Your cart is currently empty!
Get 10% Off
Your First Purchase
Register an account to receive a discount coupon at your email now!
Register an account to receive a discount coupon at your email now!
FREE SHIPPING WITH ORDER ABOVE RM80 (West Malaysia) | RM130 (East Malaysia) | RM250 (Singapore)
Indulge in the unique flavors of Liberica beans cultivated through the Anaerobic Natural method. Grown at low altitudes in Johor, the beans undergo a meticulous 30-day fermentation in sealed barrels, revealing notes of hawthorn, raisin, coco nibs and caramelized-sugar.
MY LIBERICA Plantation
Liberica
Anaerobic Natural – 30 Days Fermentation
0 – 20 Metres Above Sea Level
Johor
Malaysia
Hawthorn, raisin, coco nibs, caramelized-sugar
About Fermentation
The coffee processing method of Anaerobic N30 is to sort the fresh coffee cherries through a color sorter, put the ripe berries into barrels and seal them, and ferment them at a specific temperature for 30 days. After the fermentation is complete, put it in a temperature-controlled and humidity- controlled greenhouse to complete the drying.
Coffee Farm
MY LIBERICA owns 50 acres (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, we use coffee waste on our farm to produce organic fertilizer. Compared to other Liberica coffee farms, we grow, harvest, process and roast our coffee with a good understanding of the geography, which improves our unique coffee flavor. In order to stimulate production and improve the quality of coffee planting and harvesting, we also purchase coffee cherries from nearby coffee farmers to encourage farmers to produce high-quality coffee cherries by increasing the purchase price.
MY LIBERICA coffee processing facility
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, we 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.
