Ethiopian Arabica beans, including the Harrar, one of their most cherished coffees, come from Africa. It has a robust body, a mocha flavour, and a winey aftertaste with mild to light acidity. The Sidamo bean has a spicy, smooth taste, an earthy flavour, a medium body, and moderate acidity. Yirgacheffe beans are larger in size and have a strong lemon flavour. These high-quality coffee beans come from the Horn of Africa. Arabica coffee beans from Kenya are produced at the height of 5,000 feet above sea level. They have a rich, strong acidic flavour with a dry, winey finish. Malawi Mapanga is a superb single-origin coffee bean with rich blackberry undertones and good tart acidity. The majority of Tanzanian Arabicas are cultivated near the Kenyan border on Mount Kilimanjaro and Mount Meru and are comparable to Kenyan Arabicas. Tanzania is also home to peaberry bean (sometimes known as caracole). Personal feelings about the peaberry bean are still divided. The Zambia AA is also one of Africa’s top coffees. It has a medium body and a sharp acidity. Zambia Salimba Coffee has a lighter body and lowers caffeine concentration than Zambia AA.
The original Arabica beans are grown in only two Asian nations. During the 1600s, Arabian traders from Yemen introduced the coffee bean to Indonesia. These original beans have a distinct spicy flavour, are moderately acidic, and have deep undertones that give them an earthy yet rich flavour. The same beans are grown in the southern Indian state of Monsoon Malabar. They have a mild acidity, a substantial body, and a peppery finish. This coffee is described as having a mellow flavour with no bitterness.
The Jamaica Blue Mountain coffee was brought to the Caribbean from France via Martinique. It is one of the most sought-after coffees in the world, and as a result, it commands a high price.
Costa Rican Tarrazu is made from a firm Arabica coffee bean with a distinct bright flavour in Central America. The Guatemalan Antigua is a Guatemalan favourite, an Arabica hard bean with a hefty body, medium acidity, rich floral aroma, and smooth finish with a long aftertaste. Another Arabica firm bean coffee with a little fruity scent and sweet flavour are Honduran Marcala. The Mexican Altura Coatepec is a shade-grown coffee with strong acidity, medium body, rich aroma, and full flavour from the highlands of Mexico. Nicaragua’s Matagalpa Estate premium coffee is grown in a shaded environment at a high altitude. It has a light to medium body, medium acidity, and crisp flavour, whereas the Panama Boquete has a gentle and sweet body, medium to high acidity, and a winey flavour.
Hawaiian coffees come from several places in the Pacific, including Yemen’s Ismaili Mocha and Guatemala’s Typica type. Continuous cross-breeding of these types on the Hawaiian island of Oahu has resulted in creating the unique Kona coffees and the establishment of others. Kona Extra Fancy has a gentle body, light to medium acidity, a mildly floral scent, and a silky finish. A Kona Peaberry is also grown in Hawaii. Arabica beans are grown at 5,270 feet in the Papua New Guinea highlands. As a result, Arabica Yellow Catuai is a coffee variety with medium acidity, medium to full body, mildly fruity scent, and tangy flavour.
Brazil Bourbon Santos coffee is a lower altitude coffee from South America. It is grown at elevations ranging from 650 to 2600 feet and produces a strong cup of coffee with a heavy body and creamy texture. Arabica is grown at a high elevation. Colombian Supremo coffee beans are the country’s top coffee. It’s a well-balanced coffee with a robust body, light to medium acidity, and a complex flavour. Villa Rica is an Arabica hard bean coffee grown between 2200 and 5200 feet in elevation. It has a full-body, mild acidity, pleasant scent, and a sweet finish. Santa Clara is a Venezuelan Arabica bean variety that produces one of the best Bourbon types. This exceptional coffee is well-balanced, silky smooth, with moderate acidity and a clean, crisp finish.
