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The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans you find in the grocery store or at the cafe you frequent are not all arabica. This kind of coffee bean grows best at higher altitudes, and has a more smooth flavor.

The terroir (or place of origin) of the coffee beans has a major impact on their flavor. This is the reason why single-origin arabicas are so cherished.

1. Ethiopian Yirgacheffe

The coffee is known for its citrus and floral characteristics, this coffee is an iconic. The premium blend arabica coffee beans beans are grown on small farms in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2,000 meters. The natural process gives the flavor of berries and a sweet taste.

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

This coffee is available in green beans that have not been roast. They are ideal for roasters looking to reveal its essence. Light to medium roasts allow the citrus, berry and wine flavors to shine through. It is a great match for desserts that complement these tastes like lemon cake or chocolate. The herbal and floral notes of this coffee also are great with food items that are spicy or sour.

2. Colombian Supremo

Colombian Supremo, a coffee that is well-known for its consistency in flavor and quality, is a favorite among coffee enthusiasts of all levels. Typically featuring a smooth, classic flavor profile, with notes of light caramel and citrus, Supremo beans have an overall mild flavor that's balanced enough for many palates.

Bean size plays an important role in the flavor profile of Colombian coffee and Supremo beans are characterized by their large size. This larger size means the beans will go through Grade 14 or more perforations on the sieve which are lower than Excelso.

With strict quality standards, a bright acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it an excellent option for any brewing method. This coffee from the Popayan area is grown by farmers who are members of the Colombian Coffee Federation. This organization supports over 500 000 coffee producers. This coffee is an excellent example of the high-quality Colombian beans that have made the country famous 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 smooth, rich taste makes it one of its most popular varieties. This wet-processed Jamaican Blue Mountain variety is renowned for elegance and smoothness. It's also a key ingredient in the coffee liquor Tia Maria.

The soaring peaks of the Blue Mountains and their unique combination of fertile soil, mild climate, and dense cloud cover create the perfect conditions for the cultivation of coffee of the highest quality. The coffee beans from this small region are coveted the world over and fetch high prices for their rarity.

The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island, which is famous for its spectacular natural beauty and the cultivation of coffee. The area is designated an official national park. farmers cultivate small amounts of coffee with a keen eye to preserve the distinctive characteristics of the beans.

4. Costa Rican Tarrazu

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

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

One World Roasters' Tarrazu is a great example of the distinctive flavor profile of the region, with the vibrant grapefruit notes and rich dark chocolate. Its medium-bodied body is well-balanced and well-rounded with an elegant finish that is sure to delight your taste buds.

5. Caturra de Colombia

Caturra is a coffee cultivar has become the most popular name in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its production potential is superior to Bourbon however it requires higher altitudes which results in lower yields. Growers employed a technique known as mass selection to select parent plants for their extraordinary performance, and then the seeds were grouped from these parents and repeated the process.

Colombian Caturra has a high yield and is resistant to Coffee Leaf Rust. It is one of the parents of the Castillo variety, which was developed by Cenicafe as the official plant for their "Colombia sin roya" program designed to revive and revitalize coffee production.

This is a family-owned Caturra is grown at 2,000m by farmers in Urrao was processed by Camber Coffee. Its cup is lively with flavors of watermelon citrus and strawberry.

6. French Roast

French Roast is a strong cup of coffee that has smoky, charred notes. This blend is a mixture of arabica beans from several regions that offer rich flavors such as caramel and chocolate. The beans are roasted arabica coffee beans darkly to highlight their natural oils and flavors. This blend is of premium quality and will satisfy the most sophisticated palate.

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

These beans are high in antioxidants which can boost your energy levels and improve your overall health. These beans are loaded with antioxidants that fight free radicals that can trigger chronic illnesses like heart disease and cancer. These beans also contain vitamin B5 or pantothenic acids which are vital for the body's transformation of food into energy.

7. Ethiopian Gesha

Geisha or Gesha as it's also known, was first discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was brought to Panama in the 1960s, where it quickly gained recognition for its floral aromas, full-bodied taste and delicate acidity.

Geisha is one of the most expensive coffees on the market, as it's extremely susceptible to disease and requires high elevations with a lower fruit yield. These factors make it difficult to consistently produce. This, combined with its high score on the cup, drives the price.

This particular Gesha lot was processed with honey. (Not actual honey, the beans were processed and then dipped into sugar-rich water.) The beans were then moved to a marquee, and then dried for 96 hours through carbonic maceration. This unique process adds to the complexity and taste of this coffee. OMA is a complex and balanced cup profile, with exotic florals such as tea rose, jasmine and delicate citrus and stone fruits. citrus.

8. Indonesian Liberica

The majority of coffee drinkers are familiar with two species of the Coffea family: arabica and robusta. The former accounts for 80% of world's coffee trade, whereas the latter accounts for 20%. However, there are more than 120 recognized species within 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 large trees at medium altitudes and produces a teardrop-shaped bean. It is commonly used in blends and can add an enduring flavor to a cup.

Although it's not as well-known as arabica but it does have a market of its own in Southeast Asia. This is due to the religious demand and the fact that Muslims in Malaysia and Indonesia drink their coffee following prayers. Liberica's resistance to rusty coffee leaf and its low caffeine content make it an attractive alternative for those who don't have the funds to invest in arabica.

9. Brazilian Exelsa

Excelsa is resilient and productive, but it requires more care from farmers than other Coffea arabica species or canephora. This is partly due to the asymmetrical size of the bean that is larger than arabica coffee beans or canephora. It also has a longer time to fruit, and its leaves are bigger than other C. liberica varieties. Furthermore, its high production levels means that it can reach a height of 15 meters and produce a huge volume of fruit.

According to Oliveiro the reason is that the plant is so misunderstood despite it being classified as the dewevrei variety of liberica in 2006 - because it could be "a excellent coffee producer". It's unlikely that this species will be switched to a commercial coffee with no market. However, for those willing to put the time and effort in cultivating it, the benefits are evident: Excelsa beans tend to have lower levels of caffeine than arabica and canephora and also have a more dense mucilage with less solids that are soluble.