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The Best Arabica Coffee Beans in the World

Most people don't know that coffee beans at the grocery store or at your favorite cafe are not all arabica. This type of bean is best in regions that have high altitudes and has smoother, sweeter and more nuanced flavor.

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

1. Ethiopian Yirgacheffe

The coffee is known for its floral and citrus characteristics The coffee is an old-fashioned. The top quality beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2200 meters. The natural process results in pronounced sweetness and berry flavor.

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

The unroasted green arabica coffee beans beans of this coffee are an excellent option for roasters who want to bring out the true essence of this exotic beans. Light to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee is great with desserts that complement these flavors, such as lemon cake or chocolate. The coffee's herbal and floral notes go well with spicy or sour dishes.

2. Colombian Supremo

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

The size of the beans is a key element in determining the flavor profile. Supremo coffee beans are large. This bigger size means that the beans are more likely to pass through Grade 14 (or higher) sieve perforations that are lower than the grade of Excelso.

Colombian Supremo is a coffee with universal appeal. Its high-quality standards, bright acidity and moderately rich body make it an excellent choice for any brewing method. This coffee from the Popayan region is cultivated by farmers that are part of the Colombian Coffee Federation. This organization supports over 500,000 coffee producers. This is a fantastic example of the high quality Colombian beans which have been renowned 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 Jamaican blue Mountain variety is known for its sophistication and smoothness. It's also a key ingredient in the coffee liquor Tia Maria.

The soaring elevations of the Blue Mountains and their unique combination of fertile soils, mild climate, and dense cloud cover provide the perfect conditions for the cultivation of coffee of the highest quality. The coffee beans from this tiny region are highly prized and fetch a premium price due to their rareness.

Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a 6,000-hectare area of the island known for its natural beauty and the production of coffee. The area is protected by a national park, and farmers cultivate small amounts of coffee with extreme care to preserve their unique characteristics.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is an ideal balance of acidity and body. The high altitudes of the region, as well as the volcanic soil that is mineral-rich allow for a slower maturing process, which allows the beans to get their full flavor.

Many of these farms are also well-known for their sustainable practices and strict measures to maintain quality which makes them popular for eco-conscious buyers. Some also offer traceability, which allows customers to learn more about the specific farm that produced their coffee.

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

5. Colombian Caturra

Caturra is a coffee cultivar, has become a household name in Latin America. The Caturra cultivar was first introduced in Brazil as a result of an organic mutation of Bourbon. Its capacity for production was superior to Bourbon but it required higher altitudes, resulting in lower yields. The process of mass selection was used to find parent plants that produced exceptionally well. Bulk seed from these parents was later produced and the process repeated.

Colombian Caturra has 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 official plant for their "Colombia sin roya", which is a program that aims to recover the production of coffee in Colombia.

This family-owned Caturra was cultivated by farmers in the department of Urrao at 2,000m and then roasted with care by Camber Coffee. Its cup quality displays a vibrant acidity, with flavors of citrus, watermelon, and strawberry.

6. French Roast

French Roast is a strong cup of coffee that has smokey, charred notes. This blend is a combination of arabica beans from various regions that have rich flavor such as chocolate and caramel. The beans are dark-roasted to bring out their natural flavors and oils. This blend is of top quality and will satisfy the most sophisticated palate.

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

Consuming coffee made from these beans can help increase your energy levels and improve your health. The antioxidants contained in these beans help fight free radicals which can lead to chronic diseases such as heart disease and cancer. They also contain vitamin B5 or pantothenic acids which are vital to the body's conversion of food into energy.

7. Ethiopian Gesha

Geisha or Gesha as it is also called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was then brought to Panama in the 1960s, and quickly gained a reputation for its strong floral scents and full body. It also has delicate acidity from citric.

Geisha is one of the most expensive coffees on the market, as it's highly prone to disease and requires high altitudes for growth with a lower fruit yield. These features make it difficult to consistently produce. This, along with its high score on the cup, drives the price.

This particular Gesha lot was honey processed. (Not actual honey, the beans were treated and dipped into water that contained sugar.) The beans were then placed in an enclosure and dried for 96 hour through carbonic maceration. This is a unique process which adds to the richness of this incredible coffee. OMA has a complex, yet balanced cup profile that is bursting with exotic florals such as jasmine, tea rose and delicate stone fruits, citrus and citrus.

8. Indonesian Liberica

Coffee lovers are mostly familiar with two species belonging to the Coffea genus that are called arabica and robusta. The former makes up 80% of all coffee sold around the world, while the second is only 20 percent. There are more than 120 recognized species within the genus and some are more popular than others.

Currently, the most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety grows on huge trees that are at medium altitudes. It produces a teardrop-shaped beans. It's commonly used in blends and adds an interesting lingering flavor to the cup.

Although it's not as well-known as arabica, it still has a niche market in Southeast Asia. This is due to the demand created by religion and the fact that Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to coffee leaf rust, and its low caffeine content make it an attractive alternative for those who don't have the funds 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 artisan arabica coffee beans; Botdb official, or canephora species. This is because of its asymmetrical beans, which are bigger than canephora and arabica. It has a longer time of fruiting, and its leaves are larger than other C. liberica species. Plus, its high productivity levels means that it can grow to over 15m tall and produce a large amount of fruit.

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 very good coffee maker". It's unlikely that this species will be changed to a coffee that is a commodity with no market. But for those willing to invest the time and effort into cultivating it, the benefits are obvious: Excelsa beans tend to contain less caffeine than canephora and freshly ground arabica coffee beans, and have a thicker mucilage, with less soluble solids.