The world of coffee is predominantly dominated by two species: Coffea arabica (Arabica) and Coffea canephora (Robusta). However, a third, more enigmatic variety has carved out a distinct niche: Excelsa coffee.
For decades, Excelsa coffee has been a subject of both confusion and fascination among botanists, roasters, and coffee enthusiasts. This article provides a detailed, factual exploration of Excelsa coffee. From its botanical classification and historical context to its unique sensory characteristics and cultivation practices.
Understanding Excelsa coffee is essential for gaining a complete picture of the diversity within the Coffea genus. Check out the article review from FnB Coffee below.
Botanical Classification and Historical Context
For most of the 20th and early 21st centuries, coffee species were classified into four main types: Arabica, Robusta, Liberica, and Excelsa coffee. Moreover, excelsa was first discovered in Central Africa in 1903 and was taxonomically identified as Coffea excelsa. It was considered a separate species due to its distinct tree morphology and bean characteristics.
However, a significant shift occurred in 2006. Genetic and morphological studies led to the reclassification of Excelsa coffee. The scientific community now categorizes it as a variety of the species Coffea liberica.
Therefore, its correct botanical name is Coffea liberica var. dewevrei, commonly known as Liberica Excelsa. This reclassification explains the confusion surrounding Excelsa coffee, as it shares a closer genetic relationship with Liberica than as a standalone species.
Historically, Excelsa gained prominence in the early to mid-20th century, particularly in Southeast Asia. Following the coffee leaf rust epidemic that devastated Arabica plantations, farmers sought resilient alternatives.
The Excelsa coffee tree, known for its hardiness, was planted in countries like the Philippines, Vietnam, and Indonesia. It was often used as a robust component in coffee blends or processed for local consumption.
The Excelsa Coffee Tree: Morphology and Agronomy
The Excelsa coffee tree possesses several distinct agronomic features that differentiate it from Arabica and Robusta.
- Tree Structure: The Excelsa tree is a robust, open-canopy tree that can grow significantly taller than both Arabica and Robusta, often reaching heights of 6 to 10 meters. This tall stature is the origin of its original name, excelsa, which is derived from the Latin word for “lofty” or “high.”
- Leaves and Flowers: The leaves of the Excelsa tree are large, broad, and leathery, similar to its Liberica parent. The flowers are white and fragrant.
- Fruit and Beans: The coffee cherries are typically oval-shaped and larger than Arabica cherries. The beans themselves have a distinctive almond-like shape and are often larger than both Arabica and Robusta beans.
In terms of cultivation, the Excelsa coffee tree exhibits notable resilience.
- Altitude: It thrives at lower altitudes, typically between 200 and 600 meters above sea level, unlike the high-altitude preferring Arabica.
- Climate and Disease Resistance: The tree is highly resistant to common coffee diseases, most notably coffee leaf rust (Hemileia vastatrix), and it is tolerant of drought conditions. This makes it a low-maintenance crop suitable for regions where Arabica cultivation is challenging.
- Yield: The Excelsa tree has a long productive lifespan and can produce fruit for several decades.
The Unique Flavor Profile of Excelsa Coffee
The sensory profile of Excelsa coffee is its most defining and polarizing characteristic. It diverges dramatically from the flavor spectrum of common Arabica and Robusta coffees.
- Distinct Notes: Descriptions of Excelsa coffee’s flavor often include dark, woody notes. Also, a distinct tartness or fruity acidity reminiscent of tamarind or dark fruit, and hints of spice. It possesses a character that is often described as “wild” or “unconventional.”
- Body and Caffeine: The body is typically medium to full, and it contains more caffeine than Arabica but generally less than Robusta.
- Aromatic Complexity: The aroma of roasted Excelsa beans is complex, often featuring smoky and earthy tones.
- Context of Taste: It is crucial to note that the flavor of Excelsa coffee is highly dependent on post-harvest processing methods. Washed, natural, or honey processing can significantly alter the final cup profile, emphasizing different aspects of its complex character.
From Cherry to Cup: The Production Process
The journey of Excelsa coffee from farm to cup follows standard coffee production steps, but its unique bean structure can influence the process.
- Harvesting: Harvesting is typically done by hand due to the tree’s height and the uneven ripening of its cherries. Selective picking is often employed to ensure only ripe cherries are processed.
- Processing:
- Natural/Dry Process: The ripe cherries are dried in the sun with the fruit pulp still intact. This method often enhances the fruity and wild notes in Excelsa coffee.
- Washed/Wet Process: The fruit pulp is mechanically removed before the beans are fermented and washed. This method can produce a cleaner cup with brighter acidity.
- Honey Process: A middle ground where some mucilage is left on the bean during drying, resulting in a cup that balances sweetness and body.
- Milling and Hulling: After drying, the outer layers (parchment and husk) are removed from the green coffee bean. The large, irregular shape of Excelsa beans requires specific milling equipment settings.
- Sorting and Grading: Beans are sorted by size, density, and color to ensure consistency. Defective beans are removed.
- Roasting: Roasting Excelsa requires specific profiles. Its dense bean structure and unique chemical composition mean it can withstand and often benefits from a darker roast. Roasters must carefully manage heat application to develop their complex flavors without introducing excessive bitterness.
- Brewing: Excelsa can be brewed using various methods, including espresso, French press, and filter drip. Its bold profile makes it a popular choice for strong brews and as a component in espresso blends to add complexity and a tangy finish.
Excelsa Coffee in the Global Market
The market presence of Excelsa coffee is specialized. It represents a very small fraction of global coffee production, estimated at well below 1%. Its primary production hubs are in Southeast Asia, particularly in Vietnam, the Philippines, and parts of Indonesia.
- Role in Blends: A significant portion of Excelsa production is used in coffee blends. Its potent and unusual flavor profile is utilized by blenders to add depth, complexity, and a unique top note to espresso and dark roast blends. It provides a flavor dimension that is unattainable with Arabica or Robusta alone.
- Single-Origin Offerings: There is a growing niche market for single-origin Excelsa, driven by specialty coffee roasters and consumers seeking novel and distinctive tasting experiences.
- Economic Niche: For farmers, cultivating Excelsa provides a form of agricultural diversification. Its resilience offers a stable, if not large, yield in the face of climate variability and disease pressure that can threaten other coffee crops.
Excelsa vs. Liberica: Clarifying the Distinction
Following its reclassification, distinguishing between Liberica and Excelsa (now a variant of Liberica) is a common point of confusion.
- Bean Size and Shape: Liberica beans are among the largest of all coffee species, with a very irregular, hook-like shape. Excelsa beans are generally smaller and more almond-shaped compared to standard Liberica beans.
- Flavor Profile: Liberica is often described as having a smoky, woody, and floral flavor with a full body. Excelsa shares the woody and dark notes but is typically characterized by a more pronounced tartness and fruity acidity, setting its sensory profile apart.
- Tree Morphology: While both trees are large, the Excelsa variety tends to have a slightly different leaf structure and growth habit.
Challenges and Future Prospects
The future of Excelsa coffee is intertwined with both challenges and opportunities.
Challenges:
- Limited Supply: Its small-scale production means it is not as readily available as mainstream coffees.
- Consumer Education: Its unconventional flavor can be an acquired taste, requiring education to build a consumer base.
- Market Recognition: Overcoming historical taxonomic confusion and establishing a clear identity under its correct name, Coffea liberica var. dewevrei, remains a challenge.
Opportunities:
- Climate Resilience: As climate change threatens traditional Arabica-growing regions, resilient species like Excelsa offer a viable alternative for farmers, ensuring the sustainability of coffee cultivation in certain areas.
- Specialty Coffee Trend: The specialty coffee industry’s drive for diversity and unique origin stories presents a significant opportunity for Excelsa to gain recognition as a premium, single-origin coffee.
- Genetic Resource: The unique genetic makeup of Excelsa could be valuable for breeding programs aimed at developing new, disease-resistant, and climate-resilient coffee cultivars.
Conclusion
Excelsa coffee, correctly identified as Coffea liberica var. dewevrei, occupies a unique and important position in the coffee world. Its journey from a mistakenly classified species to a recognized variant of Liberica mirrors its complex and misunderstood nature.
From its robust, disease-resistant tree to its distinctively tart, fruity, and woody flavor profile, Excelsa offers a sensory experience that stands apart from the mainstream. While it represents a minor segment of global production, its role in blends and its potential as a climate-resilient crop underscore its ongoing relevance.
Ready to experience the unique and complex character of Excelsa for yourself? Source your premium beans from a trusted supplier. For the highest quality Excelsa coffee beans sourced directly from Indonesian farms, explore the selection at FnB Coffee, your premier supplier of exceptional Indonesian Excelsa.
I write for FnB Coffee, and I always have a passion for writing anything that can presents Indonesian Coffee Diversity. From the highlands of Sumatra to the volcanic soils of Java and the unique flavours of Sulawesi, I hope to tell a plethora of stories to showcase the history, customs, and creativity behind Indonesia’s coffee culture. From the cultivation side of farming and sustainability, to brewing and flavor notes, my articles dive into everything to find out what makes Indonesian coffee truly one of a kind.
