The Best Arabica Coffee Beans in the World

Most people don't realize that coffee beans at the supermarket or in your favorite cafe are not all arabica. This kind of coffee bean thrives at high altitudes, and has a softer flavor.

The terroir (or the place of origin) of the coffee beans can have a huge impact on their taste. This is why single origin arabicas are so sought-after.

1. Ethiopian Yirgacheffe

This coffee is renowned for its citrus and floral qualities. The high-quality beans are grown in small farms in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2,000 meters. The natural process results in an intense sweetness and berry flavor.

The high elevations of Yirgacheffe result in the coffee plants to grow slower and allow them to absorb the nuances and flavors from the surrounding environment. The area also has a lush tropical climate that is ideal for coffee cultivation.

This coffee is available in green beans that haven't been roasted. They are ideal for roasters who wish to bring out its essence. Light medium to medium roasts reveal the wine, citrus and the berry flavor. This coffee is a great match for desserts such as lemon cake, chocolate and pound cake. The coffee's herbal and floral notes go well with spicy or sour foods.

2. Colombian Supremo

It is known for its consistency in quality and flavor, Colombian Supremo is a well-loved choice for coffee enthusiasts 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 taste that's well-rounded enough to suit a wide range of tastes.

The size of the beans is an important factor in determining the flavor profile. Supremo coffee beans are large. This larger size means that the beans will generally pass through Grade 14 (or higher) perforations on the sieve, which is lower than the grade of Excelso.

Colombian Supremo is a coffee with universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it a great choice for any brewing technique. This coffee is from the Popayan area is grown by farmers that are members of the Colombian Coffee Federation. This organization supports over 500 000 coffee producers. This is a fantastic example of the top quality Colombian beans that have become famous for their top-of-the-line coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees around the world. Its smooth, rich taste makes it among its most popular varieties. This wet-processed Jamaican Blue Mountains variety is renowned for sophistication 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; over here, growing of exceptional quality. The beans from this tiny region are coveted the world over and command high prices for their rareness.

The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island that's known for its breathtaking natural beauty and coffee cultivation. The area is protected as National Park, and farmers cultivate small lots 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 an ideal balance of body and acidity. The high altitudes of the region, as well as the volcanic soil's mineral richness permit a slower maturing process, allowing the beans to get their full flavor.

Many of the farms that grow these coffees are also renowned for their sustainable practices and strict quality control measures, making them popular with eco-conscious consumers. Some of them provide traceability to allow customers to learn more about the farm that produced their coffee.

One World Roasters' Tarrazu is an excellent example of the characteristic flavor profile of the region, with aromas of vibrant grapefruits and a rich dark chocolate. Its medium body is well-balanced and well-rounded and gives a smooth, silky finish that's guaranteed to delight your taste buds.

5. Caturra de Colombia

Caturra is a cultivar of coffee that has earned its name in Latin America. This variety was introduced to Brazil as a natural change from Bourbon. Its production potential was superior to Bourbon but it required higher altitudes, resulting in lower yields. Growers employed a technique known as mass selection to determine the parents that had exceptional performance, then the seeds were grouped from these parents and repeated the process.

Colombian Caturra has an excellent yield and is resistant to Coffee Leaf Rust. It is one of two parents of the Castillo which was developed by Cenicafe to be the flag plant of their "Colombia sin roya", an initiative aimed at restoring the production of coffee in Colombia.

This historic Caturra was grown by farmers in the department of Urrao at 2,000 feet and then carefully roasted by Camber Coffee. Its cup is lively with flavors of watermelon strawberry and citrus.

6. French Roast

For those who want a bold cup of coffee that has the aroma of charred and smoky will be delighted by French Roast. This blend is a mixture of arabica beans from several regions that provide rich flavors such as caramel and chocolate. The beans are roasted darkly to enhance their natural oils and flavor. This blend is of premium arabica coffee beans for espresso quality and will satisfy the most sophisticated palate.

These particular beans are more difficult to cultivate than other varieties of coffee because they require very specific conditions in the climatic environment to thrive. The plants require a certain amount of sunlight and rain and must be protected from frost and drought.

These beans are rich in antioxidants which can boost your energy levels and improve your overall health. The antioxidants in these beans help fight free radicals which can lead to chronic illnesses like heart disease and cancer. Moreover they are 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 discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was introduced to Panama in the 1960s, and it quickly gained fame for its strong floral scents, full body, and delicate citric acidity.

Geisha is among the most expensive coffees on the market, as it's highly prone to disease and requires high elevations with a lower fruit yield. These features make it difficult to consistently produce. This, combined with its high cup score is what drives the price.

This particular batch of Gesha was honey processed (not honey itself but the beans are treated, then dipped in water that contains sugar) and then placed on an outdoor marquee to dry for 96 hrs through carbonic maceration. This unique process enhances the complexity and flavor of this coffee. It also gives OMA an intricate yet balanced cup profile of exotic florals, like jasmine and tea roses, with delicate citrus and stone fruits.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species of the Coffea genus which are arabica and robusta. The former is responsible for 80% of the global coffee trade, while the latter accounts for 20 percent. There are more than 120 recognized species within the genus and some are less popular than others.

The most favored non-artisanal arabica coffee beans in the world is Coffea Excelsa (or the variant. dewevrei). This variety is cultivated on medium-sized trees with medium altitudes, and produces a teardrop shaped bean. It is often used in blends and adds a distinct lingering finish to a cup.

It's not as well-known in Southeast Asia as freshly ground arabica coffee beans but it is still a niche market. This is due to the religious demand, as Muslims in Malaysia & Indonesia drink coffee after their prayers. Liberica's resistance to rust on coffee leaves and low caffeine content make it a viable alternative for producers that don't have the 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 due in part to the asymmetrical size of the bean that is larger than canephora or arabica. It has a longer duration of fruiting, and its leaves are bigger than other C. liberica species. Furthermore, its high production levels means that it can grow to more than 15m tall and produce a huge volume of fruit.

Oliveiro says it's a pity that the plant is not understood, despite being classified in 2006 as the dewevrei liberica variety. It is considered a "really good coffee maker". It's unlikely that this species will be switched to a coffee that is a commodity without a market for it. If you're willing and able to commit the time and effort needed to cultivate it, the benefits of excelsa beans are obvious. They are lower in caffeine than arabica or canephora and also have a more dense more soluble mucus.