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The Best Arabica Coffee Beans in the World
Most people don't know that the coffee beans you find in the supermarket or in your favorite cafe are not all ethically sourced arabica coffee beans. This type of bean is best in areas with high altitudes and has more smooth, sweeter and more nuanced flavor.
The terroir (or location of origin) of the coffee beans has a major impact on the taste. This is why single-origin arabicas are extremely sought-after.
1. Ethiopian Yirgacheffe
This coffee is known for its floral and citrus qualities. The top-quality beans are cultivated in small farms located in the Oromia Region (formerly Harrar), at altitudes of between 1,400 and 2200 meters. The natural process gives an intense sweetness and berry flavor.
The high elevations in Yirgacheffe cause the coffee plants to grow slower and allow them to absorb flavors and nuances from the surrounding environment. The region has an extremely humid climate, which is perfect for growing coffee.
This coffee is available in green beans that haven't been roasted. They are ideal for roasters who wish to reveal the essence. Light to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee is a great match for desserts like lemon chocolate and pound cake. The herbal and floral notes of this coffee work well with savory dishes that are spicy or sour.
2. Colombian Supremo
Colombian Supremo, a coffee that is renowned for its consistency in flavor and quality is a favorite 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 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) 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 an excellent option for any brewing method. This coffee from the Popayan region is grown by farmers who are members of the Colombian Coffee Federation. This organization has over 500,000 coffee farmers. This coffee is a prime example of the high-quality Colombian beans that have made the country famous for its world-class coffees.
3. Jamaican Blue Mountain
The rich, smooth flavour of Jamaican Blue Mountain is one of the most sought after gourmet coffees. This wet-processed selection from the Blue Mountains of Jamaica is known for its elegance and smooth taste, and it's also one of the main ingredients in the coffee liqueur 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 create the ideal environment for growing coffee of the highest quality. The coffee beans grown in this small region are sought-after all across and fetch a premium due to their rareness.
Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a area of 6,000 acres on the island that is known for its natural beauty and coffee production. The area is protected by a national park, and farmers cultivate small amounts of coffee with careful attention to preserve their distinctive characteristics.
4. Costa Rican Tarrazu
A coffee lover's dream, Costa Rican Tarrazu is an ideal balance of body and acidity. The region boasts high altitudes and a mineral-rich volcanic soil, which permits the beans to mature in a slower rate, so they can fully develop their flavor profile.
Many of the farms that produce these coffees are also famous for their environmentally-friendly practices and strict quality control measures, which make them popular with eco-conscious buyers. Some offer traceability so that customers can learn more about the farm that produced their coffee.
One World Roasters' Tarrazu is a perfect example of the region's distinctive flavor profile, with the vibrant grapefruit notes and lush dark chocolate. Its medium-bodied body is well-balanced and well-rounded, resulting in an elegant finish that is sure to delight your taste buds.
5. Caturra de Colombia
Caturra is a cultivar of coffee is now a household name in Latin America. This variety was introduced to Brazil as a natural mutation from Bourbon. Its production potential is superior to Bourbon however, it requires higher altitudes resulting in lower yields. Growers employed a method known as mass selection to identify individual parents with exceptional performance, then the seeds were grouped from these parents and repeated the process.
Colombian Caturra is a high yielding plant that is resistant to Coffee Leaf Rust. It is one of two parents of the Castillo that was created by Cenicafe to be the main plant for their "Colombia sin roya", an initiative aimed at restoring the production of coffee in Colombia.
This heirloom Caturra is grown at 2,000m by farmers in Urrao and was roasted by Camber Coffee. Its cup quality shows vibrant acidity with flavors of citrus, watermelon, and strawberry.
6. French Roast
Those looking for a bold cup of coffee that has the aroma of charred and smoky will enjoy French Roast. This blend is a mix of arabica beans from different regions that provide rich flavors such as chocolate and caramel. The beans are roasted darkly to highlight their natural oils and flavors. This blend is of premium quality and will satisfy even the most sophisticated palate.
These beans are more difficult than other coffee varieties to cultivate because they require specific climate conditions to thrive. The plants require a certain amount of rain and sunlight and must be protected from frost and drought.
Drinking coffee brewed from these beans can help boost your energy levels and improve your overall health. They are rich in antioxidants that fight free radicals, which can cause chronic diseases like cancer and heart disease. They also contain vitamin B5 or pantothenic acids which are vital for the body's conversion of 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 by the 1960s where it quickly gained recognition for its floral aromas, full-bodied flavor and delicate acidity.
Geisha is a very expensive coffee variety. It's susceptible to disease and requires high altitudes for growing. The fruit yield is also lower. This makes it difficult to consistently produce and this is paired with its high cup scores to drive the price.
This particular Gesha lot was honey processed. (Not real honey, but the beans were treated and dipped into sugar-rich water.) The beans were then placed in a marquee, and then dried for 96 hour through carbonic maceration. This unique method adds to the complexity and flavor of this coffee. It also provides OMA an intricate yet balanced cup profile of exotic florals, like jasmine and tea roses and delicate stone fruits and citrus.
8. Indonesian Liberica
The majority of coffee drinkers are familiar with two species of the Coffea family: organic fair trade arabica coffee beans, and robusta. The former is responsible for 80percent of all coffee sold around the world, while the latter only accounts for 20%. There are over 120 species of the genus, and some are less well-known than others.
The most popular non-vintage arabica coffee beans is Coffea Excelsa (or var. dewevrei). This variety is found on large trees at medium altitudes and produces a teardrop-shaped bean. It's commonly used in blends, and can provide a distinct lingering finish to the cup.
Although it's not as popular as arabica coffee bean suppliers, it still has a market of its own in Southeast Asia. This is due to the religious demands, as Muslims in Malaysia and Indonesia drink coffee following their prayers. Additionally, liberica's resilience to rust on coffee leaves and its low caffeine content make 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 due to its asymmetrical bean that are larger than canephora and arabica. It has a longer time of fruiting and its leaves are bigger than other C. liberica species. It can also reach 15m tall and produce a lot of fruit.
According to Oliveiro the reason is that the plant has been misunderstood so much - despite being reclassified as the dewevrei variety of liberica in 2006 - as it can be "a excellent coffee producer". It's unlikely that this species will be switched to a commercial coffee without a market for it. If you're willing and are able to put in the time and effort needed to grow it, the benefits of excelsa beans are evident. They are generally less caffeine-rich than artisanal arabica coffee beans [xn--zb0b8a28vc21al5ofa.kr`s statement on its official blog] or canephora, and also have a more dense and less soluble mucus.
Most people don't know that the coffee beans you find in the supermarket or in your favorite cafe are not all ethically sourced arabica coffee beans. This type of bean is best in areas with high altitudes and has more smooth, sweeter and more nuanced flavor.
The terroir (or location of origin) of the coffee beans has a major impact on the taste. This is why single-origin arabicas are extremely sought-after.
1. Ethiopian Yirgacheffe
This coffee is known for its floral and citrus qualities. The top-quality beans are cultivated in small farms located in the Oromia Region (formerly Harrar), at altitudes of between 1,400 and 2200 meters. The natural process gives an intense sweetness and berry flavor.
The high elevations in Yirgacheffe cause the coffee plants to grow slower and allow them to absorb flavors and nuances from the surrounding environment. The region has an extremely humid climate, which is perfect for growing coffee.
This coffee is available in green beans that haven't been roasted. They are ideal for roasters who wish to reveal the essence. Light to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee is a great match for desserts like lemon chocolate and pound cake. The herbal and floral notes of this coffee work well with savory dishes that are spicy or sour.
2. Colombian Supremo
Colombian Supremo, a coffee that is renowned for its consistency in flavor and quality is a favorite 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 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) 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 an excellent option for any brewing method. This coffee from the Popayan region is grown by farmers who are members of the Colombian Coffee Federation. This organization has over 500,000 coffee farmers. This coffee is a prime example of the high-quality Colombian beans that have made the country famous for its world-class coffees.
3. Jamaican Blue Mountain
The rich, smooth flavour of Jamaican Blue Mountain is one of the most sought after gourmet coffees. This wet-processed selection from the Blue Mountains of Jamaica is known for its elegance and smooth taste, and it's also one of the main ingredients in the coffee liqueur 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 create the ideal environment for growing coffee of the highest quality. The coffee beans grown in this small region are sought-after all across and fetch a premium due to their rareness.
Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a area of 6,000 acres on the island that is known for its natural beauty and coffee production. The area is protected by a national park, and farmers cultivate small amounts of coffee with careful attention to preserve their distinctive characteristics.
4. Costa Rican Tarrazu
A coffee lover's dream, Costa Rican Tarrazu is an ideal balance of body and acidity. The region boasts high altitudes and a mineral-rich volcanic soil, which permits the beans to mature in a slower rate, so they can fully develop their flavor profile.
Many of the farms that produce these coffees are also famous for their environmentally-friendly practices and strict quality control measures, which make them popular with eco-conscious buyers. Some offer traceability so that customers can learn more about the farm that produced their coffee.
One World Roasters' Tarrazu is a perfect example of the region's distinctive flavor profile, with the vibrant grapefruit notes and lush dark chocolate. Its medium-bodied body is well-balanced and well-rounded, resulting in an elegant finish that is sure to delight your taste buds.
5. Caturra de Colombia
Caturra is a cultivar of coffee is now a household name in Latin America. This variety was introduced to Brazil as a natural mutation from Bourbon. Its production potential is superior to Bourbon however, it requires higher altitudes resulting in lower yields. Growers employed a method known as mass selection to identify individual parents with exceptional performance, then the seeds were grouped from these parents and repeated the process.
Colombian Caturra is a high yielding plant that is resistant to Coffee Leaf Rust. It is one of two parents of the Castillo that was created by Cenicafe to be the main plant for their "Colombia sin roya", an initiative aimed at restoring the production of coffee in Colombia.
This heirloom Caturra is grown at 2,000m by farmers in Urrao and was roasted by Camber Coffee. Its cup quality shows vibrant acidity with flavors of citrus, watermelon, and strawberry.
6. French Roast
Those looking for a bold cup of coffee that has the aroma of charred and smoky will enjoy French Roast. This blend is a mix of arabica beans from different regions that provide rich flavors such as chocolate and caramel. The beans are roasted darkly to highlight their natural oils and flavors. This blend is of premium quality and will satisfy even the most sophisticated palate.
These beans are more difficult than other coffee varieties to cultivate because they require specific climate conditions to thrive. The plants require a certain amount of rain and sunlight and must be protected from frost and drought.
Drinking coffee brewed from these beans can help boost your energy levels and improve your overall health. They are rich in antioxidants that fight free radicals, which can cause chronic diseases like cancer and heart disease. They also contain vitamin B5 or pantothenic acids which are vital for the body's conversion of 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 by the 1960s where it quickly gained recognition for its floral aromas, full-bodied flavor and delicate acidity.
Geisha is a very expensive coffee variety. It's susceptible to disease and requires high altitudes for growing. The fruit yield is also lower. This makes it difficult to consistently produce and this is paired with its high cup scores to drive the price.
This particular Gesha lot was honey processed. (Not real honey, but the beans were treated and dipped into sugar-rich water.) The beans were then placed in a marquee, and then dried for 96 hour through carbonic maceration. This unique method adds to the complexity and flavor of this coffee. It also provides OMA an intricate yet balanced cup profile of exotic florals, like jasmine and tea roses and delicate stone fruits and citrus.
8. Indonesian Liberica
The majority of coffee drinkers are familiar with two species of the Coffea family: organic fair trade arabica coffee beans, and robusta. The former is responsible for 80percent of all coffee sold around the world, while the latter only accounts for 20%. There are over 120 species of the genus, and some are less well-known than others.
The most popular non-vintage arabica coffee beans is Coffea Excelsa (or var. dewevrei). This variety is found on large trees at medium altitudes and produces a teardrop-shaped bean. It's commonly used in blends, and can provide a distinct lingering finish to the cup.
Although it's not as popular as arabica coffee bean suppliers, it still has a market of its own in Southeast Asia. This is due to the religious demands, as Muslims in Malaysia and Indonesia drink coffee following their prayers. Additionally, liberica's resilience to rust on coffee leaves and its low caffeine content make 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 due to its asymmetrical bean that are larger than canephora and arabica. It has a longer time of fruiting and its leaves are bigger than other C. liberica species. It can also reach 15m tall and produce a lot of fruit.
According to Oliveiro the reason is that the plant has been misunderstood so much - despite being reclassified as the dewevrei variety of liberica in 2006 - as it can be "a excellent coffee producer". It's unlikely that this species will be switched to a commercial coffee without a market for it. If you're willing and are able to put in the time and effort needed to grow it, the benefits of excelsa beans are evident. They are generally less caffeine-rich than artisanal arabica coffee beans [xn--zb0b8a28vc21al5ofa.kr`s statement on its official blog] or canephora, and also have a more dense and less soluble mucus.
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