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

The best arabica coffee beans in the world (this guy)

Many people are unaware that coffee beans at the grocery store or in your favorite cafe aren't all arabica. This type of bean grows best in regions with high altitudes and produces more smooth sweeter, more nutty flavor.

Where the coffee beans grow (aka their terroir) can have a significant influence on the taste. This is the reason why single-origin arabicas are extremely sought-after.

1. Ethiopian Yirgacheffe

It is renowned for its floral and citrus characteristics, this coffee is an iconic. The top-quality beans are grown in small farms in the Oromia Region (formerly Harrar), at altitudes of between 1,400 and 2,000 meters. The natural process gives an berry-like taste and sweetness.

The high elevations of Yirgacheffe allow the coffee plants to grow slower, which allows them to absorb the nuances and flavors of the surrounding area. The region also has a rich tropical climate that is perfect for growing coffee.

The unroasted green beans of this coffee are an excellent option for any roaster looking to reveal the true essence of this exotic beans. 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 coffee's floral and herbal notes go well with spicy or sour meals.

2. Colombian Supremo

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

The size of the beans is an important factor in determining their flavor profile. Supremo coffee beans are large. This larger size means the beans will pass through Grade 14 or more perforations in the sieve, which is less than Excelso.

With strict quality standards, a vibrant acidity and a moderately rich body, Colombian Supremo has a universal appeal which makes it a good 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. As such, this coffee is an excellent example of the high-quality Colombian beans that have been renowned for its world-class coffees.

3. Jamaican Blue Mountain

The rich, smooth flavour of Jamaican Blue Mountain is one of the most sought-after gourmet coffees. This wet-processed coffee 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 production of top quality. The coffee beans grown in this small region are coveted the world across and fetch a premium because of their rarity.

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

4. Costa Rican Tarrazu

A coffee lover's dream, Costa Rican Tarrazu is a perfect balance of acidity and body. The region boasts high altitudes as well as a mineral-rich volcanic soil, which permits the beans to mature in a slower rate, so they can fully develop their flavor.

Many of the farms that produce these coffees are also famous for their environmentally-friendly practices and strict quality control measures, which makes them popular with eco-conscious consumers. Some of them provide traceability so that customers can find out more about the farm that made their coffee.

One World Roasters' Tarrazu is a perfect example of the region's distinctive flavor profile, with the vibrant grapefruit notes and lush dark chocolate. Its medium body is rounded and balanced. This produces an elegant, satisfying finish.

5. Caturra de Colombia

Caturra is a coffee cultivar that has made a name for itself in Latin America. This cultivar was first introduced in Brazil as a result of a natural change in Bourbon. Its production potential was superior to Bourbon but it required higher altitudes, resulting in lower yields. The process of mass selection was used to identify plants that did exceptionally well. Bulk seed from these parents was then produced and the process repeated.

Colombian Caturra is a high yielding 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 designed to revive and revitalize the production of coffee.

This is a family-owned Caturra is grown at 2,000m by farmers in Urrao and was processed by Camber Coffee. Its cup quality displays a vibrant acidity, with flavors of citrus, watermelon, and strawberry.

6. French Roast

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

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

These beans are high in antioxidants that can boost your energy and improve your overall health. The antioxidants contained in these beans fight free radicals which can lead to chronic diseases such as heart disease and cancer. They also contain vitamin B5 or pantothenic acid which are vital for the body's conversion 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 brought to Panama by the 1960s where it quickly gained fame for its floral aromas, full-bodied flavour, and delicate acidity.

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 consistently produce, which combines with its high cup scores to drive the price.

This particular Gesha lot was processed with honey. (Not the actual honey, the beans were processed and then dipped into water that contained sugar.) 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 flavor of this coffee. OMA is a complex and balanced cup profile, with exotic florals like jasmine, tea roses and delicate citrus and stone fruits. citrus.

8. Indonesian Liberica

The majority of coffee enthusiasts are familiar with two species of the Coffea family: arabica and robusta. The former makes up 80% of all coffee sold around the world, while the latter only accounts for 20%. However, there are more than 120 known species belonging to the genus and some are less well-known than others.

The most favored non-arabica in the world is Coffea Excelsa (or var. dewevrei). This variety is found on medium-sized trees at medium altitudes, and produces a teardrop-shaped beans. It is often used in blends, and can provide a distinct lasting flavor to your drink.

It's not as popular in Southeast Asia as buy arabica coffee beans near me but it is still a niche market. This is because of the religious demand, as Muslims in Malaysia and Indonesia drink coffee following their prayers. Liberica's resistance to rusty coffee leaves 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

While Excelsa is incredibly resilient and productive, it requires more attention from farmers to manage than other Coffea arabica or canephora species. This is in part because of its asymmetrical beans which are larger than arabica coffee beans with rich flavor and canephora. It has a longer duration of fruiting and its leaves are bigger than other C. liberica types. Furthermore, its high production levels allow it to grow to more than 15m tall and produce an enormous amount of fruit.

According to Oliveiro it's a pity that the plant is so misunderstood - despite being reclassified as the dewevrei variety of liberica in 2006 - as it can be "a excellent coffee producer". But, without a commodity market and a comparatively low demand for the species, making the switch is unlikely. However, for those willing to invest the time and effort in growing it, the advantages are evident: Excelsa beans tend to have lower levels of caffeine than fair trade arabica coffee beans and canephora and also have a more dense mucus with less solids that are soluble.