Blind Assessment

Fruit-forward, sweetly fermenty, uniquely composed. Black currant, tamarind, dried mango, star anise and dark chocolate in aroma and cup. Winey, tart-leaning acidity; full, syrupy-smooth mouthfeel. The quiet finish leads with notes of tamarind and anise.

Notes

A Vietnam-grown Excelsa coffee, produced by Huong Phung and processed by the natural method (dried in the whole fruit). Until 2006, Excelsa was believed to be a separate coffee species but is now considered a variety of Liberica, Coffea liberia var. dewevrei. Like Liberica, Excelsa is heat-tolerant and relatively disease-resistant. Most estimates suggest it makes up around 1% to 2% of world coffee production. Excelsa Coffee Company exclusively imports coffee of the Excelsa variety and sells it in both green and roasted formats. Visit excelsacoffee.com for more information.

Bottom Line

A fascinating natural-processed Vietnam Excelsa with an unconventional interplay of dark fruit, tropical fruit, tart tamarind and aromatic spice, offering impressive flavor complexity and aromatic depth.

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