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The Best Arabica Coffee Beans in the World

Many people are unaware that coffee beans sold at the supermarket or in your favorite cafe aren't all direct trade arabica coffee beans. This kind of coffee plant thrives at higher altitudes and has a smoother flavor.

The terroir (or place of origin) of the coffee beans has a major impact on their taste. This is why single-origin arabicas are adored.

1. Ethiopian Yirgacheffe

It is renowned for its citrus and floral scents The coffee is an iconic. The high quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes that range from 1,400 to 2,200 meters. The natural process results in an berry-like taste and sweetness.

The high elevations of Yirgacheffe permit the coffee plants to develop slower, which allows them to absorb the subtleties and flavors of the environment. The region has an arid climate that is perfect for growing coffee.

The unroasted green beans of this coffee are a fantastic option for any roaster looking to bring out the true essence of this exotic coffee. Light to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee pairs well with desserts such as lemon pound cake and chocolate. The herbal and floral notes go well with spicy or sour dishes.

2. Colombian Supremo

Affectionately known for its consistent quality and flavor, Colombian Supremo is a well-loved choice for coffee enthusiasts of all levels. Typically, it is smooth and has a classic flavor profile that has notes of citrus and light caramel, Supremo beans have an overall mild character that's well-rounded enough for many palates.

The size of the beans is a major factor in determining their flavor profile. Supremo coffee beans are large. This larger size means that the beans typically pass through Grade 14 (or higher) sieve perforations which is less than the grade of Excelso.

Colombian Supremo is a coffee with universal appeal. Its premium quality standards, bright acidity and moderately rich body make it a great option for any brewing technique. This particular coffee comes 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 a great example of the top quality Colombian beans which have become famous for their top-quality coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees in the world. Its rich, smooth taste makes it one of the most sought-after varieties. This wet-processed coffee from the Blue Mountains of Jamaica is well-known for its sophisticated and smooth taste, and it's also one of the main ingredients in the coffee liqueur Tia Maria.

The Blue Mountains, with their steep elevations, fertile soils, mild climates, and dense clouds, make the perfect setting for coffee growing of exceptional quality. The beans from this tiny region are coveted the world over and command high prices due to their rarity.

Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a 6,000-hectare area of the island that is known for its natural beauty and coffee production. The area is protected by a national park. farmers cultivate small amounts coffee with great care to preserve their distinctive characteristics.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is a coffee lover's delight. It has the perfect balance of acidity and body. The high altitudes of the region, as well as the volcanic soil that is mineral-rich allows for a more gradual maturing process, allowing the beans to create their full flavor profile.

Many of these farms are known for their environmentally-friendly practices and strict measures to control quality, which makes them popular among eco-conscious consumers. Some of them offer traceability so that customers can learn more about the farm that produced their coffee.

One World Roasters' Tarrazu is an excellent illustration of the distinctive flavor profile of the region, with the vibrant grapefruit notes and a rich dark chocolate. Its medium body is well balanced and rounded. This produces a smooth, satisfying finish.

5. Caturra de Colombia

Caturra, a coffee cultivar has become the most popular name in Latin America. The variety was first introduced to Brazil as a result of a natural mutation of Bourbon. Its potential for production is superior to Bourbon however it requires higher altitudes which results in lower yields. The process of mass selection was employed to identify parent plants that produced exceptionally well. Bulk seed from these parents was then produced and the process repeated.

Colombian Caturra has an excellent yield and is resistant to Coffee Leaf Rust. It is one of the two parents of the Castillo that was created by Cenicafe to be the main plant of their "Colombia sin roya", a program aimed at recovering coffee production in Colombia.

This vintage Caturra is grown at 2,000 meters by farmers in Urrao and was roasted by Camber Coffee. Its cup is lively with flavors of watermelon citrus and strawberry.

6. French Roast

Those looking for a bold cup of coffee with smoky and charred notes will enjoy French Roast. This blend combines organic fair trade arabica coffee beans beans from a variety of regions, offering rich flavors of chocolate and caramel. The beans are dark-roasted to bring out their natural oils and flavors. This is a high-quality blend that will please even the most sophisticated palate.

These special beans are more difficult to cultivate than other coffee varieties because they require specific conditions in the climatic environment to thrive. The plants need a specific amount of sunshine and rain, and must be protected from frost and drought.

Drinking coffee made from these beans can help boost your energy levels and improve your health. The antioxidants in these beans fight free radicals which can lead to chronic illnesses like cancer and heart disease. These beans also contain vitamin B5, or pantothenic acids which are vital for the body's transformation of food into energy.

7. Ethiopian Gesha

Geisha or Gesha as it's also known, was first discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was then brought to Panama in the 1960s, where it quickly gained fame for its strong floral aromas, full body, and delicate acidity from citric.

Geisha is a costly coffee variety. It is susceptible to disease and requires high altitudes for growing. The yield of the fruit is also lower. This makes it difficult to make consistently, which combines with its high cup scores to drive the price.

This particular batch of Gesha was honey processed (not real honey but the beans are treated, then dipped in water that contains sugar) and then transferred to an outdoor marquee to dry for 96 hours with carbonic maceration. It's a unique process that enhances the complexity of this amazing coffee. OMA is a complex but balanced cup profile, with exotic florals such as tea rose, jasmine and delicate citrus and stone fruits. citrus.

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 the world's coffee fair trade arabica coffee beans, while the latter is responsible for 20 percent. There are more than 120 species within 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 large trees at moderate altitudes and produces a teardrop-shaped beans. It is often used in blends and adds a distinct lingering finish to the cup.

Although it's not as well-known as arabica however, it has a market of its own in Southeast Asia. This is largely because of the religious demand and the fact that Muslims in Malaysia and Indonesia drink their coffee following prayers. Additionally, liberica's resilience to coffee leaf rust and low caffeine content makes it a viable alternative for producers that don't have the financial resources to invest in arabica.

9. Brazilian Exelsa

While Excelsa is extremely durable and productive, it requires more attention from farmers to manage than other Coffea arabica or canephora varieties. This is due to its asymmetrical bean which are larger than arabica and canephora. It has a longer duration of fruiting, and its leaves are bigger than other C. liberica varieties. It can also grow to 15m tall and produce a lot of fruit.

Oliveiro believes it's a pity that the plant is misunderstood, even though it was reclassified in 2006 as the dewevrei liberica variety. It is considered a "really good coffee maker". It is unlikely that the species will be changed to a commodity coffee without a market for it. However, for those willing to put the time and effort into cultivating it, the benefits are clear: Excelsa beans tend to have a lower caffeine content than canephora and arabica, and have a thicker mucilage, with less soluble solids.