The Best Arabica Coffee Beans in the World
Most people are unaware that the coffee beans you find in your favorite cafe or at the supermarket aren't arabica. This type of bean grows best in areas with high altitudes and has smoother and sweeter flavor.
The terroir (or location of origin) of the coffee beans has a major influence on their taste. This is why single origin arabicas are so prized.
1. Ethiopian Yirgacheffe
The coffee is known for its citrus and floral qualities. The high quality beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2,200 meters. The natural process produces a berry-like flavor and a sweet taste.
The elevations high in Yirgacheffe allows the coffee plants to develop slower, which allows them to absorb the nuances and flavors of the surrounding area. The area also has a lush tropical climate that is ideal for the cultivation of coffee.
This coffee is available in green beans that haven't been roast. They are perfect for roasters looking to reveal its true essence. Light medium to medium roasts reveal the wine, citrus and berry flavors. This coffee pairs well with desserts such as lemon pound cake and chocolate. The herbal and floral notes of this coffee also work well with spicy dishes or sour in flavor.
2. Colombian Supremo
It is known for its consistent quality and taste, Colombian Supremo is a favorite choice for coffee lovers of all levels. Typically, it has a smooth, classic flavor profile with notes of light caramel and citrus, Supremo beans have an overall mild flavor that's balanced enough to suit a wide range of tastes.
The size of the beans is a major element in determining the flavor profile. Supremo coffee beans are large. top arabica coffee beans Coffeee means that the beans will go through Grade 14 or more sieve perforations which is lower than Excelso.
With strict quality standards, a bright acidity, and a moderately smoky body, Colombian Supremo has a universal appeal that makes it an excellent choice for any brewing method. This coffee is from the Popayan region is cultivated by farmers who are members of the Colombian Coffee Federation. This association supports more than 500,000 coffee farmers. This coffee is an excellent example of the top quality Colombian beans which have become famous for their top-quality 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 variety from the Blue Mountains of Jamaica is renowned for its sophistication and smooth 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 soil, mild climate, and dense cloud cover create the ideal environment for growing coffee of exceptional quality. The beans from this tiny region are sought-after the world over and fetch high prices due to their rareness.
Jamaican Blue Mountain, as its name implies is grown in the Blue Mountain District, a area of 6,000 acres on the island renowned for its natural beauty and the production of coffee. The area is protected as National Park, and farmers cultivate small amounts of coffee with a keen eye to preserve the distinctive characteristics of the beans.
4. Costa Rican Tarrazu
A coffee lover's desire, Costa Rican Tarrazu is the perfect balance of acidity and body. The region boasts high altitudes and a mineral-rich volcanic soils, which allow the beans to ripen in a slower rate, so they can fully develop their flavor.
Many of the farms that grow these coffees are also known for their sustainable practices and strict quality control measures, making them popular with eco-conscious buyers. Some offer traceability so that customers can know more about the farm that made their coffee.
One World Roasters' Tarrazu is a prime illustration of the region's distinctive flavor profile, with notes of vibrant grapefruit and lush dark chocolate. Its medium body is balanced and rounded. This gives an elegant, satisfying finish.
5. Colombian Caturra
Caturra is a cultivar of coffee that has earned its name in Latin America. The variety was introduced to Brazil as a natural change from Bourbon. Its potential for production was superior to Bourbon however it required higher altitudes, resulting in lower yields. Growers employed a technique known as mass selection to identify individual parent plants for their exceptional performance, then the seeds were grouped 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 two parents of the Castillo that was created by Cenicafe to be the official plant for their "Colombia sin roya", an initiative aimed at restoring coffee production in Colombia.
This vintage Caturra, grown at 2,000 meters by farmers in Urrao, was roasted 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 the aroma of charred, smoky notes. This blend combines arabica beans from various regions, and offers rich flavours of caramel and chocolate. The beans are darkly-roasted 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 conditions in the climatic environment to thrive. The plants require a certain amount sunshine and rain and must be protected against frost and drought.
Drinking coffee brewed from these beans can improve your energy levels and improve your health. These beans are loaded with antioxidants that fight free radicals that can trigger chronic illnesses such as cancer and heart disease. Furthermore they are a source of vitamin B5 or pantothenic acid, which is crucial for the body to convert food into energy.
7. Ethiopian Gesha
Geisha, or Gesha as it's also known, was first discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was then brought to Panama in the 1960s, and quickly gained fame for its strong floral aromas and full body. It also has delicate acidity from citric.
Geisha is a costly coffee variety. It is prone to diseases and requires high altitudes to grow. The yield of fruit is also lower. These factors make it difficult to make consistently, which combines with its high score on the cup to increase the price.
This particular Gesha lot was honey processed. (Not actual honey, the beans were treated and then dipped into water that contained sugar.) The beans were then placed in a marquee and dried for 96 hour through carbonic maceration. This unique process adds to the complexity and flavor of this coffee. It also provides OMA an intricate yet balanced cup profile of exotic florals, such as jasmine and tea rose with delicate citrus and stone fruits.
8. Indonesian Liberica
The majority of coffee drinkers are familiar with two species belonging to the Coffea family: arabica and robusta. The former accounts for 80% of the global coffee trade, while the latter makes up 20%. However, there are more than 120 identified species belonging to the genus, and some are more popular than others.
The most popular non-arabica is Coffea Excelsa (or var. dewevrei). This variety grows on large trees at medium altitudes and produces a teardrop-shaped bean. It is often blended into blends and can give a distinctive lasting flavor to your drink.
It's not as popular in Southeast Asia as arabica but it has its own niche market. This is largely because of the demand created by religion as Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to coffee leaf rust and its low caffeine content make it a viable alternative for producers who don't have the financial resources to invest in arabica.
9. Brazilian Exelsa
While Excelsa is incredibly resilient and productive, it requires more focus from farmers to manage than other Coffea arabica or canephora varieties. This is due to the asymmetrical size of its beans that is bigger than the arabica or canephora. It has a longer duration of fruiting and its leaves are larger than other C. liberica types. 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 pity that the plant is often misunderstood despite being classified in 2006 as the dewevrei liberica variety. It could be considered a "really good coffee maker". However, without a commodities market and minuscule demand for the species, the switch is unlikely to happen. For those who are willing and are able to put in the time and effort required to grow it, the benefits of excelsa beans are evident. They are less caffeine-rich than arabica or canephora and also have a more dense, less soluble Mucilage.