Description
Origin and Characteristics
Scientific Background: Excelsa Roasted Coffee originates from Coffea liberica var. dewevrei (formerly Coffea excelsa), a rare member of the Liberoid group—the same family as Liberica Coffee. Originally discovered in 1905 near Lake Chad, West Africa, this variety was later introduced to Indonesia, where it found ideal growing conditions in the lowlands of Jambi, Riau Archipelago, and East Java.
Cultivation Conditions: Excelsa coffee thrives in tropical climates with moderate rainfall and acidic peat soils, such as those found in Sumatra’s Jambi region. The plants grow best at altitudes between 0–750 meters above sea level, making them well-suited to lowland environments where Arabica struggles. Excelsa trees are fast-maturing, bearing fruit in around 3.5 years with an average yield of 1.2 tons per hectare.
Bean and Flavour Profile
Bean Appearance: Excelsa beans are distinctively larger and more irregular than Arabica or Robusta but slightly smaller than Liberica. They feature a darker colour and rougher texture, giving them a rustic appeal.
Aroma and Taste:
- Aroma: Strong and complex with a sharp, fragrant presence and tea-like nuances.
- Flavour: Excelsa Roasted Coffee offers a rare balance of fruity acidity and natural sweetness. Expect refreshing hints of grape, green apple, or tropical fruit complemented by caramel or chocolate undertones. Some varieties also reveal subtle notes of cinnamon, clove, or herbal smokiness, creating a full-bodied and layered cup.
- Texture: A thick, creamy body with a slightly smoky finish, leaving a mellow sweetness on the palate.
Uniqueness: Its naturally sweet and smooth character makes Excelsa Roasted Coffee ideal for blending, softening the acidity or fruitiness of other beans to produce a more balanced and mature flavour profile.
Processing and Brewing Recommendations
Processing Methods: Excelsa coffee is commonly processed using washed, natural, or honey methods—each revealing different flavour complexities.
- Washed: Highlights fruit acidity and clarity.
- Natural: Emphasizes sweetness and fuller body.
- Honey: Balances acidity and syrupy texture.
Best Brewing Methods: Excelsa Roasted Coffee shines in manual brewing, which brings out its layered flavours and aroma.
Recommended brewing styles include:
- Tubruk – For a bold, traditional Indonesian taste.
- Pour Over (V60) – To reveal its fruity and aromatic complexity.
- Cold Brew – Enhances its caramel sweetness and smooth texture.
Although less common as a single-origin espresso, Excelsa can be blended with Arabica or Robusta to create a rich and balanced espresso profile.
Historical Significance
Excelsa Coffee was introduced to Indonesia during the early 20th century by the Dutch as a solution to the devastating leaf rust disease (Hemileia vastatrix) that wiped out Arabica crops in the late 19th century. Alongside Liberica and Robusta, Excelsa proved resistant to pests and diseases, becoming a vital alternative for lowland cultivation.
Its remarkable tolerance for acidic peat soils gave it a natural advantage in regions like Jambi and Kalimantan, where few other coffee varieties could thrive.
Key Production Regions in Indonesia
- Jambi (Tanjung Jabung Barat): A major production hub where farmers have cultivated Excelsa since the 1960s. The region’s peat soils and tropical climate give the beans their distinctive fruity-acidic balance and smooth sweetness.
- East Java (Wonosalam, Jombang): Renowned for producing high-quality Excelsa Roasted Coffee, Wonosalam’s beans are sought after for export and have become a proud local speciality known for their rich, thick body and lingering aroma.
- Other Areas: Smaller production centres exist in the Riau Archipelago and regions of Java such as Malang and Banyuwangi, contributing to Indonesia’s diverse Excelsa profile.
Current Status and Market Appeal
Today, Excelsa Roasted Coffee is celebrated as one of Indonesia’s heritage and emerging specialty coffees. Its complex, full-bodied flavour and sweet finish have captivated coffee enthusiasts and roasters seeking something distinct from mainstream Arabica or Robusta.
As the specialty coffee movement continues to grow, Excelsa stands out as a symbol of Indonesia’s coffee diversity—rare, aromatic, and rich in history.
