Excelsa
Also known as: Coffea excelsa (former), Excelsa Liberica
Excelsa coffee, formerly classified as a separate species ( Coffea excelsa), is now considered a variety or form of Coffea liberica . It accounts for a small fraction of global coffee production and is grown primarily in Southeast Asia and parts of Africa. Excelsa is known for its tart, fruity, and complex flavor , which differs from typical Liberica.
Key Takeaways
- Excelsa was formerly classified as a separate species (Coffea excelsa) but was reclassified as a variety of Liberica in 2006.
- Excelsa has a distinctive tart, fruity flavor that differs from typical Liberica's smoky profile.
- Excelsa is often used in small percentages in blends to add complexity and tartness.
- Like Liberica, Excelsa is heat-tolerant and disease-resistant, making it a potential climate change adaptation crop.
Excelsa coffee, formerly classified as a separate species ( Coffea excelsa), is now considered a variety or form of Coffea liberica . It accounts for a small fraction of global coffee production and is grown primarily in Southeast Asia and parts of Africa. Excelsa is known for its tart, fruity, and complex flavor , which differs from typical Liberica.
Excelsa coffee, formerly classified as a separate species (Coffea excelsa), is now considered a variety or form of Coffea liberica. It accounts for a small fraction of global coffee production and is grown primarily in Southeast Asia and parts of Africa. Excelsa is known for its tart, fruity, and complex flavor, which differs from typical Liberica.
Origin
West Africa (native range overlaps with Liberica).
History
Excelsa was discovered in West Africa in 1905 and was initially classified as a separate species, Coffea excelsa. In 2006, botanical research reclassified it as a variety of Coffea liberica. Excelsa was promoted in Southeast Asia in the early 20th century as a resilient alternative to Arabica. It is grown primarily in the Philippines, Malaysia, Vietnam, and parts of Africa.
Discovery
Excelsa was discovered in West Africa in 1905 and initially classified as Coffea excelsa. In 2006, it was reclassified as a variety of Coffea liberica based on genetic analysis.
Genetics and Lineage
Excelsa is a diploid variety of Coffea liberica. It was formerly classified as a separate species (Coffea excelsa) but genetic analysis confirmed it belongs to the Liberica species. It shares Liberica's resilience and large bean size but has a distinct flavor profile.
Parent Varieties
Hybrid Status: Not a hybrid. Excelsa is a natural variety of Liberica, reclassified from a separate species in 2006.
Growth Characteristics
Excelsa trees are tall and vigorous, similar to Liberica but with slightly smaller leaves and beans. The cherry and beans are larger than Arabica but smaller than typical Liberica.
Tree Size: Tall (5 to 15 meters; pruned to 2 to 4 meters for cultivation)
Yield: Low to moderate. Excelsa yields less than Arabica and Robusta but is resilient and long-lived.
Disease Resistance: High. Like Liberica, Excelsa is resistant to coffee leaf rust and coffee berry disease. It is also heat-tolerant and drought-resistant.
Climate and Growing Conditions
Excelsa thrives in tropical lowland conditions at elevations of 0 to 600 meters. It is more heat-tolerant and drought-resistant than Arabica, making it suitable for lowland tropical areas.
Climate Preferences: Tropical lowland climate. Optimal temperatures 20 to 30 degrees Celsius.
Rainfall: 1,200 to 2,500mm annually.
Elevation Range: 0-600 meters
Processing Compatibility
Excelsa is typically processed using the natural (dry) method. Washed processing is less common. The bean size requires longer drying times.
Roasting Behavior
Excelsa beans are large and less dense than Arabica, requiring careful roasting. Medium to dark roasts are traditional and bring out the complex, tart, fruity character.
Cup Profile
Excelsa has a distinctive tart, fruity, and complex flavor that differs from typical Liberica. It has a medium body, bright (but not citric) acidity, and notes of dark fruit, tamarind, and woody spice. The flavor is unique and often used in small percentages in blends to add complexity.
Acidity
Moderate to bright. Excelsa has a tart, fruity acidity that is unusual for lowland coffee.
Moderate. Dark fruit and molasses sweetness.
Body
Medium, less heavy than typical Liberica.
Professional Cupping Notes
Excelsa is not commonly cupped in specialty competitions but is valued in local markets for its unique, tart, fruity character.
Common Defects
- •Large bean size can lead to uneven drying
- •Prone to ferment flavors if processing is not controlled
Brewing Recommendations
Excelsa can be brewed as filtered coffee or espresso. It is often used in small percentages in blends to add complexity and tartness. Not recommended as a single-origin pour over for delicate methods. Recommended brewing temperature: 92 to 96 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •Excelsa was formerly classified as a separate species (Coffea excelsa) but was reclassified as a variety of Liberica in 2006.
- •Excelsa has a distinctive tart, fruity flavor that differs from typical Liberica's smoky profile.
- •Excelsa is often used in small percentages in blends to add complexity and tartness.
- •Like Liberica, Excelsa is heat-tolerant and disease-resistant, making it a potential climate change adaptation crop.
Frequently Asked Questions
Sources
- •World Coffee Research
- •International Coffee Organization
- •Davis, A.P. et al. (2006). 'An annotated taxonomic conspectus of Coffea.' Royal Botanic Gardens, Kew.
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
LibericaLiberica
Liberica is known for its bold, smoky, and distinctive flavor. It has a full, heavy body, low acidity, and notes of smoke, wood, dark chocolate, and tropical fruit. The flavor is polarizing: some find it unique and compelling, while others find it overpowering. In the Philippines, Barako coffee (Liberica) is a cultural icon.
LibericaRacemosa
Racemosa produces a unique cup with very low caffeine content (approximately 0.2 to 0.4%). It has notes of jasmine, tropical fruit, honey, and sometimes savory or herbal notes. The cup is unlike any Arabica or Robusta.
RobustaRobusta Coffee: Flavor, Caffeine & Growing Regions
Bold, strong, and earthy. Known for heavy body, low acidity, and notes of dark chocolate, nuts, and grain. Can exhibit earthy, woody, or rubbery notes in lower-quality lots. Fine Robusta (carefully processed) can produce a cleaner, sweeter cup with chocolate and caramel notes.
LibericaStenophylla
Initial cupping evaluations of rediscovered stenophylla have shown a complex, high-quality cup with notes of chocolate, honey, peach, black tea, and floral....
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Origins & GeographyCoffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Brewing MethodsVietnamese Phin Filter Coffee
The Vietnamese phin filter is a compact stainless steel or aluminum gravity brewer that combines gravity percolation with immersion steeping. Traditionally brewed with dark roast Robusta beans over sweetened condensed milk, it yields an intensely bold, sweet coffee.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 5, 2026
Sources & References
(3)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2International Coffee Organization
- 3Davis, A.P. et al. (2006). 'An annotated taxonomic conspectus of Coffea.' Royal Botanic Gardens, Kew.
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
Publisher
Lyons Den Publishing · Founded 2025 · San Diego, CA
Contact
lyonsdenpublishers@gmail.comIntelligent Recommendations
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Liberica is known for its bold, smoky, and distinctive flavor. It has a full, heavy body, low acidity, and notes of smoke, wood, dark chocolate, and tropical fruit. The flavor is polarizing: some find it unique and compelling, while others find it overpowering. In the Philippines, Barako coffee (Liberica) is a cultural icon.
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