7 Best Coffee Bean Varieties in the World, Aceh's Gayo Coffee Ranks 5th

KOMPAS.com - Gayo coffee from Aceh is recognized as one of the best coffee bean varieties in the world according to TasteAtlas.

The list titled “Best Coffee Beans Types in the World” is based on audience evaluations from TasteAtlas through several mechanisms.

The rankings are compiled based on available reviews, awards, local recommendations, media and blog coverage, as well as consumer feedback.

Here is the list of the 7 best coffee bean types worldwide according to TasteAtlas (data as of September 16, 2026):

1. Café de Colombia

Café de Colombia (Colombian coffee) is produced using various Arabica coffee varieties such as Caturra, Típica, Borbón, Maragogipe, Tabi, Colón, San Bernardo, and Colombia, now known as Castillo.

This coffee is cultivated in Colombia’s coffee-producing regions, located on the slopes of the Andes Mountains, which were declared a UNESCO World Heritage Site in 2011.

Currently, about 12 percent of the world’s total coffee production comes from Colombia, with much of the process carried out by local farmers on coffee plantations.

2. Arabica, Ethiopia

PIXABAY/COULEUR Illustration of coffee and coffee beans.

Arabica is considered the first coffee species and now accounts for roughly 60 percent of global coffee production.

This plant originates from the southern Ethiopian highlands but is now grown in many parts of the world, including areas of Africa, Latin America, Southeast Asia, India, China, the Caribbean, and the Pacific.

The coffee beans only thrive in humid and dry tropical climates with stable temperatures, growing at high altitudes and receiving plenty of indirect sunlight.

There are currently around 70 different Arabica coffee varieties, the most famous being Typica and Bourbon.

3. Jamaican Blue Mountain Coffee

This specialty Arabica coffee is grown in the Blue Mountain mountain zone in eastern Jamaica, at altitudes between approximately 900 and 1,700 meters.

The area features cool temperatures, consistent fog, volcanic soil, and slow maturation conditions that contribute to the distinctive characteristics of the coffee.

The product is regulated by the Jamaican Coffee Industry Board, and only coffee grown and processed within the protected area may carry the Jamaica Blue Mountain label.

4. Robusta, Democratic Republic of the Congo

Robusta is a coffee species known for its high acidity, bitter taste, and woody, nutty flavor. Robusta beans tend to be small and round.

This coffee was first discovered in Congo but is native to Central and West Africa, in countries including Angola, Liberia, and Tanzania.

Scientifically identified as Coffea canephora, Robusta has two varieties: robusta and nganda. Robusta beans make up about 30 percent of the global coffee production.

5. Gayo Arabica Coffee, Indonesia

PIXABAY/COULEUR Illustration of coffee and coffee beans.

Gayo Arabica coffee is a type of Arabica bean cultivated in the Gayo highlands of Aceh Province, covering districts such as Central Aceh, Bener Meriah, and Gayo Lues.

This coffee is known for its clean flavor, medium to full body, and low acidity, often accompanied by herbal, earthy, or spicy aromas.

Gayo coffee is considered one of Indonesia’s most renowned Arabica coffees and has been granted Geographical Indication (GI) status by the Indonesian government.

6. Kafae Doi Chaang, Thailand

Kafae Doi Chaang is an organic coffee made from Arabica varieties Caturra, Catimor, and Catuai, grown on the hills of northeast Thailand on Doi Chaang mountain.

This coffee features a well-balanced sweetness and acidity, with honey-like aromas and subtle floral and cherry notes.

The green coffee beans are cultivated with high quality, hand-picked, processed, and roasted, resulting in a coffee with complex and rich flavors.

7. Huehuetenango Highland Coffee, Guatemala

These coffee beans come from Coffea arabica plants grown in the Huehuetenango region of Guatemala at altitudes up to 1,900 meters.

Huehuetenango highland coffee is cultivated under the shade of tall trees. It comes in three varieties: Typica, Bourbon, and Caturra.

A mild fermentation process is used to extract the coffee beans from the fruit. This process begins within 4 hours after harvest and usually lasts 24 to 36 hours.

The coffee beans are then dried for at least 3 hours, during which time they are manually turned with a fork.