Malaysia Kulai My Liberica Estate N20 A.N #1

Hibiscus, Dark Cherry, Red Apple, Cacao Nibs, Ripe Banana, Dark Grapes, Caramelized-Sugar Variety Liberica Country Malaysia Processing Anaerobic Natural Region Kulai, Johor Altitude Below 800 m Roast Level Light Roast Tasting Notes Hibiscus, Dark Cherry, Red Apple, Cacao Nibs, Ripe Banana, Dark Grapes, Caramelized-Sugar Quantity 100g About This Coffee : Fermentation Process: The coffee processing method of Anaerobic N20 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 20 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 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.