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Many people are unaware that the coffee beans in your favorite cafe or at the supermarket aren’t arabica. This type of whole bean arabica coffee is best in regions that have high altitudes. It produces a smoother sweeter, more nutty flavor.
The terroir (or place of origin) of the coffee beans has a major impact on their flavor. This is the reason why single origin arabicas are highly sought-after.
1. Ethiopian Yirgacheffe
The coffee is known for its floral and citrus qualities. The top-quality beans are grown in small farms that are located in the Oromia Region (formerly Harrar), at altitudes of between 1,400 and 2200 meters. The natural process results in pronounced sweetness and berry flavor.
The elevations high in Yirgacheffe allows the coffee plants to develop slower, allowing them to absorb the nuances and flavors of the environment. The region is characterized by a tropical climate, which is ideal for cultivating coffee.
This coffee is available in green beans that have not been roasted. They are ideal for roasters who want to bring out its essence. Light to medium roasts let the citrus, berry and wine flavors to shine through. This coffee is great with desserts that compliment these flavors like lemon cake or chocolate. The coffee’s floral and herbal notes pair well with spicy or sour foods.
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. Typically, it has a smooth, classic flavor profile with notes of citrus and light caramel, Supremo beans have an overall mild character that’s well-rounded enough to satisfy a variety of palates.
The size of the beans is a key factor in determining their flavor profile. Supremo coffee beans are large. This bigger size means that the beans will pass through Grade 14 or higher 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 a fantastic option for any brewing technique. This coffee from the Popayan region is cultivated by farmers who are members of the Colombian Coffee Federation. This organization supports over 500,000 coffee farmers. As such, this coffee is an example of the premium Colombian beans that have been renowned for its premium 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 coffee 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 an ideal setting for growing coffee of top quality. The coffee beans from this tiny region are highly sought-after 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 renowned 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 qualities.
4. Costa Rican Tarrazu
A coffee lover’s desire, Costa Rican Tarrazu is the perfect balance of acidity and body. The high altitudes of the region, as well as the volcanic soil’s mineral richness permit a slower maturing process, allowing the beans to develop their full flavor profile.
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 provide traceability so that customers can find out more about the farm that produced their coffee.
One World Roasters’ Tarrazu is a great example of the characteristic flavor profile of the region, with the vibrant grapefruit notes and a rich dark chocolate. The medium body is rounded and balanced. This gives a smooth, satisfying end.
5. Caturra de Colombia
Caturra, a coffee cultivar has become an iconic name in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its production potential is superior to Bourbon, but it requires higher altitudes which results in lower yields. The process of mass selection was used to find parent plants that did exceptionally well. Bulk seed from these parents was 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 main plant for their “Colombia sin roya”, an initiative aimed at restoring the production of coffee in Colombia.
This is a family-owned Caturra, grown at 2,000m by farmers in Urrao, was roasted by Camber Coffee. Its cup quality is vibrant with flavors of watermelon, strawberry and citrus.
6. French Roast
If you’re looking for a strong cup of coffee that has the aroma of charred and smoky will enjoy French Roast. This blend combines buy arabica coffee beans near me beans from different regions, and offers rich flavours of chocolate and caramel. The beans are roasted darkly to bring out their natural flavors and oils. This is a premium blend that will please even the most sophisticated palate.
These special beans are more difficult to cultivate than other coffee varieties because they require specific climatic conditions to thrive. The plants require a certain amount of sunlight and rainfall and they need to be protected against frost and drought.
Drinking coffee made from these beans can help increase your energy levels and improve your health. The antioxidants in these beans fight free radicals which can cause chronic illnesses like heart disease and cancer. Furthermore these beans are sources of vitamin B5 or pantothenic acid, which is vital for the body to convert 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, where it quickly became renowned for its strong floral scents as well as its full body and delicate acidity from citric.
Geisha is among the most expensive varieties of coffee on the market because it’s highly susceptible to diseases and requires high elevations with a lower yield of fruit. These factors make it difficult to consistently produce. This, combined with its high score on the cup, drives the price.
This particular lot of Gesha was processed with honey (not honey itself however the beans are treated, then dipped in sugar-rich water) and then placed on a marquee to dry for 96 hours through carbonic maceration. It’s a unique process that adds to the complexity of this extraordinary coffee. OMA has a rich and balanced cup profile with exotic florals such as tea rose, jasmine and delicate citrus, stone fruits and citrus.
8. Indonesian Liberica
The majority of coffee drinkers are familiar with two species in the Coffea family: arabica and robusta. The former accounts for 80% of all coffee that is traded around the world, while the second only makes up 20%. There are more than 120 species in 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 is found on large trees at medium altitudes and produces a teardrop-shaped beans. It is typically used in blends, and can provide a distinct lasting flavor to your drink.
It’s not as popular in Southeast Asia as arabica but it is still a niche market. This is due to the religious demand and the fact that Muslims in Malaysia and Indonesia drink their coffee following prayers. Liberica’s resistance to rusty coffee leaves 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 arabica or canephora varieties. This is due to the asymmetrical size of its beans that is bigger than canephora or arabica coffee beans with rich flavor. It also has a longer fruiting period and its leaves are bigger than those of other C. liberica varieties. It can also grow up to 15m tall, and produce a large volume of fruit.
According to Oliveiro the reason is that the plant has been misunderstood for so long – even though it was reclassified as the dewevrei variety of liberica in 2006 – because it is “a very good coffee maker”. However, without a commodity market and a tiny demand for the species, the change is unlikely. For those who are willing and are able to put in the time and effort needed to cultivate it, the advantages of excelsa beans are evident. They are generally less caffeine-rich than arabica or canephora and have a denser more soluble Mucilage.