Malaysia Kulai My Liberica Estate N26 AN

RM55.00

VarietyLiberica
CountryMalaysia
ProcessingAnaerobic Natural
Region

Kulai,Johor

Altitude

Below 800 m

Roast LevelLight Roast
Tasting NotesPeach,Red Date,Caramelized – Sugar,Stevia
Quantity100g

 

Brewing Size Guide

BREWING METHOD BREW TIME COFFEE TO WATER RATIO BOTTOM-TOP SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm
SKU: RB_Malaysia_KMLEN26AN Categories: , , ,
Description

Peach,Red Date,Caramelized – Sugar,Stevia

VarietyLiberica
CountryMalaysia
ProcessingAnaerobic Natural
Region

Kulai,Johor

Altitude

Below 800 m

Roast LevelLight Roast
Tasting NotesPeach,Red Date,Caramelized – Sugar,Stevia
Quantity100g

About This Coffee :

Fermentation Process:

The Anaerobic N26 coffee processing method begins by sorting fresh coffee cherries using a color sorter. The ripe cherries are then placed into sealed barrels, where they ferment at a controlled temperature for 26 days. After fermentation, the cherries are transferred to a temperature- and humidity-controlled greenhouse for drying.


Coffee Farm – MY LIBERICA:

MY LIBERICA owns 50 acres (20 hectares) of carefully cultivated coffee in Kulai, Johor. The unique soil and environmental conditions make it ideal for growing the Liberica variety of coffee trees. To ensure high-quality coffee and minimize environmental impact, we recycle coffee waste on the farm, converting it into organic fertilizer.

Unlike other Liberica farms, MY LIBERICA has a deep understanding of the local geography, which allows us to cultivate, harvest, process, and roast coffee in a way that enhances its unique flavor profile. In addition, to stimulate coffee production and support local farmers, we purchase cherries from nearby coffee growers, offering them a higher price to encourage the production of top-quality cherries.


MY LIBERICA Coffee Processing Facility:

In 2014, MY LIBERICA invested in a state-of-the-art processing facility, becoming the first specialty coffee processing plant in Malaysia dedicated to the Liberica species. The facility is designed to improve coffee flavors and ensure safe consumption by using a variety of meticulous processing methods. These include the Honey Process, Natural Sun Dry Process, Fully Washed Process, and the Traditional Process, among others.

In 2020, we partnered with Sasa Sestic, the 2015 World Barista Champion, to develop a new processing method known as the Anaerobic Process. This method played a key role in helping Hugh Kelly—the 2020 Australian Barista Champion—achieve victory, and it also contributed to his success as the 2nd runner-up at the 2021 World Barista Championship.

Additional information
Pack Quantity

100g

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Brewing Size Guide

Each Brewing Method Grind Size Reference

BREWING METHODBREW TIMECOFFEE TO WATER RATIOBOTTOM-TOP SIEVE
Pour Over3:40 min1:16400 – 800 µm
French Press10:00 min1:13600 – 1000 µm
AeroPress2:20 min1:15500 – 900 µm
Moka Pot1:30 min1:11350 – 700 µm
Drip BrewerN/A1:17400 – 900 µm
Espresso0:26 min1:2250 – 500 µm
Cold Brew16 hours1:10600 – 1100 µm
Syphon1:40 min1:15400 – 800 µm

So, How Do You Know What Grind To Use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  • Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  • Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
  • Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
  • Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
  • Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee