The world's finest arabica coffee beans are listed by country in no particular order since the biggest factor is personal preference.
For example, some people might prefer the winey and fruity acidity of a Kenyan coffee over the classic balance of a Colombian coffee. Others might not. So we'll go ahead and disclaim that there's a subjective element and include the most popular coffees, taking all of these factors into account with the highest rated coffees.
世界上最好的阿拉伯咖啡咖啡豆按國家/地區排列沒有特別的順序，因為最大的因素是個人喜好。
例如，有些人可能更喜歡肯亞咖啡的酒味和果味酸度而不是哥倫比亞咖啡。 但其他人可能不會。因此，我們將摒棄主觀因素，將最受歡迎的咖啡包括在內，將所有這些因素都考慮進去，得出最高評級的咖啡。
WHAT IS THE BEST TASTING COFFEE?
The simple answer is: there isn't one.
Taste is a very, very individual experience. It's affected by:
your genetics, which impact how your brain perceives certain tastes
upbringing, which conditions you to prefer certain flavors over others
taste receptors, which can be altered by medication and diet
tasting training, which can teach you to better identify flavors (similar to wine tastings)
life experiences, which can have negative or positive memories associated with
a flavor foods you've eaten recently, which can also alter your taste receptors mood and stress levels, which alter how your brain perceives flavors
Note: Which of these coffees you should buy isn't as important as whether what you're purchasing is fresh roasted - coffee is at it's peak flavor within days of roasting, while many bags of coffee sit on store shelves in Starbucks and Amazon for weeks or months before they finally arrive at your door step.
A great cup of inexpensive fresh roasted single origin coffee will always be better than best (and often priciest) old, stale blends.
什麼是最好的咖啡？
答案就是：沒有答案。
味道是只是個人的體驗。受以下因素影響：
你的基因會影響你的大腦感知特定口味的方式
後期培養，使你對某些口味的偏好超過其他口味
味覺感受，可以通過藥物和飲食改變
品嘗，可以教會你更好地辨別味道(類似於品酒)
生活經歷，可以有積極或消極的記憶
你最近吃的有味道的食物，也會改變你的味覺感受器的情緒和壓力水平，從而改變你的大腦感知味道的方式
注意：您購買其中的哪種咖啡並不重要，重要的是要購買的咖啡是新鮮烘焙的-咖啡在烘焙幾天內就達到了巔峰狀態，而許多袋咖啡則在星巴克和亞馬遜的貨架上擺放幾周或幾個月後，它們才最終到達您家門口。
一杯不貴的新鮮烘焙的咖啡總是比最好的(而且通常是最昂貴的)老的、不新鮮的混合咖啡好。
1) TANZANIA PEABERRY COFFEE
Grown on Mt. Meru and Mt. Kilimanjaro, Tanzania Peaberry coffee beans are a bright Arabica coffee with a medium body and delightful fruit-toned acidity. The best Tanzania coffees have a taste that is deep and rich, often revealing hints of black currant which soften to chocolate and then blend into the coffee's lingering, sweet finish.
1）坦尚尼亞牡丹咖啡
生長在梅魯山 坦尚尼亞的吉力馬札羅山（Kilimanjaro）豌豆咖啡豆是一種明亮的阿拉比卡咖啡，具有中等的醇厚度和令人愉悅的果酸度。最好的坦尚尼亞咖啡口味濃鬱，經常會散發出淡淡的黑加侖香氣，然後軟化成巧克力，然後融入到咖啡的綿長，甜味中。
2) HAWAII KONA COFFEE
The best Hawaiian Kona coffee beans are grown at about 2,000 feet above sea level on the fertile slopes of Mauna Loa and Hualalai Volcanoes on the Big Island of Hawaii, Kona coffee is known for its rich yet light and delicate taste with a complex aroma. Different farms will have slightly different coffees under their own brand, but shouldn't be a blend.
2）夏威夷KONA咖啡
夏威夷最好的科納咖啡豆生長在夏威夷大島上茂納羅亞火山和瓦拉萊火山的肥沃山坡上，海拔約2,000英尺，科納咖啡以其濃鬱而輕巧的口感和複雜的香氣而聞名。 不同農場的自有品牌咖啡將略有不同，但不應混在一起。
3) NICARAGUAN COFFEE
A new arrival to the list this year is Nicaragua, which has developed a number of highly rated coffees. The best coffees from this top-rated central american country typically exhibit notes of chocolate (dark, almost cacao-like) and fruits like apple and berries.
3)尼加拉瓜的咖啡
今年新上榜的是尼加拉瓜，它開發了許多高評級的咖啡。來自這個中美洲最高評價國家的最好的咖啡通常會散發出巧克力（深色，幾乎類似可可的味道）和水果（如蘋果和漿果）的香氣。
4) SUMATRA MANDHELING COFFEE
Exhibiting a full body and low acidity, Sumatra Mandheling beans are best known as a smooth drinking coffee. It is also known for its sweetness and herbacious, earthy flavor, and complex aroma. The coffee is grown in the Lintong region in north central Sumatra near Lake Toba.
4）蘇門答臘咖啡
蘇門答臘曼特寧（Sumatra Mandheling）咖啡豆具有飽滿的醇厚度和低酸度，是眾所周知的順滑咖啡。它也以其甜美，肥沃，泥土味和複雜的香氣而聞名。咖啡生長在蘇門答臘北部中部多巴湖附近的臨tong地區。
5) SULAWESI TORAJA COFFEE
This multi-dimensional coffee is grown in the southeastern highlands of Sulawesi. Known best for its full body and rich, expansive flavor, Sulawesi Toraja coffee beans are very well balanced and exhibits tasting notes of dark chocolate and ripe fruit. The acidity is low-toned yet vibrant, with less body than a Sumatran coffee though slightly more acidic, and with more earthiness than a typical Java Arabica coffee.
蘇拉威西託拉賈咖啡
這種多維度咖啡生長在蘇拉威西的東南部高地。蘇拉威西託拉賈咖啡豆以其飽滿的酒體和豐富的風味而聞名，平度良好，並呈現出黑巧克力和成熟水果的味道。酸度較低但充滿活力，雖然酸性稍強，但不如蘇門答臘咖啡濃烈，比典型的爪哇阿拉比卡咖啡更有泥土味。
6) MOCHA JAVA COFFEE
Perhaps the most famous blend of coffee beans, Mocha Java includes Arabian (Yemen) Mocha coffee and Indonesian Java Arabica coffee, two coffees with complementary characteristics. The best Yemen Mocha coffees exhibit a lively intensity and pleasant wildness which complements the clean and bright smoothness of the Java coffee. The traditional blend of Mocha and Java coffee beans creates a complex and yet well-balanced brewed cup.
摩卡爪哇咖啡
摩卡爪哇也許是最著名的咖啡豆混合，包括阿拉伯(葉門)摩卡咖啡和印尼爪哇阿拉比卡咖啡，兩種特色互補的咖啡。最好的葉門摩卡咖啡表現出一種活潑的強度和令人愉快的野性，這與爪哇咖啡的乾淨和明亮的柔滑互補。傳統的摩卡和爪哇咖啡豆的混合創造了一個複雜而平衡的咖啡杯。
7) ETHIOPIAN HARRAR COFFEE
Spicy, fragrant, and heavy-bodied, Ethiopian Harrar coffee is a wild and exotic coffee bean that is dry-processed (natural) Arabica coffee grown in southern Ethiopia at elevations from 4,500 and 6,300 feet above sea level. The dry-processing creates a fruity taste likened to dry, red wine, a power house coffee exhibiting a bold taste that resonates in the cup.
7)衣索比亞哈拉咖啡
衣索比亞哈拉咖啡(Ethiopian Harrar coffee)是一種野生的異國咖啡豆，由幹法加工(天然)阿拉比卡咖啡製成，生長在海拔4500到6300英尺的衣索比亞南部。幹法加工創造了一種果味，類似於幹紅，一種強有力的咖啡，在杯子裡表現出一種大膽的味道。
8) ETHIOPIAN YIRGACHEFFE COFFEE
Fragrant and spicy, the best Yirgacheffe coffee beans are known for their sweet flavor and aroma with a medium to light body. The coffee is wet processed and grown at elevations from 5,800 feet to 6,600 feet above sea level.
Ethiopian Yirgacheffee displays a bright acidity along with an intense, clean flavor and a complexity of floral notes in the aroma, perhaps a hint of toasted coconut, along with a vibrant aftertaste and perhaps a slightly nutty or chocolaty quality. Yirgacheffe coffees are high-toned, floral and citrusy in contrast to the wild and jammy Ethiopian Harrars.
8）衣索比亞耶加切夫咖啡
最好的伊爾加喬夫（Yirgacheffe）咖啡豆香而辛辣，以其甜美的香氣和中等至輕盈的香氣而聞名。咖啡經過溼加工，並在海拔5800英尺至6600英尺的高度生長。
衣索比亞的Yirgacheffee具有明亮的酸度，強烈，清潔的香氣和複雜的花香味，可能帶有一絲烤椰子的味道，還帶有濃鬱的回味和一點堅果或巧克力的味道。與野生的和擁擠的衣索比亞哈拉爾相比，Yirgacheffe咖啡具有高色調，花香和柑橘味。
9) GUATEMALAN ANTIGUA COFFEE
Grown at elevations more than 4,600 feet above sea level, the grade of Guatemala Antigua coffee beans is known as Strictly Hard Bean and include the Arabica varietals Catuai (Coffea arabica var. catuai), Caturra (Coffea arabica var. caturra), and Bourbon (Coffea arabica var. bourbon).
An exceptional premium coffee, Antigua exhibits the best Guatemala coffee qualities of a full body (heavier than the usual Central American coffee) and spicy taste often rich and velvety.
9）瓜地馬拉安地卡咖啡
瓜地馬拉安地卡咖啡豆生長在海拔超過4,600英尺的海拔高度，被稱為嚴格硬豆，包括阿拉伯咖啡品種Catuai（Coffea arabica var。catuai），Caturra（Coffea arabica var。caturra）和Bourbon（ 咖啡阿拉伯咖啡變種波旁威士忌）。
安地卡是一種非凡的優質咖啡，展現出最佳的瓜地馬拉咖啡品質（比普通中美洲咖啡重），而且辛辣的味道通常豐富而柔軟。
10) KENYA AA COFFEE
Clearly one of the world's best premium coffee beans, this is listed last but certainly isn't the least of the best coffees in the world. Kenya AA coffee is grown at more than 2,000 feet above sea level on Kenya's high plateaus. The AA refers to the biggest screen size in the Kenya coffee grading system with specifications that the beans are just a little more than one-fourth inch in diameter.
肯亞AA咖啡
顯然是世界上最好的優質咖啡豆之一，它排在最後，但肯定不是世界上最好的咖啡。咖啡種植在海拔2000英尺以上的肯亞高原上。AA指的是肯亞咖啡分級系統中最大的屏幕尺寸，其規格要求咖啡豆直徑僅為1 / 4英寸多一點。
OTHER FACTORS
Variations exist of course, between fincas (farms) and soil conditions, processing methods, etc. within a single country. Other factors include:
whether a coffee is Strictly High Grown (SHG) / Strictly Hard Bean (SHB) and what specific elevation
What crop year the coffee is from (older beans lose flavor)
Grading (eg. Kenya could be E, PB, AA, AB, etc.)
If buying already roasted, how long ago the coffee was roasted, and especially ground - the best coffee that has been sitting on a shelf for 6 months isn't as good as a freshly roasted and ground mediocre coffee
Personal experience - tasting a coffee from a country you vacationed to, can evoke memories that alter your perception, this is not a bad thing
What coffee beans do you prefer?
其他因素
當然，在一個國家內，fincas(農場)和土壤條件、處理方法等之間存在差異。其他因素包括:
咖啡是否是嚴格的高咖啡豆(SHG) /嚴格的硬咖啡豆(SHB)以及具體的海拔高度
咖啡產自哪個作物年(老咖啡豆失去味道)
分級(如。肯亞可以是E、PB、AA、AB等)
如果買的是已經烤好的咖啡，那是多久以前烤的，尤其是磨碎的——放在貨架上6個月的最好的咖啡不如剛烤好的磨碎的普通咖啡好
個人經歷——品嘗你去過的國家的咖啡，能喚起你的回憶，改變你的看法，這並不是一件壞事。
你喜歡哪種咖啡豆? 你喝對了嗎?
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