Malaysia Liberica Anaerobic Natural N26

 Tasting Notes

One of the most intense and unique coffees we have ever come across. Aromas of Lychee, strawberry and mint. In the cup it is very sweet, with a taste like stevia, and also bright citrusy acidity and coating mouthfeel. Tropical fruit flavors like Cherimoya and Jackfruit mix with notes of red dates and amaretto and finish with hints of mint.

Background

Established in 2011, MY LIBERICA is the first coffee producer in Malaysia to specialize local coffee – Liberica. 

The World Production of Coffea Liberica coffee is only 1-2%. It was first introduced to Malaysia to solve the problem of reduced coffee production from Coffee Leaf rust. It later became the main coffee bean used for traditional coffee. Today this species is mostly commercially cultivated in Malaysia, Indonesia, and the Philippines.

MY LIBERICA has 50 acres (20 hectares) of carefully cultivated coffee in Kulai, Johor. 

Most of the coffee trees are from the Liberica variety due to unique soil nutrients and condition. 

To improve the coffee quality and be environmentally responsible, we are using coffee waste to produce organic fertiliser at our farm. 

MY LIBERICA began investing in the new processing plant in 2014, which became the first speciality coffee processing facility dedicated to Liberica species in Malaysia. The facility objectives include improving coffee flavours and safe consumption through meticulous and different processing methodologies.  

In 2020, they began trying the Anaerobic natural Process on their coffees. and have continued to refine this method since. They now produce coffees that undergo between 15 -30 days of anaerobic fermentation. Far longer times than are common with arabica. Their N26 lot is fermented for 26 days before drying on raised screens.