Best Coffees in the World

Welcome to the World’s Finest Best Coffee Beans!

Here is a quick overview of all of the world’s finest Arabica coffee beans cultivated in the prime high-elevation growing areas.

Let’s start with the Arabian and African Coffees which are the most exotic. These premium coffees strike an optimal balance between body and acidity while offering up sweet and often winey flavors.

The vibrant acidity of Arabian and African coffees ranges from sparkling to pleasantly tart while revealing fruity and floral notes in the aroma.

Virtually all coffee connoisseurs agree that the Ethiopian Coffees and Kenyan Coffees are absolutely outstanding and clearly among the best coffees in the world, though other fine coffees are also found throughout the region including Burundi, Zambia, and the aromatic Zimbabwe coffees.

Tanzanian Coffees Vibrant with Berry Sweetness

Tanzania coffee is often compared to Kenya coffee because it also exhibits a winey and vibrant acidity bordering on sharp, and also has a very strong, rich flavor.

The best Tanzania coffee beans have an unmistakable intensity with a pleasant creamy quality and sweet and fruity, berry-like taste. Tones of cedar are often present, and the aroma exhibits rustic notes with a long-lasting finish that excites the senses with East African wildness.

A City Roast accentuates the herbal-floral scents of Tanzania coffee while a darker roast will enhance the natural berry fruit flavors and bring out a black pepper spice accent in the aftertaste. Both the Tanzania Peaberry Coffee and Tanzania Kilimanjaro Coffee are exceptional, world-class gourmet coffees.

Luscious Yemen Coffees and the Renowned Yemen Mocha

Cultivated near the Red Sea, Yemen Coffee is grown in the mountainous area on the southern tip of the Arabian. Yemen Mocha coffee is one of the finest, offering a very full-bodied brew with a winey and lusciously rich acidity.

One type of Yemen Mocha is known as Mattari and exhibits tones of chocolate and a distinctly winey acidity. Another is the Mocha Sanani that has more of a fruity character and is very well balanced with a pungent, exotic character and great complexity.

Yemen Mocha Coffee along with Indonesian Java Arabica coffee create the traditional and very popular Mocha Java blend and Mocha Java Espresso. To read more about the interesting history of Mocha Java coffee see the World’s Best History of Coffee.

Uganda Coffee is cultivated Sipi Falls on the western slopes of Mt. Elgon which is one of Uganda’s biggest mountains. The brewed coffee displays the winey acidity of a great East African coffee. Ugandan coffees generally have a lighter body and less complexity than premium Zimbabwe, Tanzania and Kenya coffees.

Premium Gourmet Coffees of Asia, Indonesia and the Pacific

The Asian, Indonesian, and Pacific Coffees typically have a full or medium body, mild acidity and very smooth tastes. The coffees often reveal earthy elements and then provide a pleasant, dry finish.

Hawaiian Kona Coffees and Jamaican Blue Mountain Coffee

Outstanding in this region is the Hawaii Kona Coffee with a delicate, light flavor. Kona coffee is known for its classic balance and overall clean quality accented by a reasonably complex aroma and fabulous aftertaste.

The renowned Jamaica Blue Mountain Coffee is known for its sophistication, sweet taste, and silky mouthfeel. often revealing chocolate notes.

Indonesian Coffees Exhibit Rich Body and Taste

Indonesian Coffees – most notably those from Sulawesi, Sumatra, and Java – are famous for their rich body and taste along with a vibrant acidity that is somewhat muted and very pleasant, and complemented by a lingering finish.

Sulawesi Toraja Coffee is best known for its multi-dimensional, deep and brooding quality. Grown in the southeastern highlands of Sulawesi, the coffee has an expansive taste and a rich, full body balanced with tones of dark chocolate and ripe fruit.

The acidity of Sulawesi Toraja Coffee is typically very vibrant with a body that is lighter than Sumatran coffees yet more earthy than Java Arabica coffee. Toraja reveals muted fruit notes, a pungent spicy quality and rustic sweetness and brought out with a Dark Roast.

The Coffees of Papua New Guinea

Papua New Guinea coffee is grown in the eastern half of the island of New Guinea (the western region is Irian Jaya Province in Indonesia north of Australia).

The best New Guinea coffees – such as New Guinea Sigri Coffee and New Guinea Arona Coffee – exhibits a rich taste, quite low toned and perhaps somewhat earthy with a very modest acidity as is found in the majority of Indonesian coffees yet with less body, and likely fruitier than Sulawesi coffee though not as aromatic as a fine Sulawesi Toraja.

New Guinea coffees are usually wet processed, and a premium New Guinea coffee is known for being deeply dimensioned while also being very well balanced. The taste is clean and bright while also being mild and mellow with a delicate sweetness and fruity aroma.

India Coffee and the Renowned Monsooned Malabar

India coffee typically exhibits a medium to full body and mild acidity with qualities similar to Indonesian coffees, and in particular the Java Arabica coffees, with an acidity more like a fine Guatemala Coffee.

A respected India coffee is the India Mysore Coffee that is wet processed and comes from the southern region of India in the state of Karnataka.

With a rich yet subtle taste it provides a very pleasant cup of brewed coffee with a mild acidity that is nevertheless very distinct, and often revealing spicy notes of clove, nutmeg, cardamom, pepper and even tones of tropical fruits.

Some of the best coffees of India – including India Monsooned Malabar Coffee and Monsooned Mysore Coffee – are aged in open warehouses or open-roof silos during the country’s monsoon season. This exposes the coffee beans to moist winds, and some beans are “monsooned” like this for up to three years.

The Monsooned Coffee Beans of India

The result of the monsooning is a distinct enhancement of the sweetness of the coffee beans while muting the acidity and creating pleasant loamy, woody sensations along with a very heavy body. The coffee beans also become light brown or yellowish in color (they are normally tinted somewhat green in color).

The qualities created by monsooning coffee beans in India make them a popular choice for use in espresso coffee blends where the monsooned beans are said to add depth.

American Coffees Sweet and Balanced

Coffees of the Americas typically exhibit a medium or light, very clean body with outstanding balance and just a slight sweetness in the taste that is enlivened by a crisp and sparkling acidity that gives the coffee a somewhat spicy quality.

Throughout the Americas are a wide range of gourmet coffees. The Best Bolivian coffee has a very delicate acidity and this classic-tasting coffee often reveals pleasant fruity elements including apricot and apple. The roasting creates chocolate notes.

The silky-bodied Costa Rica Coffee is famed for its sweetness with blueberry notes and a pleasant, buttery finish.

Panama Geisha and Peru Coffees Delight the Palate

One of the newest highly-respected premium gourmet American coffees is Panama Geisha Coffee. This Coffea arabica coffee plant varietal Geisha (Coffea arabica var. geisha) has an elongated coffee cherry and produces a brewed coffee with a very light body yet a vibrant acidity and a wonderful aroma revealing notes of Jasmine.

If you like a soft and sweet, bright coffee try the high-grown Peru Coffee. This is a medium-bodied coffee with a vibrant acidity.

Premium Guatemalan Coffees Reveal Delicate Fruity Flavors

The best Guatemala Coffees have a taste that is subtle and mild yet still complex enough to be interesting. The spicy Guatemala Antigua Coffee has a full body and velvety richness.

Guatemalan Huehuetenango coffees exhibit distinctive, delicate and fruity flavors and is generally light-bodied and often a bit buttery in its mouthfeel. Huehuetenango is known for its sweet and floral aroma complemented by a clean, lingering finish.

Use a Dark Roast on Guatemala Huehuetenango to accentuate the bittersweet chocolate and cocoa flavors, but use a Light Roast to highlight the fruity brightness.

Thank you for Reading Best Coffees In the World! Savor Your Coffee and Espresso!

3 Insanely Great Dark Roast Coffees

We get a lot of people looking for great dark roasted coffee beans, which we’re happy to fulfill. When looking for a good insanely great dark coffee, it’s important to ensure:

  • It’s fresh roasted – the fresher, the more flavour
  • It goes well as a dark roast – isn’t overly bitter or lacking flavour
  • It’s ground properly for your equipment

We handle the roasting and grinding per your instructions, using over 40 years of coffee roasting experience to bring out all the possible dark flavour you’ll absolutely love. While any coffee can be roasted “dark”, some are simply too delicate to taste anything but burnt. Based on customer reviews, here’s our top 3 coffee beans to enjoy in a dark roast:

Ethiopian Yirgacheffe Fair Trade Organic

Organic coffees don’t normally make our list for “most flavourful”, but the Yirgacheffe has proved itself time and again as a favourite with some customers noting it retains some fruit flavours even as far as an espresso roast.

Colombian SupremoColombian Supremo

Colombian coffees have long been revered for their well balanced flavour, which extends even into a dark roast. This balanced coffee is added to most blends and is a major component of many major coffee chains.

Sumatra MandhelingSumatra Mandheling

Sumatran coffees are widely regarded as some of the most unique on the market, with deep, complex flavours that last well into a dark roast. Definitely one of the stronger coffees to try in a dark roast.

Coffee Bean Wedding Gift Ideas

Themeing a wedding around your spouse and your interests is always a fun time, and having unique gift ideas or centerpieces is a great way to make the event personal and memorable.

Here are some fun requests we’ve had over the years:

Personalized Coffee Bags

Personalized Coffee Bags

Does the love of coffee extend beyond the two of you, with both your families obsessed with the black stuff? Why not give them your own custom blend with your face on the bag to commemorate the event? We offer custom labeling on coffee bags for runs of 80 bags or more, allowing you to fully customize the colour (black, white, silver, red) of the bag as well as providing a customer log or picture that we’ll attach to the bag. Choose your favourite coffee beans from our site, or even make your own custom blend! We had a couple where one was from Colombia, the other from Indonesia, so they create a Colombian Supremo and Indonesian Sumatra blend then added 10% Hawaiian Maui bean because that’s where they were honeymooning. It turned out to be a delicious coffee and made a great story.

Coffee Centerpieces

Coffee Candle Centerpiece

With an enticing smell and a rustic/artisan look, coffee beans can be sprawled out on tables, put into mason jars as a centerpiece, or just used to cover the base of another centerpiece. The size of the glass container can be small (like a small mason jar) which would give the guests the opportunity to take it home, or it can be a single large, decorative glass vase. For extra flare, leaves or other foliage can be placed underneath the coffee jays, or flowers added to the top (with plastic to keep it from directly touching the coffee).

Burlap/Jute Coffee Bags

Burlap Coffee Wedding Favours

Burlap (or Jute) bags can be re-purposed as covers for tables, stuffed and used as decor for ambiance, cut into smaller pieces and used as a wrap for wedding favours and more! They offer a rustic, artisan look that complements a lot of different styles. Note that re-using green bean bags may not be sanitary, depending on how and where they’re stored. Rolls of clean burlap can be found online (etsy is a good place) or in a textile store, which will have it by the yard and allow you to make your own bags and custom shapes.

Medium vs. Dark Roasted Coffee Beans

A question we sometimes get from customers is whether they would prefer a medium or a dark roast from our selection. The answer depends a lot on what the customer is used to drinking (their expectations), what qualities they’re looking for (bold dark roast vs. nutty medium roast) and even what else they’re eaten that day.

All Our Single-Origin Coffee Beans Are Roasted to Order – You Choose Whether You Want a Medium Roast or Dark Roast

We recommend a Medium Roast if:

  • You enjoy more caffeine in your coffee (more caffeine is destroyed as the roast gets darker)
  • You enjoy discovering different coffees and trying the unique flavours they have (nutty, spicy, etc)
  • You’re eating meals that won’t overwhelm the coffee flavour (breakfast: oatmeal, toast, fruits, egg whites, etc)

We recommend a Dark Roast if:

  • You enjoy a deep, dark, bold coffee flavour
  • You enjoy coffees from national coffee chains
  • You’re eating meals that are flavourful (breakfast: bacon and eggs, pancakes, crepes, baked beans, etc)

The difference between a medium and espresso roast (our darkest) can be less than 10% of the caffeine being roasted out, which is negligible in the grand scheme of things, but some swear by it. The amount of caffeine varies more between coffee origins, but even that shouldn’t be a deciding factor.

Our recommendation of course, is to find a flavour you like and not worry so much about the differences in caffeine content. If you find one cup of your favourite coffee doesn’t quite do it, have another cup! It’s a win/win. Read the reviews we have other customers leave on our site to find recommendations and qualities that you might enjoy.

We don’t do light roasts

Seems like an odd decision to limit our availability, but a light roast just wasn’t necessary. After roasting for over 40 years, we’ve tuned out medium roast to retain all the natural flavour and characteristics from each origin while still providing a good strong coffee taste. Light roasts have become popular in some coffee chains recently (and were almost necessary) because most coffee chains over-roast their coffee. What they call a “dark roast” is typically closer to our espresso, and their “medium roast” is typically closer to our dark roast, which means their “light roast” is closer to our medium. Coffee chains intentionally over-roast beans because  it removes flavours that might otherwise be overly pronounced, which can cause problems when they run into issues buying enough beans to fulfill their sales. By creating a very “monotonous” coffee without any specific qualities and over-roasting the beans, they’re able to provide their customers with consistency through the years.

BuyCoffeeCanada prides itself on properly roasting coffee beans from specific origins, giving you a better cup of quality coffee. We recommend ordering your coffee as a “Medium Roast” if you’re looking for the equivalent of a light roast elsewhere.

Beans we don’t recommend ordering in a Dark Roast

Your personal taste preferences are always the #1 factor in deciding which coffee you’ll enjoy, but there are a couple we would recommend against ordering as a dark roast. Not surprising, these are the expensive beans, valued because of the unique flavours and the quality of the beans, some of which are lost when moving to a dark roast.

Be sure to check out our top african coffees, all of which are great in dark and medium roasts.

French Press Coffee to Water Ratio

Q: What ratio of coffee to water should I be using in my french press?

A: The “standard” is 1-2 Tbsp (tablespoons) of coffee for every 6 oz of water, which provides quite some range for personal preference in terms of strength. We recommend starting at 2 Tbsp for a french press coffee and adjusting the recipe slightly up or down based on the specific origin or blend of your coffee and whether you like it STRONG or milder.

An important thing to note with french presses is that they’re sized by a “cups” measurement where a “cup” is actually an after-dinner cup, or 4 ounces. A basic “starter set” for french press consists of any 12-ounce of smaller french press, we recommend a reputable brand like Bodum. That would mean for a “12 cup” french press you’re looking at 48 ounces of water, which means you need 8 Tbsp of coffee.

It’s important not to overlook the quality of water you’re using – the cleanest, freshest water will extract the most from your coffee without tinting it. Natural water is best in this case as distilled water has had the minerals removed, which removes some of the flavour-enhancing aspects.

The water temperature should be between 195 and 205 Fahrenheit for brewing coffee. We’ve found the easiest way to achieve this is to use an automatic water kettle and allow it to run until it shuts itself off, then wait about 2 minutes before pouring.

The coffee grind should be on the coarser side, as french presses like Bodum use a metal mesh filter that can become clogged if the grinds are too fine. With a french press grind and the correct water temperature, it only takes 3-5 minutes for the brewing to complete. Leaving the plunger up for longer may make the coffee stronger, but it also begins to make it bitter and causes the flavours to deteriorate quicker. After depressing the plunger the coffee should be served immediately, but we’ve found the coffee can be left in the french press until you’re ready for your second cup.

BuyCoffeeCanada not only roasts all of our coffee beans fresh the same day it ships, but can grind it to a “french press grind” for perfect consistency in your Bodum or other brand of french press. Following the french press instructions above is a great way to start making a better quality cup of coffee – one where you can taste more of the flavour because of the coffee oils left behind during the brewing process. Shipped in one-way valve-sealed bags, the coffee can stay fresh for a couple weeks until you’re ready to use it. With the lowest free shipping cost of any coffee company in Canada at just $49, it’s easy to combine different origins and blends along with tea or flavouring syrups and have your order shipped right to your door.

Top African Coffees for Canada: Yirgacheffe, Sidamo, Kenya AA, Uganda AA, Tanzania Peaberry

East African CoffeesEastern Africa is known for some of the top quality coffees in the world. Located in the coffee-belt, these neighbouring countries produce a unique combination of earthy flavours with hints of fruit. The differences in their geography, combined with the different cultures and growing and processing methods yield distinct coffees that share similar characteristics, and all deserve to be sample.

By popular demand, we’ve brought in Ethiopian Sidamo and Uganda AA, as well as bringing back the Tanzania Peaberry. The Ethipian Yirgacheffe and Kenya AA have remained some of our most popular and highest rated coffees. Prices for coffees in the African region didn’t change much compared to what we predicted earlier this year, making them all great deals.

Ethiopian Yirgacheffe
Ethiopian Yirgacheffe Fair Trade Organic Coffee Beans

Ethiopian Sidamo
Ethiopian Sidamo Coffee Beans

Kenya AA

Kenya AA Coffee Beans

Uganda Okoro AA

Uganda Okoro AA Coffee Beans

Tanzania Peaberry

Tanzania Peaberry Coffee Beans

Did You Know: About 90% of the world’s coffee comes from small family-owned farms, not corporate conglomerates.

Green Mountain Adds Coffee-Mate To the Lineup

Eight Oclock K-CupsIf you’ve been adding Coffee-Mate creamer to your coffee after brewing a cup with your Keurig machine, you may be in for a treat. Nestle and Green Mountain announced plans to bring French-Vanilla flavoured creamer to the K-Cup line. Nestle also owns Nespresso, whose line of single-serve coffee line (Nespresso and Dolce Gusto) haven’t seen the same kind of growth as the K-Cups.

The move can be seen as a disappointment to consumers who’ve invested in the Dolce Gusto machines, which don’t have nearly the variety as the Keurig line. With only 6-8 real options being found in retail stores, consumers haven’t responded well and are likely to be upset that Nestle is diversify into other single-serve makers instead of bolstering its own offering.

Loss for Eight OClock Coffee

Eight Oclock coffee has been one of the top suppliers for the kind of creamy flavours that Nestle and Green Mountain will offer under the partnership. Shares of Tata Global Beverages (owns Eight Oclock coffee) dropped on the news. With an estimated 25% of coffee drinkers currently using Coffee-Mate flavouring, a slowing in growth or even decrease in sales for Eight Oclock coffee is expected.


Eight Oclock Shares

A Taste of Things to Come

There has been some high-level consolidating and partnerships being put in place recently, with Coca-Cola investing in Green Mountain to create a soda line and many large coffee roasters also signing onto the Green Mountain growth-train. In Europe, D.E. Master Blenders 1753 BV is combining coffee assets with Mondelez International Inc. – now a large European competitor to Nestle.

This is Your Brain on Coffee. And Beer.

Two of Canada’s favourite drinks (for very different reasons), beer and coffee affect the brain in different ways. While both help “facilitate” social interaction, many people intuitively understand how but don’t know specific channels.

Caffeine works by binding with receptors in your brain that would otherwise make you feel sleepy or drowsy. Instead, you become more alert and are able to work more diligently on tasks that would otherwise seem mundane and put you to sleep. Studies have shown that repetitive tasks with small cognitive overhead see the most benefit from caffeine, as opposed to reactive performance-based tasks.

Alcohol on the other hand inhibits short-term memory and lets you focus on being creative. With top-level thinking and focus inhibited, people are more readily able to make connections between two non-obvious topics, and move on to new topics without lingering too long.

Here’s a little infographic:

Beer vs. Coffee Infographic

Coffee Prices Set to Rise on News of Droughts

We’ve enjoyed relatively low prices on coffee over the last couple years, with production increasing and a relatively uninterrupted supply. The world’s second most traded commodity has seen steady prices, even dropping to fairly low levels over the last decade, but that’s about to change.

Brazil, the world’s largest coffee exporter, is anticipating the worst drought in decades and anticipating a small and weak crop of coffee beans including Brazil Santos. Because Brazil is the world’s largest grower, even small changes in the supply affect the industry as a whole. Over the past year for example, prices have nearly doubled, but this increase in costs has yet to be reflected in the market.

That’s because most coffee importers and roasters buy their coffee in bulk, in advance. With a couple months of inventory on hand, temporary surges in the coffee bean prices can be avoided, as long as they come down again before it needs to be re-ordered. With the way the market is trending and predictions from the coffee exporters, we’re not likely to see a drop any time soon and prices will begin changing over the next couple months. On the flipside, drops in price can take an equal amount of time to be reflected in the market, if for example there’s a higher-than-expected crop yield.

We’ve started seeing signs of the higher prices from suppliers, with notices being sent out and price lists updated.

The news is coupled with an expected extreme El Nino this year, which is linked to extreme weather and droughts throughout the world.

How Much Will The Price Change?

It’s difficult to say right now. When going through with a price increase, coffee bean wholesalers and roasters typically absorb some amount of losses up until the market as a whole starts increasing prices. When it looks like the change will be long-term (12 months+) instead of a temporary blip, most companies will try to issue a single increase that accounts for any anticipated further increases, instead of multiple increases as time passes.

Some analysts are calling for price increases of up to 25% by mid 2014 according to the WSJ. While current prices having gone from about $1.25 to $2.15 recently amount to an almost doubling, the change to the retail price will more closely reflect the absolute dollar-value. While it’s just about a dollar difference currently, as recently as May 2011 the price hit a high of around $3.00 and it could repeat or even exceed that time period. In the end, coffee prices could rise by as much as $2.00-$3.00 per pound for consumers – in line with the predicted 25%.

Part of the increase in costs will be from higher prices for the coffee commodity, and part of the increase in costs will come from buying competition, as the demand remains relatively constant and supply dwindles.

Here at BuyCoffeeCanada we like to stay open and honest, and will inform our existing customers of price increases instead of simply applying them and hoping no one notices. While we can’t accurately predict what will happen (a lot depends on the harvest starting in mid-May in Brazil), we will remain competitive in the market and countinue offering only the high quality Arabica coffees that we’re known for.

Sugar Alternatives for your Coffee

Sugar makes life sweeter, but too much of a good thing can turn bad. So what are your options for replacing sugar in your morning coffee when you’ve either had enough or need to look for something healthier? We’ve compiled a list of a couple alternatives:

1. Stevia – An “all natural” alternative, it tends to be overly sweet on first taste and leaves a chemical after taste. Less is really more with this one, use just enough to get a tinge of sweetness.

2. Sucralose – An artificial sweetener, it’s very sweet (600x as strong as sugar) and has the potential for a bad after-taste as well, but is generally more forgiving than Stevia. It’s typically used in sugar-free flavourings like Torani’s Sugar Free Syrups because it’s stable at hot temperatures, perfect for coffee. Following the recommended serving size guarantees sweetness without that chemical taste in all but very sensitive people. Also used in Monin Sugar Free syrups, along with Acesulfame.

3. Erythitol – A natural sweetener, it’s about 70% as sweet as sugar and is rarely ever used on it’s own. Typically, it’s used in conjunction with Stevia to add-back some of the mouth-feel that disappears when using an artificial sweetener.

4. Maple Syrup – Not an artificial sweetener at all, made by distilling maple sap from trees. In Quebec, it’s actually against the law to sell anything as “maple syrup” that isn’t 100% pure maple syrup. Torani has a “Maple Flavoured” syrup that mimics the taste using natural and artificial flavours, but isn’t pure maple syrup. There are a number of health benefits starting to come to light about this delicious sugar, and is actually delicious in coffee.

5. Agave – The same plant that tequila comes from, makes a great sugar. It has its own flavour and nuances that don’t make it ideal for coffee unless that’s the flavour you’re going for and can be overpowering. Delicious to try, but not the most versatile for adding sweetness without imparting its own flavour.

6. Honey – Honey is one of the more popular sugars for sweetening coffee and tea, and with good cause. It’s adds a very unique sweetness that is enjoyable but like the Agave, not the most versatile flavour.

7. Pure Cane/Beet Sugar – This is what is used in Torani Syrups and Monin Syrups, with cane and beet being nearly indistinguishable  in terms of sweetness and flavour.

The 7 alternatives listed above are the most popular, but by no means an exhaustive list. Xylitol, Malitol, Acesulfame and any number of other food-grade ingredients add sweetness and have hundreds of studies backing their use in moderate amounts. While anything is better than HFCs, everything has to be enjoyed in moderation and can be just as bad if abused.