The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans you find in the supermarket or in the cafe you frequent are not all arabica. This type of bean is best in regions that have high altitudes and produces smoother and sweeter flavor.

Where the coffee beans grow (aka their terroir) has a major impact on how they taste. This is the reason why single-origin arabicas are so cherished.

1. Ethiopian Yirgacheffe

This coffee is renowned for its floral and citrus qualities. The premium beans are shade grown arabica coffee beans on small farms in the Oromia region (formerly Harrar) at altitudes ranging from 1,400 to 2200 meters. The natural process results in an intense sweetness and berry flavor.

The elevations high in Yirgacheffe permit the coffee plants to grow more slowly, allowing them to absorb the distinct flavors of the surrounding area. The region is characterized by an extremely humid climate, which is ideal for cultivating coffee.

This coffee is available in green beans that have not been roasted. They are great for roasters looking to bring out its essence. Light to medium roasts let the citrus, berry and wine flavors to shine through. This coffee is a great match for desserts such as lemon pound cake and chocolate. The floral and herbal notes pair well with spicy or sour foods.

2. Colombian Supremo

It is known for its consistency in quality and flavor, Colombian Supremo is a popular option for coffee lovers of all levels. Supremo beans are renowned for their classic, smooth taste with notes of caramel and citrus.

The size of the bean plays a significant aspect in the flavor profile of Colombian coffee and Supremo beans are characterized by their size. This larger size means that the beans are more likely to be able to pass through Grade 14 (or higher) perforations in the sieve which is less than the grade of Excelso.

Colombian Supremo is a coffee that has universal appeal. Its high-quality standards, bright acidity and moderately rich body make it a fantastic choice for any brewing technique. This particular coffee originates from the Popayan region is cultivated by farmers who are members of the Colombian Coffee Federation, an organization that provides support to over 500,000 coffee growers. This coffee is an example of the top-quality Colombian beans that have earned the country a reputation for its premium arabica coffee beans blend 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 Mountain variety is renowned for sophistication and smoothness. It's also a key ingredient in the coffee liquor Tia Maria.

The Blue Mountains, with their steep elevations, fertile soils mild climates and dense clouds provide the perfect environment for coffee production of top quality. The beans grown in this small region are highly sought-after and fetch a premium price because of their rareness.

The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island, which is famous for its breathtaking natural beauty and the cultivation of coffee. The area is protected by a national park and 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 is the perfect balance of acidity and body. The region has high altitudes and mineral-rich volcanic soil, which permits the beans to ripen at a slower rate so that they can fully develop their flavor profile.

Many of these farms are well-known for their sustainable practices and strict measures to maintain quality that make them a favorite among eco-conscious consumers. Some also offer traceability, which enables customers to know more about the farm that produced their coffee.

One World Roasters' Tarrazu is a great example of the characteristic flavor profile of the region, with notes of vibrant grapefruits and a rich dark chocolate. Its medium-bodied body is well-balanced and well-rounded, resulting in a smooth finish that's sure to please your taste buds.

5. Caturra de Colombia

Caturra is a coffee cultivar, has become a household name in Latin America. The variety was introduced to Brazil as a natural change 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 select parent plants for their extraordinary performance, and 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 the parents of the Castillo variety, developed by Cenicafe as the flag plant for their "Colombia sin roya" program that aims to revitalize and revive coffee production.

This historic Caturra was cultivated by farmers in the department of Urrao at 2,000m and then roasted with care by Camber Coffee. Its cup quality shows vibrant acidity with flavors of strawberry, watermelon and citrus.

6. French Roast

Those looking for a bold cup of coffee that has smokey and charred notes will be delighted by French Roast. This blend is a blend of arabica beans from different regions, and offers rich flavours of chocolate and caramel. The beans are roasted darkly to reveal their natural oils and flavors. This is a high-quality blend that will satisfy even the most sophisticated palate.

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

Drinking coffee made from these beans can help improve your energy levels and improve your health. The antioxidants found in these beans fight free radicals, which can cause chronic illnesses like heart disease and cancer. Additionally, these beans are also an excellent source of vitamin B5 or pantothenic acid, which is crucial for the body to convert 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 brought to Panama in the 1960s when it quickly gained recognition for its floral aromas, full-bodied flavor, and delicate 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 consistently produce. This, combined with its high score on the cup is what drives the price.

This particular lot of Gesha was honey processed (not real honey but the beans are treated and dipped in sugar-rich water) and then placed on an outdoor marquee to dry for 96 hrs through carbonic maceration. This unique method adds to the complexity and taste of this coffee. It also gives OMA an intricate yet balanced cup profile that is full of exotic florals, like jasmine and tea roses, with delicate citrus and stone fruits.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species belonging to the Coffea genus which are arabica and robusta. The former is responsible for 80% of global coffee trade, while the latter is responsible for 20%. There are more than 120 known species within the genus and some are more well-known than others.

The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety grows on large trees that are at medium altitudes. It produces a teardrop-shaped bean. It is typically blended into blends and can give a distinctive lingering finish to your cup.

Although it's not as well-known as arabica however, it has 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. Additionally, liberica's resilience to coffee leaf rust and low caffeine content make it an attractive alternative for producers that don't have the financial resources to invest in pure arabica coffee beans.

9. Brazilian Exelsa

While Excelsa is extremely durable and productive, it also requires more attention from farmers to manage than other Coffea artisan arabica coffee beans or canephora varieties. This is in part due to its asymmetrical bean that are larger than arabica and canephora. It has a longer time of fruiting, and its leaves are larger than other C. liberica types. It can also reach 15m tall, and produce an abundance of fruits.

Oliveiro says it's a pity that the plant is misunderstood, despite being classified in 2006 as the dewevrei liberica variety. It could be considered a "really good coffee producer". But, without a commodity market and a tiny demand for the species, the switch is unlikely. However, for those willing to invest the time and effort in growing it, the benefits are evident: Excelsa beans tend to contain less caffeine than canephora and arabica, and have a thicker mucilage with less soluble solids.