Is Excelsa coffee rare?

Excelsa coffee occupies a fascinating, if somewhat confusing, place in the world of coffee botany. For decades, it was treated as a distinct species, but recent genetic research has reclassified it as a variety of Coffea liberica, specifically Coffea liberica var. dewevrei. Because it represents a tiny fraction of global coffee production, it is rarely found as a single-origin offering, making it a rare treat for curious coffee drinkers.

What makes Excelsa stand out is its unconventional flavor profile. Unlike the delicate, floral notes of Arabica or the heavy, bitter punch of Robusta, Excelsa is known for being tart, fruity, and sometimes slightly funky. It is often described as having a 'dark' or 'mysterious' quality that can add significant depth to a blend. Because of its intense character, it is rarely consumed on its own, but rather used as a secret ingredient by roasters looking to add complexity to their house blends.

Growing Excelsa is also a different experience for farmers. The trees are hardy and resistant to many of the diseases that plague Arabica, but they are also much larger and more difficult to harvest. Because the global market is so heavily dominated by Arabica and Robusta, there is little economic incentive for large-scale farmers to invest in Excelsa. Consequently, it remains a niche product, often grown in small quantities in regions like Vietnam, the Philippines, and parts of Africa.

For the average consumer, finding Excelsa is an exercise in seeking out specialty roasters who specialize in rare or heirloom varieties. If you do come across it, expect a cup that challenges your expectations of what coffee should taste like. It is a reminder that the world of coffee is far more diverse than the two main species we see in the grocery store, and that there is always something new to discover in the cup.