• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

The Best Arabica Coffee Beans in the World

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

The place where coffee beans are grown (aka their terroir) has a huge influence on the taste. This is the reason why single origin arabicas are so prized.

1. Ethiopian Yirgacheffe

The coffee is known for its floral and citrus qualities. The premium beans are cultivated in small farms in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2,000 meters. The natural process allows for pronounced sweetness and berry flavor.

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

This coffee is available in green beans that have not been roast. They are great for roasters looking to bring out its essence. Light to medium roasts allow the berry, citrus and wine flavors to shine through. Pairs well with desserts that complement these tastes like lemon pound cake or chocolate. The herbal and floral notes of this coffee also are great with savory dishes that are spicy or sour in flavor.

2. Colombian Supremo

It is known for its consistency in quality and flavor, Colombian Supremo is a popular option for coffee lovers of all levels. Supremo beans are renowned for their classic, smooth flavor with notes of caramel and citrus.

The size of the beans is a major factor in determining the flavor profile. Supremo coffee beans are large. This bigger size means that the beans typically be able to pass through Grade 14 (or higher) sieve perforations, which is lower than the grade of Excelso.

Colombian Supremo is a coffee with universal appeal. Its high-quality standards, bright acidity, and moderately rich body make it a fantastic choice for any brewing method. This coffee is from the Popayan area is grown by farmers that are members of Colombian Coffee Federation. This association supports more than 500 000 coffee producers. This is a fantastic example of the premium Colombian beans that have made Colombia famous for its top-quality coffees.

3. Jamaican Blue Mountain

The rich, smooth flavor of Jamaican Blue Mountain is one of the most sought-after gourmet coffees. This wet-processed variety from the Blue Mountains of Jamaica is renowned for its sophistication and soft 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 production of top arabica coffee beans quality. The coffee beans from this tiny region are highly sought-after and fetch a premium price because of their rareness.

Jamaican Blue Mountain, as its name implies is grown in the Blue Mountain District, a area of 6,000 acres on the island known for its natural beauty and coffee production. The area is protected as an official national park. farmers cultivate small quantities of coffee with a keen eye to preserve the distinct characteristics of the beans.

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is the perfect balance of body and acidity. The high altitudes of the region and the volcanic soil's mineral richness allows for a more gradual ripening process, allowing the beans to develop their full flavor profile.

Many of these farms are also recognized for their environmentally-friendly practices and strict measures to maintain quality, which makes them popular among eco-conscious consumers. Some offer traceability, so that consumers can find out more about the farm that made their coffee.

One World Roasters' Tarrazu is a prime illustration of the region's distinctive flavor profile, displaying the vibrant grapefruit notes and rich dark chocolate. Its medium body is rounded and balanced. This gives a smooth, satisfying end.

5. Caturra de Colombia

Caturra, a coffee cultivar has become an iconic name in Latin America. This 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 employed a technique known as mass selection to identify individual parents that had extraordinary performance, and then the seeds were grouped from these parents and repeated the process.

Colombian Caturra has high yield and is resistant to Coffee Leaf Rust. It is one of the parents of the Castillo variety, which was developed by Cenicafe as the plant that will be the flag for their "Colombia sin roya" program designed to revive and revitalize coffee production.

This heirloom Caturra was cultivated by farmers in the department of Urrao at 2,000 meters and then carefully roasted by Camber Coffee. Its cup is lively with the flavors of watermelon, citrus and strawberry.

6. French Roast

French Roast is a strong cup of coffee that has smoky, charred notes. This blend is a combination of arabica coffee beans gift beans from various regions that offer rich flavors like caramel and chocolate. The beans are darkly-roasted to reveal their natural oils and flavors. This blend is of high quality and will satisfy even the most sophisticated palate.

These particular beans are more difficult to cultivate than other varieties of coffee because they require very specific conditions in the climatic environment to thrive. The plants require a certain amount of sunshine and rain, and must be protected from frost and drought.

Drinking coffee brewed of these beans can improve your energy levels and improve your overall health. The antioxidants in these beans help fight free radicals which can cause chronic diseases such as heart disease and cancer. These beans also contain vitamin B5, or pantothenic acids which are vital for the body's transformation of food into energy.

7. Ethiopian Gesha

Geisha or Gesha as it's also known, was first discovered in Ethiopia's Gori Gesha Forest in the 1930s. It was then brought to Panama in the 1960s, and quickly gained a reputation for its strong floral scents and full body. It also has delicate citric acidity.

Geisha is a costly coffee variety. It is susceptible to disease and requires high altitudes to grow. The yield of fruit is also lower. These factors make it difficult to produce consistently. This, combined with its high score on the cup makes it a major factor in the price.

This particular Gesha lot was honey processed. (Not the actual honey, the beans were treated and then dipped into water that contained sugar.) The beans were then moved to an enclosure and dried for 96 hours by carbonic maceration. It's a unique process which adds to the richness of this extraordinary coffee. It also provides OMA an intricate yet balanced cup profile with exotic florals like tea rose and jasmine with delicate stone fruits and citrus.

8. Indonesian Liberica

The majority of coffee enthusiasts are familiar with two species in the Coffea family: arabica and robusta. The former makes up 80percent of all coffee sold around the world, whereas the second only makes up 20 percent. There are more than 120 species of the genus and some are more well-known than others.

The most favored non-arabica in the world is Coffea Excelsa (or var. dewevrei). This variety grows on large trees that are at medium altitudes. It produces a teardrop-shaped whole bean arabica coffee. It is commonly used in blends and adds an enduring flavor to the cup.

Although it's not as popular as arabica, it still has a niche market in Southeast Asia. This is due to the religious demand and the fact that Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to rusty coffee leaf and its low caffeine content makes it a viable alternative for producers who don't have the funds to invest in arabica.

9. Brazilian Exelsa

Excelsa is robust and productive, however it requires more care from farmers than other Coffea arabica species or canephora. This is due to its asymmetrical bean that are larger than canephora and arabica coffee beans with free shipping. It has a longer duration of fruiting, and its leaves are bigger than other C. liberica species. Plus, its high productivity levels allow it to grow to over 15m tall and produce a huge volume 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 a "really good coffee maker". However, without a commodity market and a tiny demand for the species, making the switch is unlikely. If you're willing and able to commit the time and effort needed to cultivate it, the benefits of excelsa beans are clear. They are lower in caffeine than arabica or canephora, and have a thicker more soluble mucus.