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The Best Arabica Coffee Beans in the World

Most people don't realize that the coffee beans you find in the supermarket or in your favorite cafe aren't all arabica. This type of bean is best in areas with high altitudes and produces smoother and sweeter flavor.

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

1. Ethiopian Yirgacheffe

The coffee is known for its citrus and floral characteristics, this coffee is a classic. The top-quality beans are cultivated in small farms that are located in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2,000 meters. The natural process allows for the beans to be ripe with a distinct sweetness and berry taste.

The elevations that are high in Yirgacheffe cause the coffee plants to grow slower and allow them to absorb the nuances and flavors from the surrounding environment. The area also has a lush tropical climate that is ideal for the cultivation of coffee.

This coffee is available in green beans that haven't been roast. They are ideal for roasters who want to reveal the true essence. Light medium to medium roasts reveal the citrus, wine and fruity flavors. This coffee pairs well with desserts like lemon chocolate and pound cake. The herbal and floral notes of this coffee also work well with savory dishes that are spicy or sour.

2. Colombian Supremo

It is known for its consistency in quality and taste, Colombian Supremo is a favorite choice for coffee lovers of all levels. Typically featuring a smooth, classic flavor profile, with notes of citrus and light caramel, Supremo beans have an overall mild flavor that's balanced enough to suit a wide range of tastes.

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

With strict quality standards, a vibrant acidity and moderately rich body, Colombian Supremo has a universal appeal which makes it a good choice for any brewing technique. This particular coffee originates from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation, an organization that assists over 500,000 coffee growers. This is a fantastic example of the premium Colombian beans which have become famous for their top-of-the-line 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 elegance and smoothness. It's also an essential ingredient in the coffee liquor Tia Maria.

The steep elevations of the Blue Mountains and their unique combination of fertile soil along with a mild climate and dense cloud cover create the ideal environment for growing coffee of top quality. The coffee beans grown in this small region are coveted the world over and command high prices for their rarity.

Jamaican Blue Mountain, as its name implies is grown in the Blue Mountain District, a area of 6,000 acres on the island known for its natural beauty and coffee production. The area is designated a national park, and farmers cultivate small quantities of coffee with a keen eye to preserve the distinctive characteristics of the beans.

4. Costa Rican Tarrazu

A coffee lover's desire, Costa Rican Tarrazu is the perfect balance of acidity and body. The region boasts high altitudes and a mineral-rich volcanic soil, which permits the beans to ripen in a slower rate, so they can fully develop their flavor.

Many of these farms are recognized for their environmentally-friendly practices and strict measures to control quality which makes them popular with eco-conscious consumers. Some of them provide traceability to allow customers to find out more about the farm that produced their coffee.

One World Roasters' Tarrazu is a perfect example of the region's characteristic flavor profile, with the vibrant grapefruit notes and lush dark chocolate. Its medium body is balanced and rounded. This produces a smooth, satisfying finish.

5. Caturra de Colombia

Caturra is a cultivar of coffee that has made an impact in Latin America. The Caturra variety was first introduced to Brazil due to an organic change in Bourbon. Its potential for production was superior to Bourbon however it required higher altitudes, resulting in lower yields. The process of mass selection was used to identify parent plants that performed exceptionally well. Bulk seed from these parents was then produced and the process repeated.

Colombian Caturra is a high-yielding plant that has a remarkable resistance to Coffee Leaf Rust. It is one of two parents of the Castillo that was created by Cenicafe to be the flag plant for their "Colombia sin roya", which is a program that aims to recover coffee production in Colombia.

This heirloom Caturra is cultivated at 2,000m by farmers in Urrao, was processed by Camber Coffee. The cup quality is a vibrant acidity, with flavors of strawberry, watermelon and citrus.

6. French Roast

Those looking for a bold cup of coffee with smoky and charred notes will love French Roast. This blend is a blend of arabica beans from a variety of regions, offering rich flavors of chocolate and caramel. The beans are darkly roasted to bring out their natural oils and flavor. This is a premium blend that 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 for climatic growth. The plants need a specific amount of sunlight and rain and must be protected from frost and drought.

These beans are full of antioxidants that can boost your energy and improve your overall health. These beans are loaded with antioxidants that fight free radicals, which can trigger chronic illnesses like cancer and heart disease. They 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 by the 1960s where it quickly gained a reputation for its floral aromas, full-bodied taste, and delicate acidity.

Geisha is a costly coffee variety. It's susceptible to disease and requires high altitudes for growing. The fruit yield is also lower. These factors make it difficult to consistently produce and it is combined with its high scores on the cup to drive up the price.

This particular Gesha lot was honey processed. (Not the actual honey, the beans were treated and dipped into sugar-rich water.) The beans were then placed in a marquee, and then dried for 96 hour through carbonic maceration. This unique process enhances the complexity and flavor of this coffee. OMA has a complex, yet balanced cup profile that is bursting with exotic florals such as tea rose, jasmine and delicate stone fruits, citrus and citrus.

8. Indonesian Liberica

Most coffee lovers are familiar with two species in the Coffea family: arabica, and robusta. The former accounts for 80% of global coffee trade, while the latter is responsible for 20 percent. There are more than 120 recognized species belonging to the genus and some are far less well-known than others.

The most favored non-Arabica Coffee Beans Subscription in the world is Coffea Excelsa (or var. dewevrei). This variety is found on medium-sized trees at medium altitudes, and produces a teardrop-shaped bean. It's commonly used in blends and can add an interesting lingering flavor to a cup.

It's not as popular in Southeast Asia as arabica but it is still a niche market. This is due to the demand created by religion as Muslims in Malaysia and Indonesia drink their coffee after prayers. Additionally, liberica's resilience to rust on coffee leaves and its low caffeine content make it an attractive alternative for producers that do not have the funds to invest in arabica.

9. Brazilian Exelsa

Excelsa is a robust and productive but it also requires more care from farmers than other Coffea arabica species or canephora. This is partly due to the asymmetrical size of the bean, which is larger than canephora or highland arabica coffee beans. It also has a longer time to fruit, and its leaves are bigger than other C. liberica varieties. Furthermore, its high production levels means that it can grow to more than 15m tall and produce a large amount of fruit.

According to Oliveiro the reason is that the plant has been misunderstood for so long despite it being classified as the dewevrei variety of liberica in 2006 - because it could be "a really good coffee maker". However, without a commodity market and minuscule demand for the species, making the switch is unlikely. But for those who are willing to put the time and effort in growing it, the advantages are evident: Excelsa beans tend to have a lower caffeine content than arabica coffee beans with rich flavor and canephora, and also have a more dense mucus with less liquid solids.