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The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans at your favorite cafe or at the supermarket aren't organic arabica coffee beans. This type of coffee plant thrives at higher altitudes, and has a softer flavor.

The location where the coffee beans are grown (aka their terroir) has a huge impact on how they taste. This is the reason why single origin arabicas are so sought-after.

1. Ethiopian Yirgacheffe

This coffee is renowned for its citrus and floral qualities. The top-quality beans are grown on small farms located in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process produces a berry-like flavor and a sweet taste.

The high elevations of Yirgacheffe result in the coffee plants to develop more slowly, giving them time to absorb flavors and nuances from the surrounding environment. The region is characterized by an extremely humid climate, which is ideal for cultivating coffee.

This coffee is available in green beans that haven't been roasted. They are perfect for roasters who want to reveal the essence. Light medium to medium roasts allow the berry, citrus and wine flavors to shine through. This coffee is great with desserts like lemon pound cake and chocolate. The floral and herbal notes of this coffee work well with savory dishes that are spicy or sour in flavor.

2. Colombian Supremo

It is known for its consistent quality and taste, Colombian Supremo is a favorite choice for coffee lovers of all levels. Supremo beans are known for their classic, smooth flavor with notes of citrus and caramel.

The size of the beans is a key factor in determining their flavor profile. Supremo coffee beans are large. This larger size means the beans will pass through Grade 14 or more perforations in the sieve, which is less than Excelso.

With strict quality standards, a bright acidity and moderately rich body, Colombian Supremo has a universal appeal that makes it a great choice for any brewing technique. This coffee is from the Popayan region is grown by farmers that are members of the Colombian Coffee Federation. This association supports more than 500,000 coffee producers. This coffee is an excellent example of the high quality Colombian beans which have made Colombia famous for its top-quality coffees.

3. Jamaican Blue Mountain

The smooth, rich flavor of Jamaican Blue Mountain is one of the world's most sought-after gourmet coffees. This wet-processed variety from the Blue Mountains of Jamaica is known for its elegance and soft taste. It's also an essential ingredient in the coffee liqueur Tia Maria.

The soaring peaks of the Blue Mountains and their unique combination of fertile soils, mild climate, and dense cloud cover create an ideal setting for growing coffee of exceptional quality. The beans grown in this small region are highly prized and fetch premium blend arabica coffee beans prices because of their rarity.

The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island that's known for its breathtaking natural beauty and coffee cultivation. The area is protected as an official national park. farmers cultivate small amounts of coffee with a keen eye to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is a coffee lover's delight. It has the perfect balance between acidity and body. The high altitudes of the region as well as the volcanic soil's mineral richness allow for a slower maturing process, which allows the beans to develop their full flavor profile.

Many of the farms that produce these coffees are also famous for their sustainable practices and strict quality control measures, which make them popular with eco-conscious consumers. Some of them offer traceability to allow customers to know more about the farm that made their coffee.

One World Roasters' Tarrazu is a perfect example of the region's distinctive flavor profile, with notes of vibrant grapefruit and lush dark chocolate. Its medium body is balanced and well-rounded. This produces an elegant, satisfying finish.

5. Colombian Caturra

Caturra is a cultivar of coffee that has earned a name for itself in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its potential for production is superior to Bourbon however it requires higher altitudes resulting in lower yields. Growers used a process called mass selection to identify individual parent plants for their extraordinary performance, and then bulked seed from those parents and repeated the process.

Colombian Caturra has an excellent 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 flag plant for their "Colombia sin roya", an initiative aimed at restoring the production of coffee in Colombia.

This heirloom Caturra is cultivated at 2,000m by farmers in Urrao, was processed by Camber Coffee. Its cup quality is vibrant with the flavors of watermelon, strawberry and citrus.

6. French Roast

French Roast is a strong cup of coffee that has smoky, charred notes. This premium blend arabica coffee beans combines arabica beans from a variety of regions, offering rich flavors of chocolate and caramel. The beans are darkly roasted to bring out their natural oils and flavors. This is a high-quality blend that will please even the most sophisticated palate.

These beans are more difficult than other coffee varieties to grow because they require specific conditions for growth. The plants require a certain amount of rain and sunlight, and must be protected from frost and drought.

These beans are full of antioxidants that can boost 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. Furthermore, these beans are also sources of vitamin B5 or pantothenic acid which is crucial for the body to convert food into energy.

7. Ethiopian Gesha

Also known as Geisha or Gesha, this coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was introduced to Panama in the 1960s, and 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 growing altitudes with a lower yield of fruit. These factors make it difficult to produce consistently, which combines with its high cup scores to drive the price.

This particular Gesha lot was processed with honey. (Not the actual honey, the beans were treated and then dipped into water that contained sugar.) The beans were then moved to an enclosure and dried for 96 hours by carbonic maceration. It's a unique method that adds to the complexity of this amazing coffee. OMA has a complex and balanced cup profile that is bursting with exotic florals like jasmine, tea roses and delicate citrus, stone fruits and citrus.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species of the Coffea genus that are called robusta and arabica. The former accounts for the majority of coffee sold around the world, while the second only makes up 20 percent. There are more than 120 known species belonging to 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 grows on medium-sized trees at medium elevations. It produces a teardrop-shaped beans. It's commonly used in blends and adds a distinct lingering finish to the cup.

It's not as well-known in Southeast Asia as arabica but it still has its niche market. This is due to the demand created by religion as Muslims in Malaysia and Indonesia drink their coffee after prayers. Additionally, liberica's resilience to coffee leaf rust and low caffeine content make it an attractive alternative for producers that do not have the funds 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 beans, which are bigger than canephora and arabica. It also has a longer time to fruit, and its leaves are bigger than those of other C. liberica varieties. Furthermore, its high production levels allow it to reach a height of 15 meters and produce an enormous amount of fruit.

Oliveiro says it's a pity that the plant is misunderstood, despite it being reclassified in 2006 as the dewevrei liberica variety. It could be considered a "really good coffee producer". However, without a commodity market and minuscule demand for the species, making the switch is unlikely to happen. But for those willing to put the time and effort into cultivating it, the benefits are obvious: Excelsa beans tend to have lower levels of caffeine than arabica and canephora, and have a thicker mucus with less liquid solids.