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Liberica beans Availability in Australia

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  • Panza
    replied
    I was fully on board to try something new until I heard cheese profile...
    colour me very skeptical.

    Leave a comment:


  • peanutking242
    replied
    Saw this thread while trying to source locally roasted liberica in australia. Have to say liberica is absolutely amazing if processed right. Had some from a specialty cafe in Sarawak precovid (earthling i think they are called). It was sweet, fruity and gorgeous and cannot compare to commercial consumer liberica discussed in the previous post.

    Leave a comment:


  • burr
    replied
    Originally posted by Andy View Post
    Nup, Viet coffee is 100% robusta roasted dark enough to show oils and let rest for months.

    It's easy to recreate!
    My bad, I swore I read it on the back of a packet of Trung Nguyen once, but it must have been excelsa, as shown here.

    Another one to avoid!

    Leave a comment:


  • LeroyC
    replied
    Originally posted by flynnaus View Post
    Having first hand experience with Filipino cuisine, it could well have been cheese flavoured (with real cheese)
    No it’s a well known flavour attribute of Liberica unfortunately.

    Leave a comment:


  • flynnaus
    replied
    Originally posted by LeroyC View Post
    Liberica is available from an expat Filipino in NZ and I’ve tried it. It has lots more flavour than robusta. That’s only a good thing if you like cheese flavoured coffee. Horrible stuff.
    Having first hand experience with Filipino cuisine, it could well have been cheese flavoured (with real cheese)

    Leave a comment:


  • LeroyC
    replied
    Liberica is available from an expat Filipino in NZ and I’ve tried it. It has lots more flavour than robusta. That’s only a good thing if you like cheese flavoured coffee. Horrible stuff.

    Leave a comment:


  • flynnaus
    replied
    Well Sao Tomé coffee is (up to) €16 per kg. I imagine the Philipinno liberica coffee would be much cheaper and Sao Tome and Principle has a much higher cost of living.

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  • Yelta
    replied
    Originally posted by flynnaus View Post
    Hmmmm, missed it, looks like a lot of others did as well.

    Will fill the gap now.

    Interesting! had heard of Principe, had no idea where it was.

    Beans used in production of high grade chocolate.

    The islanders are not coffee drinkers.

    Green up to EUR16 kg at plantation, no wonder its not well know.

    Thanks Flynn.
    Last edited by Yelta; 2 October 2019, 06:56 PM.

    Leave a comment:


  • flynnaus
    replied
    Originally posted by Yelta View Post
    Have to admit until reading this thread had not even heard of Liberica beans
    You could have seen it here ...
    https://coffeesnobs.com.au/general-c...-pr-ncipe.html

    Leave a comment:


  • Yelta
    replied
    Have to admit until reading this thread had not even heard of Liberica beans.

    Trees grow to 65 feet! I imagine special equipment needed for picking, perhaps a shaker???

    Found this description online:

    “Manly Coffee.” eh, guess that'd get the attention of the macho types.

    "Liberica
    An heirloom coffee species that offers a completely different flavor to the two big players. Liberica are huge coffee berries that have smoky, nutty, dark chocolate notes when roasted and brewed. The coffee bearingtrees themselves can grow up to 65 feet, towering over their counterparts.
    Native to Western and Central Africa, the species was introduced in Indonesia at the close of the 19th century to replace the arabica trees killed by rust. The species is now grown in Africa, South America and South East Asia, where its production has earned it a dedicated following in the Philippines, Indonesia, and Malaysia.
    Because Liberica has run into near extinction in the past and isn’t widely cultivated, it is a rare commodity that can be expensive in California (given you’re even able to find it). Its smoldering, dense flavors are not for every palate, so the Filipinos named it “Manly Coffee.”
    The current method for profiling coffee focuses on where the plant is grown, and that certainly affects your coffee but it doesn’t tell the whole story. Few people ask what species of bean they are drinking, although this is something that can make an immense difference."

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  • Yelta
    replied
    Originally posted by Andy View Post
    Nup, Viet coffee is 100% robusta roasted dark enough to show oils and let rest for months.

    It's easy to recreate!
    Sounds enticing.

    Not sure I would want to recreate it.

    Leave a comment:


  • Andy
    replied
    Nup, Viet coffee is 100% robusta roasted dark enough to show oils and let rest for months.

    It's easy to recreate!

    Leave a comment:


  • burr
    replied
    I think liberica is one of the beans in Vietnamese coffee? I.e. the iced coffee you get in Viet restaurants.

    As Andy said, likely undrinkable without condensed milk. But extremely delicious with it, I think!

    Grown for its disease resistance, no doubt, making a cheap product. You'll probably struggle to find a good quality producer the same way robustas here are sourced.

    Leave a comment:


  • Dimal
    replied
    Originally posted by Barry O'Speedwagon View Post
    Most robusta needs to rest longer (for my palate anyway), so when I use it I roast it separately and add to younger arabica blends.
    Yep, ditto for me...

    I s'pose I should add it to the list of beans in a blend I'm roasting but I usually forget because the Robusta is about two weeks ahead of my CS Arabica blends, Anyway, roughly 10% ends up in pretty well every batch I bag up...

    Mal.

    Leave a comment:


  • Lyrebird
    replied
    Originally posted by theonetruepath View Post
    I know I'm out on a limb with my dislike of Robusta.
    If so, I'm on the same limb.

    Leave a comment:

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