The Best Arabica Coffee Beans in the World
Many people are unaware that the coffee beans you find in your favorite cafe or at the supermarket aren’t arabica. This kind of coffee bean thrives at higher altitudes and has a softer flavor.
The terroir (or place of origin) of the coffee beans has a major impact on their flavor. This is why single-origin arabicas are extremely sought-after.
1. Ethiopian Yirgacheffe
The coffee is known for its citrus and floral characteristics, this coffee is an iconic. The top quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes that range from 1,400 to 2200 meters. The natural process results in an berry-like taste and a sweet taste.
The elevations high in Yirgacheffe permit the coffee plants to grow more slowly, allowing them to absorb the nuances and flavors of the environment. 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 capture the real essence of this exotic beans. Light medium to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee is great with desserts that compliment these flavors like lemon cake or chocolate. The herbal and floral notes go well with spicy or sour foods.
2. Colombian Supremo
Affectionately known for its consistency in quality and taste, Colombian Supremo is a well-loved choice for coffee enthusiasts of all levels. Supremo beans are renowned for their smooth, classic flavor with notes of citrus and caramel.
Bean size plays a crucial factor in the flavor profile of Colombian coffee, and Supremo beans are characterized by their size. This larger size implies that the beans will generally go through Grade 14 (or higher) sieve perforations which is less than the grade of Excelso.
Colombian Supremo is a coffee with universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it a great choice for any brewing technique. This coffee is from the Popayan region is grown by farmers who are members of Colombian Coffee Federation. This association supports more than 500 000 coffee producers. This coffee is a great example of the high quality Colombian beans that have been renowned for their world class coffees.
3. Jamaican Blue Mountain
The smooth, rich flavor of Jamaican Blue Mountain is one of the world’s most sought after gourmet arabica coffee beans coffees. This wet-processed Jamaican Blue Mountain variety is known for its elegance and smoothness. It’s also an essential 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 growing of exceptional quality. The beans from this small region are highly sought-after and fetch a premium price because of 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 known for its natural beauty and the production of coffee. The area is protected by a national park, and farmers cultivate small amounts coffee with great care to preserve their unique characteristics.
4. Costa Rican Tarrazu
A coffee lover’s dream, Costa Rican Tarrazu is an ideal balance of body and acidity. The high altitudes of the region and the volcanic soil that is mineral-rich permit a slower maturing process, allowing the beans to create their full flavor profile.
Many of these farms are also recognized for their environmentally-friendly practices and strict measures to maintain quality which makes them popular for eco-conscious buyers. Some offer traceability, so that consumers can find out more about the farm that produced their coffee.
One World Roasters’ Tarrazu is a wonderful example of the characteristic flavor profile of the region, featuring notes of vibrant grapefruits and rich dark chocolate. The medium body is balanced and well-rounded. This results in a smooth, satisfying end.
5. Caturra de Colombia
Caturra is a coffee cultivar that has earned its name in Latin America. The cultivar was first introduced in Brazil due to an unnatural mutation of Bourbon. Its capacity for production was superior to Bourbon however it required higher altitudes, resulting in lower yields. The method of mass selection was used to find parent plants that performed exceptionally well. Bulk seed from these parents was then produced and the process was repeated.
Colombian Caturra is a yield-producing plant that is resistant 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 was grown by farmers in the department of Urrao at 2,000m and then roasted with care by Camber Coffee. Its cup is lively with flavors of watermelon citrus and strawberry.
6. French Roast
French Roast is a strong cup of coffee that has smokey, charred notes. This blend combines arabica beans from different regions, delivering rich flavors of chocolate and caramel. The beans are roasted darkly to bring out their natural oils and flavor. This blend is of premium quality and will please the most sophisticated taste buds.
These beans are more difficult than other varieties of coffee to grow because they require specific conditions for their growth. The plants require a certain amount of sunshine and rain and must be protected from frost and drought.
Drinking coffee made of these beans can improve your energy levels and improve your health. The antioxidants in these beans fight free radicals which can cause chronic illnesses like cancer and heart disease. Furthermore these beans are a source of vitamin B5 or pantothenic acid, which is essential for the body to convert food into energy.
7. Ethiopian Gesha
Geisha or Gesha as it’s also called, was discovered in Ethiopia’s Gori Gesha Forest in the 1930s. It was brought to Panama by the 1960s where it quickly gained a reputation for its floral aromas, full-bodied flavor and delicate acidity.
Geisha is a costly coffee variety. It is prone to diseases and requires high altitudes for growing. The yield of the fruit is also lower. These characteristics make it difficult to make consistently, which combines with its high scores on the cup to drive up the price.
This particular lot of Gesha was honey processed (not real honey however the beans are treated, then dipped in sugar-rich water) and then transferred to a marquee for drying for 96 hrs through carbonic maceration. This unique process enhances the complexity and taste of this coffee. It also gives OMA an intricate yet balanced cup profile that is full of exotic florals, such as jasmine and tea roses and delicate stone fruits and citrus.
8. Indonesian Liberica
Coffee drinkers are generally familiar with two species of the Coffea genus that are called robusta and arabica. The former accounts for 80% of all coffee traded in the world, whereas the second only makes up 20%. However, there are more than 120 identified species belonging to the genus and some are far less well-known than others.
The most favored non-arabica in the world is Coffea Excelsa (or the variant. dewevrei). This variety grows on large trees that are at medium altitudes. It produces a teardrop-shaped beans. It is typically used in blends and can add a distinctive lasting flavor to your drink.
Although it’s not as popular as arabica, it still has a market of its own in Southeast Asia. This is due to the religious demands, since Muslims in Malaysia & Indonesia drink coffee after their prayers. Liberica’s resistance to coffee leaf rust, and its low levels of caffeine make it an attractive alternative for producers who do not have the money to invest in arabica.
9. Brazilian Exelsa
Excelsa is a robust and productive, however it requires more care from farmers than other Coffea arabica coffee beans With Free shipping (championsleage.review) species or canephora. This is in part due to its asymmetrical beans that are larger than canephora and arabica. It also has a longer time to fruit, and its leaves are larger than other C. liberica varieties. Furthermore, its high production levels means that it can grow to over 15m tall and produce an enormous amount of fruit.
According to Oliveiro the reason is that the plant has been misunderstood for so long – despite being reclassified as the dewevrei variety of liberica in 2006 – as it could be “a excellent coffee producer”. But, without a commodity market and a tiny demand for the species, making the switch is unlikely. If you’re willing and able to invest in the time and effort required to grow it, the benefits of excelsa beans are evident. They are generally lower in caffeine than arabica or canephora and have a thicker and less soluble mucus.
