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The Best Arabica Coffee Beans in the World Most people don't know that coffee beans at the supermarket or in the cafe you frequent are not all arabica. This type of coffee plant thrives at higher altitudes and has a softer 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 so sought-after. 1. Ethiopian Yirgacheffe The coffee is known for its floral and citrus qualities. The high quality beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes that range from 1,400 to 2,200 meters. The natural process gives a berry-like flavor and a sweet taste. The elevations high in Yirgacheffe allow the coffee plants to grow slower, which allows them to absorb the nuances and flavors of the surrounding environment. The region also has a thriving tropical climate that is ideal for growing coffee. This coffee is available in green beans that haven't been roast. They are great for roasters who want to bring out its essence. Light to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee is a great match for desserts such as lemon pound cake and chocolate. The floral and herbal notes go well with spicy or sour foods. 2. Colombian Supremo Colombian Supremo, a coffee that is well-known for its consistency in taste and quality is a popular choice for coffee lovers of all levels. Typically, it is smooth and has a classic flavor profile with notes of light caramel and citrus, Supremo beans have an overall mild flavor that's balanced enough to suit a wide range of tastes. Bean size plays a crucial factor in the flavor profile of Colombian coffee and Supremo beans are characterized by their large size. This bigger size means that the beans typically be able to pass through Grade 14 (or higher) sieve perforations that are lower than the grade of Excelso. With strict quality standards, a dazzling acidity and moderately rich body, Colombian Supremo has a universal appeal which makes it a good choice for any brewing method. This coffee is from the Popayan area is grown by farmers who are part of the Colombian Coffee Federation. This organization supports over 500,000 coffee producers. This coffee is a great example of the premium Colombian beans that have been renowned for their top-of-the-line coffees. 3. Jamaican Blue Mountain Jamaican Blue Mountain coffee is one of the most sought-after gourmet beans in the world. Its smooth, rich flavor makes it one of the most sought-after varieties. This wet-processed selection from the Blue Mountains of Jamaica is known for its elegance and soft taste. It's also one of the main ingredients in the coffee liqueur Tia Maria. The Blue Mountains, with their steep elevations, fertile soils mild climates, and dense clouds, make the perfect setting for coffee growing of exceptional quality. The coffee beans grown in this small region are sought-after all over and command high prices because of their rarity. Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a 6,000 hectare swath of the island that's known for its stunning natural beauty and coffee cultivation. The area is protected by a national park. farmers cultivate small amounts coffee with careful attention to preserve their unique characteristics. 4. Costa Rican Tarrazu Costa Rican Tarrazu coffee is an absolute delight for coffee lovers. It is the perfect balance between acidity and body. The high altitudes of the region and the mineral-rich volcanic soil permit a slower ripening process, allowing the beans to create their full flavor profile. Many of the farms that grow these coffees are also known for their sustainable practices and strict quality control measures, which makes them popular with eco-conscious consumers. Some of them also offer traceability, which enables customers to learn more about the particular farm that produced their coffee. One World Roasters' Tarrazu is an excellent illustration of the distinctive flavor profile of the region, with aromas of vibrant grapefruits and a rich dark chocolate. Its medium body is balanced and rounded. This gives an elegant, satisfying finish. 5. Colombian Caturra Caturra is a cultivar of coffee has become an iconic name in Latin America. This cultivar was first introduced in Brazil due to a natural alteration of Bourbon. Its production potential is superior to Bourbon however, it requires higher altitudes which results in lower yields. Growers used a process called mass selection to select parents that had extraordinary performance, and then 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 the parents of the Castillo variety, which was developed by Cenicafe as the flag plant for their “Colombia sin roya” program aimed at recovering and renewing the production of coffee. This family-owned Caturra was grown by farmers in the department of Urrao at 2,000 meters and then carefully roasted by Camber Coffee. Its cup is lively with the flavors of watermelon, citrus and strawberry. 6. French Roast French Roast is a strong cup of coffee that has smoky, charred notes. This blend is a combination of arabica beans from different regions that have rich flavor such as caramel and chocolate. The beans are roasted darkly to bring out their natural oils and flavors. This is a high-quality blend that will satisfy even the most sophisticated palate. These particular beans are more difficult to cultivate than other varieties of coffee because they require specific conditions in the climatic environment to thrive. The plants require a particular amount of rain and sunlight, and must be protected from frost and drought. These beans are full of antioxidants that can boost your energy levels and improve your overall health. The antioxidants found in these beans help fight free radicals which can cause chronic diseases like heart disease and cancer. Additionally, these beans are also an excellent 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 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 a reputation for its strong floral aromas as well as its full body and delicate citric acidity. Geisha is a pricey coffee variety. It is susceptible to disease and requires high altitudes for growing. The fruit yield is also lower. These characteristics make it hard to consistently produce. This, combined with its high score on the cup makes it a major factor in the price. This particular lot of Gesha was honey processed (not real honey however the beans are treated, then dipped in water that contains sugar) and then placed on a marquee to dry for 96 hours through carbonic maceration. This unique process adds to the complexity and flavor of this coffee. It also provides OMA an intricate yet balanced cup profile of exotic florals, such as jasmine and tea roses and 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 global coffee trade, while the latter accounts for 20 percent. There are over light roast arabica coffee beans 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 huge trees that are at medium altitudes. It 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 well-known in Southeast Asia as arabica but it has its own niche market. This is due to the religious demand, as Muslims in Malaysia and Indonesia drink coffee following their prayers. Liberica's resistance to rusty coffee leaf and its low caffeine content, make it an attractive alternative for producers who don't have the funds to invest in arabica. 9. Brazilian Exelsa While Excelsa is extremely resilient and productive, it also requires more attention from farmers to manage than other Coffea arabica or canephora species. This is partly due to the asymmetrical size of its beans that is larger than arabica or canephora. It has a longer duration of fruiting and its leaves are bigger than other C. liberica varieties. It can also grow to 15m tall and produce a lot of fruit. Oliveiro says it's a shame that the plant is often misunderstood despite being classified in 2006 as the dewevrei liberica variety. It could be a “really good coffee maker”. However, without a commodities market and minuscule demand for the species, making the switch is unlikely to happen. But for those who are willing to invest the time and effort into cultivating it, the benefits are clear: Excelsa beans tend to contain less caffeine than canephora and arabica, and also have a more dense mucus with less solids that are soluble.