The Best Arabica Coffee Beans in the World Most people are unaware that the coffee beans you find in your favorite coffee shop or supermarket are not arabica. This type of coffee bean thrives at high altitudes, and has a softer flavor. The place where coffee beans are grown (aka their terroir) can have a significant influence on how they taste. This is why single-origin arabicas are so cherished. 1. Ethiopian Yirgacheffe This coffee is renowned for its floral and citrus qualities. The top quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2,200 meters. The natural process results in the beans to be ripe with a distinct sweetness and berry taste. The high elevations of Yirgacheffe cause the coffee plants to grow slower and allow them to absorb the nuances and flavors from the surrounding environment. The region also has a thriving tropical climate that is ideal for coffee cultivation. This coffee is available in green beans that haven't been roasted. They are great for roasters looking to bring out its true essence. Light medium to medium roasts reveal the wine, citrus and fruity flavors. Pairs well with desserts that complement these flavors, such as lemon cake or chocolate. The coffee's floral and herbal notes go well with spicy or sour meals. 2. Colombian Supremo Colombian Supremo, a coffee that is renowned for its consistency in quality and flavor is a popular choice for coffee lovers of all levels. Typically, it is smooth and has a classic flavor profile with notes of citrus and light caramel, Supremo beans have an overall mild flavor that's balanced enough to suit a wide range of tastes. The size of the beans is a major factor in determining the flavor profile. Supremo coffee beans are large. This bigger size means that the beans will go through Grade 14 or more sieve perforations which is lower than Excelso. With strict quality standards, a dazzling acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it an excellent choice for any brewing technique. This coffee from the Popayan region is cultivated by farmers that are members of the Colombian Coffee Federation. This organization has over 500,000 coffee farmers. This coffee is a prime example of the premium Colombian beans that have been renowned for its world-class coffees. 3. Jamaican Blue Mountain The rich, smooth flavour of Jamaican Blue Mountain is one of the most sought-after gourmet coffees. This wet-processed Jamaican blue Mountain variety is famous for its elegance and smoothness. It's also an important ingredient in the coffee liquor Tia Maria. The soaring peaks of the Blue Mountains and their unique combination of fertile soil along with a mild climate and dense cloud cover create the perfect conditions for the cultivation of coffee of top quality. The beans from this small region are highly prized and fetch high prices due to their rarity. Jamaican Blue Mountain, as its name implies is grown in the Blue Mountain District, a area of 6,000 hectares on the island renowned for its natural beauty and the production of coffee. The area is designated National Park, and farmers cultivate small lots of coffee with a keen eye to preserve the distinctive characteristics of the beans. 4. Costa Rican Tarrazu A coffee lover's desire, Costa Rican Tarrazu is a perfect balance of acidity and body. The region is blessed with high altitudes and mineral-rich volcanic soil, which permits the beans to mature in a slower rate, so they can fully develop their flavor. Many of the farms that make these coffees are also renowned for their sustainable practices and strict quality control measures, which make them popular with eco-conscious consumers. Some of them also offer traceability, which allows buyers to know more about the particular farm that produced their coffee. One World Roasters' Tarrazu is an excellent example of the region's characteristic flavor profile, with the vibrant grapefruit notes and rich dark chocolate. Its medium body is balanced and rounded. This produces a smooth, satisfying end. 5. Colombian Caturra Caturra is a cultivar of coffee that has made a name for itself in Latin America. This variety was first introduced in Brazil as a result of an unnatural alteration of Bourbon. Its capacity for production is superior to Bourbon however it requires higher altitudes, resulting in lower yields. Growers used a process called mass selection to determine the parents with outstanding performance, then they the seeds were grouped from these parents and repeated the process. Colombian Caturra has a high yield and is resistant to Coffee Leaf Rust. It is one of two parents of the Castillo that was created by Cenicafe to be the official plant for their "Colombia sin roya", an initiative aimed at restoring coffee production in Colombia. This historic Caturra was cultivated by farmers in the department of Urrao at 2,000 feet and then roasted with care by Camber Coffee. Its cup quality displays a lively acidity that is flavored with citrus, watermelon, and strawberry. 6. French Roast French Roast is a strong cup of coffee that has smoky, charred 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 highlight their natural oils and flavor. This blend is of high quality and will please the most sophisticated palate. These beans are more difficult to cultivate than other varieties of coffee due to the fact that they require specific climatic 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. These beans contain antioxidants that fight free radicals, which can trigger chronic illnesses like heart disease and cancer. These beans also contain vitamin B5 or pantothenic acids which are vital for the body's conversion of food into energy. 7. Ethiopian Gesha Geisha or Gesha as it's called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was brought to Panama in the 1960s when it quickly gained recognition for its floral aromas, full-bodied taste and delicate acidity. Geisha is a very expensive coffee variety. It is prone to diseases and requires high altitudes for growing. The fruit yield is also lower. https://www.coffeee.uk/categories/arabica-coffee-beans makes it difficult to make consistently, which combines with its high cup scores to drive the price. This particular lot of Gesha was processed with honey (not actual honey but the beans are treated, then dipped in water that contains sugar) and then moved to a marquee for drying for 96 hours through carbonic maceration. This unique process enhances the complexity and taste of this coffee. OMA has a complex and balanced cup profile that is bursting with exotic florals such as jasmine, tea roses and delicate citrus, 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 the majority of coffee sold around the world, whereas the second is only 20 percent. There are more than 120 species of the genus and some are less popular than others. The most favored non-arabica in the world is Coffea Excelsa (or the variant. dewevrei). This variety grows on medium-sized trees at medium elevations and produces a teardrop shaped bean. It is commonly used in blends and can give a distinctive lingering finish to your cup. Although it's not as popular as arabica but it does have an established market in Southeast Asia. This is largely because of the religious demand as Muslims in Malaysia and Indonesia drink their coffee following prayers. In addition, liberica's resistance to rust on coffee leaves and its low caffeine content make it a viable alternative for producers that do not have the funds to invest in arabica. 9. Brazilian Exelsa Excelsa is resilient and productive, however it requires more attention from farmers than other Coffea arabica species or canephora. This is due in part to the asymmetrical bean size that is bigger 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 tall, and produce a lot of fruit. Oliveiro believes it's a pity that the plant is misunderstood, despite it being reclassified in 2006 as the dewevrei liberica variety. It can be considered a "really good coffee maker". It's unlikely that this species will be changed to a commodity coffee with no market. But for those willing to put the time and effort in growing it, the advantages are evident: Excelsa beans tend to have a lower caffeine content than arabica and canephora, and also have a more dense mucilage with less solids that are soluble.