Excelsa is one of the four remaining genetically distinct commercial species of coffee and accounts for about 7% of world coffee production. It is used in Vietnam as a blending coffee, being added to other varieties of coffee to add complexity and depth. It's a vital ingredient in Trung Nguyen's blended coffees, including the famous Gourmet Blend, Buon Me Thuot Special, and Creative Four.
Our Excelsa was grown on one of Indochine Estates' coffee farms in the Dalat Highlands area of Vietnam. They have been processed by the traditional sun-drying method made possible by Vietnam's reliably long, hot summer.
These beans come to us in a very natural state. We sift through the coffee by hand, visually inspecting every lot to remove broken beans and small bits of dried coffee fruit, which are a result of the drying process and the beans' non-uniform size. Excelsa itself has a highly variable fruit, producing seeds of all shapes and sizes, as you can see in the image. This is part of its unique character.
Excelsa has a distinctive tart, fruity, dark, mysterious taste. In blends, it enhances the middle and back palate and lingering finish of the coffee, giving the cup more substance and power. Brewed on its own, it is a compelling and unique coffee experience, like a good Scotch.
8 oz roasted coffee. Note that Excelsa is ungraded for size, so there is variance in the bean color; we offer two roast levels. The first is "Dark" in which the beans are predominantly Dark. The second is "Harlequin", in which we have multiple roast points with even distribution from Light to Dark.
Please select drip grind or whole bean and either Dark or Harlequin Roast.
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Smooth with low caffeine
I ordered this coffee with the intention of mixing it with Arabica. The coffee was so good that I stopped blending and now just drink the Excelsa. This coffee smells great, tastes great, no bitter after taste, and no caffeine jitters.
Posted by Jeff on Sep 10th 2018
Would be neat to get it from Africa or have it Espresso grind
Great product, first time trying Excelsa.
It would be neat to try it from Africa where it's native originally, or to get it in an Espresso grind, so I can make it thick and creamy.
Posted by Hal on Mar 1st 2018
Excelsa Is The Best
This coffee is absolutely the best. I have been using a French press for 30 years and I grind the whole beans before brewing. I use the Excelsa blended with equal amounts of French Roast and Sumatra coffees, sometimes adding a little of Heirloom's other coffees.
Posted by Unknown on Oct 28th 2016
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