SHARON’S WINNING COFFEE - LONDON COFFEE MASTER 2026 CHAMPION

Origin: Johor, Malaysia

Processing: 15-day Anaerobic Natural

Varietal: Liberica

Altitude: 0-20m

Flavour Notes: Candied Peach, Dates, Ripe Banana, Cacao Nibs

About the Coffee:

Liberica is a rare coffee species categorised by its large, bold beans and unique, often smoky or fruity flavor profile. It accounts for less than 1% of global coffee production and is known for its robustness, ability to grow in hotter climates, and unique taste compared to Arabica and Robusta beans. Originally from West Africa, it is now cultivated primarily in Southeast Asia, particularly the Philippines and Malaysia.

This anaerobic lot, N15,  starts from sorting the fresh coffee cherries through a colour sorter, put the ripe berries into barrels and seal them, and ferment them at a specific temperature for 15 days.

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.