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The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans in your favorite coffee shop or supermarket aren't arabica. This type of bean is best in regions with high altitudes and has more smooth, sweeter and more nuanced flavor.

The terroir (or location of origin) of the coffee beans can have a huge impact on the flavor. This is why single origin arabicas are highly sought-after.

1. Ethiopian Yirgacheffe

This coffee is known for its floral and citrus qualities. The premium quality arabica coffee beans beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2200 meters. The natural process results in pronounced sweetness and berry flavor.

The elevations high in Yirgacheffe permit the coffee plants to grow more slowly, allowing them to absorb the subtleties and flavors of the surrounding area. The region has an arid climate that is ideal for cultivating coffee.

The unroasted green beans of this coffee are a fantastic option for any roaster looking to bring out the true essence of this exotic coffee. Light medium to medium roasts allow the berry, citrus and wine flavors to shine through. Pairs well with 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 meals.

2. Colombian Supremo

It is known for its consistency in quality and flavor, Colombian Supremo is a well-loved choice for 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 to satisfy a variety of palates.

The size of the bean plays a significant role in the flavor profile of Colombian coffee and Supremo beans are characterized by their size. This larger size means the beans will go through Grade 14 or more sieve perforations which is lower than Excelso.

Colombian Supremo is an all-purpose coffee with universal appeal. Its premium quality standards, bright acidity, and moderately rich body make it an excellent option for any brewing technique. This particular coffee from the Popayan region is cultivated by farmers who are members of the Colombian Coffee Federation, an organization that supports over 500,000 coffee growers. This coffee is an example of the top-quality Colombian beans that have earned the country a reputation for its top-quality coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet beans in the world. Its rich, smooth flavor makes it one of its most sought-after varieties. This wet-processed selection from the Blue Mountains of Jamaica is renowned for its sophistication and soft taste. It's also a key ingredient in the coffee liqueur Tia Maria.

The soaring peaks of the Blue Mountains and their unique combination of fertile soil, mild climate, and dense cloud cover provide the perfect conditions for the cultivation of coffee of top quality. The beans from this tiny region are sought-after the world over and command 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 that is known for its natural beauty and coffee production. The area is designated National Park, and farmers cultivate small amounts of coffee with meticulous care to preserve the distinctive characteristics of the beans.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is a coffee lover's delight. It has the perfect balance between acidity and body. The high altitudes of the region and the mineral-rich volcanic soil permit a slower maturing process, allowing the beans to create their full flavor profile.

Many of the farms that produce these coffees are also known for their sustainable practices and strict quality control measures, making them popular with eco-conscious buyers. Some of them also offer traceability, which allows customers to know more about the farm that produced their coffee.

One World Roasters' Tarrazu is a great illustration of the distinctive flavor profile of the region, with the vibrant grapefruit notes and rich dark chocolate. Its medium body is well-rounded and balanced and gives a smooth, silky finish that's guaranteed to please your palate.

5. Caturra de Colombia

Caturra is a cultivar of coffee that has earned its name in Latin America. The cultivar was first introduced in Brazil as a result of an unnatural alteration of Bourbon. Its production potential is superior to Bourbon however, it requires higher altitudes resulting in lower yields. The process of mass selection was employed to find parent plants that produced exceptionally well. Bulk seed from these parents was then produced and the process repeated.

Colombian Caturra is a yield-producing plant with exceptional resistance to Coffee Leaf Rust. It is one of the parents of the Castillo variety, which was developed by Cenicafe as the official plant for their "Colombia sin roya" program that aims to revitalize and revive coffee production.

This vintage Caturra, grown at 2,000m by farmers in Urrao, was roast by Camber Coffee. Its cup quality is vibrant with the flavors of watermelon, strawberry and citrus.

6. French Roast

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

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

Consuming coffee made of these beans can boost your energy levels and improve your overall health. The antioxidants found in these beans fight free radicals, which can cause chronic diseases such as heart disease and cancer. These beans also contain vitamin B5 or pantothenic acid which are vital for the body's transformation of food into energy.

7. Ethiopian Gesha

Geisha or Gesha as it is also known, was first discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was brought to Panama in the 1960s, where it quickly gained recognition for its floral aromas, full-bodied taste and delicate acidity.

Geisha is among the most expensive varieties of coffee on the market because it's extremely susceptible to disease and requires high growing altitudes with lower fruit yield. These characteristics make it hard 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 however the beans are treated and then dipped in water that contains sugar) and then moved to an outdoor marquee to dry for 96 hours through carbonic maceration. This unique process enhances the complexity and taste of this coffee. OMA has a complex but balanced cup profile, with exotic florals such as jasmine, tea roses and delicate stone fruits, citrus and citrus.

8. Indonesian Liberica

Coffee drinkers are generally familiar with two species of the Coffea genus: robusta and freshly brewed arabica coffee beans. The former is responsible for 80% of the world's coffee trade, whereas the latter makes up 20 percent. There are more than 120 species of the genus, and some are less popular than others.

The most popular non-arabica coffee beans is Coffea Excelsa (or the variant. dewevrei). This variety is cultivated on medium-sized trees in moderate elevations. It produces a teardrop-shaped beans. It is typically blended into blends and can provide a distinct lingering finish to your cup.

It's not as popular in Southeast Asia as arabica but it is still a niche market. This is largely because of the demand created by religion, as Muslims in Malaysia and Indonesia drink their coffee following prayers. In addition, liberica's resistance to coffee leaf rust and its low caffeine content make it an attractive alternative for producers that don't have the money to invest in ethically sourced arabica coffee beans.

9. Brazilian Exelsa

Excelsa is robust and productive, but it requires more care from farmers than other Coffea arabica coffee beans in bulk species or canephora. This is due in part 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 types. It can also grow up to 15m tall and produce an abundance of fruits.

According to Oliveiro, it's a shame that the plant has been misunderstood so much - even though it was reclassified as the dewevrei variety of liberica in 2006, because it can be "a very good coffee maker". However, without a commodities market and a tiny demand for the species, the change is unlikely. But for those willing to put the time and effort in growing it, the benefits are evident: Excelsa beans tend to have lower levels of caffeine than arabica and canephora and also have a more dense mucilage with less soluble solids.