Blind Assessment

Ferment-forward, sweetly savory. Brandy, dried fig, tamarind, clove, bittersweet chocolate in aroma and cup. Muted, tart-leaning acidity; round, viscous mouthfeel. The crisp finish has lingering notes of brandy and clove.

Notes

Produced by Yoyo Kusnadi, entirely of the Excelsa variety of Liberica, and processed by the anaerobic natural method, in which the whole fruit is fermented in tanks with limited oxygen before drying, also 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

An unusual (and interesting), assertively fermented Excelsa with brandied fruit and spice at its center, complicated by savory and bittersweet tendencies.

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