10 Best Arabica Coffee Beans in the Philippines 2026 l Silcafe, Basilio, UCC, and More

Heirloom is the oldest variety of coffee in the world and is considered the forefathers of Arabica beans. However, due to its smaller yields and sensitivity to climate and altitude, not many are growing it commercially anymore despite how superb its quality is. It makes them very expensive because of their rarity. 

Moreover, it has a sweeter, cleaner flavor profile, and has the lowest acidity compared to other Arabica beans. Its flavor is reminiscent of berries, citrus, mango, peach, and fresh black tea that leaves a juicy aftertaste on the palate.

Gesha or sometimes called Geisha, is a sub-cultured Arabica bean that originated from Ethiopia. It is one of the high-priced coffee beans in the world that are cultivated in Panama. It is also considered one of the best-tasting Arabica varieties. And, it is the only coffee bean that has the exquisite combination of the aroma of jasmine, chocolate, honey, and black tea, which makes it the most expensive coffee bean in the world.

Hybrid Arabica beans such as Caturra (Portugal), Catuai (Java), Mundo Novo (Portugal), Yellow Bourbon, Variedad Colombia, Timor, and Kenya were created following a mutation of two or several beans. These types of coffee beans have more yield; therefore, they are less expensive. They all have stronger and fruity flavors with varying degrees of acidity and bitter taste.

Bourbon and Typica are the two oldest Arabica varieties that were cultivated from Heirloom beans. They were engineered to adapt to certain climates and altitudes. Both varieties have smaller yields, which is the reason why they are not many Bourbon and Typica beans sold in the market. Their flavor is the closest to Heirloom beans which is fruity, sweet, clean, and less acidic.

Catimor or Java coffee bean is a hybrid coffee created by the Dutch and cultivated in Indonesia. It has a unique herbal taste with a slightly spicy and smoky twist that is close to roasted tea and citrus zest. Plus, its slightly bitter taste gives the coffee a bolder flavor. Catimor beans also have the lowest acidity compared to other hybrid varieties.

If you’re looking for a delightful twist to your cup of coffee, try blended and flavored varieties. Such flavors include hazelnut, vanilla, berries, cinnamon, and more. These are perfect if you want to make iced coffee, coffee-blended drinks, or drunk as it is. The extra flavor and aroma surely make your coffee more enjoyable.

On the other hand, blended coffee means Arabica coffee is mixed with other coffee bean varieties, which is usually Robusta. Each coffee brand offers a distinct taste according to the ratio of Arabica to other coffee varieties. But, the idea is to balance the taste in terms of flavor, aroma, and acidity or to give it a bolder and more profound taste. 

When coffee beans are roasted, some of the antioxidants are chemically altered by the heat. The higher the heat is applied the lesser the antioxidants it will have. So, if you want a higher dose of antioxidants, and a juicy, sweet, and supple taste, choose light roast. However, keep in mind that lightly roasted coffee beans also tend to be highly acidic.

Medium roast is close to light roast in taste but less acidic. It retains the fruity flavor of the berries during the process, thus delivering a sweet, nutty, and flavorful cup of coffee. It contains a high level of antioxidants, too, as it did not stay long in the heat. It is great if you want to have that lovely coffee taste and loads of the good stuff.

Medium-dark roasted coffee beans have a slightly smoky taste with a bolder flavor. Although it may contain lesser antioxidants compared to the first two, it contains significantly lower acidity. Medium-dark roast coffee has a more complex flavor compared to others because it brings out trigonelline, a compound found in coffee beans that enhances its aroma and taste. 

If you’d like coffee with a chocolatey flavor with a bitter and toasty twist, you will love dark roasted coffee beans. Dark roasts have a charred, richer, and full-bodied flavor. Due to the high temperature, the oils in the beans are released which contributes to their flavor. And the best thing is, it has the lowest acidity level.

This process is the natural or ancient way of processing coffee beans. The pulp or covering of the coffee berries is dried along with the beans which contribute to its sweet and fruity flavor. After drying, coffee beans are then put in a mill to be removed from their covering. This process allows the beans to take on more of the natural flavor of the berries.

The beans are taken out and washed from their covering after harvest, thus making it easier for coffee manufacturers to produce a consistent flavor. The downside of it is that it loses its fruity flavor and tends to be acidic as they are left to de-pulp in water which sometimes allows fermentation to occur. The good thing is that wet-processed coffee beans have a brighter and juicier flavor.

Honey-processed coffee beans simply mean that the pulp and skin of the coffee berries are separated before drying. This method preserves the berry flavor because the sticky layer of the fruits is not washed, unlike wet-processed ones. Honey-processed coffee is also less acidic because it didn’t go through fermentation, and they have a delightful berry flavor.