Coffee wastewater can be purified with Vetiver grass for less than $100

For decades, Arabica has been regarded as a coffee variety closely associated with high quality and “ideal” growing conditions at stable high elevations. However, recent scientific research shows that climate change is rapidly altering the core ecological conditions required by Arabica: rising temperatures, increasingly erratic rainfall, and growing pressure from pests and diseases. Climate models and field data increasingly reinforce a clear reality that the area of land suitable for Arabica cultivation is shrinking on a global scale, posing major challenges for the future of the coffee industry.

After a period of absence, Nueva Alianza Red Gesha #4729 officially returns, bringing back the flavor profile that once left a strong impression in the specialty coffee world. With its signature clean structure, delicate floral notes, and long-lasting finish characteristic of the Gesha variety, this comeback continues to affirm the distinct identity and refined quality of a coffee from Nueva Alianza – familiar, yet far from old.

Nueva Alianza ‘Inca Gesha’ #4734 is the culmination of the indigenous land of Cusco, where nature, people, and time come together to create a rare flavor heritage. Hidden within each delicate flavor note is the story of the Inca Gesha variety, cultivated in highland conditions through long-standing indigenous agricultural knowledge and profound respect for nature.

Originating from the Cusco Highlands – once the heartland of the brilliant Inca civilization, Inca Gesha coffee variety was shaped through the convergence of indigenous knowledge, the distinctive terroir of the Andes, and farming traditions preserved across generations. Enduring the passage of time, each Inca Gesha bean today continues to embody the pride of an ancient civilization, reflecting a way of life rooted in harmony between humans and nature while honoring the land’s pure and elemental values.

Emerging from the verdant volcanic slopes of Huila, Colombia, Ombligon has ascended rapidly from an agronomic curiosity to a centerpiece of World Barista Championship (WBC) routines and a coveted fixture on the menus of elite roasters from London to Kuala Lumpur. Distinguished by a peculiar morphological trait – a navel-like protrusion at the base of the bean – and a flavor profile that marries the structural intensity of high-altitude Arabica with the confectionery sweetness of modern processing, Ombligon represents the apex of the current trend toward “fruit-forward” and “tactile-rich” coffees.

Unlike its neighbors – Vietnam, which dominates the global Robusta market, or Indonesia, renowned for both Arabica and Robusta – Malaysia is carving out a unique niche by reviving the Coffea liberica species. This renaissance is driven by advanced processing methods, genetic research, and the emergence of a new generation of “specialty” producers.

Through detailed case studies of pioneers such as My Liberica, Sabarica, and Earthlings Coffee Workshop, this article illuminates how Malaysia is not only preserving a heritage crop but is effectively rewriting the sensory dictionary of the coffee world.