The Best Arabica Coffee Beans in the World
Most people are unaware that the coffee beans in your favorite coffee shop or supermarket aren't arabica. This type of bean grows best in areas with high altitudes. It produces smoother and sweeter flavor.
The terroir (or the place of origin) of the coffee beans has a significant impact on the taste. This is why single-origin arabicas are highly sought-after.
1. Ethiopian Yirgacheffe
This coffee is known for its citrus and floral qualities. The top quality beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2200 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 more slowly and allow them to absorb the nuances and flavors from the surrounding 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 alternative for roasters looking to bring out the true essence of this exotic bean. Light to medium roasts bring out the citrus, wine and fruity flavors. This coffee is a great match for desserts like lemon chocolate and pound cake. This coffee's floral and herbal notes pair well with spicy or sour foods.
2. Colombian Supremo
Colombian Supremo, a coffee that is known for its consistency in taste and quality, is a favorite for coffee lovers of all levels. Typically, it is smooth and has a classic flavor profile that has notes of light caramel and citrus, Supremo beans have an overall mild flavor that's balanced enough for many palates.
Bean size plays an important role in the flavor profile of Colombian coffee, and Supremo beans are characterized by their size. This larger size means that the beans are more likely to pass through Grade 14 (or higher) perforations in the sieve, which is lower than the grade of Excelso.
With strict quality standards, a bright acidity, and a moderately smoky body, Colombian Supremo has a universal appeal which makes it a good choice for any brewing technique. This coffee from the Popayan region is cultivated by farmers who are members of Colombian Coffee Federation. This organization supports over 500,000 coffee producers. As such, this coffee is an example of the top-quality Colombian beans that have been renowned for its top-quality coffees.
3. Jamaican Blue Mountain
The smooth, rich 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, and 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 provide the perfect environment for coffee growing of exceptional quality. The coffee beans from this tiny region are highly sought-after and fetch a premium price due to their rareness.
As the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a 6,000 hectare swath of the island that is known for its stunning natural beauty and coffee cultivation. The area is designated National Park, and farmers cultivate small amounts of coffee with care to preserve the distinctive 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 volcanic soil's mineral richness allows for a more gradual maturing process, which allows the beans to create their full flavor profile.
Many of these farms are well-known for their sustainable practices and strict measures to control quality which makes them popular among eco-conscious consumers. Some also offer traceability, which allows customers to find out more about the farm that produced their coffee.
One World Roasters' Tarrazu is an excellent example of the region's distinctive flavor profile, with aromas of vibrant grapefruit and lush dark chocolate. Its medium-bodied body is well-balanced and well-rounded and gives a smooth finish that's sure to delight your taste buds.
5. Caturra de Colombia
Caturra is a coffee cultivar is now a household name in Latin America. This variety was first introduced in Brazil due to an unnatural mutation of Bourbon. Its production potential was superior to Bourbon however it required higher altitudes, which resulted in lower yields. Growers used a process called mass selection to identify individual parent plants for their extraordinary performance, and then harvested the seeds in bulk from these parents and repeated the process.
Colombian Caturra has a high 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 for their "Colombia sin roya", an initiative aimed at restoring coffee production in Colombia.
This heirloom Caturra was grown by farmers in the department of Urrao at 2,000 meters and then carefully roasted by Camber Coffee. The cup quality is a lively acidity that is flavored with strawberry, watermelon and citrus.
6. French Roast
Those looking for a bold cup of coffee with the aroma of charred and smoky will love French Roast. This blend is a mix of arabica beans from several regions that have rich flavor such as chocolate and caramel. The beans are roasted darkly to highlight their natural oils and flavor. arabica coffee beans in bulk is of high quality and will satisfy the most sophisticated palate.
These beans are more difficult than other coffee varieties to cultivate because they require very specific conditions for growth. The plants require a certain amount sunlight and rain and must be protected from frost and drought.
These beans are rich in antioxidants which can boost your energy and improve your overall health. These beans are loaded with antioxidants that fight free radicals that can cause chronic diseases like heart disease and cancer. These beans also contain vitamin B5 or pantothenic acids which are vital for the body's transformation of food into energy.
7. Ethiopian Gesha
Geisha or Gesha as it's known, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was introduced to Panama in the 1960s when it quickly gained fame for its floral aromas, full-bodied flavour and delicate acidity.
Geisha is a pricey coffee variety. It's susceptible to disease and requires high altitudes for growing. The yield of the fruit is also lower. These factors make it difficult to make 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 real honey however the beans are treated and then dipped in sugar-rich water) and then placed on a marquee to dry for 96 hours through carbonic maceration. It's a unique method that enhances the complexity of this amazing coffee. OMA has a complex, yet balanced cup profile with exotic florals like jasmine, tea roses and delicate stone fruits, citrus and citrus.
8. Indonesian Liberica
Coffee drinkers are generally familiar with two species belonging to the Coffea genus which are robusta and arabica. The former is responsible for 80percent of all coffee that is traded around the world, while the second is only 20 percent. There are more than 120 identified species belonging to the genus, and some are more well-known than others.
The most favored non-arabica in the world is Coffea Excelsa (or var. dewevrei). This variety is found on medium-sized trees at medium elevations and produces a teardrop-shaped beans. It is typically used in blends, and can add a distinctive lasting flavor to your drink.
It's not as well-known in Southeast Asia as arabica but it is still a niche market. This is largely because of the demand generated by religion, as Muslims in Malaysia and Indonesia drink their coffee following prayers. Liberica's resistance to coffee leaf rust, and its low caffeine content, makes it a viable alternative for producers who do not have the money to invest in arabica.
9. Brazilian Exelsa
While Excelsa is incredibly resilient and productive, it also requires more focus from farmers to manage than other Coffea arabica or canephora varieties. This is in part because of its asymmetrical beans which are larger than canephora and arabica. It has a longer period of fruiting, and its leaves are larger than other C. liberica varieties. Furthermore, its high production levels mean that it can grow to more than 15m tall and produce an enormous amount of fruit.
According to Oliveiro, it's a shame that the plant has been misunderstood so much - despite being reclassified as the dewevrei variety of liberica in 2006 - because it could be "a very good coffee producer". It's unlikely that the plant will be converted to a commercial coffee without a market for it. If you're willing and are able to put in the time and effort required to cultivate it, the benefits of excelsa beans are clear. They are lower in caffeine than canephora or arabica and have a thicker more soluble mucus.