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The Best Arabica Coffee Beans in the World

Most people don't know that coffee beans at the grocery store or at the cafe you frequent are not all arabica. This type of bean grows best in regions that have high altitudes and has more smooth, sweeter and more nuanced flavor.

The location where the coffee beans are grown (aka their terroir) has a major influence on how they taste. This is the reason why single origin arabicas are highly sought-after.

1. Ethiopian Yirgacheffe

This coffee is known for its floral and citrus qualities. The premium beans are grown in small farms that are located in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2,000 meters. The natural process gives an intense sweetness and berry flavor.

The high elevations in Yirgacheffe causes the coffee plants to develop more slowly which allows them to absorb nuances and flavors from the surrounding environment. The region is characterized by an arid climate that is ideal for the cultivation of coffee.

This coffee is available in green beans that have not been roast. They are great for roasters who want to bring out its essence. Light to medium roasts highlight the citrus, wine and fruity flavors. Pairs well with desserts that complement these flavors such as lemon chocolate or pound cake. The coffee's herbal and floral notes go well with spicy or sour dishes.

2. Colombian Supremo

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

The size of the beans is a key factor in determining the flavor profile. Supremo coffee beans are large. This larger size implies that the beans will generally pass through Grade 14 (or higher) perforations on the sieve that are lower than the grade of Excelso.

Colombian Supremo is a coffee that has universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it a fantastic choice for any brewing technique. This coffee is from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation. This organization supports over 500,000 coffee producers. This coffee is a great example of the premium Colombian beans which have been renowned for their top arabica coffee beans-quality coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees around the world. Its smooth, rich taste makes it among its most sought-after varieties. This wet-processed coffee 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 soils along with a mild climate and dense cloud cover create the ideal environment for growing coffee of the highest quality. The beans from this small region are highly sought-after and fetch premium prices because of their rareness.

The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island that is known for its stunning natural beauty and coffee cultivation. The area is protected by a national park and farmers cultivate small amounts 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 between acidity and body. The region has high altitudes as well as a mineral-rich volcanic soil, which allows the beans to ripen at a slower pace so they can fully develop their flavor profile.

Many of these farms are well-known for their environmentally-friendly practices and strict measures to maintain quality that make them a favorite for eco-conscious buyers. Some of them also offer traceability, which enables customers to learn more about the particular farm that produced their coffee.

One World Roasters' Tarrazu is an excellent illustration of the region's distinctive flavor profile, with the vibrant grapefruit notes and lush dark chocolate. Its medium-bodied body is well-balanced and well-rounded, resulting in a smooth finish that's sure to please your taste buds.

5. Colombian Caturra

Caturra, a coffee cultivar is now a household name in Latin America. The Caturra cultivar was first introduced in Brazil as a result of a natural change in Bourbon. Its production potential is superior to Bourbon however, it requires higher altitudes resulting in lower yields. Growers employed a method known as mass selection to determine the parent plants for their outstanding performance, then they 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 parents of the Castillo variety, developed by Cenicafe as the plant that will be the flag for their "Colombia sin roya" program that aims to revitalize and revive the production of coffee.

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

6. French Roast

For those who want a bold cup of coffee that has smoky and charred notes will enjoy French Roast. This blend is a combination of arabica beans from various regions that offer rich flavors such as chocolate and caramel. The beans are roasted darkly to highlight their natural oils and flavors. This blend is of premium quality and will please the most sophisticated taste buds.

These beans are more difficult than other coffee varieties to grow because they require very specific conditions for their growth. The plants need a specific amount of sunshine and rain, and must be protected from frost and drought.

These beans are rich in antioxidants that 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 a source of vitamin B5 or pantothenic acid which is essential for the body to convert food into energy.

7. Ethiopian Gesha

Geisha or Gesha as it's called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was then brought to Panama in the 1960s, and quickly became renowned for its strong floral scents as well as its full body and delicate acidity from citric.

Geisha is one of the most expensive coffees on the market, due to it being highly susceptible to diseases and requires high growing altitudes with a lower fruit yield. These features make it difficult to consistently produce. This, combined with its high score on the cup makes it a major factor in the price.

This particular Gesha lot was honey processed. (Not actual honey, the beans were treated and then dipped into a sugar-based water.) The beans were then placed in a marquee, and then dried for 96 hours by carbonic maceration. This unique process adds to the complexity and flavor of this coffee. It also provides OMA a rich and balanced cup profile that is full of exotic florals like jasmine and tea rose and delicate citrus and stone fruits.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species belonging to the Coffea genus: robusta and arabica. The former accounts for 80% of the global coffee direct trade arabica coffee beans, while the latter accounts for 20 percent. However, there are more than 120 known species within the genus and some are more popular than others.

The most popular non-organic arabica coffee beans is Coffea Excelsa (or var. dewevrei). This variety grows on medium-sized trees with medium elevations. It produces a teardrop-shaped bean. It is commonly used in blends and can add a distinctive lingering finish to your cup.

It's not as popular in Southeast Asia as arabica but it still has its niche market. This is largely because of the demand generated by religion and the fact that Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to rusty coffee leaf and its low levels of caffeine makes it a viable alternative for producers who don't have enough money to invest in arabica.

9. Brazilian Exelsa

While Excelsa is incredibly resilient and productive, it also requires more focus from farmers to manage than other Coffea ground arabica coffee beans or canephora species. This is in part due to its asymmetrical beans which are larger than canephora and arabica. It has a longer time of fruiting and its leaves are larger than other C. liberica species. It can also reach 15m in height, and produces a large volume of fruit.

Oliveiro believes it's a pity that the plant is often misunderstood despite being classified in 2006 as the dewevrei liberica variety. It can be considered a "really good coffee producer". It is 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 in growing it, the benefits are obvious: Excelsa beans tend to have lower levels of caffeine than canephora and arabica, and have a thicker mucus with less soluble solids.