The Best Arabica Coffee Beans in the World
Most people don't know that coffee beans sold at the grocery store or in the cafe you frequent are not all arabica. This kind of bean thrives best in regions that have high altitudes and has more smooth sweeter, more nutty flavor.
The place where coffee beans are grown (aka their terroir) has a major influence 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 characteristics. The premium beans are grown on small farms located in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2,000 meters. The natural process results in an berry-like taste and sweetness.
The high elevations in Yirgacheffe cause the coffee plants to grow more slowly and allow them to absorb flavors and nuances from the surrounding environment. The region also has a thriving tropical climate that is perfect for coffee cultivation.
The unroasted green beans of this coffee are a great option for roasters who want to bring out the true essence of this exotic bean. Light to medium roasts let the berry, citrus and wine flavors to shine through. This coffee is a great match for desserts such as lemon cake, chocolate and pound cake. This coffee's floral and herbal notes go well with spicy or sour foods.
2. Colombian Supremo
It is known for its consistent quality and taste, Colombian Supremo is a well-loved choice for coffee enthusiasts of all levels. Supremo beans are renowned for their classic, smooth 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 bigger size means that the beans will pass through Grade 14 or more perforations on the sieve which are lower than Excelso.
With strict quality standards, a vibrant acidity and moderately rich body, Colombian Supremo has a universal appeal that makes it a great choice for any brewing method. premium arabica coffee beans for espresso from the Popayan region is grown by farmers who are members of the Colombian Coffee Federation. This association supports more than 500,000 coffee producers. This is a fantastic example of the high quality Colombian beans which have been renowned for their top-of-the-line coffees.
3. Jamaican Blue Mountain
Jamaican Blue Mountain coffee is one of the most sought-after gourmet beans in the world. Its smooth, rich taste makes it one of its most popular varieties. This wet-processed Jamaican Blue Mountain variety is known for its elegance and smoothness. It's also a key ingredient in the coffee liquor Tia Maria.
The soaring peaks of the Blue Mountains and their unique combination of fertile soils along with a mild climate and dense cloud cover provide an ideal setting for growing coffee of the highest quality. The beans from this tiny region are coveted the world over and command high prices because of their rarity.
As the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a 6,000 hectare swath of the island, which is famous for its stunning natural beauty and coffee cultivation. The area is protected by a national park. farmers cultivate small amounts of coffee with great care to preserve their unique qualities.
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, allowing the beans to get their full flavor.
Many of the farms that grow these coffees are also known for their sustainable practices and strict quality control measures, which make them popular with eco-conscious buyers. Some also provide traceability, which allows 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 aromas of vibrant grapefruits and rich dark chocolate. The medium body is rounded and balanced. This gives a smooth, satisfying end.
5. Caturra de Colombia
Caturra, a coffee cultivar, has become a household name in Latin America. The variety was first introduced in Brazil as a result of an organic alteration of Bourbon. Its potential for production was superior to Bourbon but it required higher altitudes, which resulted in lower yields. The method of mass selection was used to identify parent plants that did exceptionally well. Bulk seeds from these parents were then produced and the process repeated.
Colombian Caturra has high yield and 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 that aims to revitalize and revive the production of coffee.
This heirloom Caturra is grown at 2,000m by farmers in Urrao was processed by Camber Coffee. Its cup quality displays a lively acidity that is flavored with citrus, watermelon, and strawberry.
6. French Roast
Those looking for a bold cup of coffee that has the aroma of charred and smoky will be delighted by French Roast. This blend is a blend of arabica beans from different regions, delivering rich flavors of chocolate and caramel. The beans are darkly roasted to highlight their natural oils and flavors. This is a premium blend that will satisfy even the most sophisticated palate.
These beans are more difficult than other coffee varieties to cultivate because they require very specific conditions for their growth. The plants require a certain amount of sunshine and rain and they need to be protected from frost and drought.
These beans are high in antioxidants which can boost your energy and improve your overall health. These beans are loaded with antioxidants that fight free radicals which can trigger chronic illnesses such as heart disease and cancer. They also contain vitamin B5, or pantothenic acids which are vital to the body's conversion of food into energy.
7. Ethiopian Gesha
Geisha, or Gesha as it's also known, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was brought to Panama in the 1960s, and it quickly became renowned for its strong floral scents, full body, and delicate citric acidity.
Geisha is among the most expensive coffees on the market, as it's highly susceptible to diseases and requires high altitudes for growth with a lower fruit yield. This makes it difficult to consistently produce and this is paired with its high scores on the cup to drive up the price.
This particular batch of Gesha was honey processed (not real honey however the beans are treated, then dipped in sugar-rich water) and then moved to a marquee for drying for 96 hrs through carbonic maceration. This unique process adds to the complexity and taste of this coffee. It also gives OMA a rich and balanced cup profile that is full of exotic florals, like jasmine and tea roses, with delicate citrus and stone fruits.
8. Indonesian Liberica
The majority of coffee drinkers are familiar with two species of the Coffea family: arabica and robusta. The former accounts for 80percent of all coffee that is traded around the world, while the latter only accounts for 20%. There are more than 120 species within the genus and some are less popular than others.
Currently, the most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is found on medium-sized trees with medium altitudes, and produces a teardrop-shaped bean. It is typically used in blends, and can add a distinctive lingering finish to your cup.
Although it's not as well-known as arabica, it still has a niche market in Southeast Asia. This is due to the demand generated by religion and the fact that Muslims in Malaysia and Indonesia drink their coffee after prayers. Additionally, liberica's resilience to rust on coffee leaves and its low caffeine content make it a viable alternative for producers that don't have the money to invest in arabica.
9. Brazilian Exelsa
Excelsa is a robust and productive, but it requires more attention from farmers than other Coffea arabica species or canephora. This is partly due to the asymmetrical bean size, which is larger than arabica or canephora. It also has a longer period of fruiting and its leaves are larger than those of other C. liberica varieties. Additionally, its high productivity levels means that it can reach a height of 15 meters and produce a huge 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, because it could be "a really good coffee producer". But, without a commodity market and a tiny demand for the species, the switch is unlikely to happen. But for those willing to put the time and effort into growing it, the advantages are clear: Excelsa beans tend to contain less caffeine than canephora and arabica, and also have a more dense mucilage with less liquid solids.