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The Best Arabica Coffee Beans in the World Most people don't realize that coffee beans at the grocery store or in your favorite cafe aren't all arabica. This type of bean is best in regions that have high altitudes. It produces more smooth sweeter, more nutty flavor. The location where the coffee beans are grown (aka their terroir) has a major influence on how they taste. This is why single-origin arabicas are so sought-after. 1. Ethiopian Yirgacheffe It is renowned for its citrus and floral characteristics The coffee is an old-fashioned. The high quality beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes that range from 1,400 to 2200 meters. The natural process gives an berry-like taste and a sweet taste. The high elevations of Yirgacheffe permit the coffee plants to develop slower, allowing them to absorb the nuances and flavors of the surrounding environment. The region also has a thriving tropical climate that is ideal for coffee cultivation. The unroasted green beans of this coffee are a great alternative for roasters looking to reveal the true essence of this exotic bean. Light medium to medium roasts reveal the wine, citrus and the berry flavor. This coffee is great with desserts that compliment these flavors, such as lemon chocolate or pound cake. The 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 flavor and quality is a popular choice among coffee lovers at all levels. Supremo beans are known for their classic, smooth taste with notes of citrus and caramel. The size of the bean plays a significant role in the flavor profile of Colombian coffee, and Supremo beans are distinguished by their large size. This larger size implies that the beans typically go through Grade 14 (or higher) perforations on the sieve, which is lower than the grade of Excelso. With strict quality standards, a bright acidity and moderately rich body, Colombian Supremo has a universal appeal which makes it a good option for any brewing method. This particular coffee from the Popayan region is cultivated by farmers who are part of the Colombian Coffee Federation, an organization that provides support to more than 500,000 coffee farmers. As such, this coffee is an excellent example of the top-quality Colombian beans that have made the country famous for its world-class coffees. 3. Jamaican Blue Mountain Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees in the world. Its rich, smooth flavor makes it one of its most sought-after varieties. This wet-processed Jamaican Blue Mountains variety is known for its sophistication and smoothness. It's also an essential ingredient in the coffee liquor Tia Maria. www.coffeee.uk soaring peaks of the Blue Mountains and their unique combination of fertile soil and mild climate as well as dense cloud cover provide the perfect conditions for the cultivation of coffee of the highest quality. The beans from this small region are highly prized and fetch a premium price because of their rarity. Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island that is known for its breathtaking natural beauty and the cultivation of coffee. The area is designated a national park, and farmers cultivate small lots of coffee with a keen eye to preserve the distinct 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 high altitudes of the region and the volcanic soil's mineral richness allows for a more gradual maturing process, allowing the beans to develop their full flavor profile. Many of the farms that grow these coffees are also renowned for their environmentally-friendly 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 particular farm that produced their coffee. One World Roasters' Tarrazu is a perfect example of the region's distinctive flavor profile, displaying the vibrant grapefruit notes and lush dark chocolate. Its medium-bodied body is well-rounded and balanced and gives a smooth, silky finish that's guaranteed to delight your taste buds. 5. Caturra de Colombia Caturra is a cultivar of coffee is now the most popular name in Latin America. This variety was introduced into Brazil as a natural change from Bourbon. Its production potential was superior to Bourbon but it required higher altitudes, which resulted in lower yields. Growers employed a technique known as mass selection to identify individual parents with exceptional performance, then harvested the seeds in bulk from these parents and repeated the process. Colombian Caturra has a high yield and is resistant 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 the production of coffee. This heirloom Caturra was cultivated by farmers in the department of Urrao at 2,000 feet and then carefully roasted by Camber Coffee. The cup quality is a vibrant acidity, with flavors of watermelon, strawberry and citrus. 6. French Roast Those looking for a bold cup of coffee with smoky and charred notes will be delighted by French Roast. This blend is a mix of arabica beans from several regions that offer rich flavors such as caramel and chocolate. The beans are dark-roasted to reveal their natural flavors and oils. This blend is of premium quality and will satisfy even the most sophisticated palate. These beans are more difficult than other coffee varieties to cultivate because they require specific climate conditions to thrive. The plants require a certain amount of rain and sunlight and must be protected from frost and drought. These beans are rich in antioxidants that can boost your energy levels and improve your overall health. These beans are loaded with antioxidants that fight free radicals which can trigger chronic illnesses such as heart disease and cancer. Additionally they are a source of vitamin B5 or pantothenic acid, which is crucial for the body to convert food into energy. 7. Ethiopian Gesha Geisha or Gesha as it's known, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was introduced to Panama in the 1960s, and quickly became renowned for its strong floral scents as well as its full body and delicate acidity from citric. Geisha is a pricey coffee variety. It is susceptible to disease and requires high altitudes to grow. The yield of the fruit is also lower. These features make it difficult to produce consistently. This, along with its high score on the cup is what drives the price. This particular batch of Gesha was honey processed (not actual honey, but the beans are treated and then dipped in sugar-rich water) and then moved to an outdoor marquee to dry for 96 hours through carbonic maceration. It's a unique method that adds to the complexity of this extraordinary coffee. It also provides OMA a complex yet balanced cup profile that is full of exotic florals, like tea rose and jasmine, with delicate citrus and stone fruits. 8. Indonesian Liberica Coffee lovers are mostly familiar with two species belonging to the Coffea genus: arabica and robusta. The former accounts for 80% of the world's coffee trade, whereas the latter makes up 20%. There are more than 120 recognized species belonging to the genus and some are more popular than others. Currently, the most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is cultivated on medium-sized trees with 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 however, it has a market of its own in Southeast Asia. This is because of the religious demand for coffee, as Muslims in Malaysia & Indonesia drink coffee after their prayers. Liberica's resistance to rusty coffee leaves and its low caffeine content, make it an attractive alternative for producers who do not have the 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 the arabica or canephora. It has a longer duration of fruiting, and its leaves are larger than other C. liberica varieties. Additionally, its high productivity levels means that it can grow to more than 15m tall and produce an enormous amount 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 can be “a very good coffee producer”. It's unlikely that the species will be switched to a coffee that is a commodity without a market. However, for those willing to put the time and effort in growing it, the benefits are obvious: Excelsa beans tend to have lower levels of caffeine than arabica and canephora and have a thicker mucilage, with less liquid solids.