Among the multiple types of coffee beans, one is particularly prized and highly sought after by coffee aficionados. We are discussing Liberica coffee beans, which present a one-of-a-kind taste, smell, and background.
The mystery surrounding Liberica has grown due to its rarity. Today, we shall analyze this unusual coffee bean in detail, beginning with its source, its taste characteristics, and why it is so distinct in comparison to others.
What is Liberica Coffee?
Liberica is an espresso assortment from Liberia, a nation situated on the West African coastline. The Liberica coffee variety has plants that are bigger than either Arabica or Robusta plants, and the large beans from these plants are known for their strong woody and smoky taste.
This particular type of coffee plant grows in certain types of climates. It shares the same origin with other coffee varieties, that being the continent of Africa. The moniker for it hails from Liberia, where the species is native.
Over time, this plant has been accepted and grown in various regions across the globe, particularly in Southeast Asia. The coffee plant can reach up to 20 meters in height, and produces fruits that are bigger than normal for such a plant.
Liberica beans are also known for their rarity. Only 2% of the global intake of coffee is comprised of these beans. The scarcity of these coffee beans can be attributed to the difficulty of collecting and treating them.
People are growing a type of Liberica plant that has a milder taste, but is easier to harvest in larger quantities. Pure Liberica plants are at risk of disappearing due to the current situation.
Given its scarcity, Liberica beans are usually expensive, but the taste tends to make it worth the extra money.
How is Liberica Coffee Different then Arabica and Robusta?
You might be aware that there are numerous varieties of coffee beans available. This encompasses the two most highly consumed coffee beans on the planet: Arabica accounting for 75% of world java intake, and Robusta representing 20%. The cost and scarcity of Liberica make it stand out from its more widely available relatives, but that’s not all you can use to differentiate the bean.
Liberica coffee beans are typically much bigger in size than the Arabica and Robusta varieties. Beans are usually not shaped symmetrically, making them stand out from other types of coffee beans.
Robusta and Arabica coffees contain significantly more caffeine than Liberica, so they will have a stronger ability to keep you awake. Liberica coffee has a powerful scent and taste.
What Does Liberica Coffee Taste Like?
Liberica may have less caffeine than Robusta and Arabica, but it rouses the taste buds through its intense flavor and fragrance. It provides a distinct taste and smell that is not typically found in the two most popular types of coffee, characterized by a nutty and smoky aroma and a subtle hint of dark chocolate while it is being prepared.
It has a powerful taste, which brings out bold and earthy flavors, giving the beverage a robust kick. Some individuals even think of it as a liquid version of tobacco, because it has a powerful smoky flavor and smell that is much like the actual plant. In the Philippines, where it is mainly developed, coffee is referred to as “Kape Barako” – a term which can be interpreted to mean “Coffee for the Strong.”
The flavor of Liberica coffee really comes from its lingering taste rather than its initial flavor. The taste of this coffee is milder than either Arabica or Robusta, however, the lingering flavor is much more intense.
If somebody discovers that Arabica or Robusta are too strong in flavor, then Liberica may be a better choice. It is clear that the flavor of Liberica coffee is an acquired taste, and not everyone will like it, but for those who do, they become big fans of it.
WHERE DOES LIBERICA COME FROM?
Liberica originated in Liberia, West Africa. Yet nowadays, it is primarily produced and eaten in Southeast Asia, particularly the Philippines, Indonesia, and Malaysia. Liberica beans make up more than 70% of the total coffee production in the Philippines.
Pacita is part of the management board for the Forest and Farm Facility Program at the Food and Agricultural Organisation of the United Nations. She discusses the species’ journey from Africa to Asia.
It is possible that liberica originated in Liberia and was passed from there to Ethiopia before going on to the Middle East and eventually arriving in Southeast Asia. During that period, a large portion of the Muslim population was travelling to Malaysia for spiritual purposes.
When settlers arrived in Southeast Asia, it is probable that they took liberica plants with them. The majority of countries located in Southeast Asia were either under French, Dutch, or Spanish rule. Pacita states that the coffee drinking habits of much of Southeast Asia was entirely changed eventually, due to the Europeans bringing the beverage to the area with them.
The exact circumstances behind how liberica ended up in Southeast Asia may be unknown, but studies do suggest that this type of coffee experienced a rapid growth in popularity during the late 1800s.
Because of a coffee leaf rust pandemic in the late 1800s, nearly all arabica plants throughout the world were affected. Afterwards, being able to withstand diseases and bugs was a top concern for many growers.
Farmers in the Philippines were motivated to cultivate liberica instead of changing over to robusta at that point. This is mainly due to the fact that the liberica variety of coffee presents greater resistance to coffee leaf rust and is simpler to cultivate than Arabica beans in warmer temperatures in more lowered grounds. Liberica cherries have a harder skin, which makes it difficult for infestations to break through.
Being near each other and being able to travel to other nations in Southeast Asia easily caused the species to spread rapidly. Pacita states that the Philippines are only a short journey by boat from Malaysia and Indonesia. Coffee and spices could travel from nation to nation without the requirement for huge vessels.
THE CHARACTERISTICS OF LIBERICA
Gonzalo Hernandez is the owner and administrator of Coffea diversa, a “coffee garden” in Costa Rica which cultivates more than 700 types of coffee plants. He states that in present times, liberica coffee can be located growing in a natural way in tropical African regions.
“It is a very sturdy coffee plant,” he adds. Southern Costa Rica is an ideal habitat for Coffea diversa to prosper.
We have a few changes that happened naturally in Coffea diversa without any assistance. He continues to explain that there is a “natural alteration” of liberica coffee beans that results in some beans becoming yellow when fully ripe and others turning pink.
It can take up to five years for Liberica trees to start producing cherries. Trees can reach great heights of up to 17 metres, making it a struggle to gather cherries from the branches.
The foliage and berries are noticeably bigger than those of Arabica and Robusta varieties. The leaves of the Liberica variety of coffee can reach up to 30 cm in width, and the cherries of this species can be almost twice as big as those of other varieties when they are ripe.
Additionally, liberica has a pulp-to-parchment proportion of around 60 percent to 40 percent, while arabica and robusta are at a 40:60 split. This not only prolongs the period of time in which liberica cherries must dry, but also alters the taste. Pacita states that liberica coffee has a lot of pulp and ferments when it naturally dries, which is what gives it its delightful fruity taste.
She pointed out that many people appreciate its flavor because it resembles that of jackfruit, which is recently popular as a meat alternative. “In Southeast Asia, jackfruit is very popular. The tastes of liberica coffee are usually likened to jackfruit, rather than to the flavors of stone fruits or citrus fruits.
Naturally-processed Liberica coffee has a gentle jackfruit flavor, whereas coffees that go through a washing process have more citrus and floral tastes, or even more old-fashioned flavors like chocolate.
Aside from its particular taste notes, liberica coffee has a long-lasting aftertaste as well as a pronounced sweetness – it is commonly said to be sweeter than arabica. It might be because the seeds of the liberica species are more absorptive, thus taking up more sugar from the covering of the beans.
LIBERICA TODAY
Approximately two decades ago, liberica was not a prominent part of the international coffee business, and it was mostly used in low-grade, prepared coffee.
Pacita explains that the mixed varieties containing Liberica and robusta resulted from farmers not having any purchasers for the Liberica strain. They frequently supplied their specific mixture to soluble coffee producers like Nestle or those individuals who typically purchased robusta.
Nevertheless, she says that activities in the early 2000s assisted in fostering the species’ recognition in the Philippines. In 2001 and 2002, we offered an incentive to induce farmers to separate out their coffee and detect liberica. The beginning of this entire endeavor was sparked by…carrying out tasting trials, and a great many people biding their preference for the flavor of liberica.
In 2005, we composed a book on Barako: The Big Bean. The higher value of liberica over robusta has generated more enthusiasm for cultivating the former.
In addition, bringing in Arabica coffee to Malaysia and the Philippines in Southeast Asia can be costly. Liberica coffee is produced in the vicinity, meaning it is easy to get and much less expensive.
Currently, liberica holds a strong position in the market of Southeast Asia. Pacita suggests that this might be due to the requirements brought about by faith. “Malaysia and Indonesia are largely Muslim [countries],” she says. As part of the routine, coffee is often consumed following prayer.
Additionally, the Middle East has a great requirement for liberica coffee. It has a flavour akin to fruit, and is brewed delicately, almost like tea… People usually consume it with dates for the typical afternoon tea.
In more remote regions, liberica was also routinely incorporated into various mixtures in order to provide a persistent aftertaste. Gonzalo has stated that Coffea diversa is trying out different ways of handling the beans so they can become successful as an individual type.
We use a variety of methods to prepare our liberica coffee, including washed, honey, natural, winey carbonic maceration, and honey carbonic maceration. All of these treatments give the coffee unique tastes and characteristics that are enjoyed by our customers.
How Much Caffeine is in Liberica Coffee?
Liberica beans have the smallest amount of caffeine of any other type of coffee bean, as has been highlighted before. Robusta coffee beans have 2.26 g of caffeine for every 100 g. Arabica coffee beans contain only a small amount of caffeine, with 1.61 g per 100 g of beans. For every 100 grams of Liberica beans, there is a caffeine content of 1.23 grams.
Is Liberica Slowly Going Extinct?
Cultivation of Liberica is still taking place, so the coffee is not in any danger of becoming extinct in the near future, despite the fact that it is not being grown as much as before. Nevertheless, for the natural varieties, the circumstance is totally different.
Climate change and deforestation have caused wild coffee plants to vanish, including the more well-known kinds such as Arabica and Robusta.
The cultivated version of Liberica is being crossed with other species, raising the concerns that it could eventually become extinct. This blending of species is creating a different variety of Liberica that doesn’t grow as tall, thus making it simpler to pick.
The taste of these mixed coffee beans is also not as strong, becoming more gentle. More and more farmers are transitioning to hybrid Liberica, which is causing purebred Liberica cultivation to be even rarer.
Coffee rust has recently made a major impact on the growth of the Libertya coffee species that is cultivated. Liberica is diminishing in both natural settings and in cultivated areas. The Philippine government has succeeded in curbing the rate of loss, so it is expected that Liberica coffee will still be around for future generations to savor.
If we want to further the development of the sector, then cultivating a wide range of different plant species is critical. This is an additional move towards providing more sustainable practices for coffee harvesters and the entire supply chain.
The intriguing characteristics of Liberica which include its distinctive flavor, endurance and history make it an appealing pick for both producers and consumers. In this time of worries and apprehensions, this could present a remarkable chance. It is yet to be determined if this will be a successful resolution.