Key takeaways

• Excelsa was reclassified in 2006 as a variety of Liberica, but its status is still debated.
• Excelsa tastes tart, fruity and complex and is often used to add depth to blends.
• Arabica grows in cool highlands; Robusta, Liberica and Excelsa prefer warmer, lower land.
• Desco groups its premixes into hot, spiced, iced and pack formats for every moment.
• Follow the pack's water amount and store premixes dry, away from heat and moisture.

Introduction

Excelsa is the least known of the four main coffee types. It is grown in small quantities, mainly in Southeast Asia, and is often estimated at less than 1% of world coffee production. Yet coffee professionals who taste it are often surprised: good Excelsa can be tart, fruity and complex, with both light, bright notes and deeper, darker ones in the same cup.

Excelsa is also something of a scientific puzzle. Once classified as its own species, it was reclassified in 2006 as a variety of Liberica, and some researchers now argue that it deserves to be treated separately again. Its story shows how much there is still to learn about coffee.

This is the last of four coffee guides from Desco, the coffee premix brand of Raiden (Pvt) Ltd, marketed by Dsigngo Marketing. It explains what Excelsa is, where it grows, how it tastes and how it is used. It then brings all four coffee types together, with a chart of where each one grows, and explains how to choose and prepare the right Desco premix for every moment. Coffee Articles 1, 2 and 3 cover Arabica, Robusta and Liberica.

What is Excelsa?

Excelsa was first described in the early twentieth century from plants found in Central Africa, and it was named Coffea excelsa. For much of the twentieth century it was treated as a separate species.

In 2006, a botanical review by scientists at the Royal Botanic Gardens, Kew reclassified it as a variety of Liberica: Coffea liberica var. *dewevrei*. The reason was that Excelsa and Liberica are closely related and share many botanical features.

The coffee trade, however, continued to call it Excelsa and to treat it as a distinct coffee, because it looks, grows and tastes different from typical Liberica. More recently, some genetic research has suggested that Excelsa may be distinct enough to be considered separately again. The debate is not settled. For coffee drinkers, the practical point is simple: Excelsa is sold, roasted and brewed as its own type of coffee.

How Excelsa differs from Liberica

• Beans: Excelsa beans are usually smaller than Liberica beans, and more almond-shaped and symmetrical.
• Trees: both grow as tall trees, but Excelsa is often described as even more vigorous and productive.
• Flavour: Excelsa is usually lighter, tarter and fruitier than the smoky, woody flavour associated with Liberica.

Where Excelsa grows

Excelsa is grown mainly in Southeast Asia, especially in Vietnam and the Philippines, and in smaller amounts in other parts of Asia and Central Africa. In Vietnam it is often grown alongside Robusta, sometimes as a windbreak or border tree, because its tall, sturdy trees protect the smaller coffee plants.

Excelsa tolerates heat, drought and some diseases well. It grows at low to mid altitudes and can thrive where Arabica would struggle. These traits are attracting attention as farmers look for coffees that can cope with a changing climate.

Sri Lanka does not grow Excelsa commercially. The island’s commercial coffees are Arabica and Robusta.

Where the four coffee types grow

The chart above summarises the typical growing altitudes of the four types. In general:

• Arabica needs cool highlands, usually about 1,000–2,000 metres in the tropics.
• Robusta prefers hot lowlands, usually from sea level to about 800 metres.
• Liberica grows in hot, humid lowlands, often at low altitudes.
• Excelsa grows at low to mid altitudes and tolerates heat and drought.

In Sri Lanka, this pattern explains why Arabica is grown in the hill country around districts such as Nuwara Eliya, Badulla and Kandy, while Robusta is grown in the warmer mid-country and low-country. Arabica Coffee: Flavour, Growing Conditions and Why It Leads the World covers Arabica’s growing conditions in detail.

What Excelsa tastes like

Excelsa is often described as having a dual character: bright and fruity on one hand, deep and dark on the other. Typical tasting notes include:

• Tart and fruity: notes of dark berries, tamarind, sour cherry or ripe fruit.
• Dark and roasty: some lots have notes of dark chocolate, molasses or toasted grain.
• Complex: the flavour can change as the coffee cools.
• Lighter body than Liberica, with a lingering finish.

Its caffeine content is usually described as being between Arabica and Robusta, but published figures vary.

Because of its complexity, Excelsa is often used in blends, where a small amount adds depth, fruitiness and a long finish. It is also increasingly sold as a single-origin coffee by speciality roasters who want to show the diversity of coffee.

How blenders use Excelsa

Coffee blenders combine beans from different origins and species to create a consistent flavour that no single coffee could deliver. Excelsa has a special role in blending because of its unusual combination of tartness, fruitiness and depth.

• Adding complexity: a small proportion of Excelsa can give a blend a fruity top note and a long finish, making it taste more interesting.
• Balancing Robusta: in Robusta-heavy blends, Excelsa can soften bitterness and add brightness.
• Supporting dark roasts: Excelsa’s darker notes hold up well in dark roasts, which can otherwise taste flat.
• Local blends: in parts of Southeast Asia, Excelsa is blended with Robusta and Liberica for traditional coffee shop styles.

Because Excelsa is produced in small quantities, supply can be irregular, and blenders often use it as an accent rather than a base. Its growing popularity with speciality roasters may change that over time, as more farmers plant it and improve its processing.

The "forgotten" coffees and the future of coffee

For more than a century, the world’s coffee supply has relied almost entirely on Arabica and Robusta. Liberica and Excelsa were largely overlooked, except in a few local markets. Today, that is changing.

Climate change is making it harder to grow Arabica in many traditional regions, and heat, drought and disease are putting pressure on coffee farmers everywhere. Researchers have catalogued more than 120 wild coffee species and are studying which of them might help coffee adapt. Excelsa and Liberica stand out because they are already cultivated, tolerate heat and produce good yields.

Some producers in Southeast Asia and Africa are now planting Excelsa and Liberica more widely, improving processing and selling them as speciality coffees. Coffee competitions and roasters are also showcasing them, which helps build demand. For coffee drinkers, this means more choice, and perhaps, in the future, Excelsa in many more cups around the world.

The four coffee types: a final comparison

From four coffee types to one easy cup

Most people do not choose a coffee species when they make a quick cup at home or at work. They choose a taste: strong or smooth, sweet or unsweetened, hot or iced, plain or spiced. A good premix brand turns the differences between coffee types into clear, simple choices.

That is the idea behind Desco. Owned by Raiden (Pvt) Ltd and marketed by Dsigngo Marketing, Desco offers premixes for different tastes and moments. Every Desco premix starts with coffee from our own plantations in Sri Lanka.

The Desco premix range

Ceylon spices: a Sri Lankan twist

Sri Lanka has a long tradition of spiced drinks. Ginger coffee, sweetened with sugar or jaggery, is a popular village drink, and true Ceylon cinnamon (Cinnamomum verum) is one of the island’s most famous exports. Cardamom, also grown in Sri Lanka, adds a fragrant, sweet note that pairs naturally with coffee. Desco’s spiced premixes bring these flavours into a convenient sachet, and connect with Raiden’s sister brand, Udari Nuts & Spices.

How to make the perfect premix coffee

A premix is simple, but a few details make a big difference to the taste.

Hot premix

1. Empty one sachet into a cup or mug.
2. Add hot water, just off the boil, to the amount shown on the pack. About 150ml is typical for a standard 20g sachet. Too much water gives a weak, thin cup; too little makes it overly sweet.
3. Stir well until the powder has fully dissolved.
4. For a richer cup, use hot milk instead of some of the water.

Iced premix

1. Dissolve the sachet in a small amount of hot water, unless the pack says it dissolves in cold liquid.
2. Add cold milk or water.
3. Pour over a glass full of ice and stir.

Frappe

1. Add one or two sachets, a cup of cold milk and a handful of ice to a blender.
2. Blend until thick and frothy.
3. Top with whipped cream or a dusting of cocoa or Ceylon cinnamon if you like.

Spiced coffee

Make it like a hot premix. For extra aroma, add a small piece of cinnamon stick or a slice of fresh ginger to the cup while it brews, then remove it before drinking.

How to read a premix label

A premix label tells you a lot about what is in the sachet. Here is what to look for:

• Ingredients list: ingredients are listed in order of weight, from most to least. In a 3-in-1, sugar or creamer often comes before coffee, because coffee is a small part of the weight but gives most of the flavour.
• Coffee content: some packs state the percentage of coffee. A higher coffee content usually means a stronger taste.
• Creamer: non-dairy creamer is usually made from vegetable oil, glucose syrup and milk protein (such as sodium caseinate). It is called “non-dairy” because it is not made from milk, but it can still contain milk protein, so people with milk allergies should check the allergen information.
• Sugar: the nutrition panel shows sugar per serving. If you want less sugar, choose a 2-in-1 or black coffee and sweeten it to taste.
• Nutrition information: energy, fat, carbohydrates, sugar, protein and sodium per sachet or per 100g.
• Batch code and best-before date: these help you rotate stock and trace any issues.
• Preparation instructions: the recommended amount of water and the right temperature.

Desco labels follow Sri Lankan food labelling requirements, and export packs follow the rules of each destination market.

Choosing premixes for businesses

Raiden (Pvt) Ltd supplies Desco to homes, shops, offices, hotels and distributors, and Dsigngo Marketing provides point-of-sale materials, menu cards and digital marketing support.

Quality and food safety in premixes

Buyers, especially supermarkets, hotels and importers, increasingly ask for evidence of food safety and quality management. For a premix, the key points are:

• Raw materials: approved suppliers for coffee, creamer, sugar and flavourings.
• Moisture control: a dry manufacturing area and good barrier packaging, because premixes absorb moisture.
• Weight and seal checks: every sachet must contain the right amount and be properly sealed.
• Labelling: ingredients, allergens (such as milk protein in creamer), nutrition information, batch code and best-before date.
• Certification: many buyers ask for ISO 22000, HACCP or GMP certification, SLS marks for local products and Halal certificates for some markets.

Desco is produced under local and international certifications covering quality and food safety.

An example in practice

The following example is illustrative and does not describe a real client.

A supermarket chain wants to add a local premix brand to its coffee aisle, alongside large international brands. Its buyers want a clear range, eye-catching packs and a story that customers will remember.

Dsigngo Marketing presents a planogram with three Desco blocks: classic hot premixes, Ceylon spiced coffees and iced premixes, each in its own pack colour. A shelf strip explains the four coffee types in one line each, and a QR code links to the Desco guides on the website. Raiden agrees a delivery schedule and in-store promotions for the launch month.

The result is a distinctive local range that is easy for customers to navigate, with a story the big brands cannot tell.

Frequently asked questions

Is Excelsa a separate species?

It was once classified as Coffea excelsa, then reclassified in 2006 as a variety of Liberica (Coffea liberica var. dewevrei). Some recent research suggests it may be distinct, so the question is still debated.

What does Excelsa taste like?

Tart and fruity, often with dark berry or tamarind notes, combined with deeper, darker flavours. It is complex and often used to add depth to blends.

Where is Excelsa grown?

Mainly in Southeast Asia, especially Vietnam and the Philippines, with smaller amounts elsewhere in Asia and Central Africa.

Which coffee type is in Desco premixes?

Desco premixes are made with coffee from our own plantations in Sri Lanka, where Arabica and Robusta are grown.

How much water should I use with a Desco sachet?

Follow the instructions on the pack. About 150ml is typical for a standard 20g sachet. Use water just off the boil for hot premixes.

Can businesses buy Desco in bulk?

Yes. Raiden (Pvt) Ltd supplies catering packs and family packs to offices, hotels, shops and distributors. Contact Dsigngo Marketing for bulk supply details.

Conclusion

Excelsa is the rarest and perhaps most mysterious of the four main coffee types: a tall, hardy tree with tart, fruity, complex beans, debated by botanists and prized by blenders. Together with Arabica, Robusta and Liberica, it shows how diverse coffee really is, from the cool highlands where Arabica grows to the hot lowlands of Robusta, Liberica and Excelsa.

Desco, the coffee premix brand of Raiden (Pvt) Ltd, marketed by Dsigngo Marketing, turns that diversity into simple choices: classic, spiced and iced premixes for every moment, made easy in one sachet.

Ready to try Desco, or stock it in your shop, office or hotel? Contact Dsigngo Marketing for samples and product details.

Order Desco premixes

Related reading

• Arabica Coffee: Flavour, Growing Conditions and Why It Leads the World
• Robusta Coffee: The Strong Bean Behind Instant Coffee and Premixes
• Liberica Coffee: The Rare, Bold Bean With a Ceylon Connection
• Ceylon Black Tea: Regions, Grades, Flavour and How to Brew
• Ceylon Tea Grade Nomenclature: The Complete Guide to Every Tea Grade
• English Breakfast Tea: History, Flavour and the Hakgala Ceylon Blend
• Ceylon Tea Import and Export: How Raiden (Pvt) Ltd and Dsigngo Bring Pure Ceylon Tea to the World

Sources

• Copenhagen Coffee Lab, "What is Excelsa? Coffee's overlooked fourth species": https://copenhagencoffeelab.com/en/blogs/inside-the-lab/hvad-er-excelsa-kaffens-oversete-fjerde-art
• Specialty Coffee Indonesia, history timeline of Arabica, Robusta, Liberica and Excelsa coffee: https://specialtycoffee.id/articles/history-timeline-of-arabica-robusta-liberica-and-excelsa-coffee/
• Food Republic, "The 4 most common types of coffee beans and how they differ": https://www.foodrepublic.com/2062434/common-types-of-coffee-beans-differences
• Sri Lanka Export Development Board, coffee from Sri Lanka: https://srilankabusiness.com/food-and-beverages/coffee-from-sri-lanka.html
• Market Intelo, Coffee Premix Market Research Report 2034: https://marketintelo.com/report/coffee-premix-market
• Raiden (Pvt) Ltd company profile: https://www.raiden.lk