The Best Arabica Coffee Beans in the World

Most people don't realize that coffee beans at the grocery store or in the cafe you frequent are not all arabica. This type of coffee plant thrives at higher altitudes, and has a softer flavor.

Where the coffee beans grow (aka their terroir) has a huge influence on the taste. This is why single-origin arabicas are extremely sought-after.

1. Ethiopian Yirgacheffe

Known for its citrus and floral characteristics The coffee is a classic. The premium quality arabica coffee beans beans are grown on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2,200 meters. The natural process results in pronounced sweetness and berry flavor.

The elevations that are high in Yirgacheffe result in the coffee plants to grow more slowly and allow them to absorb the nuances and flavors from the surrounding environment. The region is characterized by an extremely humid climate, which is ideal for the cultivation of coffee.

The unroasted green beans of this coffee are a fantastic option for any roaster looking to reveal the true essence of this exotic bean. Light medium 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 floral and herbal notes pair well with spicy or sour dishes.

2. Colombian Supremo

Known for its consistency in quality and flavor, Colombian Supremo is a popular option for coffee lovers of all levels. Typically, it is smooth and has a classic flavor profile with notes of citrus and light caramel, Supremo beans have an overall mild flavor that's balanced enough for many palates.

Bean size plays an important role in the flavor profile of Colombian coffee, and Supremo beans are characterized by their large size. The larger size indicates that the beans will go through Grade 14 or higher perforations in the sieve, which is less than Excelso.

Colombian Supremo is an all-purpose coffee with universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it an excellent choice for any brewing technique. This particular coffee originates from the Popayan region is grown by farmers who are members of the Colombian Coffee Federation, an organization that provides support to over 500,000 coffee growers. As such, this coffee is an excellent example of the top arabica coffee beans-quality Colombian beans that have earned the country a reputation for its top-quality 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 coffee from the Blue Mountains of Jamaica is known for its elegance and smooth taste, and it's also a key ingredient 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 grown in this small region are highly sought-after and fetch premium prices because of their rarity.

Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island that is known for its stunning natural beauty and coffee cultivation. The area is protected by a national park and farmers cultivate small amounts coffee with great care to preserve their distinctive characteristics.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is an absolute coffee lover's delight. It is the perfect balance between acidity and body. The region is blessed with high altitudes and a mineral-rich volcanic soil, which allows the beans to ripen in a slower rate, so they can fully develop their flavor profile.

Many of these farms are known for their sustainable arabica coffee beans practices and strict controls to ensure quality which makes them popular among eco-conscious consumers. Some of them provide traceability, so that consumers can find out more about the farm that made their coffee.

One World Roasters' Tarrazu is a prime illustration of the region's distinctive flavor profile, displaying aromas of vibrant grapefruit and lush dark chocolate. Its medium body is balanced and rounded. This gives an elegant, satisfying finish.

5. Colombian Caturra

Caturra, a coffee cultivar has become a household name in Latin America. This variety was introduced to Brazil as a natural change from Bourbon. Its capacity for production is superior to Bourbon, but it requires higher altitudes which results in lower yields. Growers used a process called mass selection to select parent plants for their outstanding performance, then they bulked seed from those parents and repeated the process.

Colombian Caturra is a high yielding plant that is resistant to Coffee Leaf Rust. It is one of the two parents of the Castillo which was developed by Cenicafe to be the official plant of their "Colombia sin roya", a program aimed at recovering the production of coffee in Colombia.

This is a family-owned Caturra is cultivated at 2,000 meters by farmers in Urrao and was roast by Camber Coffee. Its cup is lively with flavors of watermelon, strawberry and citrus.

6. French Roast

French Roast is a strong cup of coffee that has smokey, charred notes. This blend is a blend of arabica beans from a variety of regions, delivering rich flavors of chocolate and caramel. The beans are dark-roasted to bring out their natural flavors and oils. This blend is of high quality and will please the most sophisticated palate.

These particular beans are more difficult to cultivate than other coffee varieties because they require specific conditions for climatic growth. The plants require a certain amount sunlight and rain and must be protected against frost and drought.

These beans are high in antioxidants which can boost your energy and improve your overall health. These beans contain antioxidants that fight free radicals which can trigger chronic illnesses such as heart disease and cancer. Moreover they are sources of vitamin B5 or pantothenic acid, which is essential for the body to convert 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 by the 1960s where it quickly gained a reputation for its floral aromas, full-bodied flavour and delicate acidity.

Geisha is among the most expensive varieties of coffee on the market, due to it being highly susceptible to diseases and requires high elevations with a lower yield of fruit. This makes it difficult to produce consistently, which combines with its high score on the cup to increase the price.

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

8. Indonesian Liberica

Coffee drinkers are generally familiar with two species belonging to the Coffea genus: arabica and robusta. The former makes up 80% of all coffee that is traded around the world, whereas the second is only 20%. There are more than 120 species in the genus and some are less well-known than others.

The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is cultivated on medium-sized trees in moderate elevations. It produces a teardrop-shaped bean. It is often blended into blends and can add a distinctive lingering finish to your cup.

Although it's not as popular as arabica but it does have an established market in Southeast Asia. This is due to the religious demand, since Muslims in Malaysia and Indonesia drink coffee following their prayers. Liberica's resistance to rust on coffee leaves and its low caffeine content make 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 beans that are larger than arabica and canephora. It has a longer period of fruiting and its leaves are bigger than other C. liberica varieties. It can also grow up to 15m in height, and produces a large volume of fruit.

Oliveiro says it's a pity that the plant is not understood, even though it was reclassified in 2006 as the dewevrei liberica variety. It could be considered a "really good coffee producer". It's unlikely that the species will be changed to a commodity coffee without a market. But for those willing to put the time and effort in growing it, the advantages are evident: Excelsa beans tend to contain less caffeine than canephora and arabica, and have a thicker mucilage, with less solids that are soluble.