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The Best Arabica Coffee Beans in the World Most people don't know that the coffee beans you find in the grocery store or in your favorite cafe are not all arabica. This kind of bean thrives best in regions with high altitudes. It produces more smooth, sweeter and more nuanced 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 so sought-after. 1. Ethiopian Yirgacheffe The coffee is known for its citrus and floral characteristics This coffee is an iconic. The premium beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2,000 meters. The natural process results in the flavor of berries and sweetness. The high elevations of Yirgacheffe allow the coffee plants to develop more slowly, allowing them to absorb the distinct flavors of the surrounding area. The region is characterized by an extremely humid climate, which is ideal for cultivating coffee. The green beans that are not roasted in this coffee are a fantastic option for roasters who want to capture the real essence of this exotic bean. Light medium to medium roasts reveal the wine, citrus and the berry flavor. This coffee is great with desserts such as lemon pound cake and chocolate. The coffee's floral and herbal notes pair well with spicy or sour foods. 2. Colombian Supremo Colombian Supremo, a coffee that is renowned for its consistency in taste and quality is a popular choice among coffee enthusiasts of all levels. Supremo beans are known for their classic, smooth taste with notes of caramel and citrus. Bean size plays a crucial aspect in the flavor profile of Colombian coffee and Supremo beans are characterized by their size. This larger size means the beans will pass through Grade 14 or more sieve perforations which is lower than Excelso. With strict quality standards, a vibrant acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it an excellent option for any brewing method. This coffee is from the Popayan area is grown by farmers that are members of the Colombian Coffee Federation. This association supports more than 500 000 coffee producers. This coffee is a prime example of the premium Colombian beans that have been renowned for its premium coffees. 3. Jamaican Blue Mountain Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees around the world. Its smooth, rich taste makes it one of the most sought-after varieties. This wet-processed Jamaican Blue Mountain variety is renowned for sophistication and smoothness. It's also a key ingredient in the coffee liquor Tia Maria. The Blue Mountains, with their steep elevations, fertile soils mild climates and dense clouds provide the perfect environment for coffee production of top quality. The beans grown in this small region are highly sought-after and fetch a premium price due to their rarity. The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island that's known for its stunning natural beauty and the cultivation of coffee. The area is protected as a national park, and farmers cultivate small amounts of coffee with care to preserve the distinctive characteristics of the beans. 4. Costa Rican Tarrazu A coffee lover's dream, Costa Rican Tarrazu is an ideal balance of acidity and body. The high altitudes of the region as well as the mineral-rich volcanic soil allows for a more gradual maturing process, allowing the beans to develop their full flavor profile. Many of these farms are also well-known for their environmentally-friendly practices and strict controls to ensure quality, which makes them popular for eco-conscious buyers. Some also offer traceability, which allows customers to find out more about the specific farm that produced their coffee. One World Roasters' Tarrazu is a perfect example of the region's characteristic flavor profile, displaying the vibrant grapefruit notes and lush dark chocolate. Its medium-bodied body is well-balanced and well-rounded with a smooth, silky finish that's guaranteed to please your palate. 5. Caturra de Colombia Caturra is a cultivar of coffee that has made a name for itself in Latin America. This cultivar was first introduced in Brazil as a result of an unnatural mutation of Bourbon. Its production potential is superior to Bourbon however it requires higher altitudes, resulting in lower yields. The method of mass selection was used to find parent plants that did exceptionally well. Bulk seeds from these parents were then produced and the process was repeated. Colombian Caturra is a yield-producing plant that is resistant 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 designed to revive and revitalize coffee production. This heirloom Caturra, grown at 2,000 meters by farmers in Urrao and was roast by Camber Coffee. Its cup is lively with the flavors of watermelon, strawberry and citrus. 6. French Roast If you're looking for a strong cup of coffee with smokey and charred notes will enjoy French Roast. This blend is a combination of arabica beans from various regions that have rich flavor such as chocolate and caramel. The beans are darkly-roasted to reveal their natural flavors and oils. This is a high-quality blend that will please even the most sophisticated palate. These 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 high in antioxidants that can boost your energy and improve your overall health. The antioxidants contained in these beans help fight free radicals which can cause chronic diseases like heart disease and cancer. Furthermore these beans are an excellent source of vitamin B5 or pantothenic acid, which is essential 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 quickly became renowned for its strong floral scents as well as its full body and delicate citric acidity. Geisha is one of the most expensive varieties of coffee available on the market because it's highly susceptible to diseases and requires high elevations with a lower fruit yield. These characteristics make it difficult to make consistently, which combines with its high scores on the cup to drive up the price. top arabica coffee beans of Gesha was honey processed (not honey itself but the beans are treated, then dipped in sugar-rich water) and then moved to an outdoor marquee to dry for 96 hours through carbonic maceration. It's a unique process that adds to the complexity of this incredible coffee. It also provides OMA a complex yet balanced cup profile that is full of exotic florals, like jasmine and tea rose with delicate stone fruits and citrus. 8. Indonesian Liberica The majority of coffee enthusiasts are familiar with two species belonging to the Coffea family: arabica and robusta. The former accounts for 80percent of all coffee traded in the world, whereas the latter only accounts for 20%. There are more than 120 recognized species within the genus and some are less well-known than others. The most popular non-arabica is Coffea Excelsa (or var. dewevrei). This variety grows on huge trees that are at medium altitudes. It produces a teardrop-shaped bean. It's commonly used in blends, and can provide an interesting lingering flavor to the cup. It's not as well-known in Southeast Asia as arabica but it has its own niche market. This is due to the religious demands, since Muslims in Malaysia and Indonesia drink coffee after their prayers. Additionally, liberica's resilience to rust on coffee leaves and low caffeine content make it a viable alternative for producers who don't have the money 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 due to its asymmetrical beans that are larger than canephora and arabica. It has a longer period of fruiting, and its leaves are larger than other C. liberica species. It can also grow up to 15m tall, and produce a large volume of fruit. According to Oliveiro it's a pity that the plant has been misunderstood for so long despite it being classified as the dewevrei variety of liberica in 2006 – as it could be “a really good coffee producer”. It is unlikely that the species will be switched to a coffee that is a commodity without a market. However, for those willing to put the time and effort in growing it, the advantages are clear: Excelsa beans tend to contain less caffeine than canephora and arabica, and have a thicker mucus with less liquid solids.