LIBERICA COFFEE BEANS
The first plantation of liberica coffee was established in Liberia in 1864, but reports of its cultivation go back to 1792. Its supposed resistance to coffee leaf rust disease resulted in a rapid introduction all over the world during the late 19th Century; it reached India in 1872 and Indonesia in 1875.
Liberica originated in Liberia, West Africa. However, today, it is mostly grown and consumed in Southeast Asia — namely the Philippines, Indonesia and Malaysia. In the Philippines alone, liberica accounts for more than 70% of all grown coffee.
What’s so special about Liberica?
Originating from Liberia in West Africa, the Liberica coffee plant produces larger, irregular-shaped cherries compared to Arabica plants. It’s said to have a floral and fruity aroma, but when made into coffee, has a full-bodied, woody taste.
The caffeine concentration of liberica beans is the lowest of the three cultivars, with 1.23 g/100 g, where arabica has 1.61 g/100 g and Robusta has 2.26 g/100 g.
It’s incredibly smooth, low-acid, free of bitterness and intensely flavorful. Robusta is ideal for making iced coffee since it can stand up to any amount of milk and even sugar. Liberica are huge coffee berries characterized by having a smoky, nutty, dark chocolate notes when roasted or brewed.
Out of all the types of coffee plants, Liberica produces the biggest beans. The flavour profile is unique, and is described as smoky, nutty, floral with hints of dark chocolate, ripe berry and spice. It is favoured for its smooth aftertaste and lingering taste of rich dark chocolate.
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