The best Arabica coffee beans (https://noteswiki.net/) in the World

Many people are unaware that the coffee beans in your favorite coffee shop or supermarket are not arabica. This kind of bean thrives best in regions with high altitudes and produces more smooth, sweeter and more nuanced flavor.

The terroir (or location of origin) of the coffee beans can have a huge impact on the taste. This is why single origin arabicas are so sought-after.

1. Ethiopian Yirgacheffe

Known for its citrus and floral scents, this coffee is an old-fashioned. The premium beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes that range from 1,400 to 2200 meters. The natural process gives the beans to be ripe with a distinct sweetness and berry taste.

The high elevations of Yirgacheffe allows the coffee plants to grow slower, allowing them to absorb the nuances and flavors of the surrounding environment. The region has a tropical climate, which is ideal for the cultivation of coffee.

This coffee is available in green beans that haven't been roasted. They are great for roasters who want to reveal its essence. Light to medium roasts allow the citrus, berry and wine flavors to shine through. This coffee is a great match for desserts such as lemon cake, chocolate and pound cake. The floral and herbal notes pair well with spicy or sour dishes.

2. Colombian Supremo

Colombian Supremo, a coffee that is well-known for its consistency in quality and flavor is a favorite among coffee enthusiasts of all levels. Supremo beans are renowned for their smooth, classic flavor with notes of citrus and caramel.

The size of the bean plays a significant factor in the flavor profile of Colombian coffee, and Supremo beans are characterized by their size. This larger size means that the beans typically go 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 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 grown by farmers that are members of the Colombian Coffee Federation. This association supports more than 500 000 coffee producers. This coffee is a prime example of the top-quality Colombian beans that have been renowned for its world-class 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 selection from the Blue Mountains of Jamaica is renowned for its sophistication 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, provide the perfect environment for coffee cultivation of the highest quality. The coffee beans grown in this small region are sought-after the world over and fetch high prices for their rarity.

The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a stretch of 6,000 acres on the island that is known for its spectacular natural beauty and coffee cultivation. The area is protected by a national park and farmers cultivate a small amount of coffee with extreme care to preserve their unique qualities.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is an ideal balance of body and acidity. The region boasts high altitudes as well as 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 the farms that produce these coffees are also famous for their sustainable practices and strict quality control measures, which make them popular with eco-conscious buyers. Some also offer traceability, which enables customers to find out more about the specific farm that produced their coffee.

One World Roasters' Tarrazu is a perfect example of the region's characteristic flavor profile, with aromas of vibrant grapefruit and lush dark chocolate. Its medium-bodied body is well-rounded and balanced and gives a smooth, silky finish that's guaranteed to please your taste buds.

5. Colombian Caturra

Caturra, a coffee cultivar, has become an iconic name in Latin America. This variety was introduced into Brazil as a natural change from Bourbon. Its production potential was superior to Bourbon but it needed higher altitudes, which resulted in lower yields. The process of mass selection was employed to identify parent plants that did exceptionally well. Bulk seed from these parents was later produced and the process repeated.

Colombian Caturra is a yield-producing plant that has a remarkable resistance to Coffee Leaf Rust. It is one of the parents of the Castillo variety, developed by Cenicafe as the flag plant for their "Colombia sin roya" program that aims to revitalize and revive the production of coffee.

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

6. French Roast

French Roast is a strong cup of coffee with smokey, charred notes. This blend combines versatile arabica coffee beans beans from a variety of regions, offering rich flavors of caramel and chocolate. The beans are dark-roasted to bring out their natural oils and flavors. This blend is of high quality and will satisfy even the most sophisticated taste buds.

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

Consuming coffee made of these beans can increase your energy levels and improve your overall health. They are rich in antioxidants that fight free radicals that can cause chronic diseases such as heart disease and cancer. These beans also contain vitamin B5 or pantothenic acid, which are essential for the body's transformation of food into energy.

7. Ethiopian Gesha

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

Geisha is a very expensive coffee variety. It's susceptible to disease and requires high altitudes to grow. The fruit yield is also lower. These factors make it difficult to make consistently, which combines with its high scores on the cup to drive up the price.

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

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species belonging to the Coffea genus which are arabica coffee beans gift and robusta. The former accounts for 80percent of all coffee that is traded around the world, while the second is only 20%. There are more than 120 species in the genus, and some are less popular than others.

The most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is found on large trees that are at medium altitudes. It produces a teardrop-shaped bean. It is commonly blended into blends and can provide a distinct lingering finish to your cup.

It's not as popular in Southeast Asia as arabica but it has its own niche market. This is due to the demand generated by religion and the fact that Muslims in Malaysia and Indonesia drink their coffee after 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 money to invest in arabica.

9. Brazilian Exelsa

While Excelsa is extremely resilient and productive, it requires more attention from farmers to manage than other Coffea artisan arabica coffee beans or canephora varieties. This is in part because of its asymmetrical beans that are larger than arabica and canephora. It has a longer duration of fruiting, and its leaves are bigger than other C. liberica species. Plus, its high productivity levels means that it can grow to more than 15m tall and produce an enormous amount of fruit.

Oliveiro says it's a pity that the plant is often misunderstood despite it being reclassified in 2006 as the dewevrei liberica variety. It can be considered a "really good coffee maker". It is unlikely that the species will be switched to a coffee that is a commodity without a market for it. But for those who are willing to put the time and effort in growing it, the advantages are clear: Excelsa beans tend to have lower levels of caffeine than canephora and arabica, and have a denser mucus with less liquid solids.