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. We are unable to source new Excelsa at this time from Vietnam, so we are offering it in one roast level only, our preferred Full City roast.
Please select drip grind or whole bean.
I eagerly ordered this variety because I’d never seen Excelsa available in whole bean without it being part of a blend. It’s distinctive characteristics did not disappoint!
Posted by Unknown on Mar 3rd 2021
Distinctive and Interesting
(Note: I received the Full City Roast, Whole Bean)
I adore trying new varieties, and these beans were not a disappointment, although they are an acquired taste. The one time I tried making cold brew of them it didn't work to my satisfaction, but brewed hot with an Aeropress it was excellent and genuinely interesting. I would not want this as my go-to coffee, but as a refreshing change and, served to guests, a conversation piece, it is a worthwhile purchase.
Posted by Michael on Feb 20th 2021
A Different Experience
We ordered this because we were looking for a lower caffeine coffee. The aroma is much earthier than Arabica, and the Scotch analogy for the flavor profile is right on. It's somewhat reminiscent of an Islay, a little smoky and almost briny. I'm not sure it's something I'll drink often, but it's certainly different and interesting.
Posted by JS on May 12th 2020
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
Latest Blog Post
These volcanic soil coffees are delicious and diverse... Read more...
The Araku Valley of India
India's coffee tradition goes back 400 years or more, when a variety called Kent was first established in the Southern Hills. Arabicas predominated until the blight of 1870, when growers needed to hybridize to resistant varieties. The resultant strains had genes from Liberica and other unique, resistant species. Learn more and browse India's Araku Valley coffees here.