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The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans you find in the grocery store or at your favorite cafe aren't all arabica. This type of bean grows best in regions with high altitudes and has a smoother, sweeter and more nuanced flavor.

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

1. Ethiopian Yirgacheffe

The coffee is known for its floral and citrus qualities. The premium beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2,000 meters. The natural process allows for pronounced sweetness and berry flavor.

The high elevations in Yirgacheffe causes the coffee plants to grow more slowly, giving them time to absorb flavors and nuances from the surrounding environment. The region is characterized by an arid climate that is ideal for the cultivation of coffee.

The unroasted green beans of this coffee are a great option for any roaster looking to bring out the true essence of this exotic coffee. Light to medium roasts highlight the citrus, wine and berry flavors. It is a great match for desserts that compliment these flavors, such as lemon chocolate or pound cake. The coffee's herbal and floral notes go well with spicy or sour dishes.

2. Colombian Supremo

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

The size of the beans is a major factor in determining the flavor profile. Supremo coffee beans are large. This larger size implies 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.

Colombian Supremo is a coffee that has universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it a great choice for any brewing technique. This particular coffee originates from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation, an organization that supports more than 500,000 coffee farmers. As such, this coffee is an example of the premium Colombian beans that have earned the country a reputation for its world-class coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees around the world. Its smooth, rich taste makes it one of its most popular varieties. This wet-processed Jamaican blue Mountain variety is renowned for sophistication and smoothness. It's also an important ingredient in the coffee liquor Tia Maria.

The soaring elevations of the Blue Mountains and their unique combination of fertile soils and mild climate as well as dense cloud cover create the ideal environment for growing coffee of the highest quality. The coffee beans from this small region are sought-after the world over and fetch high prices because of their rarity.

Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island that is known for its spectacular natural beauty and coffee cultivation. The area is protected by a national park and farmers cultivate a small amount of coffee with great care to preserve their distinctive characteristics.

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 region is blessed with high altitudes and mineral-rich volcanic soil, which permits the beans to ripen at a slower rate so that they can fully develop their flavor profile.

Many of the farms that produce these coffees are also known for their environmentally-friendly practices and strict quality control measures, which makes them popular with eco-conscious consumers. Some of them also offer traceability, which allows buyers to learn more about the specific farm that produced their coffee.

One World Roasters' Tarrazu is a prime example of the region's distinctive flavor profile, displaying aromas of vibrant grapefruit and rich dark chocolate. Its medium body is well rounded and balanced. This gives a smooth, satisfying finish.

5. Caturra de Colombia

Caturra is a coffee cultivar that has earned a name for itself in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its potential for production was superior to Bourbon but it required higher altitudes, resulting in lower yields. The method of mass selection was employed to identify plants that produced exceptionally well. Bulk seed from these parents was then produced and the process repeated.

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

This heirloom Caturra was cultivated by farmers in the department of Urrao at 2,000 feet and then roasted with care by Camber Coffee. Its cup is lively with flavors of watermelon strawberry and citrus.

6. French Roast

Those looking for a bold cup of coffee that has the aroma of charred and smoky will love French Roast. This blend is a blend of handpicked arabica coffee beans beans from different regions, offering rich flavors of caramel and chocolate. The beans are roasted darkly to bring out their natural flavors and oils. This blend is of top quality and will satisfy even 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 certain amount sunshine and rain and they need to be protected from frost and drought.

These beans are full of antioxidants that can boost your energy levels and improve your overall health. They are rich in antioxidants that fight free radicals which can trigger chronic illnesses such as heart disease and cancer. They also contain vitamin B5, or pantothenic acids, which are essential for the body's transformation of food into energy.

7. Ethiopian Gesha

Known as Geisha or Gesha, this coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was then brought to Panama in the 1960s, and quickly became renowned for its strong floral aromas and full body. It also has delicate citric acidity.

Geisha is among the most expensive varieties of coffee on the market, due to it being extremely susceptible to disease and requires high altitudes for growth with a lower fruit yield. These factors make it difficult to consistently produce and this is paired with its high score on the cup to increase the price.

This particular Gesha lot was processed using honey. (Not actual honey, the beans were treated and dipped into water that contained sugar.) The beans were then moved to an enclosure and dried for 96 hour through carbonic maceration. This unique method adds to the complexity and taste of this coffee. It also provides OMA a complex yet balanced cup profile of exotic florals, such as jasmine and tea roses and delicate stone fruits and citrus.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species of the Coffea genus which are robusta and arabica. The former accounts for 80% of all coffee sold around the world, whereas the second is only 20%. There are more than 120 recognized species belonging to 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 grows on medium-sized trees at medium elevations and produces a teardrop-shaped bean. It is often blended into blends and can give a distinctive taste that lasts for a long time.

It's not as well-known in Southeast Asia as arabica but it still has its niche market. This is due to the religious demand, as Muslims in Malaysia & Indonesia drink coffee following their prayers. Liberica's resistance to coffee leaf rust and low caffeine content make it an attractive alternative for producers that do not have the funds to invest in artisan arabica coffee beans for cold brew coffee beans; Suggested Resource site,.

9. Brazilian Exelsa

While Excelsa is extremely resilient and productive, it also requires more focus from farmers to manage than other Coffea arabica or canephora species. This is due to the asymmetrical bean size that is bigger than arabica or canephora. It has a longer period of fruiting, and its leaves are bigger than other C. liberica varieties. It can also reach 15m tall and produce a large volume of fruit.

Oliveiro says it's a shame that the plant is misunderstood, despite it being reclassified in 2006 as the dewevrei liberica variety. It is considered a "really good coffee maker". However, without a commodities market and a tiny demand for the species, the change is unlikely. However, for those willing to put the time and effort into cultivating it, the benefits are obvious: Excelsa beans tend to have lower levels of caffeine than canephora and arabica coffee beans for cold brew, and have a thicker mucus with less solids that are soluble.