By Steven Macatonia
Illustration: Lucy T. Smith ©
Most of us know that the world’s coffee cup is filled predominantly by two champions: Arabica (Coffea arabica) and Robusta (C. canephora). Arabica has long reigned supreme for its delicate sweetness and refined flavour, while Robustas deliver that punchy, crema-rich hit. Here at Union, we’ve been unapologetic Arabica evangelists - until now.
Climate change is reshaping the coffee landscape. Rising temperatures, extended droughts and fierce pest pressures are hammering yields and squeezing farmers’ profits. Even the myriad Arabica varietals we love share a narrow genetic base, leaving them exposed when the temperature climbs. If coffee is to endure, we must expand our horizons beyond familiar strains.
That’s why Union has partnered with the Royal Botanic Gardens, Kew - and coffee research pioneer Dr Aaron Davis - to explore a bold alternative: Coffea excelsa. Discovered in the wilds of Uganda a century ago, Excelsa thrives at lower elevations under scorching skies. Its chunky leaves and expansive root network plunge four metres underground in search of moisture, giving it remarkable drought tolerance, robust disease resistance and pest defences - and even higher yields than Arabica.
Kew’s team is diving deep into Excelsa’s potential: refining agronomy techniques, mapping its genetics and mastering post-harvest handling. They’re equipping smallholder farmers in Uganda with the skills to cultivate and process this once-untamed species, transforming Excelsa from a botanical curiosity into a commercial specialty coffee crop.
And here’s the exciting part: Union is now introducing Uganda Excelsa to the UK marketplace. For the first time, coffee lovers can experience a truly new species - one that tastes distinct from Arabica, responds beautifully to inventive roasting profiles and invites fresh brewing experiments.
We’re thrilled to bring Excelsa to your cup. Get ready for a coffee adventure that’s as resilient as it is flavour packed - and essential for the future of our favourite brew.
Learn more about this project conducted by Royal Botanic Gardens, Kew.
