My Liberica Honey – A rising note from the deep earth

Amidst the bustling tide of the global Specialty coffee industry, where Arabica is often crowned the sole “king” of high-altitude ridges, a quiet yet proud renaissance has begun in Kulai, Johor (Malaysia). Founded in 2011, My Liberica is more than just a farm; it is a symbol of rebirth for a once-forgotten species: Specialty Liberica.

Heritage in the veins and the vision of a “pathfinder”

The story of My Liberica begins with Jason Liew and his family – individuals with pure agricultural heritage flowing through their veins. Rather than choosing the smooth path of mass commodity production, Jason opted for a thornier road: awakening the untapped potential of the Liberica tree.

He refused to let coffee become a soulless commodity. To Jason, Liberica was not a “second-class” species as global prejudice suggested, but a treasure hidden beneath a rugged exterior and a fierce vitality. By 2014, the establishment of Malaysia’s first dedicated Liberica processing mill marked a spectacular transformation for the nation’s coffee industry: shifting from traditional, heavy cups to refined Specialty profiles.

When “Harsh” Terroir Becomes a Cradle for Excellence

While the sensitive and fragile Arabica requires the thin air of high altitudes to breathe, Liberica at My Liberica thrives in an entirely different “kingdom”.

• Low altitude, deep inner strength: Situated at a modest elevation of just 40–60 meters above sea level, where temperatures fluctuate between 24°C and 32°C year-round, this estate would typically be a “death sentence” for weaker coffee varieties. For Liberica, however, it is paradise.

• Powerful survival instinct: Its broad leaves and thick skin act as a natural shield, helping the tree retain moisture and resist the pests and diseases of the humid tropics.

• A voice from the acidic clay: The soil in Kulai is dense, heavy, and challenging. Yet, Liberica’s robust taproot system pierces through the thick clay to reach deep mineral sources. This silent “struggle” beneath the surface creates its signature high sweetness and a thick, honey-like body – a flavor that carries the very breath of Mother Earth.

Nurtured by the essence of this land, you will realize that My Liberica Honey is the crystallization of a solid foundation, a profound understanding of terroir, and an enduring spirit. It proves a deep philosophy: When we truly listen to the “voice of the earth” and treat it with due respect, even the lowest lands can sing the most exquisite melodies.

If the coffee world is a cathedral of flavors, then for over a century, Liberica has been like a “ruin” covered in dust. There was an era when this name was pushed into the shadows, tethered to lowly definitions, only to perform a breathtaking comeback today through the hands and minds of the artisans at My Liberica.

What is Liberica – A Misunderstood Giant?

Before becoming a symbol of renaissance, Liberica existed in the minds of connoisseurs as a peculiar species. With trees as tall as ancient giants, wide-spreading leaves, and hardy, thick-skinned cherries, Liberica possesses a biological structure entirely different from the rest of the coffee world.

In the past, it was a victim of harsh prejudices. People spoke of Liberica with notes of rotten wood, pungent smoke, and rugged bitterness. For decades, it was “shackled” in low-grade commercial blends (traditional Kopi) or used solely to provide body for cheap commodity lines.

The Philosophy at My Liberica: Redefining a Soul

Jason Liew anchored his mission in a fierce conviction: “Redefine Liberica”. He saw the beauty behind the coarse shell that the world had rejected. My Liberica believes that when we treat Liberica with the same reverence and absolute precision as we do Arabica, this “giant” will respond with a sweetness beyond imagination.

Through modern processing techniques, smoky and woody notes have given way to a complex flavor profile. It boasts superior sweetness from its succulent mucilage, vibrant tropical fruit aromas, and a signature syrupy texture.

Amidst the climate change threatening Arabica regions, Liberica emerges as a sustainable solution. With its deep-reaching taproots and resilient heat tolerance, it stands as a representative of nature’s fortitude in the face of modern environmental hardships.

To transform a coffee bean carrying the profound nature of the earth into a flavorful masterpiece, an artisan needs more than just technique; they need an empathetic soul. If the terroir of Kulai is the sturdy “physical body”, then the processing method is how My Liberica breathes a pure “soul” into it. Here, the Honey process unfolds a journey to awaken the delicate “high notes” lying dormant within every fiber of the Liberica tree.

The art of Honey processing: A dialogue between Earth and People

The Honey process at My Liberica is a respectful intervention into the natural flow of the coffee bean. Instead of completely stripping away the sweet mucilage after depulping, they choose to retain a portion of this “nectar” so the bean continues to be nurtured even after leaving the branch.

• The permeation of time: This mucilage accumulates the highest concentration of sugars and minerals, distilled by the diligent taproots piercing through the acidic clay. During days of sun-drying, this sweetness slowly permeates the bean, softening its wild edges and transforming raw, earthy notes into something silky and profound.

• The touch of precision: Every turn of the beans on the drying beds is a meticulous calculation to control the fermentation speed. It is the moment the artisan listens to the “breath” of the coffee, ensuring the sweetness is never overpowering but reaches a perfect equilibrium, where the soul of the earth and the breath of the sun become one.

A Symphony of High and Low Flavors

As hot water begins to rouse the essence within a cup of My Liberica Honey, a multi-layered sensory space emerges, akin to a symphony with steady bass notes and soaring trebles:

The Umami bass note (The Original Savory)

A distinct experience as the palate touches an Umami note – a richness and bounty that recalls the fierce vitality of Mother Earth. This is the sturdy “root,” creating a finish with a depth and weight rarely found in any other coffee lineage.

The warm mid-Note of Brownie

Soon after, the mouth is cradled by the flavor of freshly baked Brownies. The harmony between the velvety bitterness of dark chocolate and a creamy richness creates a rounded, passionate sensation, like a warm embrace on a tropical rainy day.

The Honey high note

Finally, the song of flavors concludes with a weightless “high note.” The pure sweetness of wild honey lingers on the tip of the tongue, persistent and ethereal – a testament to how a seed from the lowest lands can still reach the heights of sophistication.

Enjoying My Liberica Honey is an invitation to contemplate balance. How can a coffee bean from the “lowlands” deliver such a “peak” experience? The answer lies in the fusion of the species’ profound inner strength and the farm’s refined processing philosophy. At times, you will find it as powerful as an embrace from the earth; at others, as light as a breeze carrying the scent of nectar.

The journey of My Liberica is not just a story of planting a tree, but the establishment of a new ideology in the coffee world. To conquer the unique challenges of this “giant” species, Jason Liew and his family did not choose off-the-shelf solutions. They chose to design an exclusive production ecosystem, where every link bears the mark of a liberal and steadfast mindset.

Craftsmanship from the Roots: When Science Writes Consistency

All transcendence in flavor stems from the health of the living organism. At My Liberica, advanced grafting techniques are not merely agricultural tricks but the key to the quality puzzle.

Jason skillfully grafts Liberica scions with the most elite flavor potential onto healthy, deep-rooted rootstocks. This allows the trees to optimize nutrient absorption from Kulai’s heavy acidic clay while maintaining absolute stability in bean quality – a challenge that has hindered the Liberica industry for centuries.

Customized Production: “Tailor-made” for the Giant

The identity of Liberica lies in its ruggedness and superior size, yet these very traits are barriers for standard global machinery. My Liberica has proven its mettle as a “pathfinder” by manually innovating the entire production infrastructure:

• Insight-driven mechanization: Depulpers and fermentation tanks are custom-designed to cradle the thick, hardy skin, fully protecting the precious parchment within.

• Processing revolutions: They introduce methods that are usually the “specialties” of World Barista Championships, such as Anaerobic Fermentation or Carbonic Maceration, to spark the true flavor potential.

• The “Zero-Green” philosophy: An iron discipline in harvesting only the deepest red, ripest cherries are allowed into the mill, completely eliminating any astringent aftertaste and ensuring the final cup is always “clean” and purely sweet.

The Liberica Journey: From Farm to Open-Air Classroom

The vision of My Liberica does not end at the factory gates. It spreads as an educational mission through “The Liberica Journey”. This is the moment the secrets of the species are decoded through direct human experience.

Visitors don’t just watch; they taste the syrupy fruit flesh straight from the branch to understand that the “character” of the final cup is shaped by the very breath of the farm. This transparency transforms My Liberica into an open classroom, where the world no longer views Liberica through the lens of old prejudices, but through the authenticity of every breath and sense.

My Liberica Honey, therefore, does not strive to be another version of the slender Arabica, nor does it accept the raw harshness of Robusta. It chooses to be steadfastly itself: an entity carrying the soul of the earth, the warmth of the sun, and the wisdom of mankind!

Information and images compiled from our partner – My Liberica.