The Best Arabica Coffee Beans in the World
Most people are unaware that the coffee beans at your favorite café or supermarket aren't arabica. This type of bean is best in areas with high altitudes and has smoother sweeter, more nutty flavor.
Where the coffee beans grow (aka their terroir) can have a significant influence on how they taste. This is why single origin arabicas are so prized.
1. Ethiopian Yirgacheffe
The coffee is known for its floral and citrus characteristics This coffee is an old-fashioned. The premium 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 the flavor of berries and a sweet taste.
The elevations high in Yirgacheffe permit the coffee plants to grow more slowly, allowing them to absorb the subtleties and flavors of the surrounding environment. The region is characterized by an arid climate that is perfect for growing coffee.
This coffee is available in green beans that have not been roasted. They are ideal for roasters who wish to bring out its true essence. Light to medium roasts bring out the wine, citrus and fruity flavors. This coffee is a great match for desserts like lemon chocolate and pound cake. The floral and herbal notes go well with spicy or sour meals.
2. Colombian Supremo
Known for its consistency in quality and taste, Colombian Supremo is a popular option for coffee lovers of all levels. Supremo beans are known for their smooth, classic flavor with notes of citrus and caramel.
The size of the bean plays a significant factor in the flavor profile of Colombian coffee, and Supremo beans are characterized by their large size. This larger size implies that the beans will generally 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 that makes it an excellent choice for any brewing technique. This particular coffee originates from the Popayan region is cultivated by farmers who belong to the Colombian Coffee Federation, an organization that provides support to more than 500,000 coffee farmers. As such, this coffee is an excellent example of the top-quality Colombian beans that have earned the country a reputation for its premium 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 Jamaican Blue Mountains variety is renowned for sophistication and smoothness. It's also an important ingredient in the coffee liquor Tia Maria.
The steep elevations of the Blue Mountains and their unique combination of fertile soils along with a mild climate and dense cloud cover create the ideal environment for growing coffee of top quality. The coffee beans from this small region are sought-after the world across and fetch a premium for their rareness.
The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island, which is famous for its spectacular natural beauty and the cultivation of coffee. The area is designated a 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
Costa Rican Tarrazu coffee is a coffee lover's delight. It is the perfect balance between acidity and body. The high altitudes of the region, as well as the volcanic soil that is mineral-rich allow for a slower ripening process, allowing the beans to create their full flavor profile.
Many of the farms that grow these coffees are also known for their sustainable practices and strict quality control measures, which makes them popular with eco-conscious buyers. Some of them offer traceability, so that consumers can find out more about the farm that made their coffee.
One World Roasters' Tarrazu is an excellent example of the region's distinctive flavor profile, displaying aromas of vibrant grapefruit and lush dark chocolate. Its medium body is well-rounded and balanced, resulting in a smooth finish that's sure to please your palate.
5. Caturra de Colombia
Caturra, a coffee cultivar, has become a household name in Latin America. The Caturra variety was first introduced in Brazil due to an organic change in Bourbon. Its potential for production was superior to Bourbon but it needed higher altitudes and lower yields. Growers used a process called mass selection to select parents that had outstanding performance, then they harvested the seeds in bulk from these parents and repeated the process.
Colombian Caturra is a high yielding plant with exceptional resistance to Coffee Leaf Rust. It is one of the parents of the Castillo variety, which was developed by Cenicafe as the flag 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 roasted by Camber Coffee. The cup is vibrant with flavors of watermelon citrus and strawberry.
6. French Roast
French Roast is a strong cup of coffee with smoky, charred notes. This blend is a combination of arabica beans from various regions that have rich flavor such as caramel and chocolate. The beans are roasted darkly to highlight their natural oils and flavor. This blend is of high quality and will satisfy the most sophisticated taste buds.
These beans are more difficult than other coffee varieties to grow because they require specific climate conditions to thrive. The plants require a certain amount sunlight and rainfall and they need to be protected against 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 like cancer and heart disease. They also contain vitamin B5 or pantothenic acids which are vital to 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 recognition for its floral aromas, full-bodied flavor, and delicate acidity.
Geisha is one of the most expensive varieties of coffee on the market, due to it being highly prone to disease and requires high altitudes for growth with a lower fruit yield. These factors make it difficult to produce consistently. This, combined with its high cup score makes it a major factor in the price.
This particular batch of Gesha was honey processed (not actual honey but the beans are treated and dipped in water that contains sugar) and then placed on a marquee to dry for 96 hours with carbonic maceration. It's a unique method that enhances the complexity of this incredible coffee. It also provides OMA a rich and balanced cup profile of exotic florals like jasmine and tea rose, with delicate stone fruits and citrus.
8. Indonesian Liberica
Most coffee lovers 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 is responsible for 20%. However, there are more than 120 known species belonging to the genus, and some are more popular than others.
The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is found on large trees at medium altitudes and produces a teardrop-shaped beans. It is commonly used in blends and adds a distinct lingering finish to the cup.
Although it's not as popular as arabica, it still has a niche market in Southeast Asia. pure arabica coffee beans is due to the religious demand and the fact that Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to rusty coffee leaves and its low caffeine content make it a desirable alternative for producers who don't have enough money to invest in arabica.
9. Brazilian Exelsa
Excelsa is robust and productive, however it requires more care from farmers than other Coffea arabica species or canephora. This is due to its asymmetrical bean which are larger than canephora and arabica. It has a longer period of fruiting, and its leaves are larger than other C. liberica types. It can also grow to 15m tall, and produce a large volume of fruit.
According to Oliveiro, it's a shame that the plant is so misunderstood - despite being reclassified as the dewevrei variety of liberica in 2006 - because it could be "a excellent coffee producer". It's unlikely that this species will be switched to a commercial coffee with no market. However, for those willing to put the time and effort in growing it, the advantages are clear: Excelsa beans tend to have lower levels of caffeine than arabica and canephora and have a denser mucilage, with less liquid solids.