How The 10 Worst Best Arabica Coffee Beans In The World Fails Of All Time Could Have Been Prevented
The Best Arabica Coffee Beans in the World
Many people are unaware that the coffee beans at your favorite café or supermarket are not arabica. This type of bean grows best in regions with high altitudes and produces smoother and sweeter flavor.
The place where coffee beans are grown (aka their terroir) has a major influence on how they taste. This is the reason why single-origin arabicas are adored.
1. Ethiopian Yirgacheffe
Known for its citrus and floral scents This coffee is an old-fashioned. The high-quality beans are cultivated in small farms in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process results in a berry-like flavor and a sweet taste.
The high elevations of Yirgacheffe permit the coffee plants to grow slower, which allows them to absorb the subtleties and flavors of the surrounding environment. The region is characterized by a tropical climate, which is perfect for growing coffee.
This coffee is available in green beans that have not been roasted. They are perfect for roasters looking to bring out its true essence. Light to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee is great with desserts like lemon pound cake and chocolate. The floral and herbal notes pair well with spicy or sour dishes.
2. Colombian Supremo
Colombian Supremo, a coffee that is renowned for its consistency in flavor and quality is a popular choice among coffee enthusiasts of all levels. Typically, it has a smooth, classic flavor profile with notes of citrus and light caramel, Supremo beans have an overall mild character that's well-rounded enough for many palates.
Bean size plays an important factor in the flavor profile of Colombian coffee, and Supremo beans are characterized by their large size. This bigger size means that the beans will go through Grade 14 or higher perforations in the sieve, which is less than Excelso.
With strict quality standards, a vibrant acidity and moderately rich body, Colombian Supremo has a universal appeal that makes it a great choice for any brewing technique. This coffee is from the Popayan region is cultivated by farmers who are members of Colombian Coffee Federation. This organization has over 500,000 coffee farmers. As such, this coffee is an example of the high-quality Colombian beans that have been renowned for its premium 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 well-known for its sophisticated and smooth taste. 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, create the perfect conditions for coffee growing of exceptional quality. The beans from this tiny region are sought-after the world across and fetch a premium because of their rareness.
Jamaican Blue Mountain, as its name suggests, is grown in the Blue Mountain District, a area of 6,000 hectares on the island that is known for its natural beauty and the production of coffee. The area is designated National Park, and farmers cultivate small amounts of coffee with care to preserve the distinct characteristics of the beans.
4. Costa Rican Tarrazu
Costa Rican Tarrazu coffee is an absolute coffee lover's delight. It is the perfect balance of acidity and body. The region is blessed with high altitudes as well as a mineral-rich volcanic soil, which allows the beans to ripen at a slower rate so that they can fully develop their flavor.
Many of the farms that produce these coffees are also known for their environmentally-friendly practices and strict quality control measures, which makes them popular with eco-conscious buyers. Some offer traceability to allow customers to know more about the farm that made their coffee.
One World Roasters' Tarrazu is a perfect example of the region's characteristic flavor profile, displaying the vibrant grapefruit notes and rich dark chocolate. Its medium-bodied body is well-rounded and balanced, resulting in an elegant finish that is sure to please your palate.
5. Caturra de Colombia
Caturra is a coffee cultivar that has earned a name for itself 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, resulting 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 has a 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 designed to revive and revitalize the production of coffee.
This heirloom Caturra is grown at 2,000m by farmers in Urrao and was roasted by Camber Coffee. Its cup quality shows lively acidity that is flavored with citrus, watermelon, and strawberry.
6. French Roast
French Roast is a strong cup of coffee that has smokey, charred notes. This blend is a mixture of arabica beans from different regions that offer rich flavors such as chocolate and caramel. The beans are darkly-roasted to reveal their natural oils and flavors. This blend is of high quality and will please the most sophisticated taste buds.
These particular beans are more difficult to cultivate than other varieties of coffee because they require specific climatic conditions to thrive. The plants require a certain amount of sunlight and rain, and they must be protected against frost and drought.
Drinking coffee made from these beans can improve your energy levels and improve your overall health. The antioxidants contained in these beans fight free radicals which can lead to chronic diseases like heart disease and cancer. Moreover they are a source of vitamin B5 or pantothenic acid which is crucial for the body to convert food into energy.
7. Ethiopian Gesha
Geisha, or Gesha as it is also called, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was introduced to Panama in the 1960s, where it quickly gained fame for its strong floral scents and full body. It also has delicate acidity from citric.
Geisha is among the most expensive varieties of coffee available on the market, as it's highly susceptible to diseases and requires high growing altitudes with a lower fruit yield. 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 batch of Gesha was honey processed (not honey itself however the beans are treated and then dipped in water that contains sugar) and then moved to a marquee for drying for 96 hours with carbonic maceration. It's a unique method which adds to the richness of this amazing coffee. OMA has a rich but balanced cup profile with exotic florals like tea rose, jasmine and delicate stone fruits, citrus and citrus.
8. Indonesian Liberica
The majority of coffee enthusiasts are familiar with two species of the Coffea family: arabica, and robusta. The former accounts for 80% of the world's coffee trade, whereas the latter makes up 20 percent. However, there are more than 120 identified species within the genus and some are more well-known than others.
The most well-known non-arabica is Coffea Excelsa (or the variant. dewevrei). best arabica coffee beans in the world is found on medium-sized trees at medium elevations and produces a teardrop shaped bean. It is commonly used in blends and can add an interesting lingering flavor to a cup.
Although it's not as popular as arabica, it still has an established market in Southeast Asia. This is largely because of the demand generated by religion and the fact that Muslims in Malaysia and Indonesia drink their coffee following prayers. Additionally, liberica's resilience to rust on coffee leaves and low caffeine content make it an attractive alternative for producers who 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 canephora and arabica. It also has a longer period of fruiting and its leaves are larger than those of other C. liberica varieties. It can also grow to 15m in height, and produces a lot of fruit.
According to Oliveiro, it's a shame that the plant is so misunderstood despite it being classified as the dewevrei variety of liberica in 2006 - because it could be "a really good coffee maker". It's unlikely that this species will be changed to a coffee that is a commodity without a market for it. For those who are willing and are able to put in the time and effort needed to cultivate it, the benefits of excelsa beans are clear. They tend to be lower in caffeine than arabica or canephora and have a thicker more soluble Mucilage.