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The Best Arabica Coffee Beans in the World

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

The terroir (or place of origin) of the coffee beans has a major impact on the taste. This is why single estate arabica coffee beans-origin arabicas are adored.

1. Ethiopian Yirgacheffe

The coffee is known for its floral and citrus qualities. The high-quality beans are cultivated in small farms that are located in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 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 nuances and flavors of the surrounding area. The region is characterized by a tropical climate, which is perfect for growing coffee.

The green beans that are not roasted in this coffee are a great option for roasters who want to reveal the true essence of this exotic beans. Light to medium roasts highlight the wine, citrus and berry flavors. It is a great match for desserts that complement these tastes, such as lemon chocolate or pound cake. The coffee's floral and herbal notes go well with spicy or sour dishes.

2. Colombian Supremo

It is known for its consistent quality and taste, Colombian Supremo is a popular option for coffee lovers of all levels. Supremo beans are renowned for their classic, smooth taste with notes of citrus and caramel.

Bean size plays an important role in the flavor profile of Colombian coffee and Supremo beans are distinguished by their large size. This bigger size means that the beans will pass through Grade 14 or more perforations in the sieve, which is less than Excelso.

Colombian Supremo is an all-purpose coffee with universal appeal. Its high-quality standards, bright acidity and moderately rich body make it a great choice for any brewing technique. This particular coffee comes from the Popayan region is grown by farmers who belong to the Colombian Coffee Federation, an organization that assists over 500,000 coffee growers. This coffee is a prime example of the top-quality Colombian beans that have made the country famous for its premium coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet beans in the world. Its rich, smooth taste makes it one of the most sought-after varieties. This wet-processed Jamaican Blue Mountain variety is known 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, provide the perfect environment for coffee production of top quality. The coffee beans grown in this small region are coveted the world over and fetch high prices for 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 breathtaking natural beauty and coffee cultivation. The area is designated National Park, and farmers cultivate small lots of coffee with a keen eye to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is an absolute delight for coffee lovers. It has the perfect balance between acidity and body. The high altitudes of the region, as well as the mineral-rich volcanic soil allow for a slower maturing process, allowing the beans to create their full flavor profile.

Many of these farms are also known for their environmentally-friendly practices and strict measures to control quality that make them a favorite with eco-conscious consumers. Some of them offer traceability to allow customers to find out more about the farm that made their coffee.

One World Roasters' Tarrazu is a great example of the distinctive flavor profile of the region, with aromas of vibrant grapefruits and a rich dark chocolate. Its medium body is well-balanced and well-rounded, resulting in a smooth, silky finish that's guaranteed to delight your taste buds.

5. Colombian Caturra

Caturra, a coffee cultivar has become an iconic name in Latin America. The cultivar was first introduced in Brazil due to an organic change in Bourbon. Its potential for production is superior to Bourbon however it requires higher altitudes, resulting in lower yields. The method of mass selection was used to identify plants that produced exceptionally well. Bulk seed from these parents was then produced and the process repeated.

Colombian Caturra has 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 that aims to revitalize and revive the production of coffee.

This historic Caturra was grown 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 strawberry and citrus.

6. French Roast

French Roast is a strong cup of coffee with the aroma of charred, smoky notes. This blend is a blend of arabica beans from different regions, and offers rich flavours of chocolate and caramel. The beans are darkly roasted to enhance their natural oils and flavors. This is a high-quality blend that will please even the most sophisticated palate.

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

These beans are rich in antioxidants that can boost your energy levels and improve your overall health. These beans are loaded with antioxidants that fight free radicals, which can cause chronic diseases like cancer and heart disease. Furthermore these beans are sources 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 is also known, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was introduced to Panama in the 1960s, and it quickly gained a reputation for its strong floral aromas, full body, and delicate citric acidity.

Geisha is among the most expensive varieties of coffee on the market, due to it being highly prone to disease and requires high elevations with a lower fruit yield. These factors make it difficult to produce consistently. This, combined with its high cup score, drives the price.

This particular Gesha lot was processed with honey. (Not real honey, but the beans were processed and then dipped into sugar-rich water.) The beans were then placed in a marquee, and then dried for 96 hours by carbonic maceration. This unique process adds to the complexity and flavor of this coffee. It also provides OMA an intricate yet balanced cup profile with exotic florals like jasmine and tea roses with delicate citrus and stone fruits.

8. Indonesian Liberica

The majority of coffee drinkers are familiar with two species belonging to the Coffea family: wild harvested arabica coffee beans and robusta. The former is responsible for 80percent of all coffee that is traded around the world, while the second is only 20 percent. However, there are more than 120 recognized species within 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 found on large trees at moderate altitudes and 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 popular as arabica however, it has a market of its own in Southeast Asia. This is because of the religious demand, as Muslims in Malaysia & Indonesia drink coffee following their prayers. In addition, liberica's resistance to rust on coffee leaves and low caffeine content make it an attractive alternative for producers who do not have the funds to invest in arabica.

9. Brazilian Exelsa

Excelsa is resilient and productive, but it requires more attention from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical bean size, which is larger than arabica or canephora. It has a longer duration of fruiting and its leaves are larger than other C. liberica varieties. It can also grow up to 15m in height, and produces an abundance of fruits.

According to Oliveiro the reason is that the plant has been misunderstood for so long - despite being reclassified as the dewevrei variety of liberica in 2006 - because it is "a really good coffee producer". However, without a commodity market and minuscule demand for the species, making the switch is unlikely to happen. If you're willing and able to commit the time and effort needed to cultivate it, the benefits of excelsa beans are clear. They are lower in caffeine than canephora or arabica and also have a more dense, less soluble mucus.