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Malaysia Kulai My Liberica Estate N30 AN #1
  • Malaysia Kulai My Liberica Estate N30 AN #1
  • Malaysia Kulai My Liberica Estate N30 AN #1
Malaysia Kulai My Liberica Estate N30 AN #1

Malaysia Kulai My Liberica Estate N30 AN #1

RM55.00 MYR
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Origin: Kulai, Malaysia

Altitude: Below 800 m

Variety: Liberica

Processing Method:  Anaerobic Natural

Roast Level:  Light Roast

Flavor Profile: Hawthorn, Raisin, Coco Nibs, Caramelized-Sugar

Fermentation Process:

The coffee processing method of Anaerobic N30 is to sort the fresh coffee cherries through a color sorter, put the ripe berries into barrels and seal them, and ferment them at a specific temperature for 30 days. After the fermentation is complete, put it in a temperature-controlled and humidity-controlled greenhouse to complete the drying.

Coffee Farm – MY LIBERICA:

MY LIBERICA owns 50 acres (20 hectares) of carefully grown coffee in Kulai, Johor. Due to the unique soil nutrients and conditions, all coffee trees come from the Liberica variety. To improve coffee quality and be environmentally responsible, we use coffee waste on our farm to produce organic fertilizer. Compared to other Liberica coffee farms, we grow, harvest, process and roast our coffee with a good understanding of the geography, which improves our unique coffee flavor. In order to stimulate production and improve the quality of coffee planting and harvesting, we also purchase coffee cherries from nearby coffee farmers to encourage farmers to produce high-quality coffee cherries by increasing the purchase price.

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