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The Best Arabica Coffee Beans in the World Most people are unaware that the coffee beans at your favorite café or supermarket aren't arabica. This kind of coffee plant thrives at higher altitudes, and has a more smooth flavor. The terroir (or place of origin) of the coffee beans has a significant impact on the flavor. This is why single-origin arabicas are so prized. 1. Ethiopian Yirgacheffe Known for its citrus and floral characteristics The coffee is a classic. The premium 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 sweetness. The high elevations of Yirgacheffe cause the coffee plants to grow slower, giving them time to absorb nuances and flavors from the surrounding environment. The region also has a rich tropical climate that is perfect for growing coffee. The unroasted green beans of this coffee are an excellent alternative for roasters looking to reveal the true essence of this exotic coffee. Light to medium roasts let the berry, citrus and wine flavors to shine through. This coffee pairs well with desserts like lemon cake, chocolate and pound cake. The herbal and floral notes of this coffee are great 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 well-loved choice for coffee enthusiasts of all levels. Typically, it has a smooth, 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. Bean size plays a crucial aspect in the flavor profile of Colombian coffee, and Supremo beans are distinguished by their size. The larger size indicates that the beans will pass through Grade 14 or higher sieve perforations which is lower than Excelso. With strict quality standards, a vibrant acidity and a moderately rich body, Colombian Supremo has a universal appeal which makes it a good choice for any brewing method. This coffee from the Popayan area is grown by farmers who are part of the Colombian Coffee Federation. This association supports more than 500,000 coffee producers. This is a fantastic example of the premium Colombian beans that have become famous for their top-quality coffees. 3. Jamaican Blue Mountain The rich, smooth flavour of Jamaican Blue Mountain is one of the world's most sought after gourmet coffees. This wet-processed coffee from the Blue Mountains of Jamaica is well-known for its sophisticated and smooth taste, and it's also one of the main ingredients in the coffee liqueur Tia Maria. The steep elevations of the Blue Mountains and their unique combination of fertile soil and mild climate as well as dense cloud cover create the perfect conditions for the cultivation of coffee of the highest quality. The beans grown in this small region are highly prized and fetch premium prices because of their rarity. The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island that is known for its spectacular natural beauty and the cultivation of coffee. arabica coffee beans from Ethiopia is protected by a national park, and farmers cultivate a small amount of coffee with careful attention to preserve their distinctive characteristics. 4. Costa Rican Tarrazu Costa Rican Tarrazu coffee is an absolute coffee lover's delight. It is the perfect balance of acidity and body. The region is blessed with high altitudes and mineral-rich volcanic soils, which allow the beans to ripen in a slower rate, so they can fully develop their flavor. Many of these farms are known for their environmentally-friendly practices and strict measures to maintain quality that make them a favorite with eco-conscious consumers. Some also provide traceability, which allows buyers to know more about the farm that produced their coffee. One World Roasters' Tarrazu is a great illustration of the distinctive flavor profile of the region, featuring notes of vibrant grapefruits and rich dark chocolate. Its medium body is well balanced and well-rounded. This gives an elegant, satisfying finish. 5. Colombian Caturra Caturra is a coffee cultivar that has made a name for itself in Latin America. This variety was introduced into Brazil as a natural mutation from Bourbon. Its capacity for production was superior to Bourbon but it needed higher altitudes, which resulted in lower yields. Growers used a process called mass selection to identify individual parent plants for their exceptional performance, then the seeds were grouped from these parents and repeated the process. Colombian Caturra has high yield and is resistant to Coffee Leaf Rust. It is one of the two parents of the Castillo, which was developed by Cenicafe to be the main plant for their “Colombia sin roya”, a program aimed at recovering coffee production in Colombia. This is a family-owned Caturra, grown at 2,000 meters by farmers in Urrao, was processed by Camber Coffee. Its cup quality displays a vibrant acidity with flavors of citrus, watermelon, and strawberry. 6. French Roast French Roast is a strong cup of coffee that has smokey, charred notes. This blend is a mixture of arabica beans from several regions that offer rich flavors such as chocolate and caramel. The beans are dark-roasted to reveal their natural flavors and oils. This blend is of top quality and will please the most sophisticated palate. These beans are more difficult than other varieties of coffee to grow because they require specific climate conditions to thrive. The plants require a certain amount sunlight and rainfall and they need to be protected against frost and drought. Consuming coffee made from these beans can boost your energy levels and improve your overall health. The antioxidants in these beans fight free radicals which can lead to chronic illnesses like 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 brought to Panama in the 1960s, where it quickly became renowned for its strong floral scents as well as its full body and delicate citric acidity. Geisha is a pricey coffee variety. It is susceptible to disease and requires high altitudes to grow. The yield of fruit is also lower. These characteristics make it difficult to consistently produce, which combines with its high score on the cup to increase the price. This particular Gesha lot was honey processed. (Not actual honey, the beans were treated and dipped into water that contained sugar.) The beans were then placed in a marquee, and then dried for 96 hours through carbonic maceration. This unique process adds to the complexity and flavor of this coffee. OMA is a complex but balanced cup profile with exotic florals such as jasmine, tea roses and delicate citrus, stone fruits and citrus. 8. Indonesian Liberica The majority of coffee drinkers are familiar with two species in the Coffea family: arabica, and robusta. The former accounts for 80% of the world's coffee trade, while the latter is responsible for 20%. However, there are more than 120 identified species belonging to the genus and some are more popular than others. The most well-known non-arabica is Coffea Excelsa (or the variant. dewevrei). This variety is found on large trees at moderate altitudes and produces a teardrop-shaped beans. It is commonly used in blends and can add an enduring flavor to a cup. Although it's not as well-known as arabica however, it has a market of its own in Southeast Asia. This is due to the religious demands, as Muslims in Malaysia & Indonesia drink coffee after their prayers. Liberica's resistance to coffee leaf rust and its low caffeine content make it a viable alternative for producers who don't have the money to invest in arabica. 9. Brazilian Exelsa While Excelsa is incredibly resilient and productive, it requires more attention from farmers to manage than other Coffea arabica or canephora varieties. This is in part due to its asymmetrical beans that are larger than canephora and arabica. It has a longer time of fruiting, and its leaves are larger than other C. liberica species. Plus, its high productivity levels allow it to grow to over 15m tall and produce an enormous amount of fruit. According to Oliveiro the reason is that the plant has been misunderstood for so long – even though it was reclassified as the dewevrei variety of liberica in 2006, because it could be “a very good coffee producer”. It's unlikely that the species will be switched to a coffee that is a commodity without a market for it. However, for those willing to put the time and effort into growing it, the advantages are clear: Excelsa beans tend to have lower levels of caffeine than canephora and arabica, and have a denser mucilage with less solids that are soluble.