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Malaysia Kulai My Liberica CSS-14 Anaerobic Natural
  • Malaysia Kulai My Liberica CSS-14 Anaerobic Natural
Malaysia Kulai My Liberica CSS-14 Anaerobic Natural

Malaysia Kulai My Liberica CSS-14 Anaerobic Natural

RM220.00 MYR
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About This Coffee :

Malaysia Kulai My Liberica CSS-14 Anaerobic Natural

Quantity: 100g

Roast Level: Light Roast

Flavor Profile: Starfruit, Jackfruit, Lemon Tea, Pineapple 

Variety: Liberica 

Altitude: Below 800 m 

Processing Method: Anaerobic Natural 

Origin: Kulai, Johor, Malaysia 

Region and Farm Introduction: Located in Kulai, Johor, MY LIBERICA manages approximately 50 acres (20 hectares) of coffee dedicated to Malaysia's distinctive Liberica variety. The farm's soil and local growing conditions provide a unique environment for Liberica cultivation.

MY LIBERICA integrates cultivation, harvesting, processing, and roasting on the farm, allowing greater control over coffee quality and flavour development. Coffee waste is also converted into organic fertiliser, supporting a more sustainable farming system. In addition to its own production, the farm works with nearby growers by purchasing quality coffee cherries at higher prices, encouraging better harvesting and cultivation practices within the local coffee community.

Processing Method Features: For this Anaerobic Natural lot, ripe small cherries—mostly peaberries—are carefully sorted using a colour sorter before fermentation. The selected cherries are sealed in barrels and fermented under controlled conditions for 10 days. After fermentation, the cherries are transferred to a temperature- and humidity-controlled greenhouse to complete the drying process.

This controlled anaerobic fermentation combined with whole-cherry drying enhances the coffee's distinctive tropical fruit character, bringing out notes of starfruit, jackfruit, pineapple, and lemon tea.

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.

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!

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