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Experience the richness of Coffea liberica beans processed through honey process. These beans boast tasting notes of honey, with a nutty aftertaste and a smooth body. Through meticulous methods, fresh cherries are depulped, fermented overnight, and dried in controlled conditions, offering a distinct coffee experience.
MY LIBERICA Plantation
Liberica
Honey Process
0 – 20 Metres Above Sea Level
Johor
Malaysia
Honey flavors, nutty aftertaste and smooth body
About Fermentation
We clean and grade the fresh cherries, put them into the depulping machine to separate the pulps from the coffee beans, retain all the mucilages on the coffee beans for a day of fermentation, and then put into a temperature-controlled and humidity-controlled greenhouse for 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.
