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fresh arabica coffee beans Coffeee in the World Most people don't know that the coffee beans you find in the grocery store or in the cafe you frequent are not all arabica. This type of bean is best in areas with high altitudes. It produces a smoother, sweeter and more nuanced flavor. Where the coffee beans grow (aka their terroir) can have a significant impact on how they taste. This is why single-origin arabicas are so sought-after. 1. Ethiopian Yirgacheffe It is renowned for its citrus and floral scents The coffee is an iconic. The top-quality beans are cultivated in small farms located in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process results in a berry-like flavor and sweetness. The high elevations of Yirgacheffe result in the coffee plants to grow more slowly and allow them to absorb flavors and nuances from the surrounding environment. The region has a tropical climate, which is ideal for cultivating coffee. This coffee is available in green beans that haven't been roast. They are great for roasters looking to bring out its essence. Light medium to medium roasts reveal the wine, citrus and the berry flavor. It is a great match for desserts that complement these tastes, such as lemon chocolate or pound cake. The herbal and floral notes of this coffee work well with savory dishes that are spicy or sour in flavor. 2. Colombian Supremo Affectionately known for its consistency in quality and flavor, Colombian Supremo is a popular option for coffee lovers of all levels. Supremo beans are known for their classic, smooth flavor with notes of caramel and citrus. The size of the beans is an important factor in determining the flavor profile. Supremo coffee beans are large. This bigger size means that the beans will go through Grade 14 or more perforations in the sieve, which is less than Excelso. With strict quality standards, a vibrant acidity, and a moderately smoky body, Colombian Supremo has a universal appeal which makes it a good choice for any brewing technique. This coffee from the Popayan region is grown by farmers that are members of the Colombian Coffee Federation. This organization supports over 500,000 coffee producers. This coffee is a prime example of the high-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 world's most sought-after gourmet coffees. This wet-processed selection from the Blue Mountains of Jamaica is well-known for its sophisticated and soft taste. It's also a key ingredient in the coffee liqueur Tia Maria. The steep elevations of the Blue Mountains and their unique combination of fertile soil, mild climate, and dense cloud cover provide the ideal environment for growing coffee of exceptional quality. The coffee beans from this small region are sought-after all over and fetch high prices for their rareness. The name implies that Jamaican Blue Mountain is grown in the Blue Mountain district, a area of 6,000 hectares on the island, which is famous for its stunning 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 distinctive characteristics. 4. Costa Rican Tarrazu A coffee lover's desire, Costa Rican Tarrazu is the perfect balance of acidity and body. The high altitudes of the region as well as the mineral-rich volcanic soil permit a slower maturing process, which allows the beans to get their full flavor. Many of these farms are also known for their environmentally-friendly practices and strict measures to maintain quality which makes them popular for eco-conscious buyers. Some of them offer traceability so that customers can know more about the farm that made their coffee. One World Roasters' Tarrazu is a wonderful example of the distinctive flavor profile of the region, featuring the vibrant grapefruit notes and a rich dark chocolate. The medium body is balanced and rounded. This produces a smooth, satisfying finish. 5. Colombian Caturra Caturra is a coffee cultivar, has become the most popular name in Latin America. This variety was introduced to Brazil as a natural change from Bourbon. Its potential for production 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 performed exceptionally well. Bulk seeds from these parents were later produced and the process repeated. Colombian Caturra has high yield and 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”, which is a program that aims to recover coffee production in Colombia. This family-owned Caturra was cultivated by farmers in the department of Urrao at 2,000 feet and then carefully 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 the aroma of charred, smoky notes. This blend is a mixture of arabica beans from different regions that provide rich flavors such as caramel and chocolate. The beans are darkly-roasted to bring out their natural oils and flavors. This is a high-quality blend that will please even the most sophisticated palate. These beans are more difficult than other varieties of coffee to grow because they require very specific conditions for growth. The plants require a certain amount of sunlight and rain, and must be protected from frost and drought. Consuming coffee made of these beans can boost your energy levels and improve your health. They are rich in antioxidants that fight free radicals that can cause chronic diseases such as heart disease and cancer. Additionally, these beans are also a source of vitamin B5 or pantothenic acid which is vital for the body to convert food into energy. 7. Ethiopian Gesha Geisha, or Gesha as it is also known, was discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was introduced to Panama by the 1960s where it quickly gained fame for its floral aromas, full-bodied flavor, and delicate acidity. Geisha is a pricey coffee variety. It is prone to diseases and requires high altitudes to grow. The yield of fruit is also lower. This makes it difficult to produce consistently and this is paired with its high score on the cup to increase the price. This particular Gesha lot was processed using honey. (Not the actual honey, the beans were processed and then dipped into a sugar-based water.) The beans were then moved to a marquee, and then dried for 96 hour through carbonic maceration. This unique process enhances the complexity and flavor of this coffee. It also gives OMA a rich and balanced cup profile that is full of exotic florals, like jasmine and tea rose and delicate citrus and stone fruits. 8. Indonesian Liberica Most coffee lovers are familiar with two species of the Coffea family: arabica, and robusta. The former is responsible for 80% of the global coffee trade, while the latter is responsible for 20%. There are over 120 species in the genus, and some are less popular than others. The most popular non-arabica is Coffea Excelsa (or the variant. dewevrei). This variety is found on large trees at medium altitudes and produces a teardrop-shaped bean. It is often used in blends, and can provide a distinct lingering finish to a cup. It's not as popular in Southeast Asia as arabica but it still has its niche market. This is due to the religious demand, as Muslims in Malaysia and Indonesia drink their coffee following prayers. Liberica's resistance to rust on coffee leaves and low caffeine content make it a viable alternative for producers that do not have the funds to invest in arabica. 9. Brazilian Exelsa Excelsa is robust and productive, but it requires more care from farmers than other Coffea arabica species or canephora. This is partly due to the asymmetrical size of the bean that is larger than the arabica or canephora. It has a longer duration of fruiting, and its leaves are larger than other C. liberica varieties. It can also reach 15m tall, and produce a large volume of fruit. Oliveiro believes it's a pity that the plant is not understood, even though it was reclassified 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, making the switch is unlikely to happen. For those who are willing and are able to put in the time and effort to cultivate it, the advantages of excelsa beans are evident. They are generally lower in caffeine than canephora or arabica and also have a more dense more soluble Mucilage.