Excelsa coffee is hard to find--but it might be the next big thing

[Celerity]

Why Excelsa coffee could be the future of sustainable brewing

https://www.themanual.com/food-and-drink/excelsa-coffee-guide/



Coffee beans come in four main types: Arabica, Robusta, Liberica, and Excelsa. Yet most of us have only tried Arabica or Robusta coffee beans, which make up the majority of coffee beans available on the commercial market. Excelsa coffee offers a unique flavor experience for coffee drinkers, yet it makes up only a minuscule portion of the world’s coffee production. What makes Excelsa coffee so different than other types of coffee beans, and why isn’t it consumed more often? In this guide, we’ll explore everything you’ve wondered about Excelsa coffee, from what it is to why it’s challenging to cultivate.

What is Excelsa coffee?



“Excelsa coffee is a rare and intriguing variety within the coffee world, prized for its distinctive flavour profile and its ability to thrive in challenging growing conditions. Although it accounts for less than 1% of global coffee production, its complexity and uniqueness aren’t going unnoticed, it seems, with more specialty roasters adding it to their offerings,” says Jordan O’Shea, Operations Manager at Crosby Coffee. “As climate change continues to impact traditional coffee-growing regions, there’s growing interest in expanding Excelsa cultivation, particularly in more climate-resilient areas, positioning it as a potential frontrunner in sustainable coffee farming,” he says.

What does Excelsa coffee taste like?



Excelsa coffee’s taste is different from other types of coffee beans, known for its tart and fruity flavors. O’Shea describes his recent experience trying Excelsa coffee for the first time: “I had my first experience with Excelsa earlier this year—a medium roast from India—and it completely surprised me. Brewed as a pourover, it delivered a vibrant, tart acidity with a rich, heavy body. The cup had smoky undertones layered with fruit notes reminiscent of plum and prune, and a captivating aroma that brought to mind chai and cardamom,” he describes.

“Although Excelsa coffee was once considered its own species, it’s now classified as a variety of Coffea liberica. Knowing this, I expected it to share some traits with the Liberica coffees I’ve enjoyed in the past. And while there were a few familiar elements, Excelsa stood out. The beans were smaller and teardrop-shaped, with less florality and more acidity than I anticipated. The overall experience was fascinating—deeply complex, and in a way, more comparable to the layered nuance of whiskey than to similarly processed Arabicas.”

What makes Excelsa coffee challenging to grow and cultivate?

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[sakabatou]

1. I've probably never had it

Don't even know if it's stocked anywhere besides specialty or online shops.