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The Best ground arabica coffee beans Coffee Beans in the World

Most people are unaware that the coffee beans at your favorite coffee shop or supermarket are not arabica coffee beans. This kind of coffee plant thrives at higher altitudes, and has a softer flavor.

The location where the coffee beans are grown (aka their terroir) can have a significant impact on how they taste. This is why single-origin arabicas are extremely sought-after.

1. Ethiopian Yirgacheffe

It is renowned for its floral and citrus characteristics The coffee is an iconic. The high-quality beans are grown on small farms in the Oromia Region (formerly Harrar), at altitudes between 1,400 and 2200 meters. The natural process allows for pronounced sweetness and berry flavor.

The elevations that are high in Yirgacheffe cause the coffee plants to grow slower and allow them to absorb the nuances and flavors from the surrounding environment. The region also has a thriving tropical climate that is perfect for the cultivation of coffee.

The unroasted green beans of this coffee are an excellent alternative for roasters looking to capture the real essence of this exotic bean. Light to medium roasts highlight the wine, citrus and fruity flavors. This coffee is great with desserts that compliment these flavors like lemon pound cake or chocolate. The floral and herbal notes of this coffee can be enjoyed with food items 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 citrus and caramel.

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

With strict quality standards, a vibrant acidity and moderately rich body, Colombian Supremo has a universal appeal that makes it an excellent choice for any brewing method. This coffee is from the Popayan region is grown by farmers who are part of the Colombian Coffee Federation. This organization supports over 500,000 coffee farmers. This coffee is a great example of the top quality Colombian beans that have made Colombia famous 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 variety from the Blue Mountains of Jamaica is known for its elegance and smooth taste. It's also a key ingredient 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 beans from this tiny region are sought-after the world over and command high prices for their rarity.

Like the name suggests, Jamaican Blue Mountain is grown in the Blue Mountain district, a 6,000 hectare swath of the island, which is famous for its spectacular natural beauty and the cultivation of coffee. The area is designated an official national park. farmers cultivate small batch arabica coffee Beans amounts of coffee with care to preserve the distinctive characteristics of the beans.

4. Costa Rican Tarrazu

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

Many of these farms are also well-known for their environmentally-friendly practices and strict measures to control quality which makes them popular with eco-conscious consumers. Some of them provide traceability so that customers can learn more about the farm that made 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 well-rounded and balanced and gives a smooth finish that's sure to please your palate.

5. Colombian Caturra

Caturra is a coffee cultivar that has made its name in Latin America. This variety was introduced into Brazil as a natural change from Bourbon. Its production potential was superior to Bourbon however it required higher altitudes and lower yields. The method of mass selection was employed to find parent plants that performed exceptionally well. Bulk seeds from these parents were then produced and the process was repeated.

Colombian Caturra is a yield-producing plant with exceptional 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 aimed at recovering and renewing the production of coffee.

This heirloom Caturra, grown at 2,000m by farmers in Urrao, was roast by Camber Coffee. Its cup quality is vibrant with the flavors of watermelon, citrus and strawberry.

6. French Roast

For those who want a bold cup of coffee that has the aroma of charred and smoky will enjoy French Roast. This blend is a mixture of arabica beans from different regions that have rich flavor like caramel and chocolate. The beans are darkly-roasted to bring out their natural flavors and oils. This is a high-quality blend that will satisfy even the most sophisticated palate.

These beans are more difficult to cultivate than other varieties of coffee due to the fact that they require specific conditions for climatic growth. The plants require a certain amount sunlight and rain and they need to be protected from frost and drought.

These beans are full of antioxidants that can boost your energy and improve your overall health. The antioxidants found in these beans help fight free radicals which can lead to chronic illnesses like cancer and heart disease. These beans also contain vitamin B5 or pantothenic acids which are vital for the body's conversion 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 when it quickly gained recognition for its floral aromas, full-bodied taste, and delicate acidity.

Geisha is a very expensive coffee variety. It's susceptible to disease and requires high altitudes for growing. The yield of the fruit is also lower. These characteristics make it difficult to produce consistently and this is paired with its high cup scores to drive the price.

This particular Gesha lot was processed using honey. (Not the actual honey, the beans were treated and dipped into sugar-rich water.) The beans were then placed in a marquee, and then dried for 96 hours by carbonic maceration. This unique process adds to the complexity and taste of this coffee. It also gives OMA a complex yet balanced cup profile of exotic florals, like jasmine and tea roses and delicate citrus and stone fruits.

8. Indonesian Liberica

The majority of coffee enthusiasts are familiar with two species belonging to the Coffea family: arabica and robusta. The former accounts for 80% of the global coffee trade, while the latter accounts for 20%. There are more than 120 known species belonging to the genus and some are less popular than others.

Currently, 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's commonly used in blends and adds a distinct lingering finish to a cup.

It's not as popular in Southeast Asia as arabica but it is still a niche market. This is due to the religious demand, as Muslims in Malaysia and Indonesia drink their coffee following prayers. Liberica's resistance to coffee leaf rust and its low caffeine content make it an attractive alternative for producers who do not 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 arabica or canephora varieties. This is partly due to the asymmetrical bean size that is larger than arabica or canephora. It has a longer duration of fruiting, and its leaves are bigger than other C. liberica varieties. Furthermore, its high production levels allow it to grow to over 15m tall and produce a huge volume of fruit.

Oliveiro believes it's a pity that the plant is misunderstood, despite it being reclassified in 2006 as the dewevrei liberica variety. It is considered a "really good coffee maker". However, without a commodity market and a tiny demand for the species, the switch is unlikely. But for those who are willing to invest the time and effort in cultivating it, the benefits are clear: Excelsa beans tend to have lower levels of caffeine than espresso arabica coffee beans and canephora, and have a thicker mucus with less soluble solids.