A Rare
Coffee Bean
Reintroduced.
Excelsa Anaerobic
"A fascinating natural-processed Excelsa with an unconventional interplay of dark fruit, tropical fruit, tart tamarind and aromatic spice, offering impressive flavor complexity and aromatic depth." - CoffeeReview.com
We started Excelsa because the coffee industry needed another way forward.
Excelsa Coffee was founded in San Diego by a team who believes climate-resilient agriculture is the most important story in specialty coffee today.
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The coffee we grew up with is running out of land to grow on.
By 2050, half of the world's arabica-growing land could be unsuitable. Excelsa offers a climate-resilient path forward.
The response has been unlike anything we expected.
The potential for excelsa is more than theoretical.
With the specialty-coffee movement embracing diversity and sustainability, Excelsa could well be the next big thing.
Excelsa coffee offers a unique and complex flavor profile characterized by a blend of fruity, tart, and sometimes spicy notes, with a bright acidity and medium to full body.
Excelsa rewards patience. Lower temps, medium grind, and time to open up.
V60 Pour Over
Amplifies Excelsa's tart tropical fruit and tamarind-like acidity. A slower pour draws out the nuance without pushing it into astringency.
02Chemex
The thicker filter softens Excelsa's wilder edges, leaving a full body with dark fruit and subtle spice. Our pick for a first cup.
03Espresso
Espresso Dense, woody, and unapologetically bold. Excelsa under pressure leans smoky with a tangy finish — not for the faint of heart.
From the field & the roastery
@drinkexcelsa →
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