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The best arabica coffee beans in the world (browse around this website)

Most people don't realize that coffee beans at the supermarket or in your favorite cafe aren't all arabica. This kind of coffee bean grows best at higher altitudes, and has a more smooth flavor.

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

1. Ethiopian Yirgacheffe

This coffee is renowned for its citrus and floral characteristics. The top quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2,200 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 result in the coffee plants to grow more slowly and allow them to absorb the nuances and flavors from the surrounding environment. The region has an extremely humid climate, which is ideal for the cultivation of coffee.

This coffee is available in green beans that have not been roast. They are great for roasters looking to bring out its essence. Light to medium roasts bring out the citrus, wine and the berry flavor. This coffee is great with desserts that complement these tastes, such as lemon cake or chocolate. This coffee's floral and herbal notes go well with spicy or sour meals.

2. Colombian Supremo

Colombian Supremo, a coffee that is well-known for its consistency in quality and flavor, is a favorite among coffee lovers at 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.

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

Colombian Supremo is a coffee with universal appeal. Its premium quality standards, bright acidity and moderately rich body make it a great 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 organization supports over 500,000 coffee producers. This is a fantastic example of the premium Colombian beans that have become famous for their 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 selection from the Blue Mountains of Jamaica is known for its elegance and smooth taste, and it's also a key ingredient in the coffee liqueur Tia Maria.

The soaring elevations of the Blue Mountains and their unique combination of fertile soil and mild climate as well as dense cloud cover create the perfect conditions for the cultivation of coffee of top quality. The coffee beans from this tiny region are highly prized and fetch high prices because of 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 breathtaking natural beauty and the cultivation of coffee. The area is designated an official national park. farmers cultivate small lots of coffee with a keen eye to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is the perfect balance of acidity and body. The high altitudes of the region, as well as the volcanic soil that is mineral-rich allow for a slower maturing process, allowing the beans to create their full flavor profile.

Many of these farms are also recognized for their sustainable practices and strict measures to control quality which makes them popular for eco-conscious buyers. Some of them offer traceability so that customers can learn more about the farm that produced their coffee.

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

5. Colombian Caturra

Caturra is a coffee cultivar that has made a name for itself in Latin America. This cultivar was first introduced in Brazil due to an organic change in Bourbon. Its potential for production is superior to Bourbon, but it requires higher altitudes, resulting in lower yields. The method of mass selection was employed to identify parent plants that performed exceptionally well. Bulk seeds from these parents were later produced and the process repeated.

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

This historic Caturra was cultivated by farmers in the department of Urrao at 2,000m and then roasted with care by Camber Coffee. Its cup is lively with the flavors of watermelon, strawberry and citrus.

6. French Roast

Those looking for a bold cup of coffee that has smoky and charred notes will enjoy French Roast. This blend combines arabica beans from different regions, delivering rich flavors of caramel and chocolate. The beans are darkly-roasted to bring out their natural oils and flavors. This blend is of high quality and will please the most sophisticated palate.

These particular beans are more difficult to cultivate than other varieties of coffee because they require specific climatic conditions to thrive. The plants require a certain amount sunlight and rainfall and must be protected against frost and drought.

Drinking coffee brewed of these beans can boost your energy levels and improve your health. The antioxidants found in these beans fight free radicals, which can cause chronic illnesses like heart disease and cancer. They also contain vitamin B5 or pantothenic acid which are vital to the body's transformation of food into energy.

7. Ethiopian Gesha

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

Geisha is a very expensive coffee variety. It's susceptible to disease and requires high altitudes to grow. The fruit yield is also lower. These factors make it difficult to produce consistently and this is paired with its high score on the cup to increase the price.

This particular lot of Gesha was processed with honey (not actual honey, but the beans are treated, then dipped in water that contains sugar) and then moved to a marquee to dry for 96 hours with carbonic maceration. This unique process enhances the complexity and taste of this coffee. It also provides OMA an intricate yet balanced cup profile with exotic florals like jasmine and tea roses with delicate stone fruits and citrus.

8. Indonesian Liberica

Most coffee lovers are familiar with two species in the Coffea family: arabica coffee beans for cold brew and robusta. The former is responsible for 80percent of all coffee traded in the world, while the latter only accounts for 20%. There are over 120 species within the genus and some are more well-known than others.

The most well-known non-arabica is Coffea Excelsa (or the variant. dewevrei). This variety is found on large trees that are at medium altitudes. It produces a teardrop-shaped beans. It is typically used in blends, and can add a distinctive taste that lasts for a long time.

It's not as popular in Southeast Asia as arabica but it has its own niche market. This is due to the religious demand, since Muslims in Malaysia & Indonesia drink coffee following their prayers. Liberica's resistance to coffee leaf rust, and its low caffeine content, make it a desirable alternative for producers who don't have enough money to invest in arabica.

9. Brazilian Exelsa

Excelsa is robust and productive, however it requires more attention from farmers than other Coffea arabica species or canephora. This is partly due to the asymmetrical size of the bean that is bigger than espresso arabica coffee beans or canephora. It has a longer duration of fruiting, and its leaves are larger than other C. liberica varieties. Plus, its high productivity levels allow it to grow to more than 15m tall and produce a large amount of fruit.

Oliveiro says it's a shame that the plant is misunderstood, despite being classified in 2006 as the dewevrei liberica variety. It can be a "really good coffee maker". It is unlikely that the species will be switched to a commodity coffee with no market. For those who are willing and are able to put in the time and effort to cultivate it, the advantages of excelsa beans are clear. They tend to be lower in caffeine than canephora or arabica coffee beans in bulk and have a thicker and less soluble mucilage.