Lilika Coffee, a big seed in the coffee world. Why is Liberika so rare?

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Friends who have some knowledge of coffee should know that coffee beans are divided into three categories: Arabica with small seeds, Robusta with medium seeds, and Liberica with large seeds. We often talk about tin card, rose summer, bourbon and other varieties belong to Arabica species. We all know a lot about Arabica and Robusta. Today, Qianjie Coffee is going to introduce to you the big-grain coffee of the three varieties-Liberika Coffee!

Liberica Coffee Leberica

Most coffee transactions are based on Arabica and Robusta, while Liberika currently accounts for only 1% of the world's economically grown coffee production, which can be said to be very small.

Liberica was first found in Liberika, West Africa. The coffee trees in Liberika will be higher than those in Arabica and Robusta, and the coffee species in Liberika have strong disease resistance and adaptability to the environment; from the appearance of coffee trees, the leaves of Liberika are larger than those of ordinary coffee trees. From the appearance of the coffee fruit, it will actually be much larger than the ordinary coffee beans, and the skin is thick, so it is not easy to remove the coffee skin and pulp, which will be more troublesome in the post-processing process of coffee.

In fact, some farms will grow a small amount of Liberian coffee and plant it around Arabica coffee to lure coffee pulp bugs or other pests away from Arabica coffee.

The Liberica coffee tree has been planted in the semi-wild environment of Borneo in Malaysia for many years. It is pointed out in the ancient literature that leaf rust in Sri Lanka caused serious loss of local coffee in 1892. At this time, the British colonists looked for fertile land to grow coffee and found Bora. But the coffee there was eventually abandoned and switched to more profitable crops such as tea, pepper and rubber, leaving only a small number of Laiberia trees. In 2018, the boutique Liberica from Borneo made its debut at the Stuttgart Coffee Summit in Germany and won the coffee raw bean quality award. Qianjie Coffee brewed a pot of sun-treated Liberika coffee. The parameters and flavor are shared as follows:

Parameters: powder amount 15 g, water temperature 89 ℃, powder / water ratio 1:15, medium and fine grinding (BG 5T: Chinese standard 20 sieve pass rate 58%), stage extraction. Steaming with 33 grams of water, see that the coffee powder bed from wet to dry can end the steaming, steaming time is 30 seconds, small flow center circle water injection to 120 grams off, and so the water level drop is about to expose the powder bed to 228 grams to stop, when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) extraction time is 1: 45 ". Flavor: dry aroma with fermented aromas, jackfruit and a hint of chocolate. Wet aromas are full-bodied fermented fruits, with acidity of carambola, tropical fruits, jackfruit, wheat tea and rose on the palate.

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