RARE FINDS | Mooleh Manay Excelsa
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**Limited release, pre-orders only - Coffee will be roasted on May 14th**
* Any other products ordered with this coffee will be shipped at the same time*
Coffea Excelsa is an entirely different coffee sub-species than Arabica or Robusta coffee. It has a complex flavor profile, lower caffeine content than both Arabica and Robusta, and shows great potential as a more climate resilient coffee species. It is more drought resilient than Robusta, and pest resilient than Arabica. We're excited to bring you Mooleh Manay's Excelsa, the first farm in India to produce high grade Excelsa!
Tasting Notes:
Bright tropical fruit flavors with a lingering sweetness and syrupy body. We taste flavor notes of mango, passionfruit, jackfruit, and ginger candy, like a tasty fruit roll up bursting with flavor. This coffee is medium bodied with complex flavor notes and smooth finish that is sure to delight you with every sip.
Coffee Origins:
Mooleh Manay estate is located near the beautiful backwaters of the Harangi Reservoir in Northern Coorg, one of the largest coffee growing regions in the southern state of Karnataka, India. This is 5th generation coffee estate currently managed by husband and wife duo, Akshay Dasrath and Komal Sable, who stay on the estate and manage daily operations. The estate cultivates a variety of coffee species, including Arabica, Robusta, and Excelsa, and uses a data-driven approach to optimizing agricultural practices and maintaining the rich biodiversity of the land. Coffee grows under the shade of tall sliver oak and rosewood trees along with pepper, oranges, jackfruit and a few avocados, papaya, and passion fruit as well. It is common to spot wildlife like the barking deer, wild boar, green pigeon, and the grey hornbill on the estate.
The Excelsa coffee species grows as a small tree rather than shrub like it's Arabica and Robusta cousins. It is called Mara Kaapi ('tree coffee' in the local language) and is believed to provide shade and protection from wind, thus helping regulate the microclimate around the coffee plants. This practice is common in some parts of India and is an example of how traditional agricultural knowledge can be combined with modern scientific research to create more sustainable and resilient farming practices.
Learn more about Mooleh Manay and their sustainable practices here.
Natural, anaerobic yeast fermentation - Post harvesting, the coffee is floated and the perfectly ripe cherries are fermented anaerobically for 48 hours and inoculated with an house-made custom culture. This type of yeast consumes the fruit sugar in the coffee cherry developing amazing tropical fruit notes while keeping the distinctive spicy character of Excelsa.
Producer: Akshay Dasrath and Komal Sable
Region: Coorg, Karnataka, India
Altitude: 3,300 feet / 1,000 meters
Species: Excelsa
Process: Natural, anaerobic yeast fermentation
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