Unlocking the Potential of Liberica Coffee (Coffea liberica) through Green Bean Fermentation and Brewing Techniques
Wenny Bekti Sunarharum*, Hindun Riza Umami, Tunjung Mahatmanto

Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, 65145, Indonesia
*wbsunarharum[at]ub.ac.id

Abstract

Liberica coffee, known for its environmental benefits and resilience to climate change, has been overshadowed by the more popular Arabica and Robusta species due to its less favorable flavor profile and lower market demand. Despite its potential, Liberica coffee quality has been neglected and undervalued, resulting in lower cultivation and prices. Because fermentation is known to affect the quality of green beans while brewing techniques add complexity to the final cup, we sought to explore the impact of different fermentation methods and brewing techniques on the physicochemical and sensory properties of Liberica coffee. In the study, green Liberica coffee beans were fermented using various media compositions and then further dried, roasted, and brewed using French press and V60. The results revealed that additional fermentation of green Liberica coffee beans significantly improved the coffee profiles, both in terms of physicochemical properties and sensory attributes. Additionally, the different brewing methods led to distinct brewed profiles. This finding underscores the vital role of fermentation in coffee processing, not just for cherry but also for green bean fermentation. It also provides a promising alternative to enhance the quality of Liberica coffee, presenting an avenue for further exploration and support for this unique coffee species.

Keywords: Liberica coffee, green bean, fermentation, brewing techniques

Topic: Agricultural product technology