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The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans in your favorite café or supermarket aren't arabica. This type of bean grows best in regions that have high altitudes and has more smooth and sweeter flavor.

Where the coffee beans grow (aka their terroir) can have a significant impact on how they taste. This is why single-origin arabicas are so cherished.

1. Ethiopian Yirgacheffe

This coffee is known for its citrus and floral qualities. The top-quality beans are grown in small farms in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2200 meters. The natural process allows for pronounced sweetness and berry flavor.

The elevations high in Yirgacheffe allows the coffee plants to grow more slowly, allowing them to absorb the distinct flavors of the surrounding area. The region also has a thriving tropical climate that is ideal for the cultivation of coffee.

The green beans that are not roasted in this coffee are an excellent alternative for roasters looking to bring out the true essence of this exotic beans. Light to medium roasts bring out the wine, citrus and berry flavors. Pairs well with desserts that complement these tastes, such as lemon chocolate or pound cake. The herbal and floral notes of this coffee also work well with food items that are spicy or sour in flavor.

2. Colombian Supremo

Colombian Supremo, a coffee that is well-known for its consistency in flavor and quality is a popular choice among coffee lovers at all levels. Typically, it has a smooth, classic flavor profile with notes of light dark roast arabica coffee beans caramel and citrus, Supremo beans have an overall mild taste that's well-rounded enough for many palates.

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

With strict quality standards, a vibrant acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it an excellent option for any brewing method. This particular coffee comes from the Popayan region is cultivated by farmers who belong to the Colombian Coffee Federation, an organization that assists more than 500,000 coffee farmers. This coffee is a prime example of the high-quality Colombian beans that have earned the country a reputation for its premium 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 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 a key ingredient in the coffee liqueur Tia Maria.

The soaring peaks of the Blue Mountains and their unique combination of fertile soil and mild climate as well as dense cloud cover create the perfect conditions for the cultivation of coffee of exceptional quality. The beans from this tiny region are sought-after the world across and fetch a premium for their rarity.

The name implies that Jamaican Blue Mountain is shade grown arabica coffee beans in the Blue Mountain district, a 6,000 hectare swath of the island that is known for its breathtaking natural beauty and coffee cultivation. The area is protected by a national park, and farmers cultivate small amounts coffee with great care to preserve their unique qualities.

4. Costa Rican Tarrazu

A coffee lover's desire, Costa Rican Tarrazu is an ideal balance of body and acidity. The region is blessed with high altitudes as well as a mineral-rich volcanic soils, which allow 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 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 farm that produced their coffee.

One World Roasters' Tarrazu is a perfect example of the region's characteristic flavor profile, with aromas of vibrant grapefruit and rich dark chocolate. Its medium body is well rounded and balanced. This gives a smooth, satisfying finish.

5. Colombian Caturra

Caturra is a cultivar of coffee that has made a name for itself in Latin America. The Caturra variety was first introduced in Brazil due to an organic change in Bourbon. Its capacity for production was superior to Bourbon however it required higher altitudes and lower yields. The method of mass selection was employed to identify parent plants that did exceptionally well. Bulk seeds from these parents were later produced and the process repeated.

Colombian Caturra is a high yielding plant that is resistant to Coffee Leaf Rust. It is one of two parents of the Castillo that was created by Cenicafe to be the main plant for their "Colombia sin roya", which is a program that aims to recover the production of coffee in Colombia.

This vintage Caturra is grown at 2,000 meters by farmers in Urrao, was roasted by Camber Coffee. Its cup quality is vibrant with flavors of watermelon, strawberry and citrus.

6. French Roast

French Roast is a strong cup of coffee that has smokey, charred notes. This blend is a mixture of arabica beans from different regions that provide rich flavors such as caramel and chocolate. The beans are darkly roasted to enhance their natural oils and flavor. This blend is of high quality and will satisfy even the most sophisticated taste buds.

These beans are more difficult to cultivate than other coffee varieties because they require specific climatic conditions to thrive. The plants require a particular amount of sunshine and rain and 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 that can cause chronic diseases like heart disease and cancer. Additionally, these beans are also sources of vitamin B5 or pantothenic acid, which is essential for the body to convert food into energy.

7. Ethiopian Gesha

Known as Geisha or Gesha, this particular coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was brought to Panama in the 1960s, where it quickly gained recognition for its floral aromas, full-bodied flavor, and delicate acidity.

Geisha is among the most expensive varieties of coffee available on the market, due to it being highly susceptible to diseases and requires high growing altitudes with a lower yield of fruit. These characteristics make it hard to produce consistently. This, in conjunction with its high cup score makes it a major factor in the price.

This particular Gesha lot was processed using honey. (Not the actual honey, the beans were treated and dipped into a sugar-based water.) The beans were then moved to a marquee and dried for 96 hours by carbonic maceration. This is a unique process that enhances the complexity of this extraordinary coffee. It also provides OMA a rich and balanced cup profile that is full of exotic florals, like jasmine and tea rose with delicate citrus and stone fruits.

8. Indonesian Liberica

Most coffee lovers are familiar with two species belonging to the Coffea family: arabica, and robusta. The former is responsible for the majority of coffee traded in the world, whereas the second is only 20 percent. There are more than 120 known species belonging to the genus, and some are less well-known than others.

The most popular non-arabica coffee beans in bulk is Coffea Excelsa (or the variant. dewevrei). This variety grows on large trees at medium altitudes and produces a teardrop-shaped beans. It is commonly blended into blends and can give a distinctive lasting flavor to your drink.

Although it's not as popular as arabica but it does have an established market in Southeast Asia. This is largely because of the demand created by religion, as Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to rusty coffee leaves and its low caffeine content make it an attractive alternative for producers who don't have enough money to invest in arabica.

9. Brazilian Exelsa

Excelsa is robust and productive but it also requires more attention from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical whole bean arabica coffee size that is bigger than arabica or canephora. It has a longer duration of fruiting, and its leaves are larger than other C. liberica types. It can also reach 15m tall and produce an abundance of fruits.

According to Oliveiro, it's a shame that the plant has been misunderstood for so long - even though it was reclassified as the dewevrei variety of liberica in 2006, because it could be "a really good coffee maker". However, without a commodity market and a comparatively low demand for the species, the switch is unlikely. If you're willing and able to commit the time and effort to cultivate it, the benefits of excelsa beans are obvious. They are generally less caffeine-rich than arabica or canephora and have a denser and less soluble mucilage.