A changing landscape
Speciality coffee has been built around Arabica, but the cracks are showing. Climate change is pushing temperatures higher, rainfall is less predictable, and pests and diseases are spreading faster. Arabica’s limited genetic diversity leaves it especially exposed, while rising fertiliser and labour costs make it harder for producers to stay afloat. With global demand continuing to rise, the industry can’t afford to put all its weight on one fragile species.
The conversation is slowly shifting. Producers, traders, and roasters are looking to other species - Robusta, Liberica, Racemosa - and within this group sits Excelsa, a coffee that has long been overlooked but could have a bigger role to play in the years ahead.
What exactly is excelsa?
Excelsa was once thought to be its own species, until it was officially reclassified in 2006 as a variety of Liberica. It is mainly grown in Southeast Asia - Vietnam, the Philippines, Malaysia, and Indonesia - where its adaptability makes it well suited to varied conditions. Unlike Arabica’s small shrubs, Excelsa grows into tall trees that can reach eight metres. The plants are hardy, coping with poorer soils and irregular rainfall, and while the cherries take close to a year to ripen, the trees themselves require relatively little maintenance.
Built to withstand pressure
For farmers, one of Excelsa’s biggest advantages is its toughness. The trees show natural resistance to many common pests and diseases, reducing reliance on chemicals. They remain productive for years and integrate well into mixed planting systems. In places where Arabica is already struggling, Excelsa offers a level of stability that could prove invaluable.
A distinctive cup profile
Excelsa has a reputation for complexity. In the cup you’ll often find tropical fruit notes like mango or pineapple, balanced by darker tones of plum and cherry. Floral touches of jasmine or hibiscus sit alongside earthy and smoky undertones. Acidity is moderate, the body is rounded, and the mouthfeel is rich. Roasting style makes a big difference: lighter roasts bring out berry-like sharpness, while darker roasts unlock chocolate, nut, and caramelised sweetness. For blends it adds depth and structure; as a single origin it stands out for its unusual mix of brightness and weight.
Practical benefits in production
Excelsa’s advantages go beyond resilience and flavour. Its cherries are closer in form to Arabica than to Liberica - smaller, softer, and easier to process. They often ripen more uniformly and grow in tight clusters along the branch, which makes harvesting simpler. Yields are generally strong, sometimes exceeding those of Arabica and Robusta, giving farmers more to work with without the need for new infrastructure.
Towards a more diverse future
The idea that speciality coffee must mean Arabica is beginning to change. Robusta is being re-evaluated, Liberica is finding space in the speciality world, and Racemosa is being trialled as a climate-resilient option. Excelsa deserves to sit within this broader movement. Its resilience in the field, distinct flavour profile, and practical farming benefits make it one of the most promising alternatives we have.
Coffee’s future will need to be more diverse than its past. Excelsa won’t replace Arabica, but it can complement it, offering farmers and roasters another way forward in a time of uncertainty.
