June 12, 2025
Liberica coffee (Coffea liberica) is one of the rarer coffee species, yet it holds significant importance. Native to West Africa, particularly Liberia, it also has notable wild populations in Ghana and Sierra Leone. From its origins, the species gradually spread across Africa, South America, the Caribbean Islands, India, and Southeast Asia.
Liberica once thrived in West Africa during the 18th century. By the late 19th century, it had expanded to Sri Lanka, the Philippines, Indonesia, and Malaysia. This expansion was largely driven by the widespread infestation of coffee leaf rust that devastated Arabica coffee plantations between 1870 and 1920. Due to its natural resistance to the disease, Liberica was introduced as a substitute for Arabica. As a result, for nearly 30 years, Liberica’s global production volume was nearly on par with that of Arabica. However, in subsequent decades, its cultivation declined, ultimately accounting for just 2% of global coffee production.
Fortunately, with recent advances in knowledge and changing perceptions, Coffea liberica has gradually regained interest and recognition for its unique qualities. Liberica plants thrive in tropical lowland climates, flourishing at elevations from sea level up to 600 meters. They prefer high humidity and warm temperatures ranging from 24°C to 30°C. The species is known for its vigorous growth, often reaching heights of 5 to 20 meters, with thick leaves and large fruits. Compared to Arabica and Robusta, Liberica trees, leaves, and cherries are significantly larger. Due to its height, seasonal pruning and proper spacing are necessary, and harvesting often requires ladders.
While Robusta is known for its hardiness, it has a shallow root system, making it more vulnerable to extreme weather and root diseases. In contrast, Liberica has a deep and extensive root system, which not only enhances its resilience but also allows it to be cultivated in a wide range of soil conditions. Liberica is generally more resistant to pests and diseases than Arabica, though effective pest and disease management remains essential, as it is not entirely immune. Despite having a high yield, Liberica has a lower conversion rate from fresh fruit to green coffee. It typically takes 8.3 to 12.5 kg of fresh Liberica cherries to produce 1 kg of green coffee, whereas Arabica requires only 4 to 8 kg. This low conversion efficiency is one reason why Liberica coffee can be more expensive to produce.
The large size and thick skin of Liberica cherries also make post-harvest processing more challenging. De-pulping and drying require extra care to achieve optimal moisture content in the green coffee. During processing, the sugars in Liberica cherries trigger a natural fermentation process within the seed. If fermentation is underdone or excessive, it can negatively affect the flavor, resulting in poor quality. However, when fermentation is well-controlled, Liberica stands out as one of the naturally sweetest coffee varieties. With its higher sugar content compared to Arabica and Robusta, Liberica offers great potential for quality and flavor. At the same time, this attribute presents additional challenges in its post-harvest processing.
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