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Liberica beans Availability in Australia

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  • Liberica beans Availability in Australia

    Hi Everyone,

    I am new to this board, I would appreciate if someone would verify to me if this is the right section to ask my enqueries:

    I once traveled to South East Asia, SEA and tried this 10mm bean in length, dark roast liberica beans. The way I can describe it has an intense body, strong aroma, high acid that would cut through milk base coffee with an aftertaste of a jackfruit...Does anyone tried these beans before? I want to know your thoughts and opinion on these liberica beans which is exotic and rare...Does anyone know where it can be purchase this bean in Australia...local availabilty in NSW? Any response is highly appreciated.


    Regards,
    MacGybean

  • #2
    This is the right section.
    If you use the Search function on this page to search for liberica, you will find several threads/posts on the topic over the years. From what I understand, it isn't of the same quality as arabica. I would guess if the site owner Andy had encountered it and thought it of good enough quality, you might find it in Beanbay, this site's marketplace.

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    • #3
      If we're lucky Andy will have a 'novelty bean' month similar to the 'Robusta festival' that left Greenbay cluttered with Robusta that nobody is buying.

      Upside for us is we could get things like Maragogype, Liberica etc to try.

      Downside for Andy is Greenbay is left cluttered with Liberica, Barako etc that nobody wants to buy. Your description of Liberica matches what I've seen previously - that it's harsh and un-coffee-like, same as Robusta

      My vote is for Coffeea ambongensis from Madagascar - nobody knows what it tastes like and the beans are so big you'd probably have to break them in half before they'll go into most grinders:
      Coffea ambongensis J.-F.Leroy ex A.P.Davis & Rakotonas. | Plants of the World Online | Kew Science
      Last edited by theonetruepath; 30 September 2019, 01:36 PM. Reason: Added link

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      • #4
        Originally posted by theonetruepath View Post
        If we're lucky Andy will have a 'novelty bean' month similar to the 'Robusta festival' that left Greenbay cluttered with Robusta that nobody is buying.

        Upside for us is we could get things like Maragogype, Liberica etc to try.

        Downside for Andy is Greenbay is left cluttered with Liberica, Barako etc that nobody wants to buy. Your description of Liberica matches what I've seen previously - that it's harsh and un-coffee-like, same as Robusta

        My vote is for Coffeea ambongensis from Madagascar - nobody knows what it tastes like and the beans are so big you'd probably have to break them in half before they'll go into most grinders:
        Coffea ambongensis J.-F.Leroy ex A.P.Davis & Rakotonas. | Plants of the World Online | Kew Science

        This is a piss-poor posting and should be deleted. Any mis-fortune of Andy is a mis-fortune for all of us- even though there is nothing to confirm the Robusta isn’t selling. Andy goes out of his way to bring new coffees to the bay and I’m sure he does it purely out of passion for coffee.

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        • #5
          In hindsight, I suspect the OP could be a spammer on a fishing expedition. Someone who has liberica beans for sale and testing the waters for interest.

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          • #6
            Hi,

            My palate is not yet into a level of some professional cuppers, Im doing a research and found that in some parts of the coffee belt nations Liberica is well accepted, say Indonesia, Philippines, etc.Each country has its own technique to brew. In the west and Oceana region I find the taste becomes subjective, some do like, some hate it. That is why I did approach this board asking for a experience thoughts about the taste profile not but hearsay but by personal experience. For those who made the input info, i appreciate it Just saying. Thanks everyone.

            Regards,
            MacGybean

            Comment


            • #7
              Originally posted by Gavisconi007 View Post
              This is a piss-poor posting and should be deleted. Any mis-fortune of Andy is a mis-fortune for all of us- even though there is nothing to confirm the Robusta isn’t selling. Andy goes out of his way to bring new coffees to the bay and I’m sure he does it purely out of passion for coffee.
              Totally agree! And by the way those Robusta are awesome. Added to about 10% in blends just adds a fantastic dimension.

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              • #8
                Originally posted by Gavisconi007 View Post
                This is a piss-poor posting and should be deleted. Any mis-fortune of Andy is a mis-fortune for all of us- even though there is nothing to confirm the Robusta isn’t selling. Andy goes out of his way to bring new coffees to the bay and I’m sure he does it purely out of passion for coffee.
                Either I've missed the sarcasm in your post or you've missed it in the one you quoted.

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                • #9
                  Liberica -
                  pretty nasty and nearly only available in the Philippines. If it was possible to produce a Liberica nearly drinkable without condensed milk, sugar and butter to hide the unique flavours then other regions would grow this coffee too as it is pest resistant and easy to grow in lower altitudes. Rare doesn't mean good. If you can get enough people together to buy a tonne we'll try and import it else it is something that we would have trouble giving away.


                  Robusta -
                  Thanks Gavisconi007. We actually have trouble keeping stock up to the robusta range, certainly far from cluttered and unsold. These are some of the best available and best value Robustas and most CS'rs are having fun experimenting with them. I have a couple of commercial customers that use them heavily in their custom blends.


                  Madagascar -
                  I met someone at a coffee function who had bought a couple of container loads of Madagascar low caffeine beans. The story went something like this. He visited multiple times during harvest and loading and then flew home. When the coffee didn't arrive he contacted the other end who went very quiet. When he contacted the authorities they pretty much shrugged and said "not shipping is good for our economy". **shudder** It never got resolved, bye bye $300,000.

                  We land lots of interesting stuff and have done for nearly 15 years. We are still here because we don't land things that will shut the doors.

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                  • #10
                    Originally posted by DaveD View Post
                    Totally agree! And by the way those Robusta are awesome. Added to about 10% in blends just adds a fantastic dimension.
                    I know I'm out on a limb with my dislike of Robusta. I wish I could get behind it... I was just in Bangkok, China, Mongolia and Russia. All countries you go to when your doctor tells you to give up coffee. Pretty much all I could get was Robusta. I almost started drinking tea.

                    If I add around 5% robusta to a blend I end up pouring out the cup.

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                    • #11
                      Originally posted by theonetruepath View Post
                      I know I'm out on a limb with my dislike of Robusta. I wish I could get behind it... I was just in Bangkok, China, Mongolia and Russia. All countries you go to when your doctor tells you to give up coffee. Pretty much all I could get was Robusta. I almost started drinking tea.

                      If I add around 5% robusta to a blend I end up pouring out the cup.
                      Have to say, I add about 10% Robusta to a blend once in a while and find it very much to my liking, the last lot I had was India Magundi Sundried, ran out a while back, time to reorder.

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                      • #12
                        Originally posted by theonetruepath View Post
                        I know I'm out on a limb with my dislike of Robusta. I wish I could get behind it... I was just in Bangkok, China, Mongolia and Russia. All countries you go to when your doctor tells you to give up coffee. Pretty much all I could get was Robusta. I almost started drinking tea.

                        If I add around 5% robusta to a blend I end up pouring out the cup.
                        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.

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                        • #13
                          [QUOTE=Andy;660441]Liberica -
                          [QUOTE][QUOTE][QUOTE]pretty nasty and nearly only available in the Philippines. If it was possible to produce a Liberica nearly drinkable without condensed milk, sugar and butter to hide the unique flavours then other regions would grow this coffee too as it is pest resistant and easy to grow in lower altitudes. Rare doesn't mean good. If you can get enough people together to buy a tonne we'll try and import it else it is something that we would have trouble giving away.
                          Hi Andy,
                          Thanks for your input. I just wonder whether liberica will only grow in certain climatic (tropical/monsoon)and soil condition. If other countries can grow liberica in the tropics and others dont have it in their region, say Columbia and Brazil, does that mean there is certain condition for a liberica tree to grow? Any expert input is greatly appreciated.
                          MacGybean




                          Madagascar -
                          I met someone at

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                          • #14
                            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.

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                            • #15
                              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.

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