The Best Arabica Coffee Beans in the World
Most people don't realize that the coffee beans you find in the supermarket or in your favorite cafe are not all arabica. This kind of coffee bean grows best at higher altitudes and has a softer flavor.
The location where the coffee beans are grown (aka their terroir) can have a significant impact on how they taste. This is the reason why single-origin arabicas are adored.
1. Ethiopian Yirgacheffe
This coffee is renowned for its citrus and floral characteristics. The high-quality beans are grown on small farms located in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2,000 meters. The natural process produces an berry-like taste and a sweet taste.
The high elevations of Yirgacheffe permit the coffee plants to develop slower, allowing them to absorb the distinct flavors of the surrounding area. The region also has a thriving tropical climate that is perfect for the cultivation of coffee.
The green beans that are not roasted in this coffee are a fantastic option for any roaster looking to capture the real essence of this exotic bean. Light medium to medium roasts allow the berry, citrus and wine flavors to shine through. This coffee pairs well with desserts like lemon chocolate and pound cake. The floral and herbal notes of this coffee are great with savory dishes that are spicy or sour in taste.
2. Colombian Supremo
Colombian Supremo, a coffee that is renowned for its consistency in quality and flavor, is a favorite among coffee enthusiasts of all levels. Supremo beans are renowned for their smooth, classic flavor with notes of caramel and citrus.
The size of the beans is an important element in determining the flavor profile. Supremo coffee beans are large. This bigger size means that the beans will pass through Grade 14 or higher perforations in the sieve, which is less than Excelso.
Colombian Supremo is an all-purpose 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 from the Popayan region is grown by farmers who are members of the Colombian Coffee Federation. This organization has over 500 000 coffee producers. As such, this coffee is an excellent example of the high-quality Colombian beans that have been renowned for its top-quality coffees.
3. Jamaican Blue Mountain
The rich, smooth flavor of Jamaican Blue Mountain is one of the most sought-after gourmet coffees. This wet-processed Jamaican Blue Mountain variety is known for its sophistication and smoothness. It's also an essential ingredient in the coffee liquor Tia Maria.
The soaring peaks of the Blue Mountains and their unique combination of fertile soil along with a mild climate and dense cloud cover provide the ideal environment for growing coffee of the highest quality. The coffee beans grown in this small region are sought-after the world over and fetch high prices for their rarity.
Jamaican Blue Mountain, as its name implies is grown in the Blue Mountain District, a 6,000-hectare area of the island that is known for its natural beauty and the production of coffee. The area is designated National Park, and farmers cultivate small quantities of coffee with a keen eye to preserve the distinctive characteristics of the beans.
4. Costa Rican Tarrazu
A coffee lover's desire, Costa Rican Tarrazu is the perfect balance of acidity and body. The region has high altitudes as well as a mineral-rich volcanic soils, which allow the beans to mature at a slower rate so that they can fully develop their flavor profile.
Many of these farms are known for their sustainable practices and strict controls to ensure quality that make them a favorite with eco-conscious consumers. Some also provide traceability, which enables customers to know more about the farm that produced their coffee.
One World Roasters' Tarrazu is a prime example of the region's characteristic flavor profile, displaying notes of vibrant grapefruit and rich dark chocolate. The medium body is balanced and rounded. This produces a smooth, satisfying end.
5. Caturra de Colombia
Caturra is a cultivar of coffee that has made its name in Latin America. The Caturra variety was first introduced to Brazil as a result of an organic mutation of Bourbon. Its capacity for production was superior to Bourbon however it required higher altitudes, which resulted in lower yields. The method of mass selection was used to find parent plants that did exceptionally well. Bulk seed from these parents was then produced and the process repeated.
arabica coffee beans direct from the source Coffeee is a high yielding plant with exceptional 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 designed to revive and revitalize the production of coffee.
This heirloom Caturra was cultivated by farmers in the department of Urrao at 2,000m and carefully roasted for you by Camber Coffee. Its cup quality displays a vibrant acidity with flavors of watermelon, strawberry and citrus.
6. French Roast
French Roast is a strong cup of coffee that has the aroma of charred, smoky notes. This blend is a blend of arabica beans from various regions, and offers rich flavours of caramel and chocolate. The beans are roasted darkly to bring out their natural oils and flavors. This is a premium blend that will please even the most sophisticated palate.
These beans are more difficult than other varieties of coffee to grow because they require specific conditions for their growth. The plants require a certain amount of sunlight and rain and must be protected against frost and drought.
These beans are full of antioxidants which can boost your energy levels and improve your overall health. The antioxidants in these beans fight free radicals, which can lead to chronic diseases like heart disease and cancer. Additionally, these beans are also a source of vitamin B5 or pantothenic acid which is vital for the body to convert 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 introduced to Panama in the 1960s, where it quickly gained a reputation for its floral aromas, full-bodied taste and delicate acidity.
Geisha is among the most expensive coffees on the market, as it's extremely susceptible to disease and requires high elevations with lower fruit yield. These characteristics make it hard to consistently produce. This, along with its high score on the cup is what drives the price.
This particular Gesha lot was processed with honey. (Not the actual honey, the beans were processed and then dipped into a sugar-based water.) The beans were then moved to a marquee, and then dried for 96 hours through carbonic maceration. It's a unique process that enhances the complexity of this extraordinary coffee. OMA has a complex and balanced cup profile, with exotic florals like jasmine, tea rose and delicate stone fruits, citrus and citrus.
8. Indonesian Liberica
Most coffee lovers are familiar with two species belonging to 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 of the genus, and some are less well-known than others.
The most favored non-arabica in the world is Coffea Excelsa (or var. dewevrei). This variety is found on medium-sized trees at medium elevations. It produces a teardrop-shaped beans. It is often used in blends and adds a distinct lingering finish to the cup.
It's not as well-known in Southeast Asia as arabica but it is still a niche market. This is largely because of the demand generated by religion as Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to rusty coffee leaf and its low levels of caffeine make it a desirable 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 its asymmetrical bean which are larger than canephora and arabica. It has a longer time of fruiting and its leaves are bigger than other C. liberica types. Plus, its high productivity levels means that it can grow to more than 15m tall and produce a huge volume of fruit.
Oliveiro believes it's a pity that the plant is misunderstood, despite being classified in 2006 as the dewevrei liberica variety. It is considered a "really good coffee maker". It is unlikely that the species will be switched to a commodity coffee with no market. For those who are willing and are able to put in the time and effort needed to cultivate it, the advantages of excelsa beans are obvious. They tend to be lower in caffeine than arabica or canephora, and also have a more dense, less soluble mucus.