It is quite difficult to single out a specific coffee type, given their number and features. In addition, the "individuality" factor is an additional obstacle - it is irrational to rely on someone else's opinion in this matter, since taste preferences are quite subjective. But we tried to make the most objective selection of coffee varieties and their characteristics (100% Arabica), which are in demand in the world and are positioned as incredibly "delicious".

We also suggest that you decide for yourself which coffee variety is better after reviewing the top we have compiled. Please note that the places are distributed randomly, and not by taste/quality gradation.

Yellow Bourbon

The species appeared only over time on the Brazilian island of Bourbon in the 18th century. There was a plantation there where the coffee variety Typica was grown. There, one day, they noticed a tree that was different from the others - it gave the first "bourbon" fruits, which later received the same name.

Excellent yield, and especially taste qualities were quickly appreciated and are recognized to this day - a tart taste with a rich note of dark chocolate, a slight nutty-creamy shade and a light fruity sourness in the aftertaste.

Sidamo Moka

The best coffee varieties are grown on Ethiopian plantations, and Sidamo Moka is a direct confirmation of this. It is in great demand and is considered one of the most popular. It appeared in Ethiopia at the dawn of coffee consumption and is grown in special conditions.

This ultimately gives a multifaceted and bright taste of coffee with an unobtrusive honey sweetness, a hint of bergamot. Separately, we can highlight the aftertaste, reminiscent of dried fruit compote. Such a taste palette is definitely worth trying!

Santos

Meet the most common type of coffee beans in Brazil - widely distributed throughout the rest of the globe. Many people even call Santos the standard. The name of the coffee variety comes from the name of the port through which the bulk of Brazilian coffee beans pass for sale.

Santos reveals a fruity flavor extravaganza - its basis is richness, gradually turning into citrus sourness (grapefruit-orange) with blackberry.

Dalat

Since Vietnam focuses on Robusta production, Arabica coffee varieties account for a small share of the market in this country. But many Russians are partly familiar with this "minority" - Vietnamese Dalat is in decent demand in Russia, where it is valued for its quality and reasonable price.

In terms of taste, it is more "classic" - tart and bright shades of chocolate. They are complemented by a "motley set" - bread notes, a slight berry sourness and a cocoa flavor.

Antigua

In Guatemala, small coffee plantations appeared as early as the mid-18th century, but mass production only began at the beginning of the 20th. Of the beans grown there, Antigua, named after the region in which it grows, made it onto our list of coffee varieties.

It differs from its Guatemalan "colleagues" directly in its taste - it has a balanced combination of chocolate and smoky flavors, which end with a pleasant apple sourness.

Decaf

The peculiarity of this participant of our top of the best varieties of coffee beans is the absence of caffeine. It is removed from coffee beans using a special technology. The name "Decaf" itself means decaffeinated.

Although there is no caffeine in it, how many varieties of "caffeinated" coffee are inferior in taste. Colombian Decaf will provide a colorful taste and a long aftertaste, to which a pleasant bonus is a delicate aroma.

AA

In Kenya, coffee beans are divided into groups by size and given appropriate names. AA is the largest by Kenyan standards. It began to be grown in the early 20th century, when the industrial base for coffee production was being formed in Kenya.

Suitable for lovers of sourness - a coffee variety with a soft taste of orange and grapefruit, "giving off" notes of blackberry. It also has a pleasant aftertaste of tropical fruits.

Supremo

The next place in our selection of the best varieties of coffee beans goes to a Colombian product, only this time with caffeine. It is of high quality, as even the name "Supremo" indicates, meaning production using modern technologies.

The drink prepared from these beans will initially amaze with a sweet floral aroma, transformed into a caramel flavor with a bright sourness of red currant. It also becomes the aftertaste.

Costa Rica

In this country, nothing is grown except Arabica, which turns out to be extremely delicious. Europeans managed to fully taste it only in the 1940s, although the first seedlings were planted in Costa Rica back in the 1780s.

It will please lovers of coffee varieties with a rich taste - it has hints of chocolate and berries. The sourness is also berry, only it already has a slight bitterness in the aftertaste.

Altura

Cubans have been cultivating different varieties of coffee beans for more than several centuries. And they are successful in this craft, which can be seen in Altura, worthy of a taste for any gourmet. Its specialty is an increased level of caffeine.

In addition, the Cuban product has unique taste qualities - a combination of chocolate and tobacco. There is practically no sourness, but there is plenty of bitterness with cocoa and tobacco shades. The "cherry on the cake" (aftertaste) is tropical fruits.

Maragogipe (Guatemala)

Another coarse-grained, but this one comes from Guatemala. Maragogype (named after the city where the first fields were located) is not the only name, as it is also called "elephant grain" due to its smooth appearance. Among the "maragogype" types, the Guatemalan is considered the highest quality. The

soft coffee variety welcomes with a pleasant taste with distinct notes of citrus, fruit and a pronounced sourness. Accompanied by the bitterness of chocolate in the aftertaste.

Maragogipe (Mexico)

Lighter than its Guatemalan "colleague", so it is simply impossible to say which coffee is better of the two. After all, the bitter chocolate "aftertaste" shade may not appeal to everyone. The Mexican subspecies is completely devoid of bitterness, but it offers a pleasant aftertaste of green apple, complemented by lemon zest with notes of chocolate.

Maragogip (Nicaragua)

Other countries where this delicious coffee variety is produced cannot boast such large grain sizes - in this parameter, the Nicaraguan "Maragogype" subtype prevails.

But it is bought not because of its large grain size, but because of its unique rich taste, in which a delicate chocolate flavor is felt. Fruity shades and a slightly viscous wine sourness are also visible.

Irgachiff

The last contender for the best coffee bean variety is a first-class product from Ethiopia. It grows high in the mountains in the Ethiopian region of the same name and is classified as a "mono-variety" - not mixed with others.

Considering the high altitude of the planting, the taste "baggage" is extraordinary. Irgachiff is notable for its sweetness and has a floral-bergamot flavor with a lemony sourness.

Summing up

As you can see, it is impossible to precisely define which coffee variety will be the best for everyone in all respects, except in general terms. After all, they are all quite diverse and good in their own way. Which one is inferior or superior to another in taste characteristics can only be determined by a person for himself, having tried each of them. If, of course, he wants to know which coffee variety is better. In this matter, you should rely only on your own subjective feelings.