What is excelsa? The overlooked fourth coffee species
Most people know arabica and robusta. Some have heard of liberica. But excelsa is the species almost no one talks about, and that's a shame, because it's one of the most characterful beans you can come across. Here's a brief, clear answer to what excelsa is, how it tastes, and why it's so rare.
In short, Excelsa is a rare coffee species, now considered a variety of liberica (Coffea liberica var. dewevrei). It accounts for less than 1% of the world's coffee production, is primarily grown in Southeast Asia, and is known for a complex, fruity taste with low acidity and mild bitterness.
How does excelsa taste?
This is where excelsa gets interesting. While robusta often tastes strong and bitter, and arabica offers finesse and balance, excelsa goes its own way.
You typically encounter:
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Tropical fruit notes, think mango, pineapple, and bright, juicy tones
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Darker counterparts, plum, dried fruit, and a hint of tartness
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Low to medium acidity and a surprisingly mild bitterness
The result is a cup that feels full-bodied and fruity at the same time. Is excelsa sour or bitter? Neither; most people experience it as round and easily accessible, which is a big part of its charm.
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