The best pure arabica coffee beans coffee beans in the world (click for more info)

Most people are unaware that the coffee beans at your favorite coffee shop or supermarket aren't arabica. This kind of bean thrives best in areas with high altitudes and has more smooth and sweeter flavor.

The terroir (or location of origin) of the coffee beans has a major impact on the flavor. This is why single-origin arabicas are so sought-after.

1. Ethiopian Yirgacheffe

This coffee is known for its floral and citrus qualities. The premium beans are cultivated on small farms in the Oromia region (formerly Harrar) at altitudes between 1,400 and 2,000 meters. The natural process results in an intense sweetness and berry flavor.

The high elevations of Yirgacheffe causes the coffee plants to develop more slowly which allows them to absorb nuances and flavors from the surrounding environment. The region also has a rich tropical climate that is ideal for growing coffee.

This coffee is available in green beans that have not been roast. They are perfect for roasters who wish to reveal the true essence. Light to medium roasts bring out the wine, citrus and the berry flavor. 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 foods.

2. Colombian Supremo

Affectionately known for its consistency in quality and taste, Colombian Supremo is a favorite choice for coffee lovers of all levels. Supremo beans are renowned for their classic, smooth taste with notes of citrus and caramel.

The size of the beans is an important factor in determining the flavor profile. Supremo coffee beans are large. This larger size implies that the beans will generally pass through Grade 14 (or higher) perforations in the sieve that are lower than the grade of Excelso.

With strict quality standards, a dazzling acidity and a moderately rich body, Colombian Supremo has a universal appeal that makes it a great choice for any brewing technique. This coffee from the Popayan area is grown by farmers who are members of the Colombian Coffee Federation. This organization has over 500,000 coffee farmers. As such, this coffee is a prime example of the high-quality Colombian beans that have earned the country a reputation for its premium coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees around the world. Its rich, smooth flavor makes it one of its most sought-after varieties. This wet-processed Jamaican Blue Mountains variety is known for its elegance and smoothness. It's also a key ingredient in the coffee liquor Tia Maria.

The steep elevations of the Blue Mountains and their unique combination of fertile soils along with a mild climate and dense cloud cover create an ideal setting for growing coffee of exceptional quality. The coffee beans grown in this small region are sought-after all across and fetch a premium for their rareness.

Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a 6,000 hectare swath of the island that is known for its spectacular natural beauty and coffee cultivation. The area is protected by a national park. farmers cultivate small amounts of coffee with careful attention to preserve their unique qualities.

4. Costa Rican Tarrazu

Costa Rican Tarrazu coffee is an absolute delight for coffee lovers. It is the perfect balance of acidity and body. The region is blessed with high altitudes as well as a mineral-rich volcanic soils, which allow the beans to mature at a slower rate so that they can fully develop their flavor.

Many of the farms that produce these coffees are also renowned for their sustainable practices and strict quality control measures, which make them popular with eco-conscious buyers. Some also provide traceability, which enables customers to know more about the particular farm that produced their coffee.

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

5. Caturra de Colombia

Caturra is a cultivar of coffee that has earned an impact in Latin America. The variety was introduced to Brazil as a natural mutation from Bourbon. Its potential for production was superior to Bourbon but it required higher altitudes, which resulted in lower yields. Growers used a process called mass selection to determine the parents with outstanding performance, then they harvested the seeds in bulk from these parents and repeated the process.

Colombian Caturra is a high yielding plant that is resistant to Coffee Leaf Rust. It is one of the parents of the Castillo variety, which was developed by Cenicafe as the flag plant for their "Colombia sin roya" program aimed at recovering and renewing coffee production.

This family-owned Caturra was grown by farmers in the department of Urrao at 2,000 feet and carefully roasted for you by Camber Coffee. The cup quality is a vibrant acidity, with flavors of watermelon, strawberry and citrus.

6. French Roast

If you're looking for a strong cup of coffee that has smoky and charred notes will love French Roast. This blend is a blend of arabica beans from a variety of regions, delivering rich flavors of caramel and chocolate. The beans are dark-roasted to reveal their natural flavors and oils. This blend is of high quality and will please the most sophisticated taste buds.

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

These beans are full of antioxidants which can boost your energy and improve your overall health. These beans contain antioxidants that fight free radicals that can cause chronic diseases like cancer and heart disease. Moreover they are sources of vitamin B5 or pantothenic acid which is crucial 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 in the 1960s when it quickly gained a reputation for its floral aromas, full-bodied taste and delicate acidity.

Geisha is one of the most expensive varieties of coffee available on the market because it's extremely susceptible to disease and requires high altitudes for growth with a lower yield of fruit. These features make it difficult to produce consistently. This, along with its high score on the cup is what drives the price.

This particular Gesha lot was honey processed. (Not actual honey, the beans were treated and then dipped into water that contained sugar.) The beans were then placed in a marquee, and then dried for 96 hour through carbonic maceration. It's a unique process that adds to the complexity of this amazing coffee. It also provides OMA a complex yet balanced cup profile of exotic florals, like jasmine and tea roses with delicate stone fruits and citrus.

8. Indonesian Liberica

The majority of coffee drinkers are familiar with two species of the Coffea family: arabica and robusta. The former accounts for 80% of world's coffee trade, whereas the latter is responsible for 20 percent. There are more than 120 species in the genus, and some are less popular than others.

The most popular non-arabica is Coffea Excelsa (or var. dewevrei). This variety grows on medium-sized trees with medium elevations and produces a teardrop-shaped beans. It is often used in blends and can add an interesting lingering flavor to a cup.

It's not as popular in Southeast Asia as espresso arabica coffee beans but it is still a niche market. This is due to the demand generated by religion, as Muslims in Malaysia and Indonesia drink their coffee following prayers. Liberica's resistance to rusty coffee leaf and its low caffeine content, make it an attractive alternative for those who don't have the funds 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 indigenous arabica coffee beans or canephora varieties. This is in part because of its asymmetrical beans, which are bigger than arabica and canephora. It has a longer time of fruiting, and its leaves are bigger than other C. liberica types. It can also reach 15m tall, and produce a lot of fruit.

According to Oliveiro, it's a shame that the plant is so misunderstood - even though it was reclassified as the dewevrei variety of liberica in 2006 - because it is "a really good coffee maker". However, without a commodities market and a tiny demand for the species, the change is unlikely. But for those who are willing to put the time and effort into growing it, the benefits are clear: Excelsa beans tend to have lower levels of caffeine than canephora and arabica, and also have a more dense mucilage with less liquid solids.