Excelsa from Mooleh Manay
Experimental natural
Omni roast

Flavours : Anise, red grape, dried date, milk chocolate, vanilla
Terroir : Coorg – Karnataka – INDIA
Producer : Komal Dashrath and Akshay Sable, Mooleh Manay estate
Subspecies : Excelsa
Species : Liberica
Altitude : 1000 m
Process : 84h yeast inoculated natural
Harvest : 2024
Roast : Omni
Net Weight : 220g

100 % Excelsa coffee
Minimum 7 days resting period after roasting date.

About the producers:
Mooleh Manay Estate, now managed by Komal and Akshay, was passed down from 4th generation coffee planter Ms. G.G. Padmashree. Located near the Harangi Reservoir in Coorg, Karnataka, the farm takes a data-driven approach to optimize coffee production. They use meticulous methods and experiment to enhance the coffee’s quality. Notably, the estate is gaining recognition for species innovation—reviving native species, introducing lesser-known varieties, and grafting different species to improve climate resilience for the farm, the community, and beyond.

Last year, Mooleh Manay estate installed solar panels to power irrigation, the house, farm equipment, and the QC lab, reducing fossil fuel reliance and cutting our carbon footprint. Though the investment is high, they are committed to sustainable farming and believe that building climate resilience is essential to protecting the environment.

About the subspecie:
Excelsa beans are smaller and rounder than more common varieties and are often grouped with Liberica as “Mara Kaapi,” meaning “Tree Coffee.” Traditionally, Indian coffee farms planted Excelsa trees along their borders for boundary marking and extra income.
SICC sees Excelsa’s potential for specialty coffee drinkers. While Arabica and Robusta are the main focus, Excelsa offers a unique flavor profile. Akshay’s grandfather-in-law appreciated Excelsa for its fruity notes, which remain vibrant even in traditionally washed (unfermented) preparations. With a caffeine content of 0.7% – 0.98%, Excelsa has less caffeine than Arabica.
Harvesting Excelsa requires climbing the tree, making it more challenging. Information about Excelsa and Liberica is limited, prompting SICC to actively research and document their findings to bridge this knowledge gap.

About the process:
Ripe coffee cherries are hand-picked using ladders, with lower-density cherries removed by flotation. After picking, the cherries are dried on raised beds for about three days to reduce moisture before undergoing controlled fermentation in sealed tanks. They are inoculated with Saccharomyces cerevisiae yeast.