The best arabica coffee beans (via Kingbam) in the World

Many people are unaware that the coffee beans at your favorite cafe or at the supermarket are not ground arabica coffee beans. This kind of bean thrives best in areas with high altitudes and produces a smoother and sweeter flavor.

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

1. Ethiopian Yirgacheffe

The coffee is known for its floral and citrus characteristics The coffee is a classic. The top-quality beans are grown in small farms in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process gives an intense sweetness and berry flavor.

The elevations high in Yirgacheffe allow the coffee plants to develop slower, allowing them to absorb the distinct flavors of the environment. The area also has a lush tropical climate that is ideal for coffee cultivation.

The unroasted green beans of this coffee are a fantastic alternative for roasters looking to bring out the true essence of this exotic beans. Light medium to medium roasts allow the berry, citrus and wine flavors to shine through. It is a great match for desserts that complement these flavors, such as lemon cake or chocolate. The herbal and floral notes of this coffee work well with savory dishes that are spicy or sour in flavor.

2. Colombian Supremo

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

The size of the beans is a key factor in determining their flavor profile. Supremo coffee beans are large. The larger size indicates that the beans will pass through Grade 14 or more sieve perforations which is lower than Excelso.

With strict quality standards, a vibrant acidity and moderately rich body, Colombian Supremo has a universal appeal which makes it a good option for any brewing method. This coffee from the Popayan region is cultivated by farmers that are part of the Colombian Coffee Federation. This association supports more than 500,000 coffee producers. This is a fantastic example of the high quality Colombian beans that have become famous for their top-of-the-line coffees.

3. Jamaican Blue Mountain

The smooth, rich flavor of Jamaican Blue Mountain is one of the world's most sought after gourmet coffees. This wet-processed Jamaican Blue Mountain variety is famous 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, make the perfect setting for coffee cultivation of the highest quality. The coffee beans grown in this small region are sought-after the world across and fetch a premium due to their rareness.

Jamaican Blue Mountain, as its name suggests is grown in the Blue Mountain District, a 6,000-hectare area of the island known for its natural beauty and coffee production. The area is protected as National Park, and farmers cultivate small amounts of coffee with meticulous care to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is a coffee lover's delight. It has the perfect balance between acidity and body. The region has high altitudes and a mineral-rich volcanic soils, which allow the beans to ripen at a slower pace so they can fully develop their flavor profile.

Many of these farms are also recognized for their sustainable practices and strict controls to ensure quality that make them a favorite for eco-conscious buyers. Some of them also offer traceability, which allows buyers to know 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 a rich dark chocolate. Its medium body is balanced and well-rounded. This gives a smooth, satisfying finish.

5. Caturra de Colombia

Caturra is a cultivar of coffee that has earned its name in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its capacity for production is superior to Bourbon, but it requires higher altitudes resulting in lower yields. Growers employed a technique known as mass selection to determine the parents with extraordinary performance, and then the seeds were grouped from these parents and repeated the process.

Colombian Caturra has high yield and 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 is a family-owned Caturra is grown at 2,000 meters by farmers in Urrao, was processed by Camber Coffee. Its cup quality displays a vibrant acidity with flavors of strawberry, watermelon 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 coffee beans gift beans from various regions, offering rich flavors of chocolate and caramel. The beans are darkly-roasted to reveal their natural flavors and oils. This blend is of premium quality and will please the most sophisticated palate.

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

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

7. Ethiopian Gesha

Known as Geisha or Gesha, this particular coffee variety was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was introduced to Panama in the 1960s, and it quickly became renowned for its strong floral scents, full body, and delicate citric acidity.

Geisha is a pricey coffee variety. It is susceptible to disease and requires high altitudes to grow. The yield of fruit is also lower. These factors make it difficult to produce consistently and it is combined with its high scores on the cup to drive up the price.

This particular lot of Gesha was processed with honey (not honey itself, but the beans are treated and then dipped in water that contains sugar) and then moved to a marquee for drying for 96 hrs through carbonic maceration. This is a unique process that enhances the complexity of this extraordinary coffee. OMA has a complex but balanced cup profile, with exotic florals such as tea rose, jasmine and delicate stone fruits, citrus and citrus.

8. Indonesian Liberica

Most coffee lovers are familiar with two species belonging to the Coffea family: arabica and robusta. The former is responsible for 80% of the world's coffee trade, whereas the latter accounts for 20%. However, there are more than 120 identified species belonging to the genus and some are less popular than others.

The most well-known non-arabica is Coffea Excelsa (or var. dewevrei). This variety is found on large trees at medium altitudes and produces a teardrop-shaped beans. It is often used in blends and can give a distinctive lasting flavor to your drink.

It's not as popular in Southeast Asia as high-quality arabica coffee beans but it is still a niche market. This is because of the religious demand, as Muslims in Malaysia and Indonesia drink coffee after 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

Excelsa is robust and productive but it also requires more attention from farmers than other Coffea arabica species or canephora. This is due in part to the asymmetrical size of its beans that is bigger than arabica or canephora. It has a longer time of fruiting, and its leaves are larger than other C. liberica types. It can also grow to 15m tall and produce an abundance of fruits.

Oliveiro believes it's a pity that the plant is misunderstood, despite being classified in 2006 as the dewevrei liberica variety. It is a "really good coffee maker". However, without a commodities market and minuscule demand for the species, the switch is unlikely to happen. But for those willing to put the time and effort in growing it, the advantages are clear: Excelsa beans tend to have a lower caffeine content than espresso arabica coffee beans and canephora, and have a denser mucus with less liquid solids.