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The Best indigenous arabica coffee beans Coffee Beans in the World

Most people are unaware that the coffee beans you find in your favorite café or supermarket aren't arabica. This type of bean grows best in regions with high altitudes and has more smooth sweeter, more nutty flavor.

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

1. Ethiopian Yirgacheffe

The coffee is known for its floral and citrus characteristics The coffee is an iconic. The top-quality beans are cultivated in small farms that are located in the Oromia Region (formerly Harrar), at altitudes of between 1,400 and 2200 meters. The natural process allows for the beans to be ripe with a distinct sweetness and berry taste.

The high elevations of Yirgacheffe permit the coffee plants to grow slower, allowing them to absorb the nuances and flavors of the environment. The area also has a lush tropical climate that is perfect for the cultivation of coffee.

The green beans that are not roasted in this coffee are a great option for any roaster looking to capture the real essence of this exotic beans. light Dark roast arabica coffee beans to medium roasts highlight the wine, citrus and the berry flavor. It is a great match for desserts that compliment these flavors like lemon cake or chocolate. The floral and herbal notes of this coffee also work well with spicy dishes or sour in flavor.

2. Colombian Supremo

Colombian Supremo, a coffee that is known for its consistency in flavor and quality, is a favorite for coffee lovers of all levels. Supremo beans are known for their classic, smooth taste 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 bigger size means that the beans typically pass through Grade 14 (or higher) perforations in the sieve which is less than the grade of Excelso.

Colombian Supremo is a coffee that has universal appeal. Its high-quality standards, bright acidity and moderately rich body make it a great choice for any brewing technique. This coffee is from the Popayan region is grown by farmers who are members of Colombian Coffee Federation. This organization has over 500,000 coffee producers. This is a fantastic example of the top quality Colombian beans which have been renowned for their top-of-the-line 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 Jamaican Blue Mountain variety is famous for its elegance and smoothness. It's also an important ingredient in the coffee liquor Tia Maria.

The steep elevations of the Blue Mountains and their unique combination of fertile soil and mild climate as well as dense cloud cover create the perfect conditions for the cultivation of coffee of the highest quality. The beans from this small region are highly sought-after and fetch high prices because of their rarity.

The name implies that 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 the cultivation of coffee. The area is protected by a national park and farmers cultivate small amounts coffee with careful attention to preserve their unique qualities.

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, as well as the mineral-rich volcanic soil allows for a more gradual maturing process, allowing the beans to develop their full flavor profile.

Many of the farms that grow these coffees are also renowned for their environmentally-friendly practices and strict quality control measures, which makes them popular with eco-conscious buyers. Some also provide traceability, which allows customers to learn more about the particular farm that produced their coffee.

One World Roasters' Tarrazu is an excellent illustration of the distinctive flavor profile of the region, with the vibrant grapefruit notes and rich dark chocolate. Its medium body is well balanced and well-rounded. This produces a smooth, satisfying end.

5. Caturra de Colombia

Caturra is a cultivar of coffee that has made its name in Latin America. The Caturra cultivar was first introduced in Brazil as a result of an unnatural alteration of Bourbon. Its capacity for production was superior to Bourbon but it required higher altitudes and lower yields. Growers used a process called mass selection to select parents that had outstanding performance, then they wild harvested arabica coffee beans the seeds in bulk 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, developed by Cenicafe as the plant that will be the flag 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 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 smoky, charred notes. This blend is a combination of arabica beans from different regions that have rich flavor like caramel and chocolate. The beans are roasted darkly to enhance their natural oils and flavors. This blend is of premium blend arabica coffee beans quality and will please the most sophisticated taste buds.

These beans are more difficult than other varieties of coffee to grow because they require specific conditions for their growth. The plants require a certain amount sunlight and rainfall, and they must be protected against frost and drought.

Drinking coffee brewed of these beans can improve your energy levels and improve your health. The antioxidants contained in these beans fight free radicals, which can lead to chronic diseases such as cancer and heart disease. These beans 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 then brought to Panama in the 1960s, and quickly became renowned for its strong floral scents and full body. It also has delicate citric acidity.

Geisha is a pricey coffee variety. It is prone to diseases and requires high altitudes for growing. The yield of fruit is also lower. This makes it difficult to consistently produce and this is paired with its high score on the cup to increase the price.

This particular lot of Gesha was honey processed (not honey itself however the beans are treated, then dipped in sugar-rich water) and then transferred to an outdoor marquee to dry for 96 hours with carbonic maceration. It's a unique process that adds to the complexity of this incredible coffee. It also gives OMA a complex yet balanced cup profile of exotic florals like jasmine and tea rose with delicate stone fruits and citrus.

8. Indonesian Liberica

Coffee drinkers are most likely familiar with two species belonging to the Coffea genus: arabica and robusta. The former accounts for 80% of the world's coffee trade, whereas the latter is responsible for 20 percent. There are more than 120 identified species belonging to the genus and some are far less well-known than others.

Currently, the most well-known non-arabica species is Coffea excelsa (or var. dewevrei). This variety is found on large trees at moderate altitudes and produces a teardrop-shaped beans. It is often used in blends and can add an enduring flavor to a cup.

Although it's not as popular as arabica but it does have a market of its own in Southeast Asia. This is due to the religious demands, since Muslims in Malaysia and Indonesia drink coffee after their prayers. In addition, liberica's resistance to coffee leaf rust and its low caffeine content make it an attractive alternative for producers who don't have the financial resources to invest in arabica.

9. Brazilian Exelsa

While Excelsa is extremely resilient and productive, it requires more attention from farmers to manage than other Coffea arabica or canephora species. This is due in part to the asymmetrical size of the bean that is bigger than the arabica or canephora. It also has a longer time to fruit and its leaves are larger than those of other C. liberica varieties. It can also grow up to 15m tall and produce a large volume of fruit.

According to Oliveiro the reason is that the plant has been misunderstood so much - despite being reclassified as the dewevrei variety of liberica in 2006 - as it could be "a very good coffee producer". It's unlikely that the species will be changed to a coffee that is a commodity with no market. For those who are willing and are able to put in the time and effort needed to cultivate it, the advantages of excelsa beans are clear. They are generally less caffeine-rich than canephora or arabica and have a thicker and less soluble mucus.