Excelsa Coffee Grade 2 | Vietnam Origin

Vietnamese Coffee Exporter

Excelsa Coffee Grade 2 | Vietnam Origin


  • Moisture Content: 12.5% max
  • Foreign Matter: 1% max
  • Defective Beans: 5.0% max
  • Screen Size: 90% min above screen 16
  • Cleanliness: Thoroughly cleaned to remove impurities
John Doe
John Doe@JohnDoe.99
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Dear Helena Coffee Vietnam, Thanks to your company and the excellent service and coffee beans provided by your delightful employees. All our customers enjoyed your coffee beans with Honey Processing and Fully Washed. I would love to recommend your company to anyone who needs a coffee supplier in the future. Sincerely!
Donald Packer
Donald Packer@DonaldPacker99
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Hi Helena Coffee, I want you to know how much I appreciate the excellent service and green coffee beans you provided on the last shipment. Your attention to detail, great communication skills, and ready smile made the experience even better than I expected. I won't hesitate to bring future clients to your establishment. If I can put in a good word for you with the Import and Export manager, don't hesitate to ask. Your happy customer!
Elizabeth Turner
Elizabeth Turner@ElizabethTurner
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I wanted to drop you a note and thank you for the wonderful, amazing service and coffee you provided during my business time. Next time I go back to your office, I hope to have a couple of my closest partners with me. Relaxed and happy!

Coffee Beans Product Information

Excelsa Coffee Grade 2 | Vietnam Origin

Discover the unique and intriguing flavors of Excelsa coffee with this Grade 2 offering from the lush growing regions of Vietnam. Part of the Liberica family, Excelsa is a rare and highly distinctive coffee variety prized by connoisseurs.

Tasting Notes

This Grade 2 Excelsa presents a complex cup with pronounced notes of ripe dark fruits like plums and blackberries. There are hints of smoky, woody flavors that mingle with a mild tartness reminiscent of berries. As it cools, look for undertones of dark chocolate and a creamy, full-bodied mouthfeel. The lower acidity makes this a smooth, easy-drinking coffee.While more rustic than a refined Arabica, Excelsa’s unique flavor profile is what sets it apart. Expect a wild, untamed character that is both intriguing and satisfying.


Excelsa coffee trees are tall, reaching up to 15 meters, with large leaves that can measure over 25cm long. The cherries take around a year to fully mature, longer than Arabica or Robusta. In Vietnam, Excelsa is cultivated in the Central Highlands regions like Lam Dong and Dak Lak.These hardy, resilient trees are more resistant to pests and diseases like coffee leaf rust compared to other varieties. Their lower optimal growing elevation of 1000-1300 meters may also make Excelsa a potential solution for farmers impacted by climate change.


With lower solubility than Arabica beans, Excelsa requires specific roast profiles to achieve optimal flavor. A medium roast can unlock fruity, winey notes along with hints of wood and roasted corn. Darker roasts turn richer with chocolate and creamy nuances coming through.

Specialty Coffee Potential

While not as widespread as Arabica or Robusta, Excelsa’s distinctiveness generates interest in the specialty coffee world. Its scarcity and unique flavors position it as an attractive offering for those seeking something new and exclusive.Bring a taste of Vietnam’s diverse coffee heritage to your cup with Excelsa Coffee Grade 2. Explore the rugged, unrestrained flavors of this rare variety.

Summary of key characteristics of Excelsa coffee:

  1. Origin: First discovered in Central Africa in 1903, previously considered a distinct species but reclassified in 2006 as a variety of the Liberica species.
  2. Plant characteristics: Tall trees up to 15m, large leaves, flowers bloom multiple times during the season, fruit takes around a year to mature, asymmetrical beans averaging 9x6mm in size.
  3. Flavor profile: Complex, pronounced fruity notes like cherry and blackberry, mild tartness, smoky, woody, moderate bitterness, full-bodied.
  4. Benefits: Lower caffeine content than Arabica and Robusta, resistant to some diseases and pests.
  5. Challenges: Limited cultivation, lack of awareness, no commodity market or standardized pricing, difficult to manage due to tall trees.
  6. Potential: Suitable for specialty coffee, may withstand climate change, genetic resource for research.


Rainforest Alliance Certified
Fairtrade Cetified
USDA Certified

Exploring Vietnam Robusta: Bold Flavor Profile and Unique Taste

Vietnam shines as the top global exporter of robust and flavorful Robusta coffee, with its lush Central Highlands provinces—Kon Tum, Gia Lai, Dak Lak, Dak Nong, and Lam Dong—dedicating around 90% of their coffee fields to this thriving crop.

This bountiful bean also thrives in midland regions like Vung Tau and Dong Nai, known for their high yields. Delve into the aromatic world of Robusta coffee through renowned growing regions such as Pleiku, Ayun Pa, Buon Ho, and the iconic Buon Ma Thuot—celebrated as Vietnam’s coffee capital.



Nestled at an elevation of 500m-600m above sea level, the Central Highlands of Vietnam boast rich red basalt soil and a cool, rainy climate—perfect conditions for cultivating exquisite Robusta coffee for centuries. This region’s beans are famed for their potent caffeine content, bold flavors, and low acidity, enticing coffee aficionados worldwide.

Yet, the allure of Central Highlands coffee lies in its unique regional nuances. Some beans enchant with silky notes of butter, oil, or caramel, while others capture the essence of the sun-kissed highlands and crisp mountain breezes. Discover the captivating tastes that have made Central Highlands coffee a cherished treasure for generations.

Attitude of coffee


Climate factors such as precipitation, temperature, and humidity play a crucial role in shaping a coffee’s maturation, overall flavor, and quality. Coffee-producing countries either boast naturally ideal conditions for growth or employ innovative techniques to enhance their ecosystems.

Robusta coffee, in particular, thrives in a harmonious dance with its environment, flourishing under the tender care of nature’s elements. As you indulge in its rich, bold flavors, you’ll savor the exquisite results of this intricate interplay. 


500m – 800m






Coffee processing involves separating the bean from the cherry, with popular methods like washed, dry, and honey, among others. Each technique emphasizes different aspects to create unique flavors, inviting you to explore and savor the diverse world of coffee.


Fully Washed




Fully Washed


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet

Oct – Apr

Dec – Sept


Dak Lak Viet Nam

Dak Lak Province, nestled in Vietnam’s Central Highlands, earns its title as the “capital” of Vietnamese coffee with its sprawling green coffee fields cascading across the region’s basaltic hills, bathed in sunlight and caressed by gentle winds. Home to numerous distinguished coffee brands, Dak Lak’s exceptional beans have captured hearts worldwide, with exports reaching over 80 countries and territories, solidifying its global reputation for exceptional coffee.

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