Almost all coffee traded around the world comes from just two species: Arabica and Canephora, commonly known as Robusta. Excelsa sits far outside that narrow genetic base. Now generally classified as Coffea liberica var. dewevrei, it is a wild-origin coffee relative valued for its vigorous growth, deeper rooting and greater tolerance to heat and variable growing conditions, traits that make it increasingly relevant as coffee farms face changing climates, water stress and pressure on soil health.

At Mooleh Manay Estate in Coorg, Excelsa grows beneath a diverse forest canopy alongside native trees, fruit and spice crops, where greater genetic and ecological diversity helps create a more resilient farming system. That difference is just as striking in the cup. Excelsa produces a sensory profile unlike conventional Arabica: Concord grape, raspberry, and soft marshmallow sweetness, with an intensely aromatic, almost wine-like character and a long, expressive finish.

For Erava, Excelsa represents something bigger than rarity: greater diversity in the field, greater resilience for the future, and an entirely new spectrum of flavor in the cup.