What Is EXCELSA COFFEE? - Trying Rare Varieties of Coffee - Weird Fruit Explorer
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- Опубликовано: 4 авг 2024
- Episode 528: Excelsa Coffee
Binomial Name: Coffea liberica var. dewevrei
Location: New York City
Buy Excelsa Coffee: amzn.to/2MgmBdn
Buy Papau New Guinea Coffee: amzn.to/2Mb6NZp
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How do you like your coffee?
I'll take the medium roast with two creamers and two packs of sugar.
IAM Tharanivel IAM in India Tamil Nadu
Black as midnight on a moonless night
@@tharanivelu4299 Welcome. How would you like your coffee? The Biscotti are quite good too.
@@WeirdExplorer ya bro
I guess it is actually very hard to compare different species of coffee without the strict control of the roasting conditions, because I always found that even the same type of coffee could have hugely different flavor if they were roasted differently, and also how mature when the coffee beans were harvested is also an important factor that affects greatly to the flavor of the final coffee flavor, and the end point, is also very personal, almost no way to give general conclusion which coffee is good or bad.----saying this because I used to have coffee trees in my hometown and harvested the beans to make my own coffee.
I so very much appreciate your ability to give detailed descriptions of even minute details in flavor profiles, scents, textures, etc. Thank you Jared for doing what you do and sharing it with us. Here’s wishing you and yours, and everyone else, a wonderful 2021!
Thanks! that's so kind of you to say :)
Nothing else but flamenco would do for your cat's close-up.
I hope you show your cat every episode now!
The best coffee I've had was in Vietnam, served pour-over with condensed milk.
Oh nice, can't beat a good vietnamese coffee
i do that and im not even vietnamese xd it's just too good
Jamaican blue mountain and Kona are incredible coffees.
Brazillian Blue Daterra is a really good cheap alternative to those :)
Pure Konas on a whole nother level, it doesn't even taste like coffee
90% of what is advertise as blue mountain coffee is NOT blue mountain coffee. Demand surpasses the offer. Unless you are in Jamaica sitting in front of the plantation, very likely you are drinking other coffee.
I hate to break it to you, but they're just well cultivated Typica varietals, same as most coffees in the western hemisphere. For an actual unique island varietal I'd recommend Maui Moka.
I’m not even a coffee drinker but found this interesting.
Neither am I but similarly keep abreast of coffee news.
I especially enjoy his coffee alternatives videos!
I like those. I suppose if you have an aversion to coffee or can't drink it for whatever reason that would be very helpful. I just plain don't enjoy the flavor. Everyone's like oh but you have to try xyz coffee ice cream. I have and I still don't enjoy it.
@@let_uslunch8884 I feel the same. Not a fan of the flavor
@@let_uslunch8884 I am the same. With both coffee and alcohol I prefer the variants without them. Both of those tastes I am not a fan of. If I go to Starbucks and ask for a pumpkin spice Frappuccino I make sure to say no coffee and same with wherever I get say a Pina Colata however you spell it.
Interesting as usual, and always a very detailed description of the flavour 👍.
I would like to try other types of coffee too, but as far as I know we only import Arabica and Robusta here in Sweden.
We have some blends of Arabica and Robusta in the stores, but no other species that I know of sadly.
I think the theory that Arabica is somehow superior to Robusta in flavour is a bit ridiculous though.
It's supposed to be high quality when it says 100% Arabica, and lower quality when it contains Robusta.
I don't quite agree with that. I have tasted some very good Robusta roasts and some pretty awful Arabica roasts.
I suspect that the fermenting/drying process and the roasting process has a bigger impact on the flavour than the species. At least if you compare Arabica to Robusta. Don't know about Liberica or any other species.
Yeah its unfair to think one species is of a poor quality. Its not the same plant so it tastes different. Its like taking a bite of a lemon wedge and saying its a poor quality orange.
Robusta isnt that bad but honestly it has a flavour that I dont rlly like so I usually try to get arabica.
Buon Ma Thuot is a town in Vietnam. The Excelsa coffee was probably grown there. You said it smelled and tasted like the Robusta coffee that is used for Vietnamese coffee. Stands to reason they might both be grown in Vietnam.
I am pretty am glad that I watched this channel it educates me about something I don't know so yeah this channel is underrated so keep it up!
thanks!
Thanks for all the content!!
If you ever get to visit Australia, then be sure to try some of the myriad of first peoples fruits like Davidsons plum, Black plum, Blue quandong, Kangaroo apple etc etc. You may want to research at what times some of these trees are fruiting and locations to try them as they are not found in local supermarkets. Some may only be found on first peoples land. Tours can be arranged through different groups
He’s tried the kangaroo apple in California though
Happy new year dude keen to see what else in in store for the new year
Happy new year!
Ooh, Rum Raisin! I think I will like the Excelsa type of coffee with some deserts!
I'm growing this. It's amazing. Liberica and Excelsa both also make amazing grafting material.
I love excelsa coffee, some farmers here in Java Indonesia plant excelsa coffee
I bought excelsa coffee yesterday here in Philippines i dont know how to compare the taste with the coffee beans i had before
ok, your video led me to do some research on my own. I found out Liberica coffee's first plantation was in... Liberia! but this species of coffee had been grown in Africa sine the 1700's. In 1890 Coffee rust killed most of the Arabica plants around the world, but in the Philippines conditions for growing Liberica plants were perfect so it became the coffee sold in the US mostly. At the time the Philippines were a colony of the US but when the became independent the US boycotted the Liberica beans so we went back to arabica and robusta beans. I found out several other things as well, including the fact that in some blends a bit of excels and or liberica beans can be added for certain flavor profiles. I found a couple sites that get their coffees from small farmers and ended up ordering some Sumatran coffee, my long time favorite since 1976 that I tend to return to after trying other styles.
Hey, I have a fruit recommendation, which unfortunately may be difficult to access. I’m in Australia (Melbourne) and here they grow a berry called a ‘krimsonberry’ it looks like a dark red blackberry. It originated in Melbourne, so cant really be found around the world.
I'd never thought to look beyond C. arabica and C. robusta. Now you've got my curiosity up. I've mostly enjoyed C. arabica from South America, and North Africa. Now I have to expand my horizons!
What a beautiful cat. I have heard that dark roast coffee, being more cooked, has less caffeine than light roast ... I don’t know if it’s true. Personally I like caramelly, fruity coffee. The brightness you mentioned, I agree, I like it too. I prefer it without sugar, for me sweet coffee has a sickly flavour.
That part about the caffeine is false.
@@TheHenitalGerpes oh yes? interesting. There is a lot of false information around.
It's true that during roasting, some caffeine is lost - however, the mass loss actually offsets that. So, if you roast a pound of coffee to first crack, it will have more total caffeine than if you roasted to 2nd crack, but 20g of dark roast has about the same amount of caffeine as 20g of light roast.
ive been a barista / shop manager / roaster for over a decade now and some of that was still new to me. the yellow berries are called yellow bourbon cherries, assuming that the adrano bag was arabica. theres hundreds of cultivars though so more reasearch would be needed to find out which exact one is in there. your surprise at the beans from papua new guinea was funny to me too, we've carried papua new guinea beans for years and import from all over the indonesian archipelago. availability rotates with the seasons but our sumatra roast is year round because the island of sumatra actually has two growing seasons. ive always thought the coffees from that part of the world have a sweet and savory profile kind of like teriyaki
I love this channel. Would you ever consider doing a sort of blind taste test series? Could be with coffee, chocolate, or especially for you just fruit varieties in general. Epicurious does something like it with cheese, beer, wine, coffee & chocolate. guess it would involve other people making your coffee and stuff though
Light and dark roasted beans just means they F'ed up the roast.
Or they tried home roasting lol
@@freepalestine1673 so true!
or just roasted one batch light, one batch dark, and mixed the results.
Yep. Was looking for this comment. Every roast on this channel is butchered. Have never seen such oily roasts on a review channel. Trash.
mmm coffee, which reminds me about this esoteric green bean processing like anaerobic fermentation, carbonic maceration which after roasted tasted like concentrated berries.
The science behind coffee extraction is fascinating. I try to do my single shot hot pour coffees over a full four minutes. You get the full body from any bean if you go slow. Any longer than 4minutes and the tannins start to release into solution, and you don't want that.
Try these again using a metal filter or a v60 setup. You'll extract more of the oils in the coffee and get a fuller body, with a more intense flavor. Useful for tastings because the added intensity makes it easier to pick out more subtle flavors.
Also, pair it with a regular cheap coffee for a comparison point.
Or just cup it... no need for filters just ground it coarse (french press) into a bowl and use 1:16g of coffee to water
Love the coffee reviews, Jared! Have you heard about the discovery of Yemenia? James Hoffmann covered it on RUclips in September. It's currently sold out on the Qima Coffee website, but it's something interesting to look out for.
I'll check it out!
In Australia we have an extremely rare native coffee species that was actually only found a decade ago called Coffea Brassi, would be cool to see you try another weird Australian native.
I’d be hesitant to eat that though. If it tasted nice, or if it was indeed edible, I’m sure it would be fairly common among nurseries
You should also try Maragogipe coffee from Brazil. The beans are very big. It is a mutation of arabica. Also worth trying is Monsoon Malabar. This coffee is put in warehouses during the humid monsoon season, and it partially germinates. It has a nice mild taste.
I Stayed in a Coffee plantation in Puerto Rico back in 1986. It's a Long story. So...I'll leave it at That. Lol. Great Video. I like my coffee strong with caffeine...Lol...and Sweetened with Blue Agave Syrup...or with two sugars. With some milk. But because of my alcoholism and fatty liver...I recently started drinking it black with no sugar...yes...bitter. Or I'll Sweeten with Blue Agave Syrup. ☺☕💓✌
I grow here liberica coffee, the yellow one, and 3 more red varieties, caturra, tico tico, and a regional one. And just besides here, in the botanical garden they have about 50 coffee species and almost 1000 varieties. Some plants even have red leaves! They yellow one is called Nance here.
I respect the grind
Honest review of white coffee! Forgive me, but a fresh perspective, and honest one, would be greatly appreciated! Love the vids, thanks for what you do!
Those cat eyes!
Eugenides is what you should try. Geisha is great too, but Eugenides is my absolute favorite. Natural processed rather than washed. Honey processed and fermented are good too, but natural is the best.
I'm pretty used to drinking whatever is on sale at the grocery store, but if I'm being specific I prefer a medium roast with a chocolatey, peanutty kinda flavor. I tried a variety called Tanzanian Peaberry and really liked it.
That's my favorite too. They're also nice to roast at home because the round beans move around nicer in the pan.
Woah, I just had a strong feeling you were going to like the adrano one. Especially when you described it as vegital, I just had a feeling it was slightly earthy/complex enough to be good when everything else was added. (I thought the third/peach was going to be too sweet (in the 2nd round), and the Excelsa was to hyped to taste exactly like one you had haha)
I have tried relatively few coffee varietals (probably two dozen), and no species except Arabica and Robusta. But I think my favorite of the ones I’ve tried is Kenya AA. It’s kind of expensive, but oh, so good.
I’m not sure about worldwide, but you can buy Coffee from Papua New Guinea pretty readily here in Georgia. It’s said to have a hint of fruit like aftertaste due to the unique climate, what I’ve had was amazing! And it’s not too pricey
My top 3 brands are Stumptown, Kicking Horse, and Blue Bottle. If you haven’t tried any of them, they are a MUST! Great quality coffee all the way. Of course that’s my opinion, but if you French press w those brands, they’re so flavorful and the quality of the beans are amazing.
There are so many different ways to make coffee, its hard to review it. Some coffee suits being made in different ways better than others.
Nice video. I plant arabica coffee, there are two variety of arabica in my garden HDT and P88
Oh nice
Had a bag of wild harvested from Sumatra from a regional co-op there. Very, very different.
I have excelsa daily, i roast it myself in medium roasting profile, and excelsa is cheap here in Indonesia, i got 1kg of the green beans for rp. 35.000/$2, and it has a jackfruit aroma if roasted in medium. The taste is more acidic than liberica when roasted medium, and it has a slight banana aftertaste.
Said it once, I'll say it again: You could become a coffee taster, considering how good you are at describing flavors. Also, please send some ear scritches to Vostok from her fans :). Happy New Year, dude
you got it! :)
Send some to James Hoffman!
For many years Robusta was the kind of coffee you got in supermarkets, the kind of coffee in cans and instant coffee. Arabica was the expensive bean. As you might know, the way coffee is roasted makes a big difference in taste, so maybe if possible you could have gotten all 3 varieties roasted the same way.
.... I would love if you travelled the places to try wild coffee species like you do/did with fruit. I realize that it's probably not possible unless already being locally processed though.
Excelsa and Liberica were used to be separate species. Now it is generally accepted that Excelsa is synonymous, or might even be a subspecies of Liberica. Best known Excelsa/Liberica variety in the Philippines is locally called "Barako."
Barako coffee is a kind of Liberica . Barako is totally different w a HUGE chocolate note that can't be missed. Nothing about chocolate in this or the earlier 3 species review. So, you really need to try some. I get mine from the Philippines, but being in NYC a Philippines market might have it. It literally taste like powdered chocolate has been added to the coffee before brewing.... BTW adding just an 1/8 tsp of powdered cocao to even cheapo coffee makes it taste like some gourmet blend.
Is this kind of coffee expensive an is it wildly different from arabica? Whats your favourite? I love your channel Jared big news i got to try fresh jujubes and I knew what they were because of you!
This man tests not coffee and rare coffee
mad lad
that sentence made no sense to me.
Maybe retype that sentence
Before 2006, it was a simpler time. Excelsa coffee was its own species, and Pluto was a planet. Then scientists ruined everything.
When in Bali 10 years ago, visited a coffee plantation on a tour, where they have Arabica, they have monkeys in cages that eat the beans at a certain stage, the monkeys poop the beans out, beans are gathered, roasted and waalaa, then you taste test different coffee, put them on a scale from 1 to 10 without knowing what coffee your drinking, 9 times out of 10 the Arabica won hands down ☕love that coffee to this day, 😊
That monkey shit coffee has been cited for animal cruelty (big surprise Indonesia) because the animals aren't given enough proper food and are locked in the little cages - the usual depraved animal treatment.
Supper bro
You might want to try separating the medium beans out on the Harlequinn, so you can get a sample of a lighter roast.
good job cleanin yer mugs
you must to try coffea robusta , colombian roast coffe , and mucuna pruriens
You should always wear a cardigan sweater when sampling coffee on youtube!
So I typically like a deeper, robust flavour though I also like fruity citrucy coffee too.
Cool cat
Drinking Jamaican High Mountain coffee as I watch this in Jamaica, which is pretty much all I've had since I moved here ten years ago from Canada. You can't buy anything other than Jamaican coffee here. I'd love to have some Colombian again.
Jamaican coffee is great, but yeah I would get bored after a while.
Buy some from Online
@@shawnkay5462 I could, but it would have to come through a Miami mail forwarding service to Ocho Rios, which is an hours drive away. It would all end up being very expensive. About to pour my first cup of Jamaican coffee for the morning.
Check out Gesha, it's a delicious, fruity Arabica varietal
I've been drinking White coffee for the last month ( has nothing to do with species, but the way it's roasted). Very different flavor! Also one cup keeps me awake for 16 hours.
Oh I've heard of this! I have some Robusta that I'm thinking about roasting some of it this way. I've heard its almost barley like?
@@captainmggabeau397 yes it has a very light taste. Not the typical dark roast coffee flavor. Its kind of nutty or creamy in a way.
@@angehill1981 ooh that sounds nice, I will have to try to roast some soon
I have found with any species there is a bunch of variants. It sounds nice in theory but when you garden as a hobby you can often get a lot of these rarer varieties and it can actually be overwhelming. Like a lot of people come into gardening as I want to grow a mandarin for example and then they see that there is 3 pages of mandarin varieties on one site.
You taste an vegetal?
*ANGERY*
Why angery? , do you mean angry, why? If you were vegan or vegetarian you understand what he means by vegetal, and I'm not either
@@patricialloyd866
Your question made me realize that I forgot to correctly use wrong grammar ("an" instead of "a").
You won't understand unless you know about surreal memes.
On a related note, did you know that yams come in two varieties? Real, and fake (AKA not real).
@@theuncalledfor ‘‘twas both dank and surreal.
How about trying that coffee that has been 'passed' through a civet cat? I've been told it's quite smooth with a 'strong' aroma :) Personally, I loved percolated coffee but finding freshly roasted and flavoursome beans to grind in SE London was hard, expensive and disappointing.
He’s tried it before, he mentioned it in his other coffee episode
@@griffinc3263 Thank you for the info, I'll go and have a look. Have a healthy and prosperous 21.
My prefered coffee is the one they sell in the streets in South India. It is cooked with milk, brown sugar and added spices.
Robusta is also used in some espresso blends, but a lot, probably most, of espresso coffee is just dark-roasted arabica with no robusta added. A few years ago there was a brouhaha with claims of cheap coffee being arabica heavily adulterated with robusta, but I don’t know how much truth there was to that.
Please keep showing your pets in these videos, your cat hasn't eaten any fruit yet but we can wait.
I know it's not actually coffee but have you tried terebinth coffee?
If you get anxious from coffee, Brazilian "erva mate" and Guayusa are much more euphoric, anxiety alleviating, motivating, and social.
Erva mate is made from fresh leaves, as opposed to Argentinian mate that is aged and/or smoked.
To put it simply, Erva mate and Guayusa make me happy while coffee makes me stimulated.
I spent years addicted to coffee thinking it was a good stimulant, trying all kinds of styles and methods of preparation.
Once you get the hang of brewing/preparing these it is a whole different lifestyle of "tea/coffee consumption". It *actually* makes you happy, social, and ready to clean or study with nearly no crash/addiction/jitters/side effects.
Do more coffee reviews
The problem sometimes lies with terrior and how the beans were treated after they were harvested.
@buffalojoe78: Misread it as terror, and got me thinking about mistreating the beans to manipulate their flavor, which reminded me of an earlier thought I had about how to achieve treif veganism (you have to torture the plants as part of their growing regimen, like storing them in the freezer at random times for random intervals; but always make sure to never let them die).
Hey Weird Explorer you should try the "chicken of the woods mushroom". It taste 100 percent chicken.
My family has been growing coffee since its arrival in América in the 18th century. What I was taught is that robusta is grown because the berries ripen all at once and it's therefore "easier" to pick a bush clean without have to return to it a number of times to pick berries that have finally ripened. Arábiga (arabica) on the other hand is a fussy bush that ripens unevenly, so it's more work intensive in difficult elevated terrain, but it produces a superior bean. Coffee growers often cultivate both; robusta produces large amounts so there's more to sell, but arábiga grown in certain soils is always in demand. There's always the question of how a bean is roasted. My aunt used to only roast enough for a week or so; used the same roasting vessel that was fired with wood from the orange trees which must shade coffee bushes and keep the soil humid. The result? insanely delicious coffee. BTW: those large mugs are for only for breakfast coffee; after that it's a different cup.
Any news regarding stenophylla coffee?
Robusta is sometimes added to instant coffee.
Try Ceylon gooseberry
I like my Ecuadorian Coffe
Should you try the cordillera coffee
😊😊😊
Find more coffee. Please and thank you
You can get robusta at pretty much every supermarket in Australia.
My every day coffee is Dunkin Donut with cream. Easier to just grab a cup on the way to work than make at home. Dunkin without anything in is nasty though.
Kona or Nicaraguan is good enough to drink black. That's what I make at home on the weekends.
Ethiopian coffee is the best along with the ceremony.
Try the nw coffee from Yemen
Best coffee experience: roast your own beans. You'll never go back.
I watched a video a while back that explained how to roast coffee beans over an open fire and I was like
@@YourWeirdAunt I order anywhere from one to five pound packages of green beans to roast. And then I roast however much I want, no particular amount. I have a small ceramic roaster I can use on my gas stove, but I prefer to use a stainless steel skillet on the gas stove and roast a larger quantity (the ceramic roaster only roasts enough for maybe two servings at a time). I'm not a huge coffee drinker, but I have really learned to appreciate coffee after starting to roast my own. And since I control the roast, I'm not having issues with bitter coffee (I find that so many purchased coffees are over-roasted and so bitter.)
@@YourWeirdAunt I usually roast about 1/2 to 1 pound at a time, depending on how much coffee I think I'm going to drink. I prefer to grind and drink it soon after roasting so it's as fresh as possible, so I only roast what I will use over a few days or so. But that's just me. Others would probably have a different recommendation. I also find that by roasting small amounts, I can switch varieties if I want much easier and always have fresh coffee. Green coffee beans keep for a very long time. Once they're roasted, they start degrading immediately. Just some thoughts...
as a non-coffee-drinker i am a bit lost with flavors and roasts and stuff but still i watched the whole thing and wasn't even bored 🤷🏻♀️
but, sorry, my favorite part was the cat judgement 😂
Although I don't always capture it, in all my episodes at home Vostok is sitting somewhere, watching and judging.
@@WeirdExplorer the internet loves cats. you should exploit that more 😻
How do you have such a sensitive palate and memory of flavors? When did you realize you had this talent?
I don't think its any special ability, I just have to focus more on flavor than usual for the videos so it engrains itself a bit more in my memory.
@jamesHoffman would love this
Have you tried Geisha? I've heard about this, but the price and availability is prohibitive.
I'll have to check it out!
The fruitier coffees would best be prepared via the Aeropress method for best appreciation.
Check out Coffea Eugenoides
medium roast, arabica black.
If your coffee is tasting a bit vegetal, it may be a bit under extracted. Check out James Hoffman's channel if you want to learn more about extraction.
Or its a really light roast too
Theres a wild grown coffee in Pennsylvania but no caffeine in it
How about tea? I love tea.
You're weird. 😄😘
please make a wierd food travel list. i will pay
If you are going to make more videos on coffee, you could try cupping it - Which is a way to drink coffee where you obnoxiously slurp it.
Oh man.. the mouth noises though. I would have to censor them so I don't lose half my subscribers.