The Best Arabica Coffee Beans in the World

Most people don't realize that coffee beans at the grocery store or at the cafe you frequent are not all arabica. This kind of coffee plant thrives at higher altitudes, and has a smoother 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

The coffee is known for its floral and citrus characteristics This coffee is an old-fashioned. The premium beans are grown in small farms that are located in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process gives the flavor of berries and sweetness.

The high elevations of Yirgacheffe allow the coffee plants to grow slower, allowing them to absorb the nuances and flavors of 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 option for roasters who want to reveal the true essence of this exotic beans. Light to medium roasts highlight the citrus, wine and fruity flavors. This coffee pairs well with desserts such as lemon chocolate and pound cake. The herbal and floral notes of this coffee can be enjoyed 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 citrus and light caramel, Supremo beans have an overall mild taste that's well-rounded enough to suit a wide range of tastes.

Bean size plays an important aspect in the flavor profile of Colombian coffee and Supremo beans are characterized by their large size. This bigger size means that the beans will go through Grade 14 or higher perforations on the sieve which are lower than 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 particular coffee comes from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation, an organization that assists more than 500,000 coffee farmers. This coffee is a prime example of the premium Colombian beans that have been renowned for its world-class coffees.

3. Jamaican Blue Mountain

The smooth, rich flavor 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 renowned for its sophistication and soft taste. It's also an essential ingredient in the coffee liqueur Tia Maria.

The steep elevations of the Blue Mountains and their unique combination of fertile soils along with a mild climate and dense cloud cover provide the ideal environment for growing coffee of the highest quality arabica coffee beans. The coffee beans from this tiny region are highly prized and fetch high prices because of their rareness.

As the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a 6,000 hectare swath of the island that's known for its breathtaking natural beauty and coffee cultivation. The area is protected as National Park, and farmers cultivate small amounts of coffee with meticulous care to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is an absolute delight for coffee lovers. It is 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 rate so that they can fully develop their flavor profile.

Many of these farms are well-known for their environmentally-friendly practices and strict controls to ensure quality which makes them popular with eco-conscious consumers. Some of them also offer traceability, which allows buyers to find out more about the particular farm that produced their coffee.

One World Roasters' Tarrazu is a perfect illustration of the region's distinctive flavor profile, with the vibrant grapefruit notes and rich dark chocolate. The medium body is balanced and well-rounded. This produces a smooth, satisfying finish.

5. Caturra de Colombia

Caturra is a coffee cultivar is now the most popular name in Latin America. The variety was introduced to Brazil as a natural change from Bourbon. Its potential for production was superior to Bourbon but it needed higher altitudes, resulting in lower yields. The method of mass selection was used to identify plants that produced exceptionally well. Bulk seed from these parents was then produced and the process repeated.

Colombian Caturra is a high yielding plant with exceptional resistance to Coffee Leaf Rust. It is one of the parents of the Castillo variety, developed by Cenicafe as the flag plant for their "Colombia sin roya" program designed to revive and revitalize the production of coffee.

This family-owned Caturra was shade grown arabica coffee beans by farmers in the department of Urrao at 2,000m and then roasted with care by Camber Coffee. The cup quality is a lively acidity that is flavored with strawberry, watermelon and citrus.

6. French Roast

French Roast is a strong cup of coffee that has smokey, charred notes. This blend is a blend of arabica beans from different regions, and offers rich flavours of caramel and chocolate. The beans are roasted darkly to highlight their natural oils and flavor. This is a premium blend that will satisfy even the most sophisticated palate.

These beans are more difficult than other coffee varieties to grow because they require specific conditions for growth. The plants require a certain amount of sunlight and rainfall and they need to be protected against frost and drought.

These beans are rich in antioxidants which can boost your energy and improve your overall health. They are rich in antioxidants that fight free radicals that can trigger chronic illnesses such as cancer and heart disease. Furthermore they are sources of vitamin B5 or pantothenic acid, which is crucial for the body to convert food into energy.

7. Ethiopian Gesha

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, and it quickly gained a reputation for its strong floral scents as well as its full body and delicate citric acidity.

Geisha is one of the most expensive coffees on the market, due to it being extremely susceptible to disease and requires high elevations with a lower yield of fruit. This makes it difficult to consistently produce, which combines with its high scores on the cup to drive up the price.

This particular batch of Gesha was processed with honey (not honey itself, but the beans are treated and dipped in water that contains sugar) and then placed on a marquee for drying for 96 hrs through carbonic maceration. It's a unique method that adds to the complexity of this extraordinary coffee. It also gives OMA a rich and balanced cup profile with exotic florals like jasmine and tea rose with delicate citrus and stone fruits.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species of the Coffea genus which are robusta and arabica. The former accounts for 80% of the world's coffee trade, whereas the latter accounts for 20%. There are more than 120 identified species within the genus and some are more popular than others.

The most favored non-fresh ground arabica coffee beans in the world is Coffea Excelsa (or the variant. dewevrei). This variety is found on medium-sized trees in moderate altitudes, and produces a teardrop-shaped bean. It is often 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 largely because of the religious demand as Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to coffee leaf rust, and its low caffeine content makes it a viable alternative for producers who don't have the funds to invest in arabica.

9. Brazilian Exelsa

Excelsa is robust and productive, but it requires more care from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical size of its beans that is larger than canephora or arabica. It also has a longer time to fruit, and its leaves are larger than other C. liberica varieties. It can also grow up to 15m in height, and produces a large volume 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 is "a very good coffee producer". But, without a commodity market and a comparatively low demand for the species, the change is unlikely. But for those willing to put the time and effort in growing it, the benefits are clear: Excelsa beans tend to contain less caffeine than arabica and canephora, and also have a more dense mucus with less soluble solids.