In recent months, news headlines have zeroed in on a little-known coffee species: Excelsa. And most of that attention has landed on one surprising place—South Sudan. From AP News to Al Jazeera, major outlets have reported on the country’s emerging coffee sector, emphasizing Excelsa’s potential as a climate-resilient crop and a pathway to economic hope in one of the world’s most challenging agricultural landscapes.
Indeed, the excitement is warranted. In regions like Yei and Western Equatoria, South Sudanese farmers are planting Excelsa for the first time in generations, encouraged by international NGOs and sustainability-minded investors. These plantings, still in their early years, hold promise. With first yields expected in the next few seasons, the South Sudan Excelsa story is full of anticipation, optimism, and global attention.
But while the world sees this as the beginning of Excelsa’s story, it is, in truth, only one chapter.
A Global Legacy Overlooked
What most of the world doesn’t yet realize is that Excelsa is not some new experimental species—it has deep roots. Around the world, in tropical pockets spanning the Philippines, Vietnam, Indonesia, Nicaragua, and Puerto Rico, Excelsa has been quietly cultivated, harvested, and celebrated for generations. These are not pilot programs. These are living agricultural traditions, shaped by history, resilience, and belief in a remarkable bean.
Take the Philippines. Excelsa has been grown there since the late 1800s, making it one of the earliest regions to embrace the species outside its wild African habitat. In provinces like Batangas, Cavite, and parts of Mindanao, Excelsa trees still flourish—many of them inherited from older generations. Philippine farmers have long recognized its strength: natural pest resistance, deep taproots, rich fruity flavor, and lower caffeine content.
Even more compelling is that the Philippines hosts four distinct cultivated coffee species—Arabica, Robusta, Liberica (locally known as Barako), and Excelsa. Few countries in the world can claim that biodiversity. And while Arabica and Robusta dominate export volume, it’s Excelsa that many local producers and aficionados regard as the most flavorful and uniquely tropical in character.
In Vietnam, Excelsa thrives alongside Robusta in regions like Lam Dong and Dak Lak. Here, the bean is often shade-grown, hand-harvested, and sun-dried—preserving its distinctive profile of tart fruit, floral complexity, and creamy body. Local coffee cultures may not always name Excelsa in their signage, but it quietly defines the nuanced backnotes in countless blends.
Indonesia’s Wonosalam region boasts entire villages growing Excelsa—locally referred to as “kopi asisa.” The plant’s durability in humid, sloped terrain makes it ideal for intercropping and organic farming. Many family farms here have passed Excelsa down like heirloom seed—an act of legacy, not trend.
Across the Pacific, in Nicaragua and Puerto Rico, Excelsa has appeared as a supporting character in mixed-species plantations, especially in regions facing difficult growing conditions. Its ability to withstand harsher climates and poor soil fertility has earned it a place on smallholder farms, where its yields and flavor offer critical income.
Why Isn’t This in the Headlines?
So why is the media so focused on South Sudan? The answer is twofold: urgency and novelty.
In the face of climate change, the coffee industry is desperately searching for alternatives to Arabica. Rising temperatures, shifting rainfall patterns, and increased pest pressures have made Arabica more difficult to grow in traditional regions. Excelsa—with its hardiness and adaptability—is suddenly appealing.
South Sudan represents a clean slate. The idea of a “new origin” producing a “new species” for a warming planet is seductive to media and markets alike. But it’s also incomplete.
What’s missing from these stories is the global continuity of Excelsa cultivation—the fact that tens of thousands of trees are already producing around the world, in systems deeply connected to their local cultures. These aren’t experimental farms. They’re the foundation for what a climate-smart coffee economy could look like.
Our Role in the Story
At Excelsa Coffee Inc., we’ve made it our mission to honor both the old and the new.
We source directly from Excelsa-growing communities across Southeast Asia, Latin America, and island nations. We build long-term partnerships with farmers who have preserved these lineages for decades—sometimes centuries. And we support their work with technical resources, market access, and brand representation that reflects the quality of their craft.
We’re also watching and cheering on South Sudan. We believe in the vision. We want Excelsa to thrive there, too. But our job as a company isn’t to chase headlines. It’s to build a global supply chain that respects the past, activates the present, and readies for the future.
That’s why our sourcing network includes:
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Philippines: Smallholder lots from Batangas, Cavite, and Mindanao, showcasing Excelsa’s wide-ranging flavor spectrum—from tamarind and jackfruit to spice and toasted nut.
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Vietnam: Shade-grown, sustainable plots in the Central Highlands, with consistently high-cupping Excelsa harvests.
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Nicaragua & Puerto Rico: Emerging lots with hybrid cultivars that blend Excelsa’s resilience with local microclimates.
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Indonesia: Regenerative systems using Excelsa to support soil and ecosystem health, with a cup that bursts with tropical funk and wildflower aroma.
And yes, we’re building relationships in East Africa too—because a full picture of Excelsa’s future includes everyone.
A Bean Worth the Wait
Excelsa takes time. The trees grow slowly. They bear fruit after several years. But what they offer is longevity, biodiversity, and flavor unlike anything else in the coffee world.
Consumers are starting to notice. As they seek lower-caffeine options, unique origins, and environmental alignment, Excelsa rises as a powerful alternative. It isn’t just different—it’s better in ways we’re only beginning to understand.
Cupping scores are catching up. Panels from CoffeeReview.com and other industry benchmarks have begun recognizing Excelsa lots scoring 86+, rivaling specialty Arabica. Flavor descriptors include hibiscus, black cherry, burnt sugar, tamarind, citrus zest, and dried mango.
Still, many importers and roasters remain unaware or skeptical. The infrastructure for Excelsa is only now forming. That’s why what we’re building—at Excelsa Coffee Inc.—is as much an education platform as it is a product company.
The Future Will Catch Up
World news will eventually tell the full story. The coverage will expand beyond South Sudan to showcase the diversity, resilience, and history of Excelsa around the globe. The origin map will fill in. The flavor wheel will broaden. The sourcing mindset will evolve.
We’re not waiting for that to happen. We’re already acting on it.
And when the world catches up, it will find a living network of growers, makers, and believers who never needed headlines to know the value of what they were holding.
Excelsa isn’t new. It’s just finally being recognized.
We’re honored to be part of that unveiling.