What is Excelsa? An Interview with Sophie von Loeben

What is Excelsa coffee?

Excelsa is one of around 133 known coffee species, alongside the two best-known species, Arabica and Robusta (Canephora). Many of these lesser-known species have interesting traits, such as high drought tolerance, that could make the coffee sector more resilient to climate change. So far, however, most of them are barely used commercially. One of these species is Excelsa (botanical name: Coffea dewevrei), which originates from the central African region. The plant looks quite different from what we're used to: a larger tree with larger leaves. What makes Excelsa special is its tolerance to higher temperatures, to drought and disease, combined with an interesting flavor profile. While there is currently barely an established market, Excelsa is already grown in several regions around the world. In Uganda, where the species is native, it has been cultivated for generations.

Why is Excelsa coffee grown in Uganda?

In Uganda, Excelsa is grown mainly in Luweero and Zirobwe, a 1.5-hour drive north of the capital, Kampala, in a coffee-growing region known for high temperatures and dry soils. It's usually grown alongside Robusta as well as food crops. Although there has so far been little demand for Excelsa coffee, farmers favour the species because they perceive the trees as more drought- and heat-tolerant, and less prone to pests and disease. Excelsa trees are also significantly more productive and can be harvested year-round. The main harvest season falls at a time when Robusta is off-season, but school fees are due, providing households with much-needed liquidity.

How does Excelsa differ from Arabica and Robusta?

The Excelsa plant differs from Arabica and Robusta in several ways. Excelsa trees can grow up to 20 meters tall and have very large leaves, up to 42 cm long and 20 cm wide, considerably bigger than those of Arabica or Robusta. Excelsa also grows as a single trunk, whereas Arabica and Robusta often develop multiple stems. The cherries on the Excelsa tree are much larger as well. Combined with their high natural sweetness, this gives the beans a distinctive flavor. Excelsa also remains productive under higher temperatures and longer dry spells, conditions under which Arabica, and to some extent Robusta, struggle. At the same time, thanks to height, the plant can produce up to 300 kg of coffee per tree.

What are the biggest obstacles to making Excelsa marketable?

Despite the great potential that science sees in Excelsa, several hurdles still stand in the way of a successful market integration: Limited knowledge: Little is currently known about ideal cultivation and processing methods. This calls for further research and hands-on experience. Labour-intensive harvest: The height of the trees makes harvesting labour-intensive and complicates efficient farm management. Lack of quality standards: Excelsa has often been sold together with Robusta as low-quality bulk coffee. Unlocking its potential requires establishing clear quality standards and demand for high-quality Excelsa. Limited processing methods: Because Excelsa is grown in a very dry region in Uganda without enough water for washed processing, it can currently only be processed using dry and anaerobic fermentation methods. Lower outturn: Compared to Arabica and Robusta, the share of usable coffee after processing is lower, leading to higher losses and affecting overall profitability.

Why has Excelsa been consumed so little so far?

Historically, the global coffee value chain has been strongly shaped by demand: most coffee is produced in the Global South and consumed in the Global North. For a long time, Arabica dominated thanks to its preferred taste. About 150 years ago, however, a massive outbreak of coffee leaf rust caused severe damage to Arabica crops, forcing the industry to look for a resilient alternative. It found one in Robusta. Since then, Robusta has become firmly established and now accounts for around 40% of global coffee consumption. With climate change creating new challenges for coffee production, Excelsa is increasingly coming into focus. It is more heat- and drought-resistant, delivers high yields, and is already being cultivated on a small scale. This means Excelsa could play a key role in sustainably securing coffee production under changing climate conditions.

Why is Excelsa considered climate-resilient?

Excelsa can grow at higher temperatures and lower humidity than Arabica and Robusta, and it is less susceptible to pests and disease. When grown alongside Robusta or Arabica, a climate shock often affects only one of the species, since they have different growing cycles and harvest times. Excelsa also delivers higher and more reliable yields, giving farmers a more stable and predictable income.

What does Excelsa coffee taste like?

Excelsa has a distinct flavor compared to Arabica and Robusta. It often has a pronounced sweetness reminiscent of maple syrup, along with lactic, fermented notes similar to yogurt or kefir. Other flavor notes can include blood orange and chocolate.

How does HyCoffee gain access to Excelsa coffee?

We work in central Uganda with the Uganda Coffee Farmers Alliance and partner with several coffee cooperatives that already grow Excelsa. At first, the quality of Excelsa didn't meet specialty coffee customers’ expectations, since there was little knowledge about optimal cultivation and processing methods, and no demand for a high-quality product. HyCoffee is the commercial partner of a research project assessing and implementing optimal cultivation and processing methods to develop a product that appeals to the European market. Farmers receive training, harvest workers’ support, as well as drying tarpaulins, solar dryers, and fermentation tanks to improve coffee processing. We also work with selected "champion farmers" who experiment with anaerobic fermentation. The scientific research allows the resulting knowledge to be systematically documented. These findings are published and can later be applied to other regions of the world as well. HyCoffee provides market access in Europe and pays cooperatives prices that are 200% above the market price for Excelsa, plus an additional profit share for anaerobic coffees.

What is the difference between Liberica and Excelsa?

Until recently, Excelsa (Coffea dewevrei) was thought to be merely a variety of Liberica (Coffea liberica). In August 2025, however, a scientific publication classified Excelsa as a distinct species (Davis et al., 2025). This makes sense, as its flavor differs markedly from Liberica, even though the trees look similar. On the farms we work with, Excelsa is certainly present. It's possible that some Liberica trees are mixed in as well, since both plants are known locally by the same name, "Kisansa," and are difficult to distinguish. Based on the flavor profiles, though, we believe that the vast majority of the coffee we buy is indeed Excelsa.

Will Excelsa save the coffee sector from climate change?

Excelsa is not a silver bullet that will single-handedly protect the coffee sector from the effects of climate change. But alternative, more resilient coffee species are an important building block on the path toward a sustainable future for coffee farming. One advantage of Excelsa is that it is already being grown by some farmers today. Other species, such as Stenophylla, also show promise but are not yet cultivated commercially to any significant extent. If we succeed in preserving these species, they could in the future be crossbred with Arabica or Robusta to develop more resilient varieties. Of course, there are other ways to adapt coffee farming to climate change as well, such as climate-resilient growing systems like agroforestry or regenerative agriculture, areas in which we are also investing. Our coffees come either from climate-resilient species, from cultivated resilient varieties, or from coffee grown using climate-resilient farming systems. In the long run, it will take a combination of all these approaches for the coffee sector to successfully adapt to the impacts of climate change.