The rarest coffee in the world is Highland Coffee from Sierra Leone. But there are others worth mentioning like Hacienda el Roble’s proprietary bean, HR-61. The rarest roasted type comes from Japan or Canada. Therefore, understand there are several key aspects to understanding the rarity of coffee.
When determining which coffee is the rarest, there are three factors that come into the picture. The first is the bean, where it comes from and how farmers grow it. Then there’s the annual potential yield output of a particular variety of coffee bean. And finally, there’s the rarity of the roasting process itself.
What is the Ultimate Rarest Coffee in the World?
Highland Coffee from Sierra Leone is the rarest coffee in the world. It has an incredibly low yield and is not stable enough for worldwide distribution.
- Bean Type: Coffea Stenophylla, soured from Sierra Leone
- Flavor: Mild with a tea-like texture
- Cost per Pound: Not for sale due to its rarity and slow growth
- Annual Output: amount is so small, it’s statistically insignificant; less than 0.1% of the world’s coffee
What Is the Rarest and Most Expensive Coffee Bean?
The top two rarest coffee beans available, Black Ivory and Kopi Luwak, are the result of harvesting beans from animal dung. Black Ivory beans come from elephant droppings in Thailand whereas Kopi Luwak comes from civet feces in the areas around Sumatra and Indonesia.
The third one procures through typical methods, but it’s in its own class of bean, the Liberica. It is not Arabica or Robusta and it’s not related to them either. The list below contains details about the top three rarest and most expensive coffees in the world.
Black Ivory Coffee (Thailand)
- Bean Type: Arabica refined by the digestive enzymes in elephants
- Flavor: Notes of spice, malt, chocolate and grass that isn’t bitter or burnt tasting
- Cost per Pound: $1,100
- Annual Output: About 475 pounds per year
Kopi Luwak Coffee (Sumatra & Indonesia)
- Bean Type: Arabica refined by the digestive enzymes in civets
- Flavor: Chocolate, fruity and floral that’s smooth, sweet and has absolutely no acidity
- Cost per Pound: $650
- Annual Output: About 280 pounds per year
What Is the Rarest Yet Most Affordable Coffee Bean?
For a more affordable rarity, the beans that come from Hawaii are some of the best and most sought after in the world. The two most popular are Molokai and Kona. Both are Arabica bean types but it’s the soil and climate along with their roasting is what makes the flavor.
Molokai Coffee (Hawaii)
- Bean Type: Arabica; grown in a geographical location on Maui
- Flavor: Rich, full-bodied and dark
- Cost per Pound: about $25
- Annual Output: around 8½ million pounds
Kona Coffee (Hawaii)
- Bean Type: Arabica; grown in the Kona districts of Hawaii on the mountain slopes of Mauna Loa and Hualalai
- Flavor: Brown sugar, milk chocolate and medium-bodied with hints of honey and fruitiness.
- Cost per Pound: $20 to $40
- Annual Output: about 14,000 pounds
What Is the Rarest and Most Expensive Roasted Coffee?
The two most expensive roasters on the market are Coffea Liberica in Canada and Port of Mokha in California. They both boast their methods for selecting beans are painstaking but worth it for the intricate process of how they roast their coffee.
Coffea Liberica (Canada)
- Bean Type: Coffea Liberica, sourced from South Africa
- Flavor: Smoked but sweet cocoa, citrus with hints of rich coconut
- Cost per Pound: $500
- Annual Output: ½ to one ton (1,000 to 2,000 pounds)
Port of Mokha (Yemen)
- Bean Type: Several Arabica varietals from Yemen, roasted in California
- Flavor: Tropical fruity sweetness with hints and notes of dark chocolate
- Cost per Pound: $200
- Annual Output: Unknown
What Is the Rarest and Most Affordable Roasted Coffee?
Japan corners the market on having the rarest roasting process for coffee beans. They select the best from several areas of the world and create their own blend that undergoes roasting via charcoal.
Sumiyaki Roasted Craftsman Coffee (Japan)
- Bean Type: specially selected various Arabica beans from all over the world but roasted via charcoal
- Flavor: Smoky, smooth and lowly acidic with hints and notes depending on the bean variety
- Cost per Pound: $30 to $50 depending on the single-origin bean
- Annual Output: Unknown due to sourcing from various places around the world
What Rare Coffees Are Available with an above Average Price?
There are a few other coffee beans and roasting processes that are rare. While these aren’t the most expensive rarities, they have a steep enough price tag.
St. Helena Coffee (UK Territory)
- Bean Type: Arabica; Bourbon varietal from Yemen
- Flavor: Rich notes of black cherry with a fruity acidity and a chocolate aftertaste
- Cost per Pound: $160
- Annual Output: about 1½ tons per year (or 3,000 pounds)
Hacienda La Esmeralda Special Geisha Coffee (Panama)
- Bean Type: Arabica; Gesha, Catuai
- Flavor: Strong chocolate and lavender notes with hints of sandalwood, pink grapefruit and myrrh
- Cost per Pound: about $65
- Annual Output: Native harvest three times per year; total output unknown
Blue Mountain (Jamaica)
- Bean Type: Arabica; from a select area in the Blue Mountains of Jamaica
- Flavor: mild and refined with a creamy sweetness and a hint of chocolate
- Cost per Pound: over $50
- Annual Output: 400 to 1,000 tons (or 80,000 to 2,000,000 pounds)
Which Other Rare Coffees Are Available?
There are a two other rare coffees that deserve mention. These have a wide price range that depends on the variety, harvest year and roasting method, among others.
El Injerto (Guatemala)
- Bean Type: several varieties of Arabica
- Flavor: Citric sweetness with hints of tropical fruits like peach and pineapple, heavy bodied
- Cost per Pound: over $50 to $500 depending on the variety, year of harvest and other factors
- Annual Output: Unknown
Hacienda el Roble (Colombia)
- Bean Type: Proprietary bean of Hacienda el Roble; HR-61
- Flavor: Honey, grapes, floral and creamy with notes of lemon and lemon peel
- Cost per Pound: $30 (initially auctioned at $134 per pound to Australia)
- Annual Output: 18½ pounds
Hi, I’m Jen Williams, chief editor and writer for ThirstPerk.com.
I’ve been drinking coffee and tea for most of my life, but it wasn’t until I started working at Thirstperk.com that I became an expert on the subject. I’m a total caffeine addict who has spent hours upon hours reading about and experimenting with the different types of coffees out there in my search to find the perfect cup of joe.
I’ve been a tea lover for as long as I can remember as well. I grew up in a house with a mom who loved to drink herbal tea, and I think that’s where my love for tea first began. These days, I’m always on the lookout for new and interesting teas to try, and I love experimenting with different brewing methods and flavoring combinations.