The Best wild harvested arabica coffee beans Coffee Beans in the World

Most people don't know that coffee beans at the grocery store or at the cafe you frequent are not all arabica. This kind of coffee bean thrives at high altitudes, and has a more smooth flavor.

The terroir (or location of origin) of the coffee beans can have a huge impact on their taste. This is why single-origin arabicas are so cherished.

1. Ethiopian Yirgacheffe

This coffee is known for its floral and citrus qualities. The premium beans are grown on small farms in the Oromia Region (formerly Harrar), at altitudes ranging from 1,400 to 2200 meters. The natural process allows for pronounced sweetness and berry flavor.

The high elevations of Yirgacheffe allows the coffee plants to develop slower, which allows them to absorb the distinct flavors of the surrounding area. The region has an extremely humid climate, which is ideal for the cultivation of coffee.

This coffee is available in green beans that have not been roasted. They are ideal for roasters who want to bring out its essence. Light to medium roasts allow the berry, citrus and wine flavors to shine through. This coffee is great with desserts that complement these tastes such as lemon chocolate or pound cake. The floral and herbal notes pair well with spicy or sour foods.

2. Colombian Supremo

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

Bean size plays an important aspect in the flavor profile of Colombian coffee, and Supremo beans are characterized by their large size. This larger size means the beans will go through Grade 14 or higher sieve perforations which is lower than Excelso.

Colombian Supremo is a coffee with universal appeal. Its high quality standards, bright acidity, and moderately rich body make it a great choice for any brewing technique. This coffee from the Popayan area is grown by farmers who are members of Colombian Coffee Federation. This organization supports over 500 000 coffee producers. As such, this coffee is an excellent example of the high-quality Colombian beans that have made the country famous for its world-class coffees.

3. Jamaican Blue Mountain

Jamaican Blue Mountain coffee is one of the most sought-after gourmet coffees in the world. Its smooth, rich taste makes it among its most popular varieties. This wet-processed selection from the Blue Mountains of Jamaica is well-known for its sophisticated and smooth taste, and it's also an essential ingredient in the coffee liqueur Tia Maria.

The Blue Mountains, with their steep elevations, fertile soils mild climates and dense clouds make the perfect setting for coffee cultivation of the highest quality. The beans from this tiny region are coveted the world over and command high prices due to their rarity.

As 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 National Park, and farmers cultivate small amounts of coffee with meticulous care to preserve the distinctive characteristics of the beans.

4. Costa Rican Tarrazu

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

Many of these farms are recognized for their sustainable practices and strict controls to ensure quality, which makes them popular with eco-conscious consumers. Some of them also offer traceability, which allows customers to find out more about the particular farm that produced their coffee.

One World Roasters' Tarrazu is an excellent example of the characteristic flavor profile of the region, featuring aromas of vibrant grapefruits and a rich dark chocolate. Its medium-bodied body is well-balanced and well-rounded with an elegant finish that is sure to please your taste buds.

5. Colombian Caturra

Caturra is a cultivar of coffee that has earned its name in Latin America. This variety was first introduced to Brazil due to a natural alteration of Bourbon. Its capacity for production was superior to Bourbon however it required higher altitudes, resulting in lower yields. Growers employed a method known as mass selection to identify individual parents with extraordinary performance, and then the seeds were grouped 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 two parents of the Castillo which was developed by Cenicafe to be the official plant of their "Colombia sin roya", a program aimed at recovering the production of coffee in Colombia.

This vintage Caturra is cultivated at 2,000m by farmers in Urrao, was roast by Camber Coffee. The cup is vibrant with flavors of watermelon, strawberry and citrus.

6. French Roast

French Roast is a strong cup of coffee that has smoky, charred notes. This blend is a blend of arabica beans from various regions, and offers rich flavours of chocolate and caramel. The beans are darkly-roasted to reveal their natural oils and flavors. This is a premium blend that will please even the most sophisticated palate.

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

Drinking coffee made of these beans can boost your energy levels and improve your health. These beans contain antioxidants that fight free radicals, which can trigger chronic illnesses such as cancer and heart disease. These beans also contain vitamin B5 or pantothenic acids, which are essential for the body's transformation of food into energy.

7. Ethiopian Gesha

Known as Geisha or Gesha, this variety of coffee was first discovered in the Gori Gesha forest in Ethiopia in the 1930s. It was introduced to Panama in the 1960s, where it quickly gained fame for its floral aromas, full-bodied taste, and delicate acidity.

Geisha is one of the most expensive coffees on the market because it's extremely susceptible to disease and requires high altitudes for growth with a lower fruit yield. These characteristics make it hard to produce consistently. This, in conjunction with its high cup score, drives the price.

This particular Gesha lot was processed with honey. (Not the actual honey, the beans were treated and then dipped into a sugar-based water.) The beans were then moved to an enclosure and dried for 96 hours through carbonic maceration. It's a unique method that enhances the complexity of this extraordinary coffee. OMA is a complex, yet balanced cup profile, with exotic florals such as tea rose, jasmine and delicate citrus and stone fruits. citrus.

8. Indonesian Liberica

Coffee drinkers are generally familiar with two species of the Coffea genus that are called arabica and robusta. The former is responsible for 80percent of all coffee that is traded around the world, while the second only makes up 20%. There are more than 120 identified species within the genus and some are less popular than others.

The most favored non-arabica coffee beans in bulk in the world is Coffea Excelsa (or var. dewevrei). This variety is cultivated on medium-sized trees at medium elevations and produces a teardrop-shaped bean. It is often used in blends, and can provide a distinct lingering finish to your cup.

Although it's not as popular as arabica however, it has an established market in Southeast Asia. This is largely because of the demand generated by religion, as Muslims in Malaysia and Indonesia drink their coffee after prayers. Liberica's resistance to rusty coffee leaves and its low levels of caffeine make it a desirable alternative for those who do not have the money to invest in arabica.

9. Brazilian Exelsa

While Excelsa is extremely resilient and productive, it also requires more focus from farmers to manage than other Coffea arabica or canephora species. This is in part due to its asymmetrical beans, which are bigger than ground arabica coffee beans and canephora. It has a longer duration of fruiting and its leaves are bigger than other C. liberica species. Additionally, its high productivity levels allow it to grow to over 15m tall and produce a large amount of fruit.

According to Oliveiro the reason is that the plant has been misunderstood for so long - despite being reclassified as the dewevrei variety of liberica in 2006 - as it could be "a excellent coffee maker". But, without a commodity market and a comparatively low demand for the species, making the change is unlikely. If you're willing and able to invest in the time and effort to grow it, the benefits of excelsa beans are evident. They are less caffeine-rich than arabica coffee beans gift or canephora, and have a thicker more soluble mucilage.