My Liberica Anaerobic N20 – The Convergence of Telluric Force and Innovative Thinking

There is a little-known truth: beneath the dense layers of acidic clay in Kulai, Johor, a great revival has been quietly unfolding for over a decade. My Liberica stands as a symbol of renaissance – the proud voice of a species once forgotten on the fringes of global coffee history.

The journey of My Liberica began in 2011, driven not by flashy profit margins, but by the profound faith of Jason Liew and his family. Born with agriculture flowing through his veins, Jason chose a challenging, unconventional path: rejecting the safety of commercial production to immerse himself in the world of Specialty Liberica.

Why was a species with such resilient vitality as Liberica once rejected?

Jason found the answer not in what the world was doing, but in the untapped potential of his own homeland. In 2014, the first dedicated Liberica processing mill in Malaysia was born. This was more than just a factory; it was a sanctuary of innovation, laying the first bricks for the “Seed-to-Cup” closed-loop model, leading the national coffee industry out of the shadow of traditional commodities into the specialty era.

Vitality rising from geologic “adversity”

If Arabica is the high-maintenance princess who only favors the chill of high mountain peaks, Liberica is a true warrior of the lowlands. My Liberica operates on a terroir that defies all standard norms of the Specialty coffee industry, sitting at an elevation of only 40 – 60 meters above sea level. Amidst the harsh, humid tropical rainforest heat (24°C – 32°C), which could be a “death sentence” for sensitive species, the Liberica tree breaks through with immense strength.

The heavy acidic clay in Kulai, usually a challenge for any crop, provides the perfect environment for Liberica’s taproot system to dive deep, piercing through the dense geologic layers to reach the purest water and minerals. These very barriers from the earth have tempered the coffee’s structure, resulting in superior sweetness and a honey-like syrupy body – a characteristic that no machinery can replicate.

The Liberica Journey – Where Transparency Connects Souls

My Liberica understands that to liberate a forgotten value, education and experience are the only keys. Through an experimental agritourism journey called “The Liberica Journey”, the farm has become an open classroom in the heart of the jungle.

Visitors are not just told stories; they are invited to step into the estate, hand-pick ripe cherries, and taste the sweet fruit pulp right on the branch to understand the “personality” of the coffee before it enters the fermentation tanks. Furthermore, the breakthrough of this experience lies in compassion for nature. All by-products are thoughtfully transformed into fragrant Cascara tea or organic fertilizer, creating a humane ecological loop.

Inheriting that value-rich developmental foundation, every cup of My Liberica Anaerobic N20 you savor is a sweet response from the earth – a place where dedicated people have patiently waited for a heritage to finally find its voice.

For decades, the name Liberica often appeared only as a faint minor note, a “bystander” in the coffee world alongside Arabica and Robusta. People once assumed this species was solely associated with notes of woody rot, heavy smoke, and the harsh bitterness of cheap commercial blends. But at My Liberica, a philosophical question was posed:

Are those flaws inherent to the species, or merely the consequence of us never treating them with the respect they deserve?

Redefining a forgotten identity

For Jason Liew, the mission to “Redefine Liberica” is not just a commercial slogan, but a humane commitment. He believes that when cared for with the same precision and pure love the world gives to Arabica, Liberica will break through to reveal an entirely different soul.

• The vitality of the future: Amidst a climate crisis threatening highland plantations, Liberica rises as a “savior.” With its deep root system and resilient heat tolerance, this species is the answer for sustainable solutions for future generations.

• Circular agriculture: My Liberica’s philosophy is anchored in kindness toward Mother Earth. All cherry husks and waste are composted into organic fertilizer, returning essential nutrients to the very soil that birthed them, creating a self-healing and enduring ecosystem.

A revolution from hands that master technique

To conquer the “giant” Liberica cherries with their thick, tough skins – the very thing that terrifies standard machinery, My Liberica has engineered a unique production ecosystem. This is where breakthrough thinking touches every fiber of wood and every seed:

• Advanced grafting artistry: Jason has performed miraculous “marriages” between Liberica shoots of the finest flavor and healthy, deep-rooted rootstocks. This combination helps the trees optimize mineral extraction from the acidic clay while ensuring consistency in every drop of flavor.
• Mastering purity with the “Zero-Green” policy: Meticulousness is pushed to the absolute limit as harvesters hand-pick only the deepest red, perfectly ripe cherries. The “No Green Fruit” principle is the solution to eliminating astringency, ensuring the final aftertaste is always clean and sweet.

Now, Liberica is no longer a bystander. It stands proudly at the center, proof of a philosophy that with enough patience and understanding, any forgotten value can break through to become a wonder.

To reach its full maturity of flavor, these coffee beans underwent 20 days of Anaerobic Natural fermentation – an incredibly long duration in the world of processing, where every passing hour is a delicate dialogue between microorganisms and the natural sugars within the fruit pulp.

The magical stillness of time

Why 20 days? It is not merely a soulless number, but a breakthrough mindset that accepts risk in exchange for transcendence. In the darkness of oxygen-free tanks, rising pressure forces the essence from Liberica’s characteristically thick skin deep into the core of the bean. This patience has unleashed flavor layers that conventional methods could never touch.

A journey through layers of emotion

The flavor of My Liberica Anaerobic N20 moves rhythmically with each temperature gradient, leading the taster from one surprise to another.

A soulful prelude (Aroma)

The moment hot water touches the grounds, a warm fragrance envelops the senses. It is the honeyed scent of ripe Banana, intertwined with the nostalgic notes of Sarsi and a refined bitterness from Cocoa. A promising start, reminiscent of pure childhood memories.

When the Cup is (Hot)

A freshly baked Brownie, moist and rich in chocolate, emerges clearly on the palate. Soon after, the rise of Banana and ripe Jackfruit – the “soul” of the Malaysian lowlands creates a full-bodied sensation, as warm as morning sunlight.

A gentle melody as it cools (Warm)

As the temperature fades, the Sarsi flavor becomes more distinct, gliding over a base of sweet Milk Chocolate. A touch of succulent Cherry adds a sense of elegance, making the flavor profile multi-dimensional and sparkling.

The final stillness (Cold)

Once the cup has completely cooled, the deep notes of Cherry and Dark Chocolate occupy the mind, leaving a lingering, persistent echo of Sarsi.

Moving beyond the dancing flavor notes on the palate, My Liberica Anaerobic N20 makes a powerful breakthrough in how it “touches” every taste bud, leaving an enchanting physical imprint.

A caress from the great wild (Mouthfeel)

Imagine the creamy richness of a fragrant Banana Milkshake; that is the sensation My Liberica Anaerobic N20 provides. It is not fragile or fleeting, but thick, smooth, and coats the mouth like a layer of soft velvet. The inner strength of the earth combined with the unique Liberica bean structure creates a solid texture, turning every sip into a full-bodied, multi-sensory experience

The dance of balance (Acidity & Sweetness)

The acidity is kept low, gliding gently like a calm stream of Cocoa, making way for a medium sweetness of Banana and Sarsi to spread. This balance creates a pleasant sensation, making the taster want to linger forever in that harmony.

The everlasting response (Aftertaste)

My Liberica Anaerobic N20 possesses an incredibly long finish. Even when the cup is empty, the aftertaste of Sarsi quietly rises, lingering in the throat as a reminder of the patient journey of innovation. It is a proud closing note, making the gustatory journey complete and unforgettable.

Crossing geographical borders and overcoming altitude prejudices, My Liberica Anaerobic N20 has officially become a vital piece of the April Discovery Subscription journey titled “Lowland Paradox”. The name “Lowland Paradox” itself is a philosophical soliloquy about breaking through; for who says that hot, humid lowlands cannot nurture world-class coffee?

My Liberica Anaerobic N20 appears not only to demonstrate pinnacle anaerobic processing techniques but also to affirm that the beauty of coffee does not stop at misty mountain peaks, it is also expressed through the liberating courage of humans across every geological layer.

More than an ordinary coffee lot, My Liberica Anaerobic N20 carries the spirit of proud paradoxes. It challenges old standards and breaks through traditional barriers to bring an intense “emotional touchpoint” to the connoisseur. It is the wonder of realizing that nostalgic Sarsi flavors or a texture as smooth as a Banana Milkshake can rise from the lowlands. This paradox is not a contradiction, but a tight harmony that creates an aesthetic whole, evoking freedom of thought and courage in creativity.

Now, the taste of patience and compassion for Mother Earth has officially arrived at XLIII Coffee. We cordially invite you to visit, to raise a cup of My Liberica Anaerobic N20 together, and listen to the sweet response from the earth.

Let each sip guide you on a journey of limitless discovery, where true values always find their own unique way to shine!

Information and images are compiled from our partner – My Liberica.