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The Best Arabica Coffee Beans in the World

Most people are unaware that the coffee beans you find in your favorite café or supermarket aren't exclusive arabica coffee beans. This kind of coffee plant thrives at higher altitudes, and has a softer flavor.

The terroir (or the place of origin) of the coffee beans can have a huge impact on their flavor. This is why single-origin arabicas are so sought-after.

1. Ethiopian Yirgacheffe

The coffee is known for its citrus and floral scents The coffee is a classic. The top quality beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2,000 meters. The natural process results in the flavor of berries and sweetness.

The elevations that are high in Yirgacheffe cause the coffee plants to develop more slowly and allow them to absorb flavors and nuances from the surrounding environment. The region also has a rich tropical climate that is ideal for the cultivation of coffee.

This coffee is available in green beans that have not been roasted. They are perfect for roasters who wish to reveal the essence. light medium roast arabica coffee beans medium to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee pairs well with desserts such as lemon chocolate and pound cake. The herbal and floral notes of this coffee work well with savory dishes that are spicy or sour in taste.

2. Colombian Supremo

It is known for its consistency in quality and taste, Colombian Supremo is a popular option for coffee lovers of all levels. Typically, it has 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 role in the flavor profile of Colombian coffee, and Supremo beans are distinguished by their size. This bigger size means that the beans typically be able to pass through Grade 14 (or higher) perforations on the sieve which is less than the grade of Excelso.

With strict quality standards, a bright acidity, and a moderately smoky body, Colombian Supremo has a universal appeal that makes it an excellent choice for any brewing method. This coffee from the Popayan region is cultivated by farmers who are part of the Colombian Coffee Federation. This organization has over 500,000 coffee producers. As such, this coffee is a prime example of the top-quality Colombian beans that have earned the country a reputation for its top-quality coffees.

3. Jamaican Blue Mountain

The rich, smooth flavour 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 a key ingredient in the coffee liquor Tia Maria.

The Blue Mountains, with their steep elevations, fertile soils, mild climates and dense clouds, provide the perfect environment for coffee cultivation of the highest quality. The beans grown in this small region are highly prized and fetch a premium price due to their rarity.

As the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island that is known for its breathtaking natural beauty and coffee cultivation. The area is protected by a national park, and farmers cultivate a small amount of coffee with great care to preserve their unique characteristics.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is a coffee lover's delight. It has the perfect balance of acidity and body. The high altitudes of the region and the volcanic soil's mineral richness allow for a slower maturing process, which allows the beans to develop their full flavor profile.

Many of the farms that produce these coffees are also famous for their sustainable practices and strict quality control measures, which make them popular with eco-conscious buyers. Some also provide traceability, which enables customers to know more about the particular farm that produced their coffee.

One World Roasters' Tarrazu is a perfect illustration of the region's distinctive flavor profile, displaying aromas of vibrant grapefruit and lush dark chocolate. Its medium body is rounded and balanced. This produces a smooth, satisfying end.

5. Colombian Caturra

Caturra, a coffee cultivar, has become a household name in Latin America. The variety was first introduced in Brazil as a result of a natural change in Bourbon. Its production potential was superior to Bourbon but it required higher altitudes and lower yields. Growers used a process called mass selection to identify individual parent plants for their outstanding performance, then they bulked seed from those parents and repeated the process.

Colombian Caturra is a high-yielding plant that is resistant to Coffee Leaf Rust. It is one of the parents of the Castillo variety, developed by Cenicafe as the plant that will be the flag for their "Colombia sin roya" program aimed at recovering and renewing coffee production.

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

6. French Roast

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

These particular beans are more difficult to cultivate than other varieties of coffee due to the fact that they require specific conditions in the climatic environment to thrive. The plants need a specific 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. The antioxidants in these beans fight free radicals which can lead to chronic diseases like cancer and heart disease. Furthermore, these beans are also a source of vitamin B5 or pantothenic acid which is crucial for the body to convert food into energy.

7. Ethiopian Gesha

Also known as Geisha or Gesha, this coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was introduced to Panama in the 1960s, and quickly gained a reputation for its strong floral aromas and full body. It also has delicate acidity from citric.

Geisha is a costly coffee variety. It is susceptible to disease and requires high altitudes for growing. The yield of the fruit is also lower. These features make it difficult to produce consistently. This, along with its high cup score is what drives the price.

This particular lot of Gesha was processed with honey (not honey itself, but the beans are treated and then dipped in water that contains sugar) and then placed on an outdoor marquee to dry for 96 hrs through carbonic maceration. This unique method adds to the complexity and taste of this coffee. OMA has a rich, yet balanced cup profile that is bursting with exotic florals like 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 accounts for the majority of coffee that is traded around the world, whereas the latter only accounts for 20%. However, there are more than 120 known species belonging to the genus, and some are far less well-known than others.

The most favored non-handpicked arabica coffee beans in the world is Coffea Excelsa (or var. dewevrei). This variety is found on large trees that are at medium altitudes. It produces a teardrop-shaped bean. It is typically blended into blends and can give a distinctive lingering finish to your cup.

It's not as popular 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 caffeine content make it an attractive alternative for producers who don't have enough money to invest in high-quality arabica coffee beans.

9. Brazilian Exelsa

Excelsa is robust and productive, but it requires more attention from farmers than other Coffea arabica species or canephora. This is because of its asymmetrical beans that are larger than arabica and canephora. It also has a longer period of fruiting, and its leaves are larger than other C. liberica varieties. It can also grow up to 15m tall, and produce a lot of fruit.

Oliveiro says it's a shame that the plant is misunderstood, despite it being reclassified in 2006 as the dewevrei liberica variety. It could be considered a "really good coffee maker". It is unlikely that the plant will be converted to a commodity coffee without a market for it. However, for those willing to invest the time and effort into growing it, the advantages are obvious: Excelsa beans tend to have lower levels of caffeine than arabica and canephora and also have a more dense mucilage with less soluble solids.