The best arabica coffee beans in the world;
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Most people don't realize that the coffee beans you find in the grocery store or at your favorite cafe aren't all arabica. This type of coffee bean thrives at higher altitudes, and has a softer flavor.
The location where the coffee beans are grown (aka their terroir) has a major impact on how they taste. This is the reason why single-origin arabicas are so cherished.
1. Ethiopian Yirgacheffe
The coffee is known for its citrus and floral characteristics. The
premium quality arabica coffee beans beans are grown on
small batch arabica coffee beans farms located in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2200 meters. The natural process gives pronounced sweetness and berry flavor.
The high elevations in Yirgacheffe causes the coffee plants to develop more slowly which allows them to absorb the nuances and flavors from the surrounding environment. The region also has a thriving tropical climate that is ideal for the cultivation of coffee.
The unroasted green beans of this coffee are a fantastic alternative for roasters looking to bring out the true essence of this exotic coffee. Light medium to medium roasts reveal the wine, citrus and berry flavors. This coffee is great with desserts that compliment these flavors, such as lemon pound cake or chocolate. The coffee's floral and herbal notes pair well with spicy or sour meals.
2. Colombian Supremo
It is known for its consistency in quality and flavor, Colombian Supremo is a favorite choice for coffee lovers of all levels. Supremo beans are renowned 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 characterized by their size. This bigger size means that the beans are more likely to go through Grade 14 (or higher) perforations on the sieve that are 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 method. This particular coffee from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation, an organization that assists over 500,000 coffee growers. This coffee is an excellent example of the premium Colombian beans that have been renowned for its 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 coffee from the Blue Mountains of Jamaica is well-known for its sophisticated and soft taste. 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, create the perfect conditions for coffee production of top quality. The beans from this tiny region are sought-after the world over and command high prices due to their rarity.
Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island that's known for its spectacular natural beauty and coffee cultivation. The area is protected by a national park, and farmers cultivate a small amount of coffee with extreme care to preserve their distinctive characteristics.
4. Costa Rican Tarrazu
A coffee lover's desire, Costa Rican Tarrazu is an ideal balance of body and acidity. 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 also known for their
sustainable arabica coffee beans practices and strict measures to control quality that make them a favorite with eco-conscious consumers. Some of them offer traceability, so that consumers can learn more about the farm that produced their coffee.
One World Roasters' Tarrazu is a great example of the distinctive flavor profile of the region, featuring aromas of vibrant grapefruits and a rich dark chocolate. Its medium body is well balanced and rounded. This results in an elegant, satisfying finish.
5. Caturra de Colombia
Caturra is a coffee cultivar has become a household name in Latin America. This variety was introduced into Brazil as a natural change from Bourbon. Its production potential was superior to Bourbon but it required higher altitudes, resulting in lower yields. Growers employed a method known as mass selection to identify individual parent plants for their extraordinary performance, and then bulked seed from those parents and repeated the process.
Colombian Caturra is a high yielding plant that is resistant to Coffee Leaf Rust. It is one of the parents of the Castillo variety, which was developed by Cenicafe as the plant that will be the flag for their "Colombia sin roya" program designed to revive and revitalize the production of coffee.
This is a family-owned 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, citrus and strawberry.
6. French Roast
French Roast is a strong cup of coffee that has smoky, charred notes. This blend combines arabica beans from different regions, and offers rich flavours of caramel and chocolate. The beans are darkly-roasted to bring out their natural flavors and oils. This is a high-quality blend that will satisfy even the most sophisticated palate.
These beans are more difficult than other coffee varieties to grow because they require very specific conditions for their growth. The plants require a certain amount of sunlight and rain and they need to be protected against frost and drought.
Drinking coffee brewed of these beans can improve your energy levels and improve your overall health. They are rich in antioxidants that fight free radicals, which can trigger chronic illnesses such as cancer and heart disease. These beans also contain vitamin B5 or pantothenic acid which are vital for the body's transformation of food into energy.
7. Ethiopian Gesha
Geisha, or Gesha as it is also 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 gained fame for its strong floral scents as well as its full body and delicate citric acidity.
Geisha is a very expensive coffee variety. It is susceptible to disease and requires high altitudes to grow. The fruit yield is also lower. These factors make it difficult to produce consistently. This, in conjunction with its high cup score is what drives the price.
This particular Gesha lot was processed using honey. (Not real honey, but the beans were treated and then dipped into water that contained sugar.) The beans were then placed in an enclosure and dried for 96 hour through carbonic maceration. It's a unique method that adds to the complexity of this amazing coffee. It also provides OMA a complex yet balanced cup profile of exotic florals, like jasmine and tea rose with delicate citrus and stone fruits.
8. Indonesian Liberica
Coffee drinkers are most likely familiar with two species belonging to the Coffea genus that are called robusta and
direct trade arabica coffee beans. The former accounts for the majority of coffee that is traded around the world, whereas the second only makes up 20%. However, there are more than 120 identified species belonging to the genus, and some are more popular than others.
The most well-known non-arabica is Coffea Excelsa (or var. dewevrei). This variety grows on medium-sized trees at medium altitudes, and produces a teardrop shaped bean. It is typically used in blends, and can provide a distinct taste that lasts for a long time.
Although it's not as well-known as arabica but it does have a market of its own in Southeast Asia. This is due to the religious demand, since Muslims in Malaysia & Indonesia drink coffee after their prayers. Liberica's resistance to rusty coffee leaf and its low levels of caffeine make it an attractive alternative for producers who do not have the money to invest in arabica.
9. Brazilian Exelsa
While Excelsa is extremely durable and productive, it requires more focus from farmers to manage than other Coffea
direct trade arabica coffee beans or canephora varieties. This is because of its asymmetrical beans, which are bigger than arabica and canephora. It also has a longer period of fruiting and its leaves are larger than other C. liberica varieties. It can also grow to 15m tall and produce a large volume of fruit.
According to Oliveiro the reason is that the plant is so misunderstood - even though it was reclassified as the dewevrei variety of liberica in 2006 - because it could be "a very good coffee producer". It is unlikely that the plant will be converted to a coffee that is a commodity with no market. But for those who are willing to invest the time and effort into growing it, the advantages are evident: Excelsa beans tend to have lower levels of caffeine than canephora and arabica, and also have a more dense mucus with less liquid solids.
