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The Best Arabica Coffee Beans in the World

Most people are unaware that the coffee beans in your favorite coffee shop or supermarket are not artisan arabica coffee beans. This type of bean grows best in regions with high altitudes and produces smoother and sweeter flavor.

The terroir (or location of origin) of the coffee beans has a major influence on their flavor. This is why single estate arabica coffee beans origin arabicas are so sought-after.

1. Ethiopian Yirgacheffe

This coffee is renowned for its floral and citrus qualities. The top-quality beans are grown in small batch arabica coffee beans 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 a sweet taste.

The high elevations in Yirgacheffe result in the coffee plants to develop more slowly, giving them time to absorb the nuances and flavors from the surrounding environment. The region is characterized by a tropical climate, which is perfect for growing coffee.

The unroasted green beans of this coffee are a fantastic option for any roaster looking to bring out the true essence of this exotic bean. Light to medium roasts bring out the citrus, wine and fruity flavors. This coffee is great with desserts like lemon chocolate and pound cake. The floral and herbal notes of this coffee are great with savory dishes that are spicy or sour in flavor.

2. Colombian Supremo

Affectionately known for its consistent quality and taste, Colombian Supremo is a popular option for coffee lovers of all levels. Supremo beans are known for their classic, smooth taste with notes of citrus and caramel.

The size of the beans is a key factor in determining their flavor profile. Supremo coffee beans are large. This bigger size means that the beans typically go through Grade 14 (or higher) perforations on the sieve which is less than the grade of Excelso.

With strict quality standards, a dazzling acidity and a moderately rich body, Colombian Supremo has a universal appeal which makes it a good choice for any brewing technique. This coffee is from the Popayan area is grown by farmers that are members of the Colombian Coffee Federation. This organization supports over 500 000 coffee producers. This coffee is an excellent example of the premium Colombian beans which have become famous for their top-of-the-line 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 selection from the Blue Mountains of Jamaica is well-known for its sophisticated and smooth taste. It's also a key ingredient in the coffee liqueur Tia Maria.

The soaring peaks of the Blue Mountains and their unique combination of fertile soil along with a mild climate and dense cloud cover provide an ideal setting for growing coffee of exceptional quality. The beans from this tiny region are sought-after all over and fetch high prices due to their rarity.

Jamaican Blue Mountain, as its name implies, is grown in the Blue Mountain District, a 6,000-hectare area of the island that is known for its natural beauty and coffee production. The area is protected by a national park and farmers cultivate small amounts coffee with great care to preserve their unique qualities.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is an ideal balance of acidity and body. The region is blessed with high altitudes as well as a mineral-rich volcanic soils, which allow the beans to mature at a slower rate so that they can fully develop their flavor.

Many of the farms that produce these coffees are also known for their environmentally-friendly practices and strict quality control measures, which makes them popular with eco-conscious buyers. Some of them offer traceability so that customers can learn more about the farm that produced their coffee.

One World Roasters' Tarrazu is a prime example of the region's characteristic flavor profile, with notes of vibrant grapefruit and lush dark chocolate. The medium body is balanced and well-rounded. This results in a smooth, satisfying end.

5. Colombian Caturra

Caturra is a cultivar of coffee that has earned a name for itself in Latin America. This variety was introduced to Brazil as a natural change from Bourbon. Its production potential was superior to Bourbon but it required higher altitudes and lower yields. Growers employed a method known as mass selection to determine the parents with extraordinary performance, and then the seeds were grouped from these parents and repeated the process.

Colombian Caturra is a yield-producing plant that is resistant to Coffee Leaf Rust. It is one of two parents of the Castillo that was created by Cenicafe to be the official plant for their "Colombia sin roya", which is a program that aims to recover coffee production in Colombia.

This vintage Caturra is grown at 2,000 meters by farmers in Urrao, was roasted by Camber Coffee. Its cup quality is vibrant with the flavors of watermelon, strawberry and citrus.

6. French Roast

French Roast is a strong cup of coffee with smokey, charred notes. This blend combines arabica beans from various regions, offering rich flavors of caramel and chocolate. The beans are darkly roasted to enhance their natural oils and flavors. 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 conditions for growth. The plants require a certain amount sunshine and rain and they need to be protected against frost and drought.

Drinking coffee made of these beans can increase your energy levels and improve your health. The antioxidants in these beans fight free radicals which can cause chronic diseases such as heart disease and cancer. Additionally these beans are a source of vitamin B5 or pantothenic acid which is vital for the body to convert food into energy.

7. Ethiopian Gesha

Also known as Geisha or Gesha, this particular coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was brought to Panama in the 1960s, where it quickly gained a reputation for its floral aromas, full-bodied flavor, and delicate acidity.

Geisha is among the most expensive varieties of coffee on the market, due to it being highly susceptible to diseases and requires high growing altitudes with a lower fruit yield. These characteristics make it difficult to consistently produce, which combines 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 sugar-rich water) and then moved to a marquee for drying for 96 hours through carbonic maceration. This is a unique process which adds to the richness of this amazing coffee. It also provides OMA a complex yet balanced cup profile of exotic florals like tea rose and jasmine with delicate stone fruits and citrus.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species belonging to the Coffea genus that are called arabica and robusta. The former accounts for 80percent of all coffee that is traded around the world, whereas the latter only accounts for 20%. There are more than 120 known species belonging to the genus, and some are far less popular than others.

The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is cultivated on medium-sized trees at medium elevations and produces a teardrop shaped bean. It is often used in blends and can add a distinctive taste that lasts for a long time.

It's not as popular in Southeast Asia as arabica but it has its own niche market. This is due to the religious demand for coffee, as Muslims in Malaysia and Indonesia drink coffee following their prayers. Liberica's resistance to rusty coffee leaves and its low caffeine content make it an attractive alternative for producers who don't have enough money to invest in artisanal arabica coffee beans.

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 that are larger than canephora and arabica. It also has a longer fruiting period, and its leaves are bigger than those of other C. liberica varieties. Plus, its high productivity levels means that it can reach a height of 15 meters and produce a huge volume of fruit.

According to Oliveiro, it's a shame that the plant has been misunderstood so much - despite being reclassified as the dewevrei variety of liberica in 2006 - because it could be "a very good coffee maker". However, without a commodity market and a comparatively low demand for the species, making the switch is unlikely. However, for those willing to invest the time and effort in growing it, the advantages are evident: Excelsa beans tend to have lower levels of caffeine than canephora and arabica, and have a denser mucilage, with less soluble solids.