Balanced Liberica - House of Kendal - freshly roasted coffee, min. 50 g

Liberica is the 3rd species of coffee tree - compared to its better known siblings Arabica and Robusta, it is very rarely grown and accounts for about 1% of global coffee production. You can find out more about liberica in our article.

This liberica is sourced from the Johor region in the heart of Malaysia from producers at House of Kendal, a farm run by 23-year-old Adam Esham and his father Salam. Adam started growing coffee when he was 17, inspired by the tradition of coffee growing in Malaysia and as a memory of his family's coffee plantation that succumbed to fire in the 1960s. Together with his father, they planted the Liberian coffee tree, which is typical of the area, and set about coffee education. Adam has competed in coffee competitions in Malaysia and also in Vietnam with their Liberica.

Along with growing liberici, House of Kendal is also trying to help the local community and think of new ways to promote liberici. In order to best compete with the big competition of arabica, they are also creating different processing methods such as "Nitrogen Maceration". This allows completely new flavours to emerge in the coffee.

Adam adds to the different Liberici processing methods: 

"With the natural (dry) process, you get a more winey flavour with strong notes of jackfruit. For the honey process, there are typical notes of hazelnut and chocolate. With our anaerobic and nitrogen maceration you get notes of rum, wine, raspberry, jackfruit, flowers and Hubba Bubba."

According to the duo at House of Kendal, the secret to the sweetness of liberici grains lies in the coastal clay soil. However, when the beans are processed and roasted in the same way as arabica and robusta, most of the notes are lost. Perhaps liberica's sweetness can also be attributed to its sugar - liberica has the highest proportion of sugars of any coffee variety. Its sweetness makes it perfect for dairy drinks.

Balance Liberica from House of Kendal has a sweet taste with hints of lychee and a lingering umami aftertaste.