Malaysia: The Liberica Outlier
While most of the world drinks Arabica, Malaysian Coffee has preserved a bean culture that is completely unique in flavor, smell, and history, The Liberica
Malaysian Coffee Production at a Glance
Country: Malaysia
World Ranking
14
Annual Production
600,000 – 800,000
60grm Bags
Average Altitude
0m – 500m
(Lowland)
Flavour Profile: Jackfruit, Smoky Wood, Burnt Sugar
Caffeine Strength of Bean Produced Low ⚡ Medium ⚡⚡ High ⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | 90% Liberica / 10% Robusta & Arabica⚡⚡ |
| Harvest Season | November to February/March |
| Region | Johor, Selangor, and Kedah |
| Body | Heavy, Creamy, and Thick |
| World Production Share | 0.1% |
| Process | Primarily Natural (Dry) |
The History: Survival of the Rarest
In the late 19th century, “Coffee Leaf Rust” wiped out the Arabica crops across Southeast Asia. While countries like Vietnam switched to Robusta, Malaysia leaned into Liberica.
Today, Malaysia is one of the few places on Earth where this species is grown commercially. It is the heart of the traditional Kopitiam (coffee shop) culture that defines Malaysian mornings.
The Science: Malaysian Coffee aka The “Jackfruit” Bean
Liberica is a massive tree compared to Arabica—it can grow up to 20 meters tall, requiring ladders for harvest.
The Species: Liberica (often called “Elephant Beans” due to their size).
The Shape: Unlike the oval Arabica or round Robusta, Liberica beans are hooked at one end and much larger.
The Flavor: This is the “Marmite” of coffee. It is polarizing. It has a very low acidity but a massive, pungent aroma. It is famous for tasting like Jackfruit, Chorizo (smoky/savory), and Dark Chocolate.
How to Enjoy: The Kopitiam Style
In Malaysia, coffee is traditionally roasted with margarine and sugar, creating a dark, caramelized “Kopi-O.”
Best Method: French Press or Traditional Cloth Filter. The heavy body of Liberica needs a method that doesn’t strip away its oils.
The Pairing: Liberica is the only coffee that truly pairs with savory flavors.
In Malaysia, it is served with Kaya Toast (coconut jam and butter). The smoky notes of the bean cut through the sweet coconut perfectly.
The “Third Bean” Rarity
“Liberica accounts for less than 2% of the world’s coffee trade. For The Coffee Guide reader, tasting Malaysian Liberica is a bucket-list experience.
It smells like a tropical fruit market and tastes like a wood-fired kitchen.
It is the absolute antithesis of the ‘floral’
