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Coffea Dewevri - anyone roasted or tasted it?

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  • Coffea Dewevri - anyone roasted or tasted it?

    Friends returning from Asia bought some green coffee beans home for me. A botanist friend tells me that from the morphology, he thinks they are Coffea Dewevri (a.k.a. Excelsa). Has anyone else tasted Excelsa, and any ideas on how far to take the roast? From what I've heard (and it's all been second or third hand) it seems these guys have a similar taste to Robusta, but I'm going to run a few sample roasts and see for myself.
    Really odd shaped beans though.

  • #2
    Oh nice. Shall check notes but I thnk I have tried this bean in Vietnam.

    Hmmm.... They were lucky to get the beans in via Customs.

    Will update later.


    • #3
      Been around a while this one...

      If you do a search (from the top R.H. corner), you'll turn up previous info discovered about the bean/varietal...



      • #4
        Bean I drank in Vietnam was called Chari.

        Also another version, Coffea Libercia, is in the Philipinnes.

        I drank these as lattes without added sugar. Notes say nutty,sweet and was blended with Robusta.

        I define "coffees" as great when I drink them without sugar. Appears I would enjoy this bean again.


        • #5
          I'm surprised that you found it OK in lattes. From what I read it was grown by necessity in SE asia after rust destroyed their arabica plantations, and is even considered inferior to robusta (canephora). I know its part of the Vietnamese coffee mix which helps the flavour kick through all that condensed milk. None the less it would be interesting to try

          This site has collected some excellent knowledge on species and cultivars for those that are interested


          • #6
            OK. I went through the green beans with a fine toothed comb - I think the poor press that these guys get comes down mostly to poor harvest & processing. Looking at the variety of bean size, they have probably been stripped of the branch in one go. They have been processed natural (and badly at that - lots of cracked beans, black stinkers and signs of fungus, etc.) I hand picked the best and just finished a roast - I took them to full city. I'll let them rest and do a cupping with some friends in Parramatta during the week and report back.


            • #7
              Done. Cupped these this morning. Low acidity (but I did roast through to second crack - I might do another sample, not going so far). Very savoury notes. None of the "burnt tyres" I was expecting. In summary, quite plesant as a long black - but would be best blended with something else. I pulled an espresso from it as well - huge crema, similar to a robusta. Also, my botanist friend has clarified the name - in about 2006, coffea dewevrei and excelsa were reclassified. They are now believed to be synonyms, and in fact a variety of liberica (coffea liberica var. dewevrei). An interesting execrise - although for the effort involved, I'd probably blend with a good quality washed indian robusta instead.