Origin: Johor, Malaysia

Processing: Sun-dried Natural

Varietal: Liberica

Altitude: 0-20m

Flavour Notes: Jackfruit, Dried Longan, Cacao, hint of Liquorice and Assam Tea

Suitable for: Filter & Espresso based.

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About the Coffee:

This NATURAL SUN DRY lot has its fresh coffee cherries categorized by size and put them in a temperature-controlled and humidity-controlled greenhouse for drying.

We roast this coffee extremely light. We roast it light because it’s the best way for Liberica to speak in its own voice.

Liberica grows differently from Arabica. Its cherries are larger and ripen for much longer, which leads to unusually thick layers of mucilage packed with sugars. According to research from Coffee Consulate, that creates huge sweetness potential — but it also means Liberica can scorch easily if heat isn’t managed carefully. Gentle, controlled roasting lets those sugars develop without burning them away.

That tropical jackfruit or durian character people associate with Liberica isn’t a gimmick. It comes from natural sulfur compounds interacting with fruity esters that are preserved when the roast remains light. When handled properly, those compounds don’t become overpowering — instead, they create a creamy, luxurious depth in the cup.

Unlike Arabica, Liberica naturally has much lower citric and malic acids. By keeping the roast light, we preserve just enough acidity to balance its richness, so the coffee doesn’t feel sharp, cloying, or one-dimensional.

In short: we roast Liberica lightly so it can taste like itself — expressive, sweet, tropical, and beautifully balanced.

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About MY LIBERICA:

MY LIBERICA owns 20 hectares of carefully grown coffee in Kulai, Johor. Due to the unique soil nutrients and conditions, all coffee trees come from the Liberica variety. To improve coffee quality and be environmentally responsible, they use coffee waste on our farm to produce organic fertilizer. Compared to other Liberica coffee farms, they grow, harvest, process and roast our coffee with a good understanding of the geography, which improves their unique coffee flavor.

In order to stimulate production and improve the quality of coffee planting and harvesting, they also purchase coffee cherries from nearby coffee farmers to encourage farmers to produce high-quality coffee cherries by increasing the purchase price.

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. Current processing methods are: Honey Process, Natural Sun Dry Process, Fully Washed Process, Traditional Process, and etc.

In 2020, they cooperated with world baristas champion 2015, Sasa Sestic, developed a new processing method called “Anaerobic Process”. This processing let Hugh Kelly, Australia Baristas became the champion of Australia Baristas Champion2020 and 2 rd runner of World Baristas Champion 2021.