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The Best Arabica Coffee Beans in the World

Most people don't know that coffee beans sold at the supermarket or in the cafe you frequent are not all arabica. This kind of coffee bean thrives at higher altitudes and has a more smooth flavor.

The location where the coffee beans are grown (aka their terroir) has a major influence on the taste. This is the reason why single estate arabica coffee beans origin arabicas are so sought-after.

1. Ethiopian Yirgacheffe

This coffee is known for its citrus and floral qualities. The top quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2,000 meters. The natural process results in an berry-like taste and sweetness.

The elevations high in Yirgacheffe allows the coffee plants to develop slower, allowing them to absorb the nuances and flavors of the environment. The region has an extremely humid climate, which is ideal for the cultivation of coffee.

This coffee is available in green beans that have not been roasted. They are great for roasters who wish to reveal the true essence. light roast arabica coffee beans to medium roasts bring out the wine, citrus and berry flavors. This coffee is a great match for desserts like lemon cake, chocolate and pound cake. The coffee's herbal and floral notes go well with spicy or sour dishes.

2. Colombian Supremo

Colombian Supremo, a coffee that is renowned for its consistency in quality and flavor is a favorite among coffee lovers at 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 a major factor in determining the flavor profile. Supremo coffee beans are large. This bigger size means that the beans typically go through Grade 14 (or higher) sieve perforations 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 an excellent choice for any brewing method. This particular coffee from the Popayan region is grown by farmers who belong to the Colombian Coffee Federation, an organization that supports more than 500,000 coffee farmers. As such, this coffee is an example of the premium 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 beans in the world. Its rich, smooth taste makes it among its most popular varieties. This wet-processed variety from the Blue Mountains of Jamaica is well-known for its sophisticated and smooth taste. It's also one of the main ingredients 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 cultivation of the highest quality. The beans grown in this small region are highly sought-after and fetch premium prices 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 that is known for its natural beauty and the production of coffee. The area is protected by a national park, and farmers cultivate small amounts of coffee with extreme care to preserve their unique qualities.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is a perfect balance of acidity and body. The high altitudes of the region, as well as the volcanic soil that is mineral-rich allow for a slower maturing process, allowing the beans to develop their full flavor profile.

Many of these farms are well-known for their environmentally-friendly practices and strict measures to control quality which makes them popular with eco-conscious consumers. Some also offer traceability, which enables customers to find out more about the specific farm that produced their coffee.

One World Roasters' Tarrazu is a perfect example of the region's distinctive flavor profile, with aromas of vibrant grapefruit and lush dark chocolate. Its medium body is well rounded and balanced. This produces an elegant, satisfying finish.

5. Colombian Caturra

Caturra is a cultivar of coffee that has made a name for itself in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its capacity for production is superior to Bourbon however, it requires higher altitudes resulting in lower yields. Growers employed a method known as mass selection to select parents with outstanding performance, then they harvested the seeds in bulk 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 that was created by Cenicafe to be the main plant of their "Colombia sin roya", an initiative aimed at restoring coffee production in Colombia.

This heirloom Caturra was cultivated by farmers in the department of Urrao at 2,000 meters and then carefully roasted by Camber Coffee. The cup is vibrant with flavors of watermelon strawberry and citrus.

6. French Roast

Those looking for a bold cup of coffee that has smokey and charred notes will love French Roast. This blend is a blend of arabica beans from a variety of regions, and offers rich flavours of chocolate and caramel. The beans are roasted darkly to bring out their natural flavors and oils. This is a high-quality blend that will satisfy even the most sophisticated palate.

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

Drinking coffee made from these beans can increase your energy levels and improve your overall health. The antioxidants in these beans fight free radicals which can lead to chronic diseases such as heart disease and cancer. These beans also contain vitamin B5, or pantothenic acids which are vital to the body's transformation of food into energy.

7. Ethiopian Gesha

Geisha, or Gesha as it is also called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was introduced to Panama in the 1960s, and it quickly gained a reputation for its strong floral scents, full body, and delicate citric acidity.

Geisha is one of the most expensive varieties of coffee available on the market, as it's highly susceptible to diseases and requires high elevations with a lower fruit yield. This makes it difficult to produce consistently and it is combined with its high scores on the cup to drive up the price.

This particular lot of Gesha was processed with honey (not real honey but the beans are treated, then dipped in water that contains sugar) and then placed on a marquee to dry for 96 hours with carbonic maceration. This unique process enhances the complexity and taste of this coffee. OMA has a complex, yet balanced cup profile with exotic florals such as tea rose, jasmine and delicate citrus, stone fruits and citrus.

8. Indonesian Liberica

The majority of coffee enthusiasts are familiar with two species of the Coffea family: arabica and robusta. The former makes up 80percent of all coffee traded in the world, whereas the second is only 20 percent. There are over 120 species within the genus, and some are less well-known than others.

Currently, the most well-known non-fair trade arabica coffee beans species is Coffea excelsa (or var. dewevrei). This variety is found on large trees at moderate altitudes and produces a teardrop-shaped bean. It is often used in blends and adds an enduring flavor to a cup.

It's not as popular in Southeast Asia as arabica but it still has its niche market. This is due to the religious demand in the region, as Muslims in Malaysia and Indonesia drink coffee following their prayers. Additionally, liberica's resilience to rust on coffee leaves and low acidity arabica coffee beans caffeine content make it a viable alternative for producers who don't have the financial resources to invest in arabica.

9. Brazilian Exelsa

Excelsa is a robust and productive, but it requires more care from farmers than other Coffea arabica species or canephora. This is in part due to its asymmetrical bean, which are bigger than arabica and canephora. It has a longer period of fruiting, and its leaves are larger than other C. liberica species. Plus, its high productivity levels allow it to grow to more than 15m tall and produce an enormous amount of fruit.

Oliveiro says it's a pity that the plant is often misunderstood despite being classified in 2006 as the dewevrei liberica variety. It can be a "really good coffee maker". It is unlikely that the species will be switched to a commodity coffee without a market for it. If you're willing and are able to put in the time and effort to grow it, the benefits of excelsa beans are evident. They are less caffeine-rich than arabica or canephora and have a thicker and less soluble Mucilage.