Java Sumedang "Excelsa"

Mango, Grapes, Pineapple

Excelsa coffee was discovered in the early 20th century in the West African region. At first, this plant is referred to as the species of Coffee Excelsa or sometimes called the species Coffea Dewevrei, later corrected as Coffea Liberica var. Dewevrei. This variety is known for its unique characteristics. While it was once classified as a separate species, it is now considered a part of the Coffea Canephora (Robusta) family. Commonly, a good Excelsa coffee has a complex flavor, it has a tropical fruit aroma and flavor with a full-bodied, which gives it a rich mouthfeel, making it satisfying and smooth. 

The coffee undergoes a 144-hour fermentation inside a sealed plastic bag, allowing for a controlled and consistent fermentation environment. After fermentation, the coffee is soaked in warm water at 50°C, creating a thermal shock that helps stabilize the fermentation results and enhance aromatic clarity.

The coffee is then dried under direct sunlight for 30–35 days, with careful monitoring to ensure even drying and stability.