Indonesia Sumber Wandhe Excelsa Mossto Anaerobic Natural

This coffee from Sumber Wandhe Estate in Indonesia features Excelsa, a relatively uncommon coffee variety that has attracted increasing attention within the specialty coffee community. It is processed using Mossto Anaerobic Natural, an innovative fermentation and drying approach that brings a distinctive expression to this Indonesian coffee.

The global coffee industry is largely dominated by Arabica and Robusta, while Excelsa remains a relatively uncommon variety. Once regarded as a niche coffee, Excelsa has gained growing interest in recent years as producers, green coffee professionals, and roasters continue to explore the diversity of the Coffea genus.

Excelsa has a long history of being associated with Liberica, and the two are often discussed together. Its botanical classification has also evolved over time, contributing to ongoing discussions about how Excelsa should be classified within the Coffea family.

Beyond its botanical identity, Excelsa is particularly interesting for its distinctive characteristics in the cup. Compared with the floral and fruit-forward profiles commonly associated with Arabica, Excelsa can offer a different combination of tropical fruit, deeper sweetness, and a fuller sensory profile.

Its adaptability to warm and humid growing environments has also contributed to growing interest in Excelsa as coffee producers explore a broader range of varieties suited to changing climates.

As experimental fermentation techniques such as anaerobic fermentation, yeast fermentation, and Mossto processing continue to develop, the potential of Excelsa is being explored in new ways. Carefully controlled processing can highlight its naturally expressive fruit character while adding greater sweetness, complexity, and texture.

Today, Excelsa represents more than simply an uncommon coffee variety. It reflects the specialty coffee industry's growing interest in varietal diversity, terroir, processing innovation, and new sensory experiences—reminding us that the world of coffee extends far beyond the familiar boundaries of Arabica and Robusta.

This lot is processed using Mossto Anaerobic Natural.

The concept of Mossto is inspired by mosto, a term used in winemaking to describe freshly pressed grape juice. In coffee processing, the approach uses coffee-derived juice or a fruit-rich fermentation medium as part of the fermentation process, combined with a controlled anaerobic environment.

The coffee cherries undergo fermentation in a sealed environment before being dried naturally. This controlled process can encourage greater development of fruit character and sweetness, while the natural drying stage helps preserve the expressive qualities of the coffee.

Compared with a conventional natural process, Mossto processing can contribute additional layers of fermented fruit character, sweetness, and texture. The result can be a cup that feels more vibrant, rounded, and layered, while maintaining a relatively clean finish.

When the distinctive character of Excelsa meets the complexity of Mossto Anaerobic Natural, the result is an expressive combination of variety and processing technique.

Expect an aromatic profile led by tropical fruits and ripe fruit sweetness, followed by notes of brown sugar and cocoa. A fuller, silky mouthfeel brings the flavors together, creating a cup with distinctive depth and character.

For those interested in exploring the diversity of specialty coffee, this coffee offers an opportunity to experience how an uncommon variety and an experimental processing method can create a completely different expression in the cup.