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The Best Arabica Coffee Beans in the World

Many people are unaware that the coffee beans you find in the grocery store or in the cafe you frequent are not all sustainable arabica coffee bean farm (4stour.com). This kind of coffee plant thrives at high altitudes, and has a softer flavor.

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

1. Ethiopian Yirgacheffe

The coffee is known for its floral and citrus qualities. The top quality beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes that range from 1,400 to 2,000 meters. The natural process allows for pronounced sweetness and berry flavor.

The high elevations in Yirgacheffe result in the coffee plants to grow slower, giving them time to absorb flavors and nuances from the surrounding environment. The region has an extremely humid climate, which is ideal for the cultivation of coffee.

The unroasted green beans of this coffee are a fantastic option for roasters who want to capture the real essence of this exotic bean. Light medium to medium roasts reveal the citrus, wine and berry flavors. It is a great match for desserts that complement these flavors like lemon chocolate or pound cake. The coffee's floral and herbal notes go well with spicy or sour foods.

2. Colombian Supremo

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

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

With strict quality standards, a bright acidity, and a moderately smoky body, Colombian Supremo has a universal appeal that makes it a great choice for any brewing method. This particular coffee originates from the Popayan region is cultivated by farmers who belong to the Colombian Coffee Federation, an organization that provides support to over 500,000 coffee growers. This coffee is a prime example of the premium Colombian beans that have made the country famous for its premium coffees.

3. Jamaican Blue Mountain

The rich, smooth flavor of Jamaican Blue Mountain is one of the most sought after gourmet coffees. This wet-processed Jamaican blue Mountain variety is famous for its elegance and smoothness. It's also a key ingredient in the coffee liquor Tia Maria.

The soaring peaks of the Blue Mountains and their unique combination of fertile soil along with a mild climate and dense cloud cover provide the ideal environment for growing coffee of the highest quality. The beans grown in this small region are highly prized and fetch high prices due to their rarity.

Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a area of 6,000 hectares on the island renowned for its natural beauty and coffee production. The area is designated an official national park. farmers cultivate small amounts of coffee with meticulous care to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

A coffee lover's desire, Costa Rican Tarrazu is an ideal balance of acidity and body. The region is blessed with high altitudes and a mineral-rich volcanic soils, which allow the beans to mature at a slower pace so they can fully develop their flavor profile.

Many of the farms that grow these coffees are also renowned for their environmentally-friendly practices and strict quality control measures, making them popular with eco-conscious consumers. Some of them offer traceability, so that consumers can learn more about the farm that produced their coffee.

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

5. Caturra de Colombia

Caturra is a cultivar of coffee, has become the most popular name in Latin America. The variety was first introduced in Brazil due to an organic mutation of Bourbon. Its production potential was superior to Bourbon but it needed higher altitudes, which resulted in lower yields. The method of mass selection was employed to identify plants that did exceptionally well. Bulk seed from these parents was then produced and the process was repeated.

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 plant that will be the flag for their "Colombia sin roya" program aimed at recovering and renewing coffee production.

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

6. French Roast

If you're looking for a strong cup of coffee that has smokey and charred notes will love French Roast. This blend is a mix of arabica beans from several regions that provide rich flavors like caramel and chocolate. The beans are darkly roasted to enhance their natural oils and flavor. This blend is of top quality and will satisfy the most sophisticated palate.

These particular beans are more difficult to cultivate than other varieties of coffee due to the fact that they require specific climatic conditions to thrive. The plants require a certain amount of sunlight and rainfall, and they must be protected against frost and drought.

These beans are rich in antioxidants that can boost your energy and improve your overall health. The antioxidants contained in these beans fight free radicals which can cause chronic diseases such as 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

Also known as Geisha or Gesha, this coffee variety was first discovered in the Gori Gesha forest in Ethiopia 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's susceptible to disease and requires high altitudes to grow. The yield of the fruit is also lower. These features make it difficult to consistently produce. This, in conjunction with its high cup score makes it a major factor in the price.

This particular Gesha lot was honey processed. (Not actual honey, the beans were treated and then dipped into water that contained sugar.) The beans were then placed in a marquee and dried for 96 hours by carbonic maceration. This unique method adds to the complexity and flavor of this coffee. It also provides OMA an intricate yet balanced cup profile with exotic florals, like jasmine and tea rose, with delicate stone fruits and citrus.

8. Indonesian Liberica

Most coffee lovers are familiar with two species of the Coffea family: arabica coffee bean plantation, and robusta. The former accounts for 80% of world's coffee trade, while the latter is responsible for 20 percent. There are more than 120 species of 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 huge trees that are at medium altitudes. It produces a teardrop-shaped beans. It is commonly used in blends and can add a distinctive taste that lasts for a long time.

It's not as popular in Southeast Asia as arabica but it still has its niche market. This is due to the religious demands, since Muslims in Malaysia and Indonesia drink coffee following their prayers. Liberica's resistance to rusty coffee leaves and its low caffeine content make it an attractive alternative for those who do not have the money to invest in arabica.

9. Brazilian Exelsa

While Excelsa is incredibly resilient 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 bigger than arabica and canephora. It also has a longer time to fruit and its leaves are bigger than other C. liberica varieties. Furthermore, its high production levels allow it to grow to more than 15m tall and produce an enormous amount of fruit.

Oliveiro says it's a shame that the plant is misunderstood, despite being classified in 2006 as the dewevrei liberica variety. It is considered a "really good coffee producer". It's unlikely that this species will be changed to a coffee that is a commodity with no market. But for those willing to invest the time and effort into cultivating it, the benefits are evident: Excelsa beans tend to have lower levels of caffeine than canephora and highland arabica coffee beans, and also have a more dense mucilage with less liquid solids.