An extremely rare coffee variety, Excelsa, and the 2026 Finnish Brewers Cup winner!
Flavor Profile: Apricot, Milk Chocolate, Stevia | Roast Level: 2/5
Excelsa is one of the hottest topics in the coffee world! Officially recognized only in recent years, Excelsa is a truly exceptional coffee variety. In India, it has traditionally been grown as a border tree on coffee farms, among other places, and has rarely been used in the production of high-quality specialty coffee. This variety is also often called “tree coffee” because it grows into a large tree, whereas other coffee varieties are more shrub-like. During harvest time, farmers have to climb ladders up the trees to pick the coffee cherries, which is why it’s not the easiest variety to cultivate.
The Mooleh Manay coffee farm is located in southern India, in the Coorg coffee-growing region of the state of Karnataka. Komal Sable and Akshay Dashrath are developing the farm’s operations by combining traditional coffee farming with modern research and experimental methods.
The farm is actively researching the potential of different coffee varieties and developing new processing methods. The coffee cherries in this Excelsa batch were processed using a 60-hour carbonic maceration fermentation, after which they were dried whole using the natural method.
The result is a multidimensional and exceptionally interesting coffee. The flavor is highlighted by notes of apricot and cocoa nibs, complemented by a soft, mandarin-like acidity and a long, sweet aftertaste of stevia and chocolate. The mouthfeel is pleasantly smooth, like melted milk chocolate.
This coffee is a wonderful example of just how much untapped potential still exists in the world of coffee.
At the 2026 Finnish Brewers Cup, this coffee took home the championship!
Country: India
Region: Karnataka
Producers: Komal Sable and Akshay Dashrath
Variety: Excelsa
Growing Altitude: approx. 900–1,200 m
Processing: 60-hour carbonic maceration, natural
Region: Karnataka
Producers: Komal Sable and Akshay Dashrath
Variety: Excelsa
Growing Altitude: approx. 900–1,200 m
Processing: 60-hour carbonic maceration, natural
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