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 coffee plant thrives at higher altitudes and has a softer flavor.

The terroir (or location of origin) of the coffee beans can have a huge influence on their taste. This is why premium single origin arabica coffee beans-origin arabicas are extremely sought-after.

1. Ethiopian Yirgacheffe

It is renowned for its floral and citrus characteristics, this coffee is a classic. The top-quality beans are grown in small farms in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process results in an berry-like taste and sweetness.

The high elevations in Yirgacheffe cause the coffee plants to develop more slowly, giving them time to absorb the nuances and flavors from the surrounding environment. The area also has a lush tropical climate that is ideal for coffee cultivation.

This coffee is available in green beans that haven't been roast. They are great for roasters who wish to bring out its essence. Light to medium roasts allow the berry, citrus and wine flavors to shine through. Pairs well with desserts that compliment these flavors like lemon chocolate or pound cake. The herbal and floral notes of this coffee also can be enjoyed with savory dishes that are spicy or sour in taste.

2. Colombian Supremo

It is known for its consistency in quality and taste, Colombian Supremo is a well-loved choice for coffee enthusiasts of all levels. Supremo beans are known for their classic, smooth taste with notes of caramel and citrus.

The size of the beans is a key factor in determining their flavor profile. Supremo coffee beans are large. This larger size implies that the beans are more likely to be able to pass through Grade 14 (or higher) sieve perforations, which is lower than the grade of Excelso.

With strict quality standards, a vibrant acidity, and a moderately smoky body, Colombian Supremo has a universal appeal that makes it an excellent choice for any brewing method. This particular coffee from the Popayan region is grown by farmers who belong to the Colombian Coffee Federation, an organization that assists more than 500,000 coffee farmers. This coffee is an excellent example of the top quality 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 arabica coffee beans coffees in the world. Its smooth, rich taste makes it among the most sought-after varieties. This wet-processed Jamaican Blue Mountain variety is famous for its elegance and smoothness. It's also an essential ingredient in the coffee liquor 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 from this tiny region are sought-after all over and command high prices because of 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 breathtaking natural beauty and the cultivation of coffee. The area is protected by a national park. farmers cultivate small amounts of coffee with great care to preserve their unique qualities.

4. Costa Rican Tarrazu

A coffee lover's desire, Costa Rican Tarrazu is an ideal balance of acidity and body. The region boasts high altitudes and mineral-rich volcanic soil, which permits the beans to ripen in a slower rate, so they can fully develop their flavor profile.

Many of the farms that grow these coffees are also renowned for their sustainable practices and strict quality control measures, making them popular with eco-conscious consumers. Some of them provide traceability, so that consumers can know more about the farm that made their coffee.

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

5. Colombian Caturra

Caturra is a coffee cultivar is now an iconic name in Latin America. This variety was introduced into Brazil as a natural mutation from Bourbon. Its capacity for production was superior to Bourbon however it required higher altitudes, resulting in lower yields. The process of mass selection was used to identify parent plants that performed exceptionally well. Bulk seeds from these parents were then produced and the process was repeated.

Colombian Caturra is a yield-producing plant that is resistant to Coffee Leaf Rust. It is one of two parents of the Castillo, which was developed by Cenicafe to be the official plant of their "Colombia sin roya", an initiative aimed at restoring coffee production 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 is lively with flavors of watermelon, citrus and strawberry.

6. French Roast

French Roast is a strong cup of coffee with the aroma of charred, smoky notes. This blend combines arabica beans from a variety of regions, and offers rich flavours of chocolate and caramel. The beans are roasted darkly to highlight their natural oils and flavor. This blend is of high quality and will please the most sophisticated taste buds.

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

These beans are high in antioxidants that can boost your energy and improve your overall health. The antioxidants contained in these beans help fight free radicals which can lead to chronic diseases such as cancer and heart disease. They also contain vitamin B5, or pantothenic acids, which are essential for the body's conversion of food into energy.

7. Ethiopian Gesha

Geisha, or Gesha as it is also 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 recognition for its floral aromas, full-bodied flavor, and delicate acidity.

Geisha is a very expensive coffee variety. It is prone to diseases and requires high altitudes to grow. The yield of fruit is also lower. These factors make it difficult to consistently produce. This, in conjunction with its high score on the cup makes it a major factor in the price.

This particular Gesha lot was processed with honey. (Not actual honey, the beans were processed and then dipped into a sugar-based water.) The beans were then moved to an enclosure and dried for 96 hours through carbonic maceration. It's a unique process that adds to the complexity of this extraordinary coffee. It also gives OMA a rich and balanced cup profile with exotic florals, such as jasmine and tea roses and delicate stone fruits and citrus.

8. Indonesian Liberica

The majority of coffee enthusiasts are familiar with two species in the Coffea family: pure arabica coffee beans, and robusta. The former accounts for the majority of coffee sold around the world, whereas the second only makes up 20 percent. There are more than 120 recognized species within the genus and some are far less well-known than others.

The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is found on large trees at medium altitudes and produces a teardrop-shaped bean. It is often used in blends, and can add a distinctive taste that lasts for a long time.

Although it's not as popular as arabica but it does have a niche market in Southeast Asia. This is largely because of the religious demand, as Muslims in Malaysia and Indonesia drink their coffee following prayers. Liberica's resistance to coffee leaf rust, and its low levels of caffeine make it a desirable alternative for producers who do not have the money to invest in arabica.

9. Brazilian Exelsa

Excelsa is resilient and productive but it also requires more attention from farmers than other Coffea handpicked arabica coffee beans species or canephora. This is due to the asymmetrical size of its beans that is larger than the arabica or canephora. It also has a longer time to fruit, and its leaves are larger than other C. liberica varieties. It can also grow to 15m in height, and produces a large volume of fruit.

Oliveiro believes it's a pity that the plant is often misunderstood even though it was reclassified in 2006 as the dewevrei liberica variety. It can be a "really good coffee maker". But, without a commodity market and a tiny demand for the species, the change is unlikely. If you're willing and able to invest in the time and effort required to cultivate it, the benefits of excelsa beans are evident. They are less caffeine-rich than arabica or canephora, and also have a more dense, less soluble mucus.