The Best Arabica Coffee Beans in the World
Many people are unaware that the coffee beans you find in the supermarket or in the cafe you frequent are not all arabica. This kind of coffee plant thrives at higher altitudes and has a smoother flavor.
The terroir (or place of origin) of the coffee beans can have a huge influence on their flavor. This is why single origin arabica coffee beans-origin arabicas are so cherished.
1. Ethiopian Yirgacheffe
The coffee is known for its citrus and floral characteristics. The high quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes that range from 1,400 to 2,000 meters. The natural process results in the beans to be ripe with a distinct sweetness and berry taste.
The high elevations of Yirgacheffe result in the coffee plants to develop more slowly which allows them to absorb nuances and flavors from the surrounding environment. The region also has a rich tropical climate that is ideal for growing coffee.
The green beans that are not roasted in this coffee are a great option for roasters who want to capture the real 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 complement these tastes like lemon pound cake or chocolate. The herbal and floral notes of this coffee can be enjoyed with spicy dishes or sour in taste.
2. Colombian Supremo
Known for its consistency in quality and taste, Colombian Supremo is a well-loved choice for coffee enthusiasts of all levels. Supremo beans are known for their classic, smooth taste with notes of citrus and caramel.
The size of the beans is an important element in determining the flavor profile. Supremo coffee beans are large. The larger size indicates that the beans will go through Grade 14 or more perforations in the sieve, which is less 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 choice for any brewing method. This coffee from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation. This organization has over 500,000 coffee producers. This coffee is an excellent example of the high quality Colombian beans that have made Colombia famous for its top-of-the-line coffees.
3. Jamaican Blue Mountain
The rich, smooth flavor of Jamaican Blue Mountain is one of the world’s most sought-after gourmet arabica coffee beans coffees. This wet-processed Jamaican Blue Mountain variety is known for its elegance and smoothness. It’s also a key ingredient in the coffee liquor Tia Maria.
The Blue Mountains, with their steep elevations, fertile soils, mild climates, and dense clouds, create the perfect conditions for coffee growing of exceptional quality. The beans from this small region are highly prized and fetch a premium price because of their rarity.
The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island, which is famous for its stunning natural beauty and coffee cultivation. The area is protected as an official national park. farmers cultivate small quantities of coffee with a keen eye to preserve the distinctive characteristics of the beans.
4. Costa Rican Tarrazu
Costa Rican Tarrazu coffee is an absolute coffee lover’s delight. It has the perfect balance of acidity and body. The region has high altitudes and a mineral-rich volcanic soil, which allows the beans to ripen in a slower rate, so they can fully develop their flavor.
Many of the farms that make these coffees are also known 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 customers to learn more about the farm that produced their coffee.
One World Roasters’ Tarrazu is a great illustration of the distinctive flavor profile of the region, featuring the vibrant grapefruit notes and a rich dark chocolate. Its medium body is balanced and rounded. This gives a smooth, satisfying finish.
5. Colombian Caturra
Caturra is a coffee cultivar that has made its name in Latin America. This variety was first introduced in Brazil due to an organic mutation of Bourbon. Its capacity for production was superior to Bourbon however it required higher altitudes and lower yields. The process of mass selection was used to find parent plants that did exceptionally well. bulk arabica coffee beans seed from these parents was later produced and the process repeated.
Colombian Caturra is a high yielding plant that is resistant to Coffee Leaf Rust. It is one of the two parents of the Castillo, which was developed by Cenicafe to be the main plant of their “Colombia sin roya”, a program aimed at recovering coffee production in Colombia.
This is a family-owned Caturra is grown at 2,000m by farmers in Urrao, was roast by Camber Coffee. Its cup quality is vibrant with the flavors of watermelon, citrus and strawberry.
6. French Roast
French Roast is a strong cup of coffee with the aroma of charred, smoky notes. This blend is a blend of arabica beans from different regions, delivering rich flavors of caramel and chocolate. The beans are darkly-roasted to reveal their natural flavors and oils. This is a premium blend that will please even the most sophisticated palate.
These beans are more difficult than other coffee varieties to grow because they require specific conditions for their growth. The plants require a particular amount of sunshine and rain, and must be protected from frost and drought.
Drinking coffee made from these beans can help boost your energy levels and improve your overall health. These beans are loaded with 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 transformation of food into energy.
7. Ethiopian Gesha
Geisha, or Gesha as it’s also known, was discovered in Ethiopia’s Gori Gesha Forest in the 1930s. It was brought to Panama in the 1960s when it quickly gained fame for its floral aromas, full-bodied taste, and delicate acidity.
Geisha is one of the most expensive coffees on the market, as it’s extremely susceptible to disease and requires high elevations with a lower yield of fruit. These factors make it difficult to make consistently, which combines with its high score on the cup to increase the price.
This particular batch of Gesha was processed with honey (not honey itself however the beans are treated and dipped in water that contains sugar) and then transferred to an outdoor marquee to dry for 96 hours with carbonic maceration. This unique process enhances the complexity and flavor of this coffee. It also provides OMA an intricate yet balanced cup profile with exotic florals, such as jasmine and tea rose with delicate citrus and stone fruits.
8. Indonesian Liberica
Coffee lovers are mostly familiar with two species belonging to the Coffea genus that are called arabica and robusta. The former accounts for 80% of the world’s coffee trade, while the latter makes up 20 percent. There are more than 120 species within the genus, and some are less popular than others.
The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety grows on large trees at medium altitudes and produces a teardrop-shaped bean. It’s commonly used in blends, and can provide a distinct lingering finish to a cup.
It’s not as popular in Southeast Asia as arabica but it has its own niche market. This is largely because of the demand generated 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 those who don’t have the funds to invest in arabica.
9. Brazilian Exelsa
While Excelsa is extremely resilient and productive, it requires more attention from farmers to manage than other Coffea arabica or canephora varieties. This is due to the asymmetrical bean size that is larger than canephora or arabica. It also has a longer period of fruiting and its leaves are larger than other C. liberica varieties. Additionally, its high productivity levels allow it to reach a height of 15 meters and produce an enormous amount 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 producer”. However, without a commodity market and a tiny demand for the species, making the switch is unlikely to happen. But for those who are willing to invest the time and effort in cultivating it, the benefits are obvious: Excelsa beans tend to have a lower caffeine content than canephora and arabica, and also have a more dense mucilage with less solids that are soluble.