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The Best Arabica Coffee Beans in the World Most people don't know that coffee beans at the supermarket or in your favorite cafe aren't all arabica. This kind of coffee plant thrives at high altitudes, and has a softer flavor. The location where the coffee beans are grown (aka their terroir) can have a significant influence on the taste. This is why single-origin arabicas are adored. 1. Ethiopian Yirgacheffe It is renowned for its floral and citrus characteristics This coffee is a classic. The premium beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2200 meters. The natural process allows for an intense sweetness and berry flavor. The elevations high in Yirgacheffe permit the coffee plants to develop slower, allowing them to absorb the nuances and flavors of the environment. The region also has a rich tropical climate that is perfect for the cultivation of coffee. The unroasted green beans of this coffee are an excellent option for any roaster looking to reveal the true essence of this exotic coffee. Light to medium roasts highlight the wine, citrus and fruity flavors. This coffee is great with desserts that complement these tastes like lemon cake or chocolate. The coffee's floral and herbal notes go well with spicy or sour meals. 2. Colombian Supremo Colombian Supremo, a coffee that is renowned for its consistency in taste and quality, is a favorite among coffee enthusiasts of all levels. Typically featuring a smooth, classic flavor profile, with notes of light caramel and citrus, Supremo beans have an overall mild character that's well-rounded enough to suit a wide range of tastes. The size of the bean plays a significant aspect in the flavor profile of Colombian coffee, and Supremo beans are distinguished by their size. This bigger size means that the beans will pass through Grade 14 or higher sieve perforations which is lower than Excelso. With strict quality standards, a bright acidity and a moderately rich body, Colombian Supremo has a universal appeal which makes it a good choice for any brewing method. This coffee is from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation. This association supports more than 500,000 coffee farmers. As such, this coffee is an example of the premium Colombian beans that have made the country famous for its premium 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 coffee from the Blue Mountains of Jamaica is renowned for its sophistication and soft 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, create the perfect conditions for coffee growing of exceptional quality. The beans grown in this small region are highly prized and fetch premium prices due to their rarity. Jamaican Blue Mountain, as its name suggests is grown in the Blue Mountain District, a area of 6,000 hectares on the island that is known for its natural beauty and coffee production. The area is protected as National Park, and farmers cultivate small quantities 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 has the perfect balance between acidity and body. The high altitudes of the region as well as the mineral-rich volcanic soil allow for a slower ripening process, allowing the beans to create their full flavor profile. Many of the farms that produce these coffees are also famous for their environmentally-friendly practices and strict quality control measures, which make them popular with eco-conscious buyers. Some of them also offer traceability, which enables customers to find out more about the particular farm that produced their coffee. One World Roasters' Tarrazu is a great illustration of the distinctive flavor profile of the region, with aromas of vibrant grapefruits and rich dark chocolate. Its medium body is well balanced and rounded. This results in an elegant, satisfying finish. 5. Colombian Caturra Caturra is a cultivar of coffee has become the most popular name in Latin America. This variety was introduced into Brazil as a natural mutation from Bourbon. Coffeee for production is superior to Bourbon however it requires higher altitudes resulting in lower yields. Growers employed a technique known as mass selection to select parents that had outstanding performance, then they harvested the seeds in bulk from these parents and repeated the process. Colombian Caturra is a yield-producing plant with exceptional resistance to Coffee Leaf Rust. It is one of the parents of the Castillo variety, developed by Cenicafe as the official plant for their “Colombia sin roya” program aimed at recovering and renewing the production of coffee. This heirloom Caturra is cultivated at 2,000m by farmers in Urrao and was roast by Camber Coffee. The cup quality is a lively acidity that is flavored with watermelon, strawberry and citrus. 6. French Roast French Roast is a strong cup of coffee that has smokey, charred notes. This blend is a mixture of arabica beans from several regions that provide rich flavors such as 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 special beans are more difficult to cultivate than other varieties of coffee due to the fact that they require specific conditions in the climatic environment to thrive. The plants require a certain amount of sunlight and rain and they need to be protected against frost and drought. Drinking coffee brewed from these beans can increase your energy levels and improve your overall health. The antioxidants found in these beans fight free radicals, which can lead to chronic illnesses like heart disease and cancer. These beans also contain vitamin B5 or pantothenic acids which are vital for the body's conversion of 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 introduced to Panama in the 1960s, where it quickly gained recognition for its floral aromas, full-bodied flavour and delicate acidity. Geisha is one of the most expensive varieties of coffee available on the market because it's highly prone to disease and requires high growing altitudes with a lower yield of fruit. These characteristics make it hard to produce consistently. This, in conjunction with its high cup score, drives 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 an outdoor marquee to dry for 96 hrs through carbonic maceration. It's a unique process that enhances the complexity of this amazing coffee. OMA is a complex but balanced cup profile with exotic florals such as jasmine, tea roses and delicate stone fruits, citrus and citrus. 8. Indonesian Liberica Coffee drinkers are generally familiar with two species of the Coffea genus which are arabica and robusta. The former is responsible for 80% of the world's coffee trade, whereas the latter accounts for 20 percent. There are more than 120 species in the genus and some are more popular than others. The most well-known non-arabica is Coffea Excelsa (or the variant. dewevrei). This variety is cultivated on medium-sized trees with medium elevations. It produces a teardrop-shaped bean. It is often blended into blends and can provide a distinct lingering finish to your cup. It's not as well-known in Southeast Asia as arabica but it has its own niche market. This is largely because of the religious demand, as Muslims in Malaysia and Indonesia drink their coffee after prayers. In addition, liberica's resistance to coffee leaf rust and its low caffeine content make it a viable alternative for producers who do not have the funds to invest in arabica. 9. Brazilian Exelsa Excelsa is resilient and productive, but it requires more care from farmers than other Coffea arabica species or canephora. This is due to the asymmetrical bean size that is bigger than the arabica or canephora. It has a longer time of fruiting and its leaves are bigger than other C. liberica species. Additionally, its high productivity levels means that it can reach a height of 15 meters and produce an enormous amount of fruit. According to Oliveiro it's a pity that the plant has been misunderstood so much – even though it was reclassified as the dewevrei variety of liberica in 2006, because it can be “a very good coffee maker”. It's unlikely that the species will be switched to a commercial coffee without a market for it. But for those willing to put the time and effort into growing it, the benefits are clear: Excelsa beans tend to have lower levels of caffeine than arabica and canephora and have a thicker mucilage with less solids that are soluble.