The Best Arabica Coffee Beans in the World
Most people don't realize that coffee beans sold at the grocery store or in your favorite cafe aren't all arabica. This type of bean grows best in areas with high altitudes and produces a smoother, sweeter and more nuanced flavor.
Where the coffee beans grow (aka their terroir) has a major influence on the taste. This is why single origin arabicas are highly sought-after.
1. Ethiopian Yirgacheffe
Known for its citrus and floral characteristics The coffee is a classic. The high-quality beans are grown on small farms in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2200 meters. The natural process results in the flavor of berries and a sweet taste.
The elevations high in Yirgacheffe allows the coffee plants to grow slower, which allows them to absorb the subtleties and flavors of the surrounding area. The region is characterized by a tropical climate, which is ideal for the cultivation of coffee.
The green beans that are not roasted in this coffee are an excellent alternative for roasters looking to reveal the true essence of this exotic coffee. Light to medium roasts highlight the citrus, wine and the berry flavor. This coffee is a great match for desserts like lemon pound cake and chocolate. The floral and herbal notes of this coffee also can be enjoyed with savory dishes that are spicy or sour in taste.
2. Colombian Supremo
Colombian Supremo, a coffee that is well-known for its consistency in quality and flavor, is a favorite for coffee lovers of all levels. Supremo beans are known for their smooth, classic flavor with notes of caramel and citrus.
The size of the bean plays a significant role in the flavor profile of Colombian coffee and Supremo beans are distinguished by their large size. This larger size implies that the beans will generally pass through Grade 14 (or higher) sieve perforations, which is lower than the grade of Excelso.
With strict quality standards, a dazzling acidity, and a moderately smoky body, Colombian Supremo has a universal appeal which makes it a good choice for any brewing technique. This coffee is from the Popayan area is grown by farmers that are members of Colombian Coffee Federation. This association supports more than 500,000 coffee farmers. This coffee is an excellent example of the premium Colombian beans which have been renowned for their top-quality coffees.
3. Jamaican Blue Mountain
The rich, smooth flavour of Jamaican Blue Mountain is one of the most sought-after gourmet coffees. 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 steep elevations of the Blue Mountains and their unique combination of fertile soil, mild climate, and dense cloud cover provide the ideal environment for growing coffee of exceptional quality. The coffee beans from this tiny region are highly sought-after and fetch premium prices due to their rareness.
Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a area of 6,000 acres on the island known for its natural beauty and coffee production. arabica beans Coffeee is protected as a national park, and 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 a perfect balance of acidity and body. The high altitudes of the region, as well as the mineral-rich volcanic soil allow for a slower maturing process, allowing the beans to get their full flavor.
Many of the farms that produce these coffees are also known for their sustainable practices and strict quality control measures, making them popular with eco-conscious consumers. Some of them also offer traceability, which enables customers to learn more about the farm that produced their coffee.
One World Roasters' Tarrazu is a wonderful illustration of the distinctive flavor profile of the region, with the vibrant grapefruit notes and rich dark chocolate. Its medium body is well-rounded and balanced, resulting in an elegant finish that is sure to please your taste buds.
5. Colombian Caturra
Caturra is a coffee cultivar, has become an iconic name in Latin America. This variety was introduced into Brazil as a natural mutation from Bourbon. Its capacity for production is superior to Bourbon however, it requires higher altitudes which results in lower yields. Growers used a process called mass selection to select parent plants for their outstanding performance, then they bulked seed from those parents and repeated the process.
Colombian Caturra has high yield and 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 aimed at recovering and renewing coffee production.
This heirloom Caturra is grown at 2,000 meters by farmers in Urrao was processed by Camber Coffee. The cup quality is a lively acidity that is flavored with strawberry, watermelon and citrus.
6. French Roast
For those who want a bold cup of coffee with the aroma of charred and smoky will be delighted by French Roast. This blend is a combination of arabica beans from different regions that offer rich flavors such as caramel and chocolate. The beans are roasted darkly to enhance their natural oils and flavor. This is a premium blend that will satisfy even the most sophisticated palate.
These beans are more difficult to cultivate than other varieties of coffee because they require specific climatic conditions to thrive. The plants require a particular amount of sunshine and rain, and must be protected from frost and drought.
Drinking coffee made of these beans can improve your energy levels and improve your overall health. These beans are loaded with antioxidants that fight free radicals which can cause chronic diseases like heart disease and cancer. They also contain vitamin B5, or pantothenic acids, which are essential for the body's transformation of food into energy.
7. Ethiopian Gesha
Geisha, or Gesha as it is also called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was introduced to Panama in the 1960s, and quickly gained fame for its strong floral aromas as well as its full body and delicate citric acidity.
Geisha is a costly coffee variety. It's susceptible to disease and requires high altitudes to grow. The yield of the fruit is also lower. These characteristics make it difficult to make consistently, which combines 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 and then dipped in water that contains sugar) and then placed on a marquee for drying for 96 hours through carbonic maceration. This unique process enhances the complexity and taste of this coffee. It also provides OMA an intricate yet balanced cup profile of 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, and robusta. The former is responsible for the majority of coffee traded in the world, whereas the second only makes up 20 percent. There are more than 120 species in the genus, and some are less well-known than others.
Currently, the most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is cultivated on medium-sized trees in moderate altitudes, and produces a teardrop-shaped beans. It is commonly used in blends, and can add a distinctive 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 demand generated by religion, as Muslims in Malaysia and Indonesia drink their coffee following prayers. Additionally, liberica's resilience to coffee leaf rust and its low caffeine content makes it a viable alternative for producers who do not have the funds to invest in arabica.
9. Brazilian Exelsa
Excelsa is a robust and productive but it also requires more attention from farmers than other Coffea arabica species or canephora. This is due to its asymmetrical beans which are larger than canephora and arabica. It also has a longer period of fruiting, and its leaves are larger than other C. liberica varieties. Plus, its high productivity levels means that it can grow to over 15m tall and produce a huge volume of fruit.
According to Oliveiro the reason is that the plant has been misunderstood so much despite it being classified as the dewevrei variety of liberica in 2006 - because it could be "a really good coffee maker". But, without a commodity market and minuscule demand for the species, making the change is unlikely. However, for those willing to invest the time and effort into cultivating it, the benefits are evident: Excelsa beans tend to contain less caffeine than arabica and canephora and have a thicker mucus with less solids that are soluble.