The Best Arabica Coffee Beans in the World
Most people are unaware that the coffee beans in your favorite coffee shop or supermarket are not arabica. 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 major influence on how they taste. This is the reason why single origin arabicas are so prized.
1. Ethiopian Yirgacheffe
This coffee is renowned for its citrus and floral characteristics. The top-quality beans are cultivated in small farms in the Oromia Region (formerly Harrar), at altitudes of between 1,400 and 2,000 meters. The natural process gives a berry-like flavor and a sweet taste.
The elevations high in Yirgacheffe allow the coffee plants to grow more slowly, allowing them to absorb the nuances and flavors of the surrounding area. The region has a tropical climate, which is ideal for cultivating 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 beans. Light to medium roasts let the berry, citrus and wine flavors to shine through. This coffee pairs well with desserts like lemon pound cake and chocolate. The herbal and floral notes of this coffee also are great with spicy dishes or sour.
2. Colombian Supremo
Affectionately known for its consistent quality and taste, Colombian Supremo is a favorite choice for coffee lovers of all levels. Supremo beans are renowned for their classic, smooth flavor with notes of caramel and citrus.
Bean size plays an important aspect in the flavor profile of Colombian coffee, and Supremo beans are characterized by their large size. This bigger size means that the beans are more likely to go through Grade 14 (or higher) sieve perforations that are lower than the grade of Excelso.
With strict quality standards, a vibrant acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it a great choice for any brewing technique. This particular coffee originates from the Popayan region is cultivated by farmers who are part of the Colombian Coffee Federation, an organization that supports over 500,000 coffee growers. This coffee is an excellent example of the high-quality Colombian beans that have been renowned for its top-quality coffees.
3. Jamaican Blue Mountain
The rich, smooth flavour of Jamaican Blue Mountain is one of the world's most sought-after gourmet coffees. This wet-processed coffee from the Blue Mountains of Jamaica is well-known for its sophisticated and smooth taste. It's also a key ingredient in the coffee liqueur Tia Maria.
The soaring elevations of the Blue Mountains and their unique combination of fertile soil and mild climate as well as dense cloud cover create the ideal environment for growing coffee of top quality. The beans grown in this small region are highly sought-after and fetch premium prices due to their rarity.
The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island that's known for its breathtaking 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 unique characteristics.
4. Costa Rican Tarrazu
A coffee lover's dream, Costa Rican Tarrazu is an ideal balance of acidity and body. The region boasts high altitudes as well as a mineral-rich volcanic soils, which allow the beans to ripen in a slower rate, so they can fully develop their flavor.
Many of the farms that make these coffees are also known for their environmentally-friendly practices and strict quality control measures, which make them popular with eco-conscious buyers. Some also offer traceability, which allows buyers to learn more about the particular farm that produced their coffee.
One World Roasters' Tarrazu is a prime illustration of the region's distinctive flavor profile, with the vibrant grapefruit notes and rich dark chocolate. The medium body is balanced and rounded. This results in an elegant, satisfying finish.
5. Colombian Caturra
Caturra, a coffee cultivar has become the most popular name in Latin America. This 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. The method of mass selection was used to find parent plants that did exceptionally well. Bulk seed from these parents was then produced and the process was repeated.
Colombian Caturra has an excellent 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 that aims to revitalize and revive the production of coffee.
This family-owned Caturra was grown by farmers in the department of Urrao at 2,000m and then carefully roasted by Camber Coffee. Its cup quality is vibrant with flavors of watermelon citrus and strawberry.
6. French Roast
French Roast is a strong cup of coffee that has smoky, charred notes. This blend is a mixture of arabica beans from various regions that have rich flavor such as chocolate and caramel. 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 conditions in the climatic environment to thrive. The plants need a specific amount of sunlight and rain, 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 contain antioxidants that fight free radicals, which can cause chronic diseases such as cancer and heart disease. Furthermore they are sources of vitamin B5 or pantothenic acid, which is vital for the body to convert food into energy.
7. Ethiopian Gesha
Also known as Geisha or Gesha, this particular coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was then brought to Panama in the 1960s, where it quickly gained fame for its strong floral scents, full body, and delicate citric acidity.
Geisha is a costly coffee variety. It is susceptible to disease and requires high altitudes for growing. The fruit yield is also lower. These characteristics make it hard to produce consistently. This, combined with its high score on the cup makes it a major factor in the price.
This particular Gesha lot was honey processed. (Not real honey, but the beans were processed and then dipped into sugar-rich water.) The beans were then moved to an enclosure and dried for 96 hour through carbonic maceration. It's a unique method that enhances 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
The majority of coffee drinkers are familiar with two species of the Coffea family: arabica and robusta. The former is responsible for 80% of world's coffee trade, whereas the latter accounts for 20%. However, there are more than 120 identified species within the genus and some are far less well-known than others.
Coffeee -known non-arabica species is Coffea excelsa (or var. dewevrei). This variety grows on huge trees that are at medium altitudes. It produces a teardrop-shaped bean. It is typically used in blends and can give a distinctive lasting flavor to your drink.
Although it's not as well-known as arabica but it does have a niche market in Southeast Asia. This is due to the religious demand in the region, as Muslims in Malaysia and Indonesia drink coffee following their prayers. In addition, liberica's resistance to coffee leaf rust and its low caffeine content makes it a viable alternative for producers that do not have the funds to invest in arabica.
9. Brazilian Exelsa
While Excelsa is extremely resilient and productive, it also requires more attention from farmers to manage than other Coffea arabica or canephora species. This is in part due to its asymmetrical beans, which are bigger than arabica and canephora. It also has a longer time to fruit and its leaves are larger than those of other C. liberica varieties. It can also reach 15m in height, and produces a lot of fruit.
Oliveiro says it's a shame that the plant is often misunderstood even though it was reclassified in 2006 as the dewevrei liberica variety. It could be considered a "really good coffee maker". However, without a commodity market and a comparatively low demand for the species, making the change is unlikely. For those who are willing and are able to put in the time and effort required to grow it, the benefits of excelsa beans are obvious. They are lower in caffeine than canephora or arabica and have a denser, less soluble mucilage.