Weekly Coffee News: The Rise of Liberica & Early 2026 Specialty Coffee Highlights
Liberica is stepping out of the margins to become a new focal point of the coffee world. In this early-2026 edition of Weekly Coffee News, we explore the rise of this “giant” coffee species through comparative analysis, roasting and brewing techniques, and the lens of future climate scenarios. Alongside that, discover rare specialty coffee gems from two acclaimed producers: Finca Soledad and Ninety Plus.
Table of Contents
- 1. A comprehensive comparison: Liberica vs Arabica vs Robusta
- 2. Roasting Liberica coffee to preserve its “DNA” within a giant structure
- 3. Brewing Liberica coffee: Mastering bean density and natural sweetness
- 4. Specialty Liberica coffee & the 2030 climate scenario in a new era
- 5. Unveiling January Discovery Subscription
- 6. Finca Soledad Sydra Oxidation - A new harmony of flavor and fermentation technique
- 7. Finca Soledad Sydra Wave Washed - A new wave in washed coffee processing
- 8. Ninety Plus Juliette - A pure “princess” of the flavor world
1. A comprehensive comparison: Liberica vs Arabica vs Robusta
In the familiar binary view of the coffee world, where Arabica represents elegance and Robusta embodies strength, Coffea liberica has long been overlooked as an unexplored variable. At XLIII Coffee, Liberica is neither a middle ground nor a fallback; it is positioned as an independent entity, playing a critical role in completing the broader picture of specialty coffee.
2. Roasting Liberica coffee to preserve its “DNA” within a giant structure
For decades, Liberica has been labeled as a coffee defined by “damp wood,” “tobacco smoke,” and harsh bitterness. At XLIII Coffee, however, we approach the question differently: is this truly Liberica’s nature, or merely the result of how humans have cultivated, processed, and roasted it? Drawing on recent biological research and successful coffee models from Malaysia, we conclude that negative flavor perceptions of the past largely stem from poor raw material quality and excessively dark roasting styles.
3. Brewing Liberica coffee: Mastering bean density and natural sweetness
Even baristas highly experienced with Arabica can struggle when working with Liberica, as a lack of understanding of how Liberica beans “behave” often leads to brewing challenges. Brewing Liberica is not about repeating familiar recipes, but about engaging in a dialogue with a large, porous biological structure rich in natural sugars.
4. Specialty Liberica coffee & the 2030 climate scenario in a new era
As global temperatures are projected to continue rising, alongside policies classifying coffee as a “non-readily available natural resource,” the market is entering a phase of profound restructuring. This reality forces us to confront the vulnerability of Arabica more clearly than ever.
At XLIII Coffee, we believe the solution to coffee industry security does not lie in clinging to Arabica in increasingly warmer regions, but in proactively investing in and developing species with superior biological adaptability among which Coffea liberica stands out as a prime example.
5. Unveiling January Discovery Subscription
As the new year gently awakens, the first rays of light spread outward, revealing a new field of possibility shaped by the spirit of DAWN POTENTIAL – a symbol of a delicate beginning where potential quietly takes form. This is the moment when the January Discovery Subscription touches the fragile threshold of a new year: a beginning that does not rush to define or direct, but softly reminds us that the most beautiful things arise from stillness and unspoken trust.
6. Finca Soledad Sydra Oxidation - A new harmony of flavor and fermentation technique
Finca Soledad Sydra Oxidation is a bold yet captivating experiment in the world of specialty coffee. Selected from the renowned Sydra variety and processed through controlled oxidation, this lot reveals a striking flavor structure where ripe red fruits intertwine with delicate floral notes and a deep, lingering sweetness. It marks the next milestone in Finca Soledad’s ongoing journey to push boundaries and unlock the potential of fermentation techniques.
7. Finca Soledad Sydra Wave Washed - A new wave in washed coffee processing
Wave Washed from Finca Soledad represents a progressive step forward in washed processing. Rooted in traditional techniques yet reimagined through cyclical, “wave-like” processing stages, this method creates a refined and balanced flavor structure. With a smooth mouthfeel, a clean mineral finish, and pronounced natural sweetness, Finca Soledad Sydra Wave Washed delivers an experience that feels both familiar and refreshingly new like a quiet wave shaping this year’s coffee season.
8. Ninety Plus Juliette - A pure “princess” of the flavor world
Ninety Plus Juliette is often likened to an emblem of elegance in the coffee world – pure, gentle, and distilled from nature’s most refined elements. Born from the mineral-rich volcanic soils of Gesha Estates, processed through a tightly controlled Honey method, and finished with an extremely light roast to preserve its original character, this lot offers a tasting journey that is crystalline yet layered with remarkable depth.
Bài viết mới
- Taste the Origin
Nueva Alianza Pacamara #4733 – The essence of Cusco with elegant jasmine notes
Nueva Alianza Pacamara #4733 is a testament to the miraculous terroir and dedicated cultivation of the renowned Cusco region. The combination of the characteristic Pacamara bean size and ideal altitude has forged a flavor profile of immense sophistication and depth. From the very first moment, this lot captivates with its elegant jasmine notes, radiating a gentle, pure fragrance akin to a flower blooming in the morning dew.
- Taste the Origin
Nueva Alianza Orange Gesha #4737 – An expedition of recessive genetic traits into the sensory realm
In a world of authenticity, Nueva Alianza Orange Gesha #4737 represents the proud emergence of rare biological traits often obscured by nature’s universality. Carrying a recessive genetic code, Lot #4737 embarks on an “expedition” into the connoisseur’s mind, where record-breaking fructose concentrations are released to perfectly fill every sensory gap with absolute smoothness and purity.
Through washed processing and extremely-light roasting, vibrant citrus nuances and ethereal floral notes, once hidden deep within the genetic structure, now manifest with power, transforming the tasting experience into a journey of ontological completion, where the rarity of recessive genes finally reigns supreme in flavor.
- Taste the Origin
Nueva Alianza Maragogipe #4735 – The “Giant” at the center of attention
Amidst a world of countless specialty coffee beans, Nueva Alianza Maragogipe #4735 emerges as a symbol of grandeur, instantly commanding attention with its distinct appearance. Affectionately dubbed the “Giant” for its impressively mutated “Elephant Bean” size, lot #4735 from Nueva Alianza stands as a testament to nature’s wonders in the Cusco region. Yet, its true allure extends far beyond its imposing exterior; hidden within these colossal beans lies a gentle “soul” blooming with pure floral and crystalline fruit notes.
Nueva Alianza Sidra #4736 – The sweetness born from the resilience of the Andes
Unlike the airy aromatic layers so often encountered, a cup of Nueva Alianza Sidra #4736 takes command of the palate through a distinctly physical sense of “weight” the creamy richness of Blueberry Yogurt and the dense, syrupy sweetness of a spoonful of Berry Jam. This shimmering, viscous body, achieved through the traditional Natural process, is the compressed result of the harsh cold currents that sweep across the Andes at 1,820 meters above sea level. At a deeper level, the sheer weight carried within this cup becomes a beautiful metaphor for the iron discipline and resilience of producer Dwight Aguilar Masías a man who has spent his entire life holding his ground, protecting an inherited landscape against the brutal upheavals of time and circumstance.
- Taste the Origin
Ziriguidum #2 – A Proud Rhythm from the Heart of the Cerrado Savanna
In the native language of Brazil, Ziriguidum is an onomatopoeia capturing the powerful, frenetic rhythm of Samba percussion. Yet, as the namesake for the Ziriguidum #2 – Masterpieces Auction 2025 lot, this rhythm takes on a quieter, more profound meaning. It perfectly encapsulates a beautiful natural paradox: the flourishing of the fragile, caffeine-deficient Laurina variety amidst the harsh, arid expanse of the Cerrado savanna.
Rejecting all artificial fermentation techniques, producer Daterra Coffee preserves this pure genetic code through a meticulous Natural process, guided only by the primal sun. To taste Ziriguidum #2 is not merely to experience a sparkling flavor profile; it is an exploration of nature’s resilience, ecological restoration, and the absolute pinnacle of artisanal craft.
- Taste the Origin
Big Tree Estate PB #2516 – A Healing Symphony of the Western Rift Valley
Originating from the majestic Western Rift Valley, Big Tree Estate PB #2516 is an emotional symphony, offering a healing melody to souls seeking tranquility. Crafted from rounded Peaberry beans – the convergence of the highlands’ essence and vital energy, this coffee lot delivers a deep, sweet purity interwoven with pristine aromas and a persistent aftertaste. Behind every cup lies a commitment to the “medical ethics” spirit, manifested through kindness from sustainable cultivation to meticulous processing, honoring both health and the original value of the coffee bean.
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