EXCELSABICA

🌱 Process: Dual Anaerobic Naturals — Native Yeast & LALCAFÉ INTENSO

Excelsabica is a distinctive blend combining 60% Excelsa from Kesvinahakloo Estate and 40% Arabica from Kalyancool Estate. Both coffees undergo independent anaerobic natural processing using different fermentation approaches, bringing together the distinctive character of Excelsa and the fruit complexity of an Intenso yeast-fermented Arabica.

☕ Roast Profile Available: Light Plus

The 60% Excelsa component comes from Kesvinahakloo Estate, located in Aldur, Chikmagalur, at an elevation of approximately 1,200 MASL. Produced by Tameem, this Excelsa coffee undergoes anaerobic natural processing with native yeast fermentation, allowing the coffee to develop its own distinctive character.

The remaining 40% is Arabica from Kalyancool Estate, processed separately through anaerobic natural fermentation using LALCAFÉ INTENSO yeast. This component contributes additional fruit complexity and depth to the final blend.

Both coffees are processed independently and blended after processing, bringing together two distinct coffee species and two different approaches to anaerobic natural fermentation.

The defining character of Excelsabica is its roasted cashew profile, which takes centre stage in the cup. Cashew apple brings a distinctive fruit character, while mixed berries add another layer of complexity. The roasted cashew remains dominant throughout, complemented by a subtle jackfruit-like mouthfeel that adds another dimension to the experience.

Roasted Light Plus, Excelsabica is suited to those who enjoy a distinctive, layered coffee where nutty sweetness leads the experience, supported by subtle tropical and berry-like fruit characteristics.

📍 Estate: Kesvinahakloo Estate (60% component)
📍 Region: Aldur, Chikmagalur, Karnataka
🌿 Blend Composition: 60% Excelsa + 40% Arabica
🌱 Process: Anaerobic Natural
🧫 Fermentation: Native Yeast (Excelsa component)
⛰️ Elevation: 1,200 MASL (Kesvinahakloo Estate)
👨🌾 Producer: Tameem

☕ Second Component: 40% Arabica — Kalyancool Estate
🌱 Process: Anaerobic Natural
🧫 Yeast: LALCAFÉ INTENSO (Kalyancool component)
🔥 Roast: Light Plus

📸 Producer's Instagram: @kesvinahakloo

Tasting Notes

🌰 Roasted Cashew
🍏 Cashew Apple
🫐 Mixed Berries
🍈 Subtle Jackfruit-like Mouthfeel

Flavor Intensity Guide

Roasted Cashew – 4 / 4
Cashew Apple – 3 / 4
Mixed Berries – 2.5 / 4
Jackfruit-like Mouthfeel – 1.5 / 4

Experience Excelsabica — a distinctive blend of 60% Excelsa and 40% Arabica, bringing together two independently fermented anaerobic naturals, with roasted cashew taking the lead and subtle fruit complexity underneath.

Resting Period: Minimum 10 days.