My Liberica Anaerobic N26 – A “gem” resurrected from the ashes of oblivion

First Steps: Venturing into the Fiery “Underworld”

The journey begins at My Liberica Farm in Kulai, Johor (Malaysia) – an extremely humble location: only 0-60 meters above sea level. Rejecting the thin, cool air of the highlands, the farm embraces the intense, scorching heat of the tropical rainforest. Beneath the traveler’s feet lies a thick layer of clayey loam, heavy and cold as iron. This structure, seemingly a death sentence for the plant world, was chosen as the first chapter in the resurrection scripture of a species. In a place that seemed impossible, they chose to begin.

Next Step: An Expedition in the Deep Darkness

Underfoot, the “treasure” of this land emerges: the pinnacle of Liberica lies not in its sun-drenched foliage, but in its adventurous spirit hidden beneath the cold earth. To survive, these ancient Liberica trees choose their journey in Kulai, Johor: their robust taproots intertwine like muscle fibers, writhing but resolutely piercing through the solid clay ramparts. This silent confrontation in the suffocating darkness forces the lifeblood into a concentrated, sweet nectar. The powerful resistance from the harsh earth weaves a thick, rich, and proudly fragrant trunk structure, embodying the silent essence of those who rise from adversity.

Final Step: An Echo from the Clay

The final touchpoint, where growth culminates in a masterpiece, is the moment Jason Liew’s closed Seed-to-Cup philosophy is unleashed. Transcending a purely farming model, the My Liberica estate illuminates a proud philosophy of life: Original value is not determined by the indulgence of external circumstances, but defined by the depth of understanding. When we cherish the essence to the very core, even the heavy layer of clay must yield, giving rise to exquisite melodies that resonate throughout the world through the very mirror that is the Liberica coffee bean.

Each ripe Liberica coffee cherry is a proud “giant” of nature. They possess exceptional size and a thick, sturdy outer shell like an iron shield, sealing off the sticky, pliable flesh containing a massive amount of sugar and nectar inside. This unique biological structure presents a significant challenge, rendering conventional processing methods ineffective because the thick shell traps moisture, easily transforming potential aromas into a rough, smoky smell.

To tame and unleash the hidden soul beneath this rough exterior, Jason Liew personally created a proprietary milling and fermentation system. This is no longer a technical process, but a subtle artistic dialogue spanning 26 days and nights: Anaerobic Natural – 26 Days Fermentation.

26 days of isolation is not simply a number, but a chapter of iron discipline, a risky endeavor to achieve absolute transcendence. This meticulous selection process begins with a strict “Zero-Green” principle. Skilled workers carefully harvest each ripe fruit, capturing the perfect deep red color and completely eliminating any bitterness from unripe fruit. These “rubies” are then placed in sealed containers, completely isolated from the outside world and oxygen.

In the absolute anaerobic silence, under gradually increasing pressure, native microorganisms begin a monumental operation: slowly and patiently breaking down the enormous amount of sugar. When space is constricted and escape is impossible, the extreme pressure triggers a spectacular counter-current reaction, forcing all the sweetest, most fragrant essence from the thick outer layer deep into the core of the green bean.

This process, lasting nearly a month, is controlled with absolute precision, much like a master jeweler polishing a rough gem in the dark. Then, upon emerging into the light, the coffee bean reveals a magnificent array of complex aromas with sparkling acidity and ethereal clarity – superior qualities that the world once desperately believed could never exist in a forgotten species like Liberica.

When XLIII Coffee roasts the rare green beans of My Liberica Anaerobic N26 at the extremely-light roast, it’s an act of preserving the essence of Jason Liew’s 26-day experiment. This coffee rejects the familiar delicateness of Arabica and the harshness of Robusta; it chooses to shine steadfastly with a multi-layered symphony, shifting magnificently with each temperature range:

As soon as the first drops of hot water touch the coffee grounds, the space is illuminated by a rich, captivating aroma. It’s a blend of rich Cacao, dewy Cherry notes, and a unique herbal sweetness reminiscent of classic Sarsi.

The first sip of coffee evokes an astonishing sense of nostalgia. The sweet, subtly herbal notes of Sarsi emerge, reminiscent of traditional Root beer, embraced by the gentle acidity of cherry and the warm, bitter aftertaste of premium Dark Chocolate.

As the temperature cools, the delicate character gives way to sweetness. The Sarsi aroma softens, blending smoothly with the rich, creamy Milk Chocolate notes. The acidity subsides, leaving a lingering, rich sweetness like the Cherry Candies of childhood.

Unlike typical coffees that easily fade in the cold, My Liberica Anaerobic N26 now condenses into a balanced and pure structure. The sweetness of ripe Cherry combined with the delicate bitterness of Cacao creates an endlessly long-lasting finish, lingering in the throat for hours after tasting.

The true value of My Liberica Anaerobic N26 lies not in conventional commercial figures, nor in the intoxicating flavors that tantalize the palate; it lies in the depths of a new ideology, a powerful declaration of the revival of a heritage once shrouded in the dust of prejudice.

For over a century, the Specialty Coffee world has turned a blind eye to Liberica, labeling this giant variety with derogatory terms like “rough,” “woody,” and “smoky,” relegating it to the shadows of cheap blended coffees (traditional Kopi) for commercial gain.

But the journey of Jason Liew and his family has proven otherwise: no variety is inherently inferior, only outdated processing methods have failed to live up to its potential. The meticulous care and treatment of Liberica, treating it with the same reverence, precision, and care as the rarest Arabica beans, has enabled My Liberica to proudly step onto the stage of the World Barista Championship, solidifying its well-deserved and proud position in the modern Specialty Coffee wave.

A testament to value forged from courage, perseverance, and faith in the future of coffee.

The Direct Trade partnership between XLIII Coffee and My Liberica is built on an absolute respect for courage. Paying a significantly higher price for this rare shipment is not simply an economic transaction, but an act of conservation and direct support for Jason’s zero-waste circular agricultural ecosystem. There, all coffee husks and by-products are transformed into Cascara tea and organic fertilizer, returning nutrients to the ancient clay soil and fostering a sustainable green cycle.

In the context of global climate change threatening the survival of fragile Arabica coffee plants, Liberica shines as a “Coffee of the Future”. With its resilient, deep-rooted system and enduring heat tolerance, this plant represents the indomitable vitality of nature in the face of modern harshness. And the presence of My Liberica Anaerobic N26 at XLIII Coffee is a powerful affirmation:

“The original value of Specialty coffee is not defined by the height of a towering mountain, or the name of a unique variety. It is defined by the courage to redefine the seemingly impossible, and by the human hands that patiently and meticulously molded this miracle from Mother Earth.”

Image provided by My Liberica and owned by XLIII Coffee.