JB Liberica Excelsa - Filter

From our roaster’s perspective, this coffee feels like a bridge between memory and discovery. The first time we experienced Excelsa, we were struck by its natural sweetness – rare in today’s specialty coffee world. That same sweetness defines this cup, coating the palate and lingering much like the comforting herbal teas of our childhood.

On top of that, the profile delivers ripe red apple and Asian mango, bursting with juicy character and balanced by a bright but controlled acidity. As the cup cools, a gentle jasmine floral note appears, softening the intensity and adding elegance. The velvety body leaves more sweetness than acidity in the aftertaste, creating a coffee that feels both familiar and exquisite – a rare find that reminds us why we roast.

Behind the producer

The producer, Reza Nurullah, has been experimenting with yeast fermentation in coffee since 2016 – long before it became popular. Back then, his work was often dismissed as “too strange,” but he stayed committed to pushing boundaries and refining his process. Years later, when similar coffees began appearing in competitions, people finally started to recognize the value of his approach.

By 2025, Reza’s coffee was competing internationally, with one lot earning 4th place at the World Barista Championship and achieving the highest score in the Open Service category.

For this release, Reza processed a mixed species of Liberica and Excelsa, using a carefully managed honey process with yeast inoculation. To protect the quality of these delicate beans, he extends the drying phase to around 6 hours of sun per day, preventing unwanted phenolic or moldy notes. The result is a clean, sweet, and floral cup with a long-lasting finish.

Not long ago, Liberica and Excelsa were undervalued and often blended with robusta for the local market. Today, thanks to Reza’s dedication and innovation, these species are proving their place in specialty coffee.