Madam Huong — Shade-Grown Excelsa
Deep 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.
You 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.
Madam 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.
Then 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.
Coffee Profile
- Origin: Khe Sanh Valley, Quang Tri, Vietnam
- Variety: Liberica – Excelsa
- Altitude: 900 masl
- Process: Natural, 120-hour anaerobic fermentation
- Flavor Notes: Hibiscus, tropical fruit, red apple, dried persimmon
This is Excelsa at its fullest expression: regenerative by heritage, exceptional by design.