12 Best Arabica Coffee Beans In The World Facts To Make You Think Twic…

The Best Arabica Coffee Beans in the World

Most people don't know that coffee beans at the grocery store or at your favorite cafe aren't all arabica. This kind of Gaviña Old Havana Espresso Whole Bean Coffee - 32oz thrives best in areas with high altitudes and produces a smoother sweeter, more nutty flavor.

The terroir (or place of origin) of the coffee beans has a major impact on their taste. This is the reason why single-origin arabicas are extremely sought-after.

1. Ethiopian Yirgacheffe

The coffee is known for its citrus and floral characteristics. The premium beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2200 meters. The natural process results in an intense sweetness and berry flavor.

The elevations that are high in Yirgacheffe cause the coffee plants to grow slower which allows them to absorb the nuances and flavors from the surrounding environment. The region also has a thriving tropical climate that is ideal for the cultivation of coffee.

This coffee is available in green beans that haven't been roasted. They are ideal for roasters who want to reveal its true essence. Light to medium roasts highlight the wine, citrus and berry flavors. This coffee is a great match for desserts such as lemon cake, chocolate and pound cake. The herbal and floral notes of this coffee also are great with food items that are spicy or sour.

2. Colombian Supremo

Zavida Colombian Whole Bean Coffee - Medium Roast Supremo, a coffee that is renowned for its consistency in taste and quality is a popular choice for coffee lovers of all levels. Supremo beans are known for their classic, smooth taste with notes of citrus and caramel.

Bean size plays a crucial factor in the flavor profile of Colombian coffee and Supremo beans are characterized by their large size. This larger size implies that the beans typically go through Grade 14 (or higher) perforations on the sieve that are lower than the grade of Excelso.

With strict quality standards, a vibrant acidity, and a moderately smoky body, Colombian Supremo has a universal appeal that makes it a great option for any brewing method. This coffee from the Popayan region is cultivated by farmers who are members of Colombian Coffee Federation. This organization supports over 500,000 coffee farmers. This coffee is a great example of the top quality Colombian beans which have become famous for their top-of-the-line coffees.

3. Jamaican Blue Mountain

The rich, smooth flavor of Jamaican Blue Mountain is one of the world's most sought-after gourmet coffees. This wet-processed selection from the Blue Mountains of Jamaica is known for its elegance 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, make the perfect setting for coffee production of top quality. The coffee beans from this tiny region are highly prized and Coffeee fetch premium prices because of their rarity.

Jamaican Blue Mountain, as its name implies is grown in the Blue Mountain District, a area of 6,000 hectares on the island that is known for its natural beauty and coffee production. The area is designated National Park, and farmers cultivate small amounts of coffee with meticulous care to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

A coffee lover's desire, Costa Rican Tarrazu is an ideal balance of acidity and body. The region has high altitudes and a mineral-rich volcanic soil, which allows the beans to ripen at a slower pace so they can fully develop their flavor profile.

Many of these farms are well-known for their environmentally-friendly practices and strict controls to ensure quality which makes them popular among eco-conscious consumers. Some offer traceability to allow customers to know more about the farm that produced their coffee.

One World Roasters' Tarrazu is a prime example of the region's distinctive flavor profile, displaying the vibrant grapefruit notes and lush dark chocolate. Its medium body is well-rounded and balanced, resulting in an elegant finish that is sure to please your taste buds.

5. Colombian Caturra

Caturra is a cultivar of coffee, has become an iconic name in Latin America. The Caturra variety was first introduced to Brazil due to an organic alteration of Bourbon. Its potential for production is superior to Bourbon however it requires higher altitudes which results in lower yields. Growers employed a technique known as mass selection to determine the parents with outstanding performance, then they harvested the seeds in bulk from these parents and repeated the process.

Colombian Caturra is a high yielding plant with exceptional resistance to Coffee Leaf Rust. It is one of the two parents of the Castillo which was developed by Cenicafe to be the official plant for their "Colombia sin roya", a program aimed at recovering coffee production in Colombia.

This heirloom Caturra, grown at 2,000m by farmers in Urrao, was roast by Camber Coffee. Its cup is lively with flavors of watermelon, strawberry and citrus.

6. French Roast

If you're looking for a strong cup of coffee that has smokey and charred notes will enjoy French Roast. This blend is a mix of arabica beans from various regions that have rich flavor such as chocolate and caramel. The beans are roasted darkly to bring out their natural oils and flavor. This is a high-quality blend that will please even the most sophisticated palate.

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

These beans are rich in antioxidants which can boost your energy and improve your overall health. These beans are loaded with antioxidants that fight free radicals, which can cause chronic diseases like heart disease and cancer. Moreover, 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, and quickly gained a reputation for its strong floral aromas and full body. It also has delicate citric acidity.

Geisha is a pricey coffee variety. It's susceptible to disease and requires high altitudes to grow. The fruit yield is also lower. This makes it difficult to consistently produce, which combines with its high score on the cup to increase the price.

This particular batch of Gesha was honey processed (not honey itself however the beans are treated, then dipped in sugar-rich water) and then transferred to a marquee for drying for 96 hours through carbonic maceration. This unique process adds to the complexity and flavor of this coffee. OMA has a complex, yet balanced cup profile that is bursting with exotic florals like tea rose, jasmine and delicate citrus, stone fruits and citrus.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species of the Coffea genus which are arabica and robusta. The former accounts for 80percent of all coffee that is traded around the world, whereas the second is only 20 percent. However, there are more than 120 identified species belonging to the genus, and some are more well-known than others.

The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety grows on huge trees at medium altitudes and produces a teardrop-shaped beans. It is typically used in blends and can give a distinctive lasting flavor to your drink.

Although it's not as popular as arabica, it still has a market of its own in Southeast Asia. This is due to the religious demand in the region, since Muslims in Malaysia and Indonesia drink coffee following their prayers. Liberica's resistance to coffee leaf rust, and its low caffeine content makes it a viable alternative for producers who don't have the funds to invest in arabica.

9. Brazilian Exelsa

Excelsa is robust and productive, however it requires more attention from farmers than other Coffea arabica species or canephora. This is in part due to its asymmetrical beans that are larger than arabica and canephora. It has a longer duration of fruiting, and its leaves are bigger than other C. liberica types. Furthermore, its high production levels mean that it can grow to over 15m tall and produce a large amount of fruit.

According to Oliveiro the reason is that the plant is so misunderstood - despite being 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 tiny demand for the species, the switch is unlikely to happen. If you're willing and able to commit the time and effort to cultivate it, the benefits of excelsa beans are evident. They are less caffeine-rich than arabica or canephora and have a thicker, less soluble mucus.