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 bean is best in regions that have high altitudes. It produces more smooth, sweeter and more nuanced flavor. The terroir (or the place of origin) of the coffee beans can have a huge impact on their taste. This is why single-origin arabicas are so prized. 1. Ethiopian Yirgacheffe Known for its floral and citrus characteristics, this coffee is an iconic. https://www.coffeee.uk/categories/arabica-coffee-beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2,000 meters. The natural process produces the flavor of berries and sweetness. The elevations that are high in Yirgacheffe cause the coffee plants to grow slower, giving them time to absorb flavors and nuances from the surrounding environment. The region also has a thriving tropical climate that is ideal for growing coffee. The green beans that are not roasted in this coffee are an excellent option for any roaster looking to reveal the true essence of this exotic bean. Light to medium roasts allow the berry, citrus and wine flavors to shine through. This coffee pairs well with desserts such as lemon pound cake and chocolate. This coffee's floral and herbal notes go well with spicy or sour dishes. 2. Colombian Supremo Colombian Supremo, a coffee that is known for its consistency in quality and flavor, is a favorite for coffee lovers of all levels. Supremo beans are known for their classic, smooth taste with notes of citrus and caramel. Bean size plays an important factor in the flavor profile of Colombian coffee and Supremo beans are characterized by their size. This bigger size means that the beans will generally be able to pass through Grade 14 (or higher) perforations in the sieve, which is 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 a fantastic choice for any brewing method. This coffee is from the Popayan region is cultivated by farmers who are members of the Colombian Coffee Federation. This association supports more than 500,000 coffee producers. This is a fantastic example of the top quality Colombian beans that have made Colombia famous for its top-of-the-line coffees. 3. Jamaican Blue Mountain The rich, smooth flavour of Jamaican Blue Mountain is one of the world's most sought after gourmet coffees. This wet-processed Jamaican Blue Mountain variety is known for its sophistication and smoothness. It's also an essential ingredient in the coffee liquor Tia Maria. The soaring elevations of the Blue Mountains and their unique combination of fertile soil along with a mild climate and dense cloud cover provide the perfect conditions for the cultivation of coffee of exceptional quality. The coffee beans from this tiny region are highly sought-after and fetch a premium price due to their rareness. The name implies that 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 the cultivation of coffee. The area is protected by a national park and farmers cultivate a small amount of coffee with extreme care to preserve their unique characteristics. 4. Costa Rican Tarrazu Costa Rican Tarrazu coffee is an absolute delight for coffee lovers. It is the perfect 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 ripening process, allowing the beans to get their full flavor. Many of the farms that make these coffees are also famous for their environmentally-friendly practices and strict quality control measures, making them popular with eco-conscious buyers. Some offer traceability so that customers can know more about the farm that made their coffee. One World Roasters' Tarrazu is a wonderful illustration of the distinctive flavor profile of the region, featuring the vibrant grapefruit notes and a rich dark chocolate. Its medium body is well-balanced and well-rounded, resulting in an elegant finish that is sure to please your taste buds. 5. Caturra de Colombia Caturra is a coffee cultivar is now an iconic name in Latin America. This variety was introduced into Brazil as a natural change from Bourbon. Its production potential is superior to Bourbon, but it requires higher altitudes which results in lower yields. The method of mass selection was used to find parent plants that produced exceptionally well. Bulk seeds from these parents were later produced and the process repeated. Colombian Caturra is a high yielding plant that has a remarkable resistance to Coffee Leaf Rust. It is one of the two parents of the Castillo that was created by Cenicafe to be the flag plant of their "Colombia sin roya", a program aimed at recovering the production of coffee in Colombia. This heirloom Caturra was grown by farmers in the department of Urrao at 2,000 meters and carefully roasted for you by Camber Coffee. The cup is vibrant with the flavors of watermelon, citrus and strawberry. 6. French Roast French Roast is a strong cup of coffee with smoky, charred notes. This blend combines arabica beans from different regions, and offers rich flavours of caramel and chocolate. The beans are darkly-roasted to bring out their natural oils and flavors. This is a premium blend that will satisfy even the most sophisticated palate. These special beans are more difficult to cultivate than other varieties of coffee because they require very specific conditions in the climatic environment to thrive. The plants require a particular amount of sunshine and rain and must be protected from frost and drought. These beans are rich in antioxidants that can boost your energy and improve your overall health. They are rich in antioxidants that fight free radicals that can cause chronic diseases like heart disease and cancer. They also contain vitamin B5 or pantothenic acids which are vital for the body's transformation of food into energy. 7. Ethiopian Gesha Also known as Geisha or Gesha, this variety of coffee was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was introduced to Panama in the 1960s, and it quickly became renowned for its strong floral scents and full body. It also has delicate citric acidity. Geisha is one of the most expensive coffees on the market because it's extremely susceptible to disease and requires high altitudes for growth with a lower fruit yield. These features make it difficult to produce consistently. This, in conjunction with its high cup score, drives the price. This particular batch of Gesha was processed with honey (not real honey, but the beans are treated and dipped in sugar-rich water) and then moved to an outdoor marquee to dry for 96 hrs 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 that is full of exotic florals like jasmine and tea roses with delicate stone fruits and citrus. 8. Indonesian Liberica Coffee lovers are mostly familiar with two species of the Coffea genus which are arabica and robusta. The former accounts for 80% of the world's coffee trade, whereas the latter makes up 20 percent. There are over 120 species within 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 commonly 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 a market of its own in Southeast Asia. This is largely because of the demand created by religion as Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to coffee leaf rust, and its low levels of caffeine make it a desirable alternative for producers who don't have enough money to invest in arabica. 9. Brazilian Exelsa Excelsa is resilient and productive but it also requires more attention from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical size of the bean, which is larger than canephora or arabica. It has a longer period of fruiting, and its leaves are bigger than other C. liberica varieties. It can also reach 15m in height, and produces a lot of fruit. Oliveiro believes it's a pity that the plant is often misunderstood despite being classified in 2006 as the dewevrei liberica variety. It is considered a "really good coffee maker". It is unlikely that the plant will be converted to a commercial coffee with no market. For those who are willing and are able to put in the time and effort to grow it, the benefits of excelsa beans are clear. They are generally lower in caffeine than arabica or canephora, and have a thicker more soluble mucilage.