Excelso comes from small family farms in Pitalito, Huila, grown between 1,500–1,800 masl where volcanic soils and a steady equatorial climate produce fragrant, terroir-driven beans. Sourced as part of a blend that explores Huila’s varied microclimates, this lot was processed using a washed method that emphasizes clarity and lets the region’s bright, floral character shine.

On the cup, Excelso opens with deep dark-chocolate richness and warm roasted-hazelnut undertones that form a satisfying, nutty backbone. Bright mandarin-orange top notes and a juicy stone-fruit sweetness weave through that core, adding lift and complexity while a medium body and balanced acidity keep the profile approachable and clean. These layered flavors make Excelso versatile—equally rewarding as a focused filter brew or as a sweet, syrupy espresso.

We’re a small, family-owned roaster in Poway, handcrafting every batch with meticulous care to highlight each coffee’s inherent flavors and the growers’ craft. Excelso celebrates Huila’s signature fruit-and-caramel lineage but brings its own personality—chocolatey depth, citrus lift, and nutty warmth—making it an everyday coffee with thoughtful complexity.