Katlyn Quarles

The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans you find in your favorite cafe or at the supermarket aren't arabica. This kind of bean thrives best in regions that have high altitudes and has smoother, sweeter and more nuanced flavor.

The terroir (or location of origin) of the coffee beans can have a huge impact on their taste. This is why single-origin arabicas are so cherished.

1. Ethiopian Yirgacheffe

It is renowned for its citrus and floral scents, this coffee is a classic. The premium beans are grown on small farms located in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2,000 meters. The natural process results in the beans to be ripe with a distinct sweetness and berry taste.

The high elevations in Yirgacheffe result in the coffee plants to grow slower which allows them to absorb flavors and nuances from the surrounding environment. The region is characterized by an arid climate that is ideal for cultivating coffee.

The green beans that are not roasted in this coffee are an excellent alternative for roasters looking to capture the real essence of this exotic bean. Light medium to medium roasts allow the berry, citrus and wine flavors to shine through. This coffee pairs well with desserts such as lemon cake, chocolate and pound cake. The coffee's floral and herbal 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 flavor with notes of citrus and caramel.

The size of the bean plays a significant factor in the flavor profile of Colombian coffee and Supremo beans are distinguished by their large size. This bigger size means that the beans will go through Grade 14 or more sieve perforations which is lower than Excelso.

Colombian Supremo is a coffee with universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it a great option for any brewing technique. This coffee from the Popayan area is shade grown arabica coffee beans by farmers who are members of Colombian Coffee Federation. This organization has over 500 000 coffee producers. As such, this coffee is an example of the premium Colombian beans that have earned the country a reputation for its world-class coffees.

3. Jamaican Blue Mountain

The rich, smooth flavor of Jamaican Blue Mountain is one of the most sought-after gourmet coffees. This wet-processed variety from the Blue Mountains of Jamaica is known for its elegance and smooth taste. It's also a key ingredient in the coffee liqueur Tia Maria.

The Blue Mountains, with their steep elevations, fertile soils, mild climates and dense clouds, make the perfect setting for coffee growing of exceptional quality. The beans from this tiny region are coveted the world across and fetch a premium for their rareness.

Like the name suggests, 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 coffee cultivation. The area is protected by a national park and farmers cultivate a small amount of coffee with great care to preserve their distinctive characteristics.

4. Costa Rican Tarrazu

A coffee lover's desire, Costa Rican Tarrazu is an ideal balance of body and acidity. The high altitudes of the region as well as the volcanic soil that is mineral-rich allows for a more gradual maturing process, which allows the beans to create their full flavor profile.

Many of the farms that grow 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 also offer traceability, which enables customers to know more about the specific farm that produced their coffee.

One World Roasters' Tarrazu is a perfect example of the region's distinctive flavor profile, with aromas of vibrant grapefruit and lush dark chocolate. Its medium body is well-balanced and well-rounded and gives a smooth, silky finish that's guaranteed to please your taste buds.

5. Colombian Caturra

Caturra is a coffee cultivar, has become a household name in Latin America. The Caturra variety was first introduced in Brazil as a result of an unnatural mutation of Bourbon. Its potential for production is superior to Bourbon however, it requires higher altitudes which results in lower yields. The process of mass selection was used to find parent plants that produced exceptionally well. Bulk seeds from these parents were then produced and the process was repeated.

Colombian Caturra has an excellent yield and is resistant to Coffee Leaf Rust. It is one of two parents of the Castillo, which was developed by Cenicafe to be the main plant of their "Colombia sin roya", a program aimed at recovering the production of coffee in Colombia.

This heirloom Caturra is cultivated at 2,000 meters by farmers in Urrao was roasted by Camber Coffee. The cup is vibrant with flavors of watermelon citrus and strawberry.

6. French Roast

French Roast is a strong cup of coffee with smokey, charred notes. This blend is a blend of arabica beans from various regions, delivering rich flavors of caramel and chocolate. The beans are roasted darkly to bring out their natural oils and flavors. This is a high-quality 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 climatic conditions to thrive. The plants require a certain amount sunshine 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. The antioxidants in these beans fight free radicals which can cause chronic illnesses like cancer and heart disease. They also contain vitamin B5, or pantothenic acids, which are essential for the body's transformation of food into energy.

7. Ethiopian Gesha

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

Geisha is a pricey coffee variety. It is susceptible to disease and requires high altitudes for growing. The yield of fruit is also lower. This makes it difficult to produce consistently and this is paired with its high cup scores to drive the price.

This particular batch of Gesha was honey processed (not real honey, but the beans are treated, then dipped in sugar-rich water) and then transferred to a marquee for drying for 96 hours with carbonic maceration. This unique process adds to the complexity and flavor of this coffee. It also provides OMA a rich and balanced cup profile with exotic florals, such as jasmine and tea rose with delicate citrus and stone fruits.

8. Indonesian Liberica

Most coffee lovers are familiar with two species in the Coffea family: arabica, and robusta. The former is responsible for 80% of the world's coffee trade, whereas the latter is responsible for 20 percent. There are over 120 species of the genus and some are more popular than others.

The most favored non-arabica in the world 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 typically used in blends and can provide a distinct lingering finish to your cup.

Although it's not as popular as arabica, it still has a market of its own in Southeast Asia. This is due to the religious demand for coffee, since Muslims in Malaysia and Indonesia drink coffee following their prayers. Liberica's resistance to coffee leaf rust, and its low levels of caffeine makes it a viable alternative for producers who don't have enough money to invest in arabica coffee beans with free shipping.

9. Brazilian Exelsa

Excelsa is resilient and productive but it also requires more attention from farmers than other Coffea arabica species or canephora. This is because of its asymmetrical beans that are larger than arabica and canephora. 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 an abundance of fruits.

According to Oliveiro the reason is that the plant has been misunderstood for so long - despite being reclassified as the dewevrei variety of liberica in 2006 - as it can be "a really good coffee producer". But, without a commodity market and a tiny demand for the species, the change is unlikely. If you're willing and are able to put in the time and effort to cultivate it, the benefits of excelsa beans are obvious. They tend to be lower in caffeine than arabica or canephora and have a thicker more soluble Mucilage.