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The best arabica coffee beans in the world (this content)

Most people are unaware that the coffee beans in your favorite café or supermarket aren't arabica. This type of bean is best in areas with high altitudes. It produces smoother and sweeter flavor.

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

1. Ethiopian Yirgacheffe

This coffee is renowned for its floral and citrus qualities. The top quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2,200 meters. The natural process results in an intense sweetness and berry flavor.

The elevations high in Yirgacheffe allow the coffee plants to develop slower, which allows them to absorb the distinct flavors of the environment. The region is characterized by a tropical climate, which is perfect for growing coffee.

This coffee is available in green beans that have not been roasted. They are great for roasters who want to reveal the essence. Light medium to medium roasts reveal the wine, citrus and berry flavors. It is a great match for desserts that complement these tastes like lemon pound cake or chocolate. This coffee's floral and herbal notes pair well with spicy or sour foods.

2. Colombian Supremo

Colombian Supremo, a coffee that is well-known for its consistency in taste and quality is a favorite for coffee lovers of all levels. Typically, it has a smooth, classic flavor profile, with notes of light caramel and citrus, Supremo beans have an overall mild flavor that's balanced enough for many palates.

Bean size plays a crucial aspect in the flavor profile of Colombian coffee, and Supremo beans are distinguished by their large size. This bigger size means that the beans will go through Grade 14 or more perforations in the sieve, which is less 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 coffee is from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation. This organization supports over 500 000 coffee producers. As such, this coffee is an excellent example of the high-quality Colombian beans that have earned the country a reputation for its top-quality coffees.

3. Jamaican Blue Mountain

The rich, smooth flavour of Jamaican Blue Mountain is one of the world's most sought-after gourmet arabica coffee beans coffees. This wet-processed coffee from the Blue Mountains of Jamaica is known for its elegance and smooth taste. It's also a key ingredient in the coffee liqueur Tia Maria.

The soaring peaks of the Blue Mountains and their unique combination of fertile soils, mild climate, and dense cloud cover provide the ideal environment for growing coffee of exceptional quality. The coffee beans grown in this small batch arabica coffee beans region are sought-after all over and fetch high prices for their rareness.

The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island that is known for its stunning natural beauty and the cultivation of coffee. The area is protected by a national park, and farmers cultivate small amounts of coffee with extreme care to preserve their unique qualities.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is the perfect balance of acidity and body. The region is blessed with high altitudes and a mineral-rich volcanic soils, which allow the beans to ripen at a slower rate so that they can fully develop their flavor.

Many of the farms that grow these coffees are also renowned for their environmentally-friendly practices and strict quality control measures, which make them popular with eco-conscious buyers. Some also provide traceability, which allows customers to learn more about the farm that produced their coffee.

One World Roasters' Tarrazu is a wonderful example of the characteristic flavor profile of the region, featuring aromas of vibrant grapefruits and a rich dark chocolate. The medium body is balanced and rounded. This gives an elegant, satisfying finish.

5. Colombian Caturra

Caturra, a coffee cultivar is now the most popular name in Latin America. This variety was introduced into Brazil as a natural change from Bourbon. Its production potential 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 seeds from these parents were later produced and the process repeated.

Colombian Caturra has a high yield and is resistant to Coffee Leaf Rust. It is one of the parents of the Castillo variety, which was developed by Cenicafe as the flag plant for their "Colombia sin roya" program designed to revive and revitalize coffee production.

This heirloom Caturra is cultivated at 2,000m by farmers in Urrao and was roast by Camber Coffee. Its cup quality shows vibrant acidity, with flavors of strawberry, watermelon and citrus.

6. French Roast

French Roast is a strong cup of coffee with smoky, charred notes. This blend is a mix of arabica beans from several regions that offer rich flavors such as chocolate and caramel. The beans are darkly-roasted to bring out their natural flavors and oils. This blend is of premium quality and will satisfy even the most sophisticated palate.

These special beans are more difficult to cultivate than other coffee varieties because they require specific conditions for climatic growth. The plants require a particular amount of sunshine and rain, and must be protected from frost and drought.

Consuming coffee made of these beans can improve your energy levels and improve your overall health. The antioxidants found in these beans fight free radicals which can lead to chronic diseases such as cancer and heart disease. Furthermore these beans 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 also called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was then brought to Panama in the 1960s, and it quickly gained fame for its strong floral aromas, full body, and delicate citric acidity.

Geisha is among the most expensive coffees on the market because it's extremely susceptible to disease and requires high altitudes for growth with lower fruit yield. These factors make it difficult to produce consistently and it is combined with its high score on the cup to increase the price.

This particular lot of Gesha was processed with honey (not real honey, but the beans are treated and dipped in sugar-rich water) and then moved to a marquee to dry for 96 hours with carbonic maceration. This unique process enhances the complexity and flavor of this coffee. It also gives OMA a rich and balanced cup profile that is full of exotic florals like jasmine and tea roses with delicate citrus and stone fruits.

8. Indonesian Liberica

Coffee lovers are mostly familiar with two species belonging to the Coffea genus which are arabica and robusta. The former is responsible for 80percent of all coffee sold around the world, whereas the second only makes up 20%. There are over 120 species of the genus and some are less well-known than others.

The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety grows on huge trees at moderate altitudes and produces a teardrop-shaped beans. It is often blended into blends and can add a distinctive lingering finish to your cup.

Although it's not as popular as arabica but it does have an established market in Southeast Asia. This is largely because of the demand generated by religion, as Muslims in Malaysia and Indonesia drink their coffee after prayers. Additionally, liberica's resilience to coffee leaf rust and its low acidity arabica coffee beans caffeine content makes it a viable alternative for producers that don't have the financial resources to invest in arabica.

9. Brazilian Exelsa

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

According to Oliveiro, it's a shame that the plant has been misunderstood so much despite it being classified as the dewevrei variety of liberica in 2006, because it can be "a very good coffee maker". However, without a commodity market and a tiny demand for the species, the change is unlikely. However, for those willing to put the time and effort in cultivating it, the benefits are evident: Excelsa beans tend to have lower levels of caffeine than canephora and arabica, and also have a more dense mucus with less soluble solids.