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The Best Arabica Coffee Beans in the World Most people don't know that the coffee beans you find in the grocery store or in the cafe you frequent are not all arabica. This kind of coffee bean grows best at higher altitudes, and has a smoother flavor. The terroir (or location of origin) of the coffee beans can have a huge impact on the flavor. This is the reason why single-origin arabicas are adored. 1. Ethiopian Yirgacheffe It is renowned for its citrus and floral scents, this coffee is an old-fashioned. Coffeee -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 allows for an intense sweetness and berry flavor. The elevations that are high in Yirgacheffe causes the coffee plants to develop more slowly and allow them to absorb flavors and nuances from the surrounding environment. The region has an arid climate that is ideal for cultivating coffee. This coffee is available in green beans that haven't been roast. They are perfect for roasters who wish to reveal the essence. Light to medium roasts allow the citrus, berry and wine flavors to shine through. Pairs well with desserts that compliment these flavors like lemon cake or chocolate. The herbal and floral notes of this coffee also can be enjoyed with savory dishes that are spicy or sour in taste. 2. Colombian Supremo Colombian Supremo, a coffee that is known for its consistency in quality and flavor is a favorite among coffee lovers at all levels. Supremo beans are known for their smooth, classic flavor with notes of caramel and citrus. Bean size plays a crucial factor in the flavor profile of Colombian coffee and Supremo beans are characterized by their large size. The larger size indicates that the beans will pass through Grade 14 or more perforations in the sieve, which is less than Excelso. With strict quality standards, a bright acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it an excellent option for any brewing method. This coffee from the Popayan area is grown by farmers who are members of Colombian Coffee Federation. This association supports more than 500 000 coffee producers. As such, 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 coffees in the world. Its rich, smooth taste makes it among its most sought-after varieties. This wet-processed variety from the Blue Mountains of Jamaica is well-known for its sophisticated and soft taste. It's also an essential ingredient in the coffee liqueur Tia Maria. The Blue Mountains, with their steep elevations, fertile soils, mild climates, and dense clouds, create the perfect conditions for coffee cultivation of the highest quality. The beans grown in this small region are highly sought-after and fetch a premium price because of their rarity. 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 as National Park, and farmers cultivate small amounts of coffee with care to preserve the distinctive characteristics of the beans. 4. Costa Rican Tarrazu A coffee lover's dream, Costa Rican Tarrazu is a perfect balance of body and acidity. The high altitudes of the region, as well as 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 offer traceability to allow 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 aromas of vibrant grapefruits and rich dark chocolate. Its medium body is balanced and well-rounded. This gives an elegant, satisfying finish. 5. Colombian Caturra Caturra, a coffee cultivar has become a household name in Latin America. The variety was first introduced in Brazil as a result of an unnatural change in Bourbon. Its capacity for production is superior to Bourbon, but it requires higher altitudes which results in lower yields. The process of mass selection was employed to identify parent plants that produced exceptionally well. Bulk seeds from these parents were later produced and the process repeated. Colombian Caturra is a yield-producing plant that has a remarkable resistance to Coffee Leaf Rust. It is one of the parents of the Castillo variety, developed by Cenicafe as the flag plant for their “Colombia sin roya” program aimed at recovering and renewing coffee production. This vintage Caturra is grown at 2,000 meters by farmers in Urrao, was roast by Camber Coffee. Its cup is lively with the 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 be delighted by French Roast. This blend is a mix of arabica beans from several regions that have rich flavor such as caramel and chocolate. The beans are roasted darkly to bring out their natural oils and flavor. This is a high-quality blend that will satisfy even the most sophisticated palate. These beans are more difficult than other coffee varieties to cultivate because they require very specific conditions for growth. The plants require a certain amount of sunshine and rain, and they must be protected from frost and drought. These beans are full of antioxidants which can boost your energy and improve your overall health. They are rich in antioxidants that fight free radicals which can cause chronic diseases like cancer and heart disease. They 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 called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was brought to Panama in the 1960s, where it quickly gained fame for its floral aromas, full-bodied flavour, and delicate acidity. Geisha is a very expensive coffee variety. It is susceptible to disease and requires high altitudes for growing. The yield of the fruit is also lower. These characteristics make it difficult to consistently produce and it is combined with its high score on the cup to increase the price. This particular Gesha lot was honey processed. (Not the actual honey, the beans were treated and dipped into water that contained sugar.) The beans were then moved to a marquee and dried for 96 hours by carbonic maceration. This unique method adds to the complexity and taste of this coffee. OMA has a rich and balanced cup profile that is bursting with exotic florals like jasmine, tea roses and delicate stone fruits, citrus and citrus. 8. Indonesian Liberica Most coffee lovers are familiar with two species of the Coffea family: arabica, and robusta. The former is responsible for 80% of world's coffee trade, whereas the latter accounts for 20%. There are more than 120 species in the genus and some are more well-known than others. The most popular non-arabica is Coffea Excelsa (or the variant. dewevrei). This variety grows on medium-sized trees at medium altitudes, and produces a teardrop-shaped beans. It is often used in blends and can give a distinctive lingering finish to your cup. Although it's not as well-known as arabica but it does have an established market in Southeast Asia. This is due to the religious demand, as Muslims in Malaysia & Indonesia drink coffee following their prayers. Liberica's resistance to rusty coffee leaves and its low caffeine content makes it a viable alternative for those who don't have enough money to invest in arabica. 9. Brazilian Exelsa While Excelsa is extremely resilient and productive, it also requires more focus from farmers to manage than other Coffea arabica or canephora species. This is partly due to the asymmetrical size of the bean that is larger than canephora or arabica. It has a longer period of fruiting and its leaves are bigger than other C. liberica species. It can also reach 15m in height, and produces an abundance of fruits. Oliveiro says it's a pity that the plant is often misunderstood even though it was reclassified in 2006 as the dewevrei liberica variety. It can be a “really good coffee maker”. It is unlikely that the plant will be converted to a commodity coffee with no market. But for those willing to put the time and effort into cultivating it, the benefits are evident: Excelsa beans tend to contain less caffeine than arabica and canephora and have a thicker mucus with less soluble solids.