Malaysian Liberica Experimental Anaerobic Natural (Lot N15)
Farm: My Liberica
Origin: Malaysia (Kulai, Johor)
Altitude: 20 MASL
Welcome to a very special and exciting project. My Liberica coffee farm specialises in growing, harvesting and processing the species Coffea liberica, which has a unique and interesting cup profile and structure, just like arabica and robusta. Sasa Sestic began co-operation with the specialised team at My Liberica in 2020 to develop anaerobic style processing methods, which was used by Australian WBC competitor, Hugh Kelly, in 2021. My liberica invested towards their new processing facility in 2014 with objectives to improve coffee flavours in the liberica species.
Couple this with their solid understanding of geography, soil composition, environmental sustainability applications and full coffee supply chain knowledge, we know they will be offering the world an extraordinary expression of this coffee species worthy of exploration. The coffee farm has unique soil nutrients and conditions, allowing the trees to grow old and mature. To help be environmentally responsible and improve coffee quality simultaneously, the team use coffee waste to produce organic fertiliser. Guerrilla Roasters is excited to be able to bring this amazing rare coffee to the south coast.
We recommend roasting for filter and you’ll find notes yellow tropical fruit, rooibos tea, white miso, sweet tobacco, cabernet, leather, and creme brûlée!
Farm: My Liberica
Origin: Malaysia (Kulai, Johor)
Altitude: 20 MASL
Welcome to a very special and exciting project. My Liberica coffee farm specialises in growing, harvesting and processing the species Coffea liberica, which has a unique and interesting cup profile and structure, just like arabica and robusta. Sasa Sestic began co-operation with the specialised team at My Liberica in 2020 to develop anaerobic style processing methods, which was used by Australian WBC competitor, Hugh Kelly, in 2021. My liberica invested towards their new processing facility in 2014 with objectives to improve coffee flavours in the liberica species.
Couple this with their solid understanding of geography, soil composition, environmental sustainability applications and full coffee supply chain knowledge, we know they will be offering the world an extraordinary expression of this coffee species worthy of exploration. The coffee farm has unique soil nutrients and conditions, allowing the trees to grow old and mature. To help be environmentally responsible and improve coffee quality simultaneously, the team use coffee waste to produce organic fertiliser. Guerrilla Roasters is excited to be able to bring this amazing rare coffee to the south coast.
We recommend roasting for filter and you’ll find notes yellow tropical fruit, rooibos tea, white miso, sweet tobacco, cabernet, leather, and creme brûlée!
Farm: My Liberica
Origin: Malaysia (Kulai, Johor)
Altitude: 20 MASL
Welcome to a very special and exciting project. My Liberica coffee farm specialises in growing, harvesting and processing the species Coffea liberica, which has a unique and interesting cup profile and structure, just like arabica and robusta. Sasa Sestic began co-operation with the specialised team at My Liberica in 2020 to develop anaerobic style processing methods, which was used by Australian WBC competitor, Hugh Kelly, in 2021. My liberica invested towards their new processing facility in 2014 with objectives to improve coffee flavours in the liberica species.
Couple this with their solid understanding of geography, soil composition, environmental sustainability applications and full coffee supply chain knowledge, we know they will be offering the world an extraordinary expression of this coffee species worthy of exploration. The coffee farm has unique soil nutrients and conditions, allowing the trees to grow old and mature. To help be environmentally responsible and improve coffee quality simultaneously, the team use coffee waste to produce organic fertiliser. Guerrilla Roasters is excited to be able to bring this amazing rare coffee to the south coast.
We recommend roasting for filter and you’ll find notes yellow tropical fruit, rooibos tea, white miso, sweet tobacco, cabernet, leather, and creme brûlée!