{"title":"Reserve","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eReserve is what happens when we slow down. Each release is small — fewer than two hundred bags, sometimes a fraction of that — and only ships after it scores above 88 at the cupping table. Process is a creative variable here, not a default: anaerobic natural at 120 hours, steel drum fermentation, yellow honey on raised beds, fully washed and shade-grown. Every farm on Reserve is direct trade, paid above market. The result drinks more like a vintage than a commodity — and when a lot is gone, it's gone, until the next harvest arrives in its season.\u003c\/p\u003e","products":[{"product_id":"reserve-unroasted-green-madam-huongs-khe-sanh-valley-shade-coffee-120-hour-fermentation-shade-coffee","title":"Unroasted Madam Huong's Khe Sanh Valley 120 Hour Fermentation Green Shade Coffee","description":"\u003ch2\u003eMadam Huong — Shade-Grown Excelsa\u003c\/h2\u003e\n\u003cp\u003eDeep in the Central Highlands, the Khe Sanh Valley keeps time by an older calendar. Here Excelsa has grown resiliently for generations — old-style, no chemical inputs, rooted in soil that has never been rushed.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/madam-huong-farm-valley.jpg?v=1783974099\" alt=\"Madam Huong overlooking the shade-grown Excelsa fields in the Khe Sanh Valley\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eYou notice the birds first. Far more than any ordinary coffee farm, they move through a canopy of towering Falcata, beneath which Madam Huong's Excelsa rises vibrant and tall, intercropped with Arabica in the understory. It reads less like a plantation than a living system — and that is precisely the point.\u003c\/p\u003e\n\u003cp\u003eMadam Huong carries her family's regenerative tradition forward, honoring the valley through shade-grown, slow-developed, chemical-free, intercropped cultivation. Her Excelsa lots are handpicked and hand-sorted, allowed the long, unhurried maturation that shade and altitude make possible.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/madam-huong-vacuum-bag-portrait.jpg?v=1783974112\" alt=\"Madam Huong holding a vacuum-sealed bag of her Excelsa green coffee\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eThen there is her craft. An Asian championship cup winner, Madam Huong has pushed Excelsa further than most thought the species could go — most notably through a 120-hour anaerobic fermentation that coaxes depth, complexity, and clarity from a coffee too often overlooked.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/madam-huong-award-certificate.png?v=1783974123\" alt=\"Southeast Asia Green Coffee Competition 2024 First Place Special Recognition of Liberica certificate awarded to Madam Huong Coffee\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/madam-huong-vacuum-bag-sealing.jpg?v=1783974117\" alt=\"Madam Huong preparing a vacuum-sealed bag of Excelsa green coffee for storage\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eCoffee Profile\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Khe Sanh Valley, Quang Tri, Vietnam\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Liberica – Excelsa\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 900 masl\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural, 120-hour anaerobic fermentation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor Notes:\u003c\/strong\u003e Hibiscus, tropical fruit, red apple, dried persimmon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is Excelsa at its fullest expression: regenerative by heritage, exceptional by design.\u003c\/p\u003e\n\u003cdiv style=\"position:relative;padding-bottom:177.78%;height:0;overflow:hidden;max-width:400px;margin:20px auto;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3LEmonQnXZA\" style=\"position:absolute;top:0;left:0;width:100%;height:100%;\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e","brand":"Excelsa","offers":[{"title":"100g","offer_id":47966066016486,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"1 lb","offer_id":47966066049254,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/reserve-khesanh-green.png?v=1783642572"},{"product_id":"reserve-roasted-green-madam-huongs-khe-sanh-valley-shade-coffee-120-hour-fermentation-shade-coffee","title":"Roasted Madam Huong's Khe Sanh Valley 120 Hour Fermentation Shade Coffee","description":"\u003ch2\u003eMadam Huong — Shade-Grown Excelsa\u003c\/h2\u003e\n\u003cp\u003eDeep in the Central Highlands, the Khe Sanh Valley keeps time by an older calendar. Here Excelsa has grown resiliently for generations — old-style, no chemical inputs, rooted in soil that has never been rushed.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/madam-huong-farm-valley.jpg?v=1783974099\" alt=\"Madam Huong overlooking the shade-grown Excelsa fields in the Khe Sanh Valley\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eYou notice the birds first. Far more than any ordinary coffee farm, they move through a canopy of towering Falcata, beneath which Madam Huong's Excelsa rises vibrant and tall, intercropped with Arabica in the understory. It reads less like a plantation than a living system — and that is precisely the point.\u003c\/p\u003e\n\u003cp\u003eMadam Huong carries her family's regenerative tradition forward, honoring the valley through shade-grown, slow-developed, chemical-free, intercropped cultivation. Her Excelsa lots are handpicked and hand-sorted, allowed the long, unhurried maturation that shade and altitude make possible.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/madam-huong-vacuum-bag-portrait.jpg?v=1783974112\" alt=\"Madam Huong holding a vacuum-sealed bag of her Excelsa green coffee\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eThen there is her craft. An Asian championship cup winner, Madam Huong has pushed Excelsa further than most thought the species could go — most notably through a 120-hour anaerobic fermentation that coaxes depth, complexity, and clarity from a coffee too often overlooked.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/madam-huong-award-certificate.png?v=1783974123\" alt=\"Southeast Asia Green Coffee Competition 2024 First Place Special Recognition of Liberica certificate awarded to Madam Huong Coffee\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/madam-huong-vacuum-bag-sealing.jpg?v=1783974117\" alt=\"Madam Huong preparing a vacuum-sealed bag of Excelsa green coffee for storage\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eCoffee Profile\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Khe Sanh Valley, Quang Tri, Vietnam\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Liberica – Excelsa\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 900 masl\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural, 120-hour anaerobic fermentation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor Notes:\u003c\/strong\u003e Hibiscus, tropical fruit, red apple, dried persimmon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is Excelsa at its fullest expression: regenerative by heritage, exceptional by design.\u003c\/p\u003e\n\u003cdiv style=\"position:relative;padding-bottom:177.78%;height:0;overflow:hidden;max-width:400px;margin:20px auto;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3LEmonQnXZA\" style=\"position:absolute;top:0;left:0;width:100%;height:100%;\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e","brand":"Excelsa","offers":[{"title":"100g","offer_id":47966068900070,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"12 oz","offer_id":47966068932838,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/reserve-khesanh-roasted.png?v=1783642547"},{"product_id":"reserve-unroasted-yoyo-kusnadi-sukawangi-west-java-steel-drum-anaerobic-excelsa","title":"Unroasted Yoyo Kusnadi Sukawangi West Java Steel Drum Anaerobic Excelsa","description":"\u003cp\u003eSourced from Yoyo Kusnadi's farm in Sukawangi, West Java, this unroasted green lot is a rare coffee varietal: Coffea Excelsa, prized for its bold body and distinctive flavor profile beyond typical Arabica or Robusta beans. Processed using a steel-drum anaerobic method, this green coffee carries expected cupping notes of rum raisin, tropical fruit, clove, and cacao once roasted, with a bold, funk-forward anaerobic character. A distinctive micro-lot for roasters seeking something adventurous.\u003c\/p\u003e\n\u003ch2\u003eYoyo Kusnadi — Payoyo Anaerobic Excelsa\u003c\/h2\u003e\n\u003cp\u003eIn the hills of Sukawangi, on the western ridgelines of Sumedang in West Java, coffee has grown quietly for generations. The village sits between 900 and 1,000 meters above sea level, and it was here, during the Dutch colonial era, that some of the region's first Excelsa trees were planted. Most of those old plantations were eventually converted to other crops, but a handful of towering, decades-old Excelsa trees were left standing — tall, easy to overlook, and simply waiting for their moment.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/yoyo-kusnadi-farm-jungle.jpg?v=1783976623\" alt=\"Coffee and banana plants growing beneath tall shade trees on Yoyo Kusnadi's farm in Sukawangi, West Java\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eThat moment found its purpose in Pak Yoyo Kusnadi, one of Sukawangi's most respected farmers. He leads one of the area's most active farmer groups, and his work stretches far beyond coffee, spanning vegetables, tobacco, cloves, and livestock. Locals describe him simply: he is the professor, and his farm is the laboratory. It was at his group's basecamp that Sukawangi's Excelsa first began earning recognition in national and international competitions, a turning point that helped the whole village realize the value already growing in its own soil. This lot is named in his honor — Payoyo.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/yoyo-kusnadi-with-coffee-cherries.jpg?v=1783976630\" alt=\"Yoyo Kusnadi with ripening Excelsa coffee cherries on the branch at his farm in Sukawangi\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eExcelsa remains one of coffee's least-known species. First documented in 1903 by French botanist Auguste Chevalier along the Chari River in present-day Chad, it grows as a true tree rather than a shrub, often reaching more than ten meters tall, with a deep, resilient root system built to survive harsh and unpredictable conditions. Today it accounts for only a small fraction of global coffee production, long overshadowed by Arabica and Robusta, even though a single mature tree can yield far more cherry than either. It is, in every sense, a forgotten treasure that specialty coffee is only now starting to rediscover.\u003c\/p\u003e\n\u003cp\u003eFor this lot, ripe cherries are hand-sorted and sealed into steel drums for a 144-hour anaerobic fermentation before being carefully dried and prepared as green coffee. The extended fermentation gives sugars more time to break down, setting up a cup with pronounced fermented acidity, a medium body, and the signature sweet finish Excelsa is known for. Once roasted, expect notes of rum raisin, tropical fruit, clove, and cacao — a bold, funk-forward cup for roasters ready to explore something different.\u003c\/p\u003e\n  \u003cp\u003eSukawangi is not only a coffee village. Its farmer groups also raise paprika, tomatoes, tobacco, and cloves, and coffee shares the landscape with livestock and greenhouse crops. Excelsa is simply one more expression of a community that has always worked closely with its land. Every lot carries the same resilience the tree itself was built for.\u003c\/p\u003e\n  \u003cp style=\"text-align:center;\"\u003e\u003ciframe width=\"315\" height=\"560\" src=\"https:\/\/www.youtube.com\/embed\/7vyWFPbJJjE\" title=\"Yoyo Kusnadi farm video\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n  \u003ch3\u003eCoffee Profile\u003c\/h3\u003e\n  \u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sukawangi, Sumedang, West Java, Indonesia\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFarmer:\u003c\/strong\u003e Pak Yoyo Kusnadi\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e ~950 masl\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Excelsa (Coffea dewevrei)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic, steel drum, 144-hour fermentation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Green \/ unroasted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eExpected Flavor Notes:\u003c\/strong\u003e Rum raisin, tropical fruit, clove, cacao\u003c\/li\u003e\n  \u003c\/ul\u003e","brand":"Excelsa","offers":[{"title":"100g","offer_id":47966071521510,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"1 lb","offer_id":47966071554278,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/reserve-westjava-green.png?v=1783642506"},{"product_id":"reserve-roasted-yoyo-kusnadi-sukawangi-west-java-steel-drum-anaerobic-excelsa","title":"Roasted Yoyo Kusnadi Sukawangi West Java Steel Drum Anaerobic Excelsa","description":"\u003cp\u003eSourced from Yoyo Kusnadi's farm in Sukawangi, West Java, this roasted lot is a rare coffee varietal: Coffea Excelsa, prized for its bold body and distinctive flavor profile beyond typical Arabica or Robusta beans. Processed using a steel-drum anaerobic method and finished to a medium roast, this micro-lot delivers rum raisin, jackfruit, warm spice, and dark cacao, with a boozy, dense, savory-sweet character from cup to finish.\u003c\/p\u003e\n\u003ch2\u003eYoyo Kusnadi — Payoyo Anaerobic Excelsa\u003c\/h2\u003e\n\u003cp\u003eIn the hills of Sukawangi, on the western ridgelines of Sumedang in West Java, coffee has grown quietly for generations. The village sits between 900 and 1,000 meters above sea level, and it was here, during the Dutch colonial era, that some of the region's first Excelsa trees were planted. Most of those old plantations were eventually converted to other crops, but a handful of towering, decades-old Excelsa trees were left standing — tall, easy to overlook, and simply waiting for their moment.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/yoyo-kusnadi-farm-jungle.jpg?v=1783976623\" alt=\"Coffee and banana plants growing beneath tall shade trees on Yoyo Kusnadi's farm in Sukawangi, West Java\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eThat moment found its purpose in Pak Yoyo Kusnadi, one of Sukawangi's most respected farmers. He leads one of the area's most active farmer groups, and his work stretches far beyond coffee, spanning vegetables, tobacco, cloves, and livestock. Locals describe him simply: he is the professor, and his farm is the laboratory. It was at his group's basecamp that Sukawangi's Excelsa first began earning recognition in national and international competitions, a turning point that helped the whole village realize the value already growing in its own soil. This lot is named in his honor — Payoyo.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/yoyo-kusnadi-with-coffee-cherries.jpg?v=1783976630\" alt=\"Yoyo Kusnadi with ripening Excelsa coffee cherries on the branch at his farm in Sukawangi\" style=\"max-width:100%;height:auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eExcelsa remains one of coffee's least-known species. First documented in 1903 by French botanist Auguste Chevalier along the Chari River in present-day Chad, it grows as a true tree rather than a shrub, often reaching more than ten meters tall, with a deep, resilient root system built to survive harsh and unpredictable conditions. Today it accounts for only a small fraction of global coffee production, long overshadowed by Arabica and Robusta, even though a single mature tree can yield far more cherry than either. It is, in every sense, a forgotten treasure that specialty coffee is only now starting to rediscover.\u003c\/p\u003e\n\u003cp\u003eFor this lot, ripe cherries are hand-sorted and sealed into steel drums for a 144-hour anaerobic fermentation. The extended fermentation gives sugars more time to break down, producing a cup with pronounced fermented acidity, a medium body, and the signature sweet finish Excelsa is known for. Roasted to a medium development, expect notes of rum raisin, jackfruit, warm baking spice, and dark cacao — a boozy, dense, savory-sweet cup that rewards slow sipping.\u003c\/p\u003e\n  \u003cp\u003eSukawangi is not only a coffee village. Its farmer groups also raise paprika, tomatoes, tobacco, and cloves, and coffee shares the landscape with livestock and greenhouse crops. Excelsa is simply one more expression of a community that has always worked closely with its land. Every cup carries the same resilience the tree itself was built for.\u003c\/p\u003e\n  \u003cp style=\"text-align:center;\"\u003e\u003ciframe width=\"315\" height=\"560\" src=\"https:\/\/www.youtube.com\/embed\/7vyWFPbJJjE\" title=\"Yoyo Kusnadi farm video\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n  \u003ch3\u003eCoffee Profile\u003c\/h3\u003e\n  \u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sukawangi, Sumedang, West Java, Indonesia\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFarmer:\u003c\/strong\u003e Pak Yoyo Kusnadi\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e ~950 masl\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Excelsa (Coffea dewevrei)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic, steel drum, 144-hour fermentation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor Notes:\u003c\/strong\u003e Rum raisin, jackfruit, warm baking spice, dark cacao\u003c\/li\u003e\n  \u003c\/ul\u003e","brand":"Excelsa","offers":[{"title":"100g","offer_id":47966072439014,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"12 oz","offer_id":47966072471782,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/reserve-westjava-roasted.png?v=1783642482"},{"product_id":"reserve-unroasted-green-gia-lai-central-highlands-vietnam-natural-fermentation-excelsa","title":"Unroasted Gia Lai Central Highlands Vietnam Natural Fermentation Green Excelsa","description":"\u003cp\u003eGrown in the Central Highlands of Gia Lai, Vietnam, this unroasted green lot is a rare coffee varietal: Coffea Excelsa, hand-picked at 99% ripe cherry and processed via natural fermentation. Expected cup once roasted: juicy dark cherry, ripe plum, cane sugar and warm spice, with a clean, wine-like character.\u003c\/p\u003e","brand":"Excelsa","offers":[{"title":"100g","offer_id":47966169989350,"sku":null,"price":10.0,"currency_code":"USD","in_stock":false},{"title":"12 oz","offer_id":47966170022118,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/image_651240f3-4722-4839-849b-b8de18be70cd.png?v=1783643598"},{"product_id":"reserve-roasted-gia-lai-central-highlands-vietnam-natural-fermentation-excelsa","title":"Roasted Gia Lai Central Highlands Vietnam Natural Fermentation Excelsa","description":"\u003cp\u003eGrown in the Central Highlands of Gia Lai, Vietnam, this roasted lot is a rare coffee varietal: Coffea Excelsa, hand-picked at 99% ripe cherry, naturally fermented and finished to a medium roast. Dark cherry, ripe plum, molasses and warm baking spice, with a wine-like, syrupy and vibrant character.\u003c\/p\u003e","brand":"Excelsa","offers":[{"title":"100g","offer_id":47966172971238,"sku":null,"price":10.0,"currency_code":"USD","in_stock":false},{"title":"12 oz","offer_id":47966173004006,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/image_bb41c550-ad24-459a-b2c8-23574ad86249.png?v=1783643652"},{"product_id":"reserve-unroasted-green-mindanao-philippines-honey-process-excelsa","title":"Unroasted Mindanao Philippines Honey Process Green Excelsa","description":"\u003cp\u003eGrown on the island of Mindanao in the Philippines, this unroasted green lot is a rare coffee varietal: Coffea Excelsa, hand-picked and sorted, processed using the honey method. Expected cup once roasted: honeyed apricot, red plum, muscovado and baking spice, a delicate, hand-sorted honey lot.\u003c\/p\u003e","brand":"Excelsa","offers":[{"title":"100g","offer_id":47966178509030,"sku":null,"price":10.0,"currency_code":"USD","in_stock":false},{"title":"12 oz","offer_id":47966178541798,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/image_5aca53be-c811-4160-871a-8bb57d3ac7a6.png?v=1783643882"},{"product_id":"reserve-roasted-mindanao-philippines-honey-process-excelsa","title":"Roasted Mindanao Philippines Honey Process Excelsa","description":"\u003cp\u003eGrown on the island of Mindanao in the Philippines, this roasted lot is a rare coffee varietal: Coffea Excelsa, hand-picked and sorted, processed using the honey method and finished to a medium roast. Honeyed apricot, red plum, muscovado and baking spice, with a rounded, syrupy body and a soft, sweet finish.\u003c\/p\u003e","brand":"Excelsa","offers":[{"title":"100g","offer_id":47966182015206,"sku":null,"price":10.0,"currency_code":"USD","in_stock":false},{"title":"12 oz","offer_id":47966182047974,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/1229\/1814\/files\/image_033767cb-d0ed-44bf-8e34-39f8985510b6.png?v=1783644009"}],"url":"https:\/\/excelsacoffee.com\/collections\/reserve.oembed","provider":"Excelsa","version":"1.0","type":"link"}