Excelsa

Excelsa — Mooleh Manay Estate, Coorg

Origin

Grown amidst the serene backwaters of the Harangi Reservoir in Coorg, Mooleh Manay Estate is a fourth- generation farm now led by Komal and Akshay Dashrath. With 75 acres of clay-loamy soil and 65 inches of annual rainfall, their approach blends data-driven precision with a deep respect for nature. Every cherry is selectively hand-picked, fermented with intent, and dried with patience — each step reflecting the care and curiosity that define their craft.

About the Producer

The estate works closely with the South India Coffee Company (SICC) — a green coffee collective committed to transparency, traceability, and research. Through SICC Labs, the company explores low- intervention species and climate-resilient coffee farming, charting a sustainable future for Indian coffee.

Why Excelsa

While most of the world’s attention rests on Arabica and Robusta, Excelsa remains a quiet outlier — a rare coffee species that bridges intensity and intrigue. Once grown along farm borders in India, Excelsa trees tower high and challenge harvesters with their wild nature. Yet within their small, round beans lies an extraordinary spectrum of flavor — bright, juicy, and surprisingly complex.

The Mooleh Manay Excelsa lot we roast has been DNA-verified by the Royal Botanic Gardens, Kew, and naturally carries a low caffeine content (0.9–0.98%) without compromising on depth. Even in milk-based

brews, it retains its vivid fruit character — a rarity in the world of coffee.

Processing

This lot underwent an 84-hour yeast-inoculated natural fermentation, sealed in oxygen-restricted tanks to create a carbonic maceration environment.

- Harvesting: Only fully ripe cherries — hand-picked one by one.

- Sorting: Water flotation ensures uniform density and ripeness.

- Fermentation: Controlled yeast fermentation deepens sweetness and clarity.

- Drying: Slow, steady drying on raised beds within polyhouses.

- Resting: After reaching 11–12% moisture, the coffee rests for two months to allow its flavors to mature naturally.

Cup Profile

A cup that bursts with layered berry complexity, rounded by notes of sweet cherry and lychee. Low in

caffeine, yet high in character — Excelsa is a reminder that beauty often thrives in the margins.

At Siolim

We roast this coffee to celebrate its unconventional story — a species often overlooked, rediscovered with care. Excelsa challenges our understanding of what Indian coffee can be: wild, bold, and beautifully untamed.