This organization supports over 500,000 coffee farmers. This coffee is a great example of the premium Colombian beans that have become famous for their top-of-the-line coffees.

3. Jamaican Blue Mountain

The smooth, rich flavor of Jamaican Blue Mountain is one of the most sought after gourmet coffees. This wet-processed coffee 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 create the perfect conditions for coffee growing of exceptional quality. The beans grown in this small region are highly prized and fetch high prices due to their rareness.

Like 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 stunning natural beauty and the cultivation of coffee. The area is protected as an official national park. farmers cultivate small quantities of coffee with care to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

A coffee lover's desire, Costa Rican Tarrazu is a perfect balance of acidity and body. The high altitudes of the region and the volcanic soil's mineral richness permit a slower maturing process, which allows the beans to create their full flavor profile.

Many of these farms are recognized for their environmentally-friendly practices and strict measures to control quality, which makes them popular for eco-conscious buyers. Some also offer traceability, which allows 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, displaying notes of vibrant grapefruit and lush dark chocolate. Its medium body is balanced and well-rounded. This gives a smooth, satisfying finish.

5. Colombian Caturra

Caturra is a cultivar of coffee is now an iconic name in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its capacity for production was superior to Bourbon however it required higher altitudes, resulting in lower yields. Growers employed a method 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 is a high yielding plant with exceptional resistance to Coffee Leaf Rust. It is one of the parents of the Castillo variety, which was developed by Cenicafe as the official plant for their "Colombia sin roya" program designed to revive and revitalize coffee production.

This heirloom Caturra is grown at 2,000m by farmers in Urrao, was roast by Camber Coffee. Its cup quality is vibrant 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 is a blend of sustainable arabica coffee beans beans from different regions, delivering rich flavors of caramel and chocolate. The beans are roasted darkly to highlight their natural oils and flavors. This is a high-quality blend that will satisfy even the most sophisticated palate.

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

These beans are rich in antioxidants which can boost your energy levels and improve your overall health. The antioxidants in these beans fight free radicals, which can cause chronic diseases such as cancer and heart disease. Furthermore these beans are an excellent source of vitamin B5 or pantothenic acid, which is vital 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 introduced to Panama by the 1960s where it quickly gained a reputation for its floral aromas, full-bodied flavour, and delicate acidity.

Geisha is a very expensive coffee variety. It's susceptible to disease and requires high altitudes for growing. The yield of fruit is also lower. This makes it difficult to make consistently, which combines with its high cup scores to drive the price.

This particular batch of Gesha was processed with honey (not actual honey but the beans are treated and dipped in water that contains sugar) and then placed on a marquee to dry for 96 hrs through carbonic maceration. It's a unique process that adds to the complexity of this amazing coffee. It also gives OMA a rich and balanced cup profile of exotic florals, such as jasmine and tea rose and delicate stone fruits and citrus.

8. Indonesian Liberica

Coffee lovers are mostly familiar with two species of the Coffea genus: robusta and arabica. The former is responsible for 80% of all coffee traded in the world, while the latter only accounts for 20%. However, there are more than 120 identified species within the genus and some are far less popular than others.

The most favored non-arabica in the world is Coffea Excelsa (or the variant. dewevrei). This variety is cultivated on medium-sized trees in moderate elevations. It produces a teardrop-shaped beans. It is often blended into blends and can give a distinctive lingering finish to your cup.

Although it's not as well-known as arabica but it does have a niche market in Southeast Asia. This is largely because of 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 rust on coffee leaves and its low caffeine content make it a viable alternative for producers that do not have the funds to invest in arabica coffee beans with rich flavor.

9. Brazilian Exelsa

While Excelsa is extremely durable and productive, it requires more attention from farmers to manage than other Coffea arabica or canephora varieties. This is in part because of its asymmetrical beans, which are bigger than artisan arabica coffee beans and canephora. It has a longer period of fruiting, and its leaves are larger than other C. liberica species. It can also reach 15m tall and produce an abundance of fruits.

According to Oliveiro it's a pity that the plant has been misunderstood so much - even though it was reclassified as the dewevrei variety of liberica in 2006, because it could be "a really good coffee maker". It's unlikely that the species will be changed to a commercial coffee without a market for it. For those who are willing and able to commit the time and effort to cultivate it, the benefits of excelsa beans are obvious. They are less caffeine-rich than arabica or canephora, and also have a more dense, less soluble mucus.