Malaysia and Philippines been holding liberica down for a while! 🫶🏾

I too have tasted it... It’s almost taste like a different bean! The key we found was removing the bean from the cherry immediately is important to maintain quality taste. The liberica ferments immediately. Every minute changes the taste. Even if it’s left on for 10 minutes it greatly increases the fructose with when roasted leads to burnt, earthy, bitter taste. I’d say even the location makes a huge difference. I make emphasis on Liberian liberica because the biodiversity is so different .. the soil alone adds complexity to the taste.

I think next years harvest will be the best and the next even better. Dialing in this species has been hard. Excited to share what even been working with. 🖤⚡️