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The Best Arabica Coffee Beans in the World

Most people don't realize that coffee beans at the grocery store or in the cafe you frequent are not all arabica. This type of bean is best in regions with high altitudes and has smoother sweeter, more nutty flavor.

The location where the coffee beans are grown (aka their terroir) has a huge impact on how they taste. This is why single origin arabica coffee beans-origin arabicas are so cherished.

1. Ethiopian Yirgacheffe

The coffee is known for its citrus and floral scents The coffee is an iconic. The top-quality beans are grown on small farms in the Oromia Region (formerly Harrar), at altitudes of between 1,400 and 2,000 meters. The natural process gives the beans to be ripe with a distinct sweetness and berry taste.

The elevations high in Yirgacheffe allow the coffee plants to grow slower, allowing them to absorb the subtleties and flavors of the surrounding area. The area also has a lush tropical climate that is perfect for the cultivation of coffee.

This coffee is available in green beans that have not been roast. They are ideal for roasters who want to bring out its true essence. Light medium to medium roasts reveal the citrus, wine and fruity flavors. It is a great match for desserts that complement these flavors like lemon cake or chocolate. This coffee's floral and herbal notes pair well with spicy or sour foods.

2. Colombian Supremo

It is known for its consistent quality and flavor, Colombian Supremo is a favorite choice for coffee lovers of all levels. Typically featuring a smooth, classic flavor profile that has notes of citrus and light caramel, Supremo beans have an overall mild character that's well-rounded enough for many palates.

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

Colombian Supremo is a coffee with universal appeal. Its high-quality standards, bright acidity and moderately rich body make it an excellent choice for any brewing method. This coffee from the Popayan region is cultivated by farmers that are part 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 been renowned for its world-class coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees in the world. Its rich, smooth flavor makes it one of its most sought-after varieties. This wet-processed Jamaican Blue Mountain variety is renowned for sophistication and smoothness. It's also a key ingredient in the coffee liquor 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 small region are coveted the world across and fetch a premium for their rarity.

Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island that's known for its breathtaking natural beauty and coffee cultivation. The area is protected as an official national park. farmers cultivate small amounts of coffee with care to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is a coffee lover's delight. It is the perfect balance between acidity and body. The high grown arabica coffee beans altitudes of the region and the volcanic soil's mineral richness permit a slower ripening process, allowing the beans to develop their full flavor profile.

Many of these farms are also well-known for their sustainable practices and strict controls to ensure quality, which makes them popular with eco-conscious consumers. Some of them also offer traceability, which allows buyers to find out more about the farm that produced their coffee.

One World Roasters' Tarrazu is a great example of the distinctive flavor profile of the region, with notes of vibrant grapefruits and rich dark chocolate. The medium body is balanced and well-rounded. This results in a smooth, satisfying finish.

5. Colombian Caturra

Caturra is a coffee cultivar that has made a name for itself in Latin America. This cultivar was first introduced in Brazil as a result of a natural 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 identify plants that did exceptionally well. Bulk seeds from these parents were then produced and the process repeated.

Colombian Caturra is a yield-producing plant that has a remarkable 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 aimed at recovering and renewing the production of coffee.

This historic Caturra was cultivated by farmers in the department of Urrao at 2,000m and then carefully roasted 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 with smokey, charred notes. This blend is a mixture of arabica beans from different regions that have rich flavor like caramel and chocolate. The beans are darkly-roasted to bring out their natural flavors and oils. This blend is of top quality and will satisfy the most sophisticated palate.

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

Drinking coffee brewed from these beans can help improve your energy levels and improve your overall health. The antioxidants contained in these beans fight free radicals which can cause chronic illnesses like heart disease and cancer. They also contain vitamin B5 or pantothenic acids which are vital to the body's transformation of 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 then brought to Panama in the 1960s, and quickly gained a reputation for its strong floral scents and full body. It also has delicate citric acidity.

Geisha is a very expensive coffee variety. It is prone to diseases and requires high altitudes to grow. The fruit yield is also lower. These factors make it difficult to consistently produce, which combines with its high score on the cup to increase the price.

This particular lot of Gesha was processed with honey (not real honey, but the beans are treated, then dipped in sugar-rich water) and then transferred to a marquee for drying for 96 hours with carbonic maceration. This unique method adds to the complexity and flavor of this coffee. It also gives OMA a complex yet balanced cup profile of exotic florals like tea rose and jasmine, with delicate citrus and stone fruits.

8. Indonesian Liberica

The majority of coffee drinkers are familiar with two species belonging to the Coffea family: arabica, and robusta. The former accounts for 80% of the world's coffee trade, whereas the latter is responsible for 20 percent. There are more than 120 species within the genus and some are less well-known than others.

The most well-known non-arabica is Coffea Excelsa (or the variant. dewevrei). This variety grows on large trees at medium altitudes and produces a teardrop-shaped bean. It is often used in blends and can give a distinctive lasting flavor to your drink.

Although it's not as popular as arabica however, it has a niche market 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 acidity arabica coffee beans caffeine content makes it a viable alternative for those who don't have enough money to invest in arabica coffee beans gift (look here).

9. Brazilian Exelsa

Excelsa is resilient and productive but it also requires more attention from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical size of the bean that is bigger than canephora or arabica. It also has a longer time to fruit, and its leaves are bigger than those of other C. liberica varieties. Additionally, its high productivity levels allow it to reach a height of 15 meters and produce a huge volume of fruit.

Oliveiro believes it's a pity that the plant is not understood, despite it being reclassified in 2006 as the dewevrei liberica variety. It can be considered a "really good coffee maker". However, without a commodities market and minuscule demand for the species, making the change is unlikely. For those who are willing and able to invest in the time and effort to cultivate it, the benefits of excelsa beans are clear. They are generally less caffeine-rich than canephora or arabica and have a denser, less soluble mucilage.