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Malaysia Kulai My Liberica Estate Natural
  • Malaysia Kulai My Liberica Estate Natural
  • Malaysia Kulai My Liberica Estate Natural
Malaysia Kulai My Liberica Estate Natural

Malaysia Kulai My Liberica Estate Natural

RM260.00 MYR
Shipping calculated at checkout.

Origin: Kulai, Malaysia

Altitude: Below 800masl

Variety: Liberica

Processing Method:  Natural

Roast Level:  Light Roast

Flavor Profile: Honey, Chocolate, Almond, Jackfruit, Licorice

The Story of Jason Liew and My Liberica

In the quiet town of Simpang Renggam, Johor, Jason Liew grew up on a farm where his father cultivated coffee as a practical solution to stop fruit thieves. Despite initial disinterest in coffee, Jason’s agronomy studies in Taiwan ignited a passion for it. Returning to Malaysia, he transformed his family’s Liberica coffee farm into a specialty coffee producer. Despite challenges and scepticism, Jason’s dedication led to international recognition, with My Liberica placing third in the 2021 World Barista Championship. Today, Jason dreams of making Liberica a globally celebrated coffee variety, supported by his family’s unwavering faith and hard work.

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