COFFEE Comparison: Three Species Side by Side (Arabica, Robusta & Liberica) - Weird Fruit Explorer

[@masamunesword]

Neat coffee fact: Robusta's use in coffee in the United states has a weird arc: 100% Arabica was the standard until 1954 where a coffee crop failure in Brazil caused Maxwell House to start blending robusta in to avoid having to change the price. Other major coffee brands started doing the same thing and functionally all coffee in the US was blended Arabica/Robusta until the craft coffee boom of the 90s with Maxwell House going back to 100% Arabica in 2007.

[@WeirdExplorer]

Fascinating. I went on a farm tour once where the guide said all coffee has robusta blended in it. I called Bull.. but this might be why he thought that.

[@masamunesword]

​@@WeirdExplorer Yeah, functionally anything you could buy at the supermarket until the late 90s/early 00s in the US had Robusta in the blend so yeah I could see why he'd think that too.

[@censusgary]

It’s not true now that all retail coffee in the USA has robusta in it, but in the 1960s and 70s, that would have been very nearly true.

[@darkim1777]

It is easier to get good body and crema in an espresso using a blend of robusta and arabica. Because arabica is more acidic and brighter but robusta produce more crema and texture. And as robusta beans are cheaper and have a bigger yield per tree so it is more cost efficient to blend it. Most instant coffee drinks are a blend, because it needs higher work to get pure arabica done right.

[@I.amthatrealJuan]

Jared, 90% of liberica coffee plantations in the Philippines have been affected by a nearby volcano (Taal) that erupted because most of the coffee farms are in that region. Yeah, they're literally covered in ash. There is an ongoing crisis for that coffee here and I can say it is regionally endangered.

[@WeirdExplorer]

It did? I went there when I was in the Philippines years ago. That's terrible.

[@censusgary]

“The robusta is earthy.” That’s because it’s fresh ground.

[@keep1hunnid]

Haven’t tried Liberica but Robusta is my favorite for sure

[@WeirdExplorer]

Here are links if you want to try these yourself: Liberica Coffee: amzn.to/36BztPX Robusta Coffee: amzn.to/2RVZ1BY Arabica Coffee: amzn.to/2uKeKMm

[@2.7petabytes]

Now you’re talking! I roast all my own coffee at home! Thanks for the primer on the different beans! And unfortunately many of the coffees we seem to enjoy may be going the way of the Dodo because of several reasons. And that’s really cool that Smarter Everyday is a patron of yours! 😁

[@daerth4423]

Late to the party on this one but another great one. I'm 48 years old but have only been drinking coffee for a little over a year and am still very much a noob about the stuff. Learned a lot here, thanks.

[@creativeusername8760]

KZbin algorithm is on fire tonight

[@theelectricant98]

check out his fruit series!! best shit on all of youtube imo

[@kdonsky6]

back when my dad was a kid, all of the coffee used to be robusta. He can remember when coffee company started using arabica and they started advertising it as if arabica was so much fancier and better. It's funny that in this video it seems like it was kind of hard for you to get the robust of beans when back in like the 60s and 50s it used to be the common junk coffee that everyone drank and only hipster fancy people drank arabica...

[@censusgary]

A lot of the supermarket coffees are blends of robusta and arabica. Robusta is cheaper and stronger (higher in caffeine), but arabica is regarded (by most people) as having a better, smoother flavor. Also, one species grows better than another in a certain place, so where the coffee comes from has a lot to do with what species you’ll get.

[@ornokur6315]

Wow, I want to try thst liberica coffee now. That sounds so good.

[@beeneverywhereman]

Awesome! I drink black coffee every morning for "breakfast" and I'm aware that Robusta is considered an inferior species for coffee. Some brands even advertise that they are 100% arabica etc. I didn't know that the Robusta species contained more caffeine. Where does liberica stack up against Arabica and Robusta in the amount of caffeine? Awesome video. Wish I could sample them with you. Thanks. -DAN

[@WeirdExplorer]

I'm not sure about the caffeine levels of liberica. I didn't notice as much of a jolt as robusta, so I would guess it has as much as Arabica or less.

[@mudsharkbytes]

It contains more caffeine than arabica and less that robusta. Caffeine is produced by the plants as an insect repellent so the lower lying the plants are, the higher levels of caffeine they contain - the higher the elevation, the fewer the insects. Since most arabica coffee is “mountain grown” it generally contains the lowest caffeine levels.

[@censusgary]

This is cool. I’ve tried robusta and arabica (most people have, even if they don’t know it), but I’ve never tasted liberica coffee. I don’t think I’ve ever even seen it.

[@EliseKuriousFarms]

Liberica is a more chocolate like coffee my dear , we are from South India , a place called Idukki. And ofcurs Liberica is our favorite bcus we add a tiny bit of extras to it to get perfect blend .❤

[@rprimbs]

I actually love Robusta. But I've only had it cold in Vietnam.

[@vortigern7021]

I just bought a new espresso machine and have been pondering buying a bag of robusta. This video has pushed me to give it a try.

[@ingoclever]

in Asia people like to use boiling water over an extended period, rendering the coffee sour (for some reason). In Europe you would brew with non boiling water and for only a minute. Maybe thats whats happened to you

[@Miagz-k1d]

First. I gotta say I love your videos. I am also a fruit connoisseur. Coffee also. You gotta step up your grinder game... Even a $15 conical burr hand grinder from amazon is better than the blade grinder.

[@WeirdExplorer]

It keeps me up at night... I want one of those big brass ones that they use in Turkey.

[@ericpmoss]

@@WeirdExplorer If you want something manual (and even portable), check out the Apollo. It grinds on par with high-end machines is is well-made. www.bplus.biz/products/apollo-manual-hand-grinder

[@censusgary]

I have one of those Turkish-style grinders (got it in Bosnia). I don’t know if it grinds the best, but it’s great fun to use.

[@NiX_aKi]

Yay! You noticed the hint of chocolate in the Liberica.

[@mudsharkbytes]

There is also an especially rare “Excelsa” cultivar that would be interesting to sample.

[@mudsharkbytes]

My understanding is Liberica plants are more like trees and as such take a lot more work to harvest than other varieties. Regardless, I managed to score a few pound of green, unroasted liberica some time ago and my experience was at just about any roast level the coffee had a pronounced blueberry-ness to it that became especially pronounced at lighter roast levels. That, and it was higher in caffeine. It’s a shame you didn’t have green beans to compare with because they all look different, especially liberica, which is longer and skinnier in shape. I was really fond of the liberica and would drink it all the time if I could get my hands on it easily. It was especially awesome in espresso blends.

[@wotmgroupofcompanies5244]

Wonderful job explaining. We can supply you premium Liberica anytime. It does make a fantastic espresso!

[@777shanes]

One of the biggest difference with coffee is if the beans are water washed or a natural. A water washed coffee is where the outside fruit of the coffee is washed away then dried. A natural coffee is where the fruit is allowed to dry on the coffee bean and impart the flavor of the fruit into the coffee bean, then the fruit is removed from the bean. That's why an Ethiopian coffee from the same region can have more a fruity note (natural) then more chocolate notes (water washed). The next is the roasting of the bean. A light roast will allow more floral and fruity notes come out where a medium roast will give more of chocolate, tobacco and other notes. Most dark roast taste burnt to me and the least desirable.

[@michaelhudson4171]

Correct. Washed, honey, or natural. Washed is washed and dried. Honey undergoes some fermentation before drying. Natural is fermented and partially dried with the fruit on before processing to impart more complex flavors.

[@ZE308AC]

What if we all start researching on what type of coffee we have and start calling stores to see if maybe they can start to carry a several varieties of new varieties coffe. The more people call they will see their is a demand in new verieties of coffee.

[@Uchoobdood]

Awesome! Would LOVE more vids like this.

[@WeirdExplorer]

I hope that I can find some of the rarer species

[@TheGreatDrAsian]

You're doing God's work fam. Thanks for all the great content! Keep it up!

[@DahVoozel]

I don't drink coffee and I just watched you taste test three coffees. I do like Puer tea though!

[@WeirdExplorer]

I do the same with wine. Its interesting learning about all the variations.

[@breeder2438]

Liberica takes on the flavor of other plants grown near by. If grown near jackfruit plantations and Cocoa plantations will take on a Jackfruit and Chocolate flavor

[@michaelhudson4171]

I'm currently growing all 3. Liberica I easy to use as productive shade for the other varieties. It produces somewhat less and much smaller but very high caffeine seeds. Probably smaller just because of a lack of selective breeding.

[@michaelhudson4171]

Actually, I'm full of beans. This video sent me on an investigation binge. Liberica has less caffeine than iether arabica or canephora ("Robusta").

[@babulsantai]

Caffeine: Arabika 1.5 Robusta 2.4 Liberica 4 Excelsa 5

[@johndwhite1972]

This is great. I’ve never even heard of libera coffee. 😃

[@Sedgewise47]

John White Learn something new every day (or-in this case-every new posted video)...

[@KucingRetro]

come to malaysia

[@wotmgroupofcompanies5244]

We are only company that imports premium Coffea Liberica from the Amazon Rainforest of South America. We like to think of ourselves as the authority on this rare species of coffee. Liberica is a vastly different "animal" than Coffea Arabica. Here are a few helpful tips. Make sure the Liberica you purchase is wet processed, after Liberica cherries are hand picked they must be processed into green beans as fast as possible, the roasting rules for Arabica do not apply to Liberica due to it's high natural sugar content, the quantity used should be half of what you currently use with Arabica, roasted beans should always be ground per use and Liberica should always be consumed black with maybe a little sugar and never mixed with dairy or other dairy alternatives. If these tips are followed you will enjoy an amazing and one-of-a-kind coffee experience.

[@aiendail]

What happens if the liberica coffee is processed using natural or honey process?

[@MGM_Think]

@@aiendail it could grow moldy which will ruin the harvest. but I am curious about honey processing, maybe yellow honey would work for it to make it frutier.

[@TheBluntsmith69]

Great point you made at the end. My favorite coffee is an arabica robusta blend, and I have often wondered why you can’t buy robusta by itself. My search will continue!

[@dans.8198]

And the correct “Robusta” pronunciation is at 3:30. We have a winner !

[@matthewodonnell6906]

Robusta is also very commonly used in instant coffee in the US. I rather like it and arabica. Though, robusta has its own sort of dark chocolate hint that I think makes it good paired with amaretto or macadamia flavored creamer.

[@PowerTom286]

Hi Jared, I haven't heard of the Liberica yet, but I know the acidicy depends on the beans and the roasting process, also the preparation makes a difference, as some brands are good in one coffee machine and bad in another

[@rdizzy1]

I don't really see how the preparation makes a difference if the water temp, grind, roast and species is the same.

[@PowerTom286]

@@rdizzy1 I'd like to agree, if my experiences haven't told me otherwise. Not every brand of coffee is harmonizing with every coffee machine. I had the case of a pack of coffee coming out bad in the expensive machine of a friend, acidic and not fun to drink, I took the beans home and the hand brewed coffee I made was absolutely great and not acidic at all. This is why the good (italian) coffee machine manufacturers recommend a special brand of coffee to be used, not only because they want to sell their own stuff. Harmonizing is the key, by example had a Ampex bass speaker kit and a Glockenklang bass amp, both upper class, but combined sounded like crap. Or have you ever realized some kind/brand of tires not doing good on your car, like a set of Goodyear on my Grand Cherokee, the Hankook worked nicely, smooth and perfect. Also made the same experience with tires on my Kawasaki 750 with Metzeler tires doing perfect, Continental did not do well

[@MickeyD2012]

I was unaware of this species of coffee.

[@Call-me-Al]

Same!

[@fungames1594]

Best coffee is Ethiopian coffees hands down. Its the birthplace of Coffee. But blue Mountain coffee from Jamaica is 2nd best.

[@WeirdExplorer]

I had Ethiopian coffee in Ethiopia and Blue Mountain coffee in Jamaica and you aren't lying. Traditional Ethiopian coffee is so different its like another drink entirely. So good though.

[@fungames1594]

@@WeirdExplorer yes the sheer variety of Ethiopian coffee is like a smorgasbord. I went there once and only had enough time to taste 14 areas. Supposedly it has over 70 areas and over 200 species. I had chocolate,berry,citrus,floral,strong,harsh,earthy,sweet,bitter,etc... Had it with salt, a herb called rue, and this cream coffee concoction they specialize in. You can do a whole coffee series of over 200 episodes. :) P.S. love how you learned sword swallowing & contortion! Keep experiencing the world.

[@DACFalloutRanger]

"taste test" *dumps arbitrary amounts of creamer and sugar*

[@ByronAgain]

Since moving to Singapore I've become rather a fan of the local coffee "kopi." It's served with condensed milk (kopi c) or black (kopi o) and I find I need to ask for less sugar - condensed milk is sweet enough for my tastes. Honestly, mornings aren't compete until I've had my kopi and kaya toast with soft eggs.

[@mandab.3180]

neat, i don't drink coffee but it's interesting anyway.

[@let_uslunch8884]

Neither do I. It's no fun to drink but it's fascinating right?

[@k8eekatt]

Raorrrr BHOoooSta!☕ 😄I love Equal Exchange Peruvian medium roast fine grind. I would love to send you some. Coffee accounts for 72.3 billion dollars spent in the US. Two years ago there was a huge Coffee bean surplus in Brazil and the prices dropped to wholesalers so dramatically that many farmers are going out of business! Many are horribly poor. Children may be enslaved to farm it. This is one reason I like Equal Exchange, they pay a fair wage engage in grower enrichment and install infrastructure like water purification in the villages where the growers live.

[@WeirdExplorer]

I feel like if you trace back just about anything we use or eat you'll find someone is being mistreated to make components of it. Its nice to hear when companies are trying to fight against that.

[@santossilviodos]

I am 63 years old was born and have always lived in the south of the State of Minas Gerais in Brazil, in the largest coffee producing region in the world, on average the coffee farmers here are those who have better quality of life. There is no child labor here, Brazilian law strictly prohibits child labor and it is a region that is extremely supervised by government agencies that are working to eradicate this practice. Eventually children of producers accompany their parents in these activities, but not as workers. Extremely fine coffees are produced here

[@k8eekatt]

@@santossilviodos that is so good to hear! In fact the skill and ability of Brazilian coffee farmers may have contributed to the coffee glut; they create a quality product and they do a good job at it. It's not the farmer's fault if the market takes advantage.🌹

[@santossilviodos]

@@k8eekattfor several years the Instituto Agronômico de Campinas has been developing a new variety of coffee naturally without caffeine. Only experienced tasters can notice any difference between this coffee and a caffeinated arabica. The artificial process of eliminating caffeine also eliminates several other substances responsible for the richness of flavors. It already exists but has low productivity and now the genetic improvement aims to increase productivity. We are waiting, it will be the consumption dream of demanding coffee connoisseurs. I posted a comment at the beginning about coffee differences, I believe you will enjoy reading.

[@k8eekatt]

@@santossilviodos that sounds wonderful! I love coffee but I'm very caffeine sensitive so I only have one cup in the morning. I have to stick with organic, something either in the fungus or pesticides isn't good for me when I use regular coffee. It's similar in chocolate. I can have Kauai Island coffee, the Exchange Peruvian Nostra Familia decaf which is from Brazil , and the only other one I know of that is fine, is ironically, Starbucks Pike Place Market. On the plus side they have good quality control and it's readily available where I live. I look forward to your Brazilian naturally non-caffeinated Brew. My current brewing method is cone drip but I also like a good french press.

[@Atifxx]

Get your hands on some coffea eugenioides and coffea stenophylla so you can compare some more

[@johnfrank2568]

I'd add, Robusta is commonly used in stereotypically American (Maxwell House, Folgers) coffee because it's a bit cheaper/more caffeine for otherwise weak, drip coffee. It also tends to be more bitter due to the increase caffeine content, sort of a 'burnt rubber' taste, in my experience.

[@let_uslunch8884]

Robusta is plain fun to say.

[@NeoCyrus777]

"Brightness" WTF does that mean in any context that's not visual? I hate it when audophiles use terms like that, and now I've discovered it's equally annoying from food reviewers.

[@nyororomeowelas1225]

This thumbnail had me thinking Tobuscus was uploading again lol

[@ryan-smith]

I'm curious how liberica would taste to you if you brewed it french pressed. Philippine liberica is traditionally prepared similar to french pressed instead of drip.

[@wotmgroupofcompanies5244]

Our Rainforest Liberica and (other Liberica may be the same) is amazing in a french press. Just remember to freshly grind the beans and use half what is recommended for Arabica and never mix dairy.

[@Dockhead]

i loved the attempts at pronouncing the coffee's, god loves a try'er as they say 😄

[@ButchoyFeliciano]

omg what have you done! jk. you shouldve pour arabica to robusta and liberica(barako) like 50% robusta 50% arabica or 50% liberica 50% arabica so you might be able to appreciate the taste of the blend. robusta and liberica are low land coffee fruits 👍👍👍

[@PaloDuro1021]

Guess I'm old school, I prefer a mix of robusta and arabica which is basically Folgers coffee. LOL...

[@mettatonneoex]

Could you review Maragoype Coffee? It's a special mutation of arabica coffee and it by far my favourite coffee

[@MrGothicdream]

Coffee is life! Also really like the art in your place! :3

[@WeirdExplorer]

Thanks!

[@babulsantai]

The best is Liberica

[@buddy77587]

Fabulous show!

[@jasonluke6364]

love coffee but curious what kind of coffee is used in Cuban coffee

[@OutOfNamesToChoose]

I remember reading that the traditional way involves beans roasted with the Torrefacto process. As for the type of coffee beans, I'm unsure, but a lot of recipes call for "espresso" beans. Espresso can be made with any type or roast of coffee bean; it's just a way of extracting the coffee. However, colloquially speaking, "espresso beans" tend to mean a medium to dark roasted blend of Arabia and Robusta beans. Cuban coffee is essentially the adding a small amount coffee from a moka pot or espresso machine to some sugar (traditionally brown). The mixture is then creamed/whisked together, like you'd cream sugar and eggs together when making a cake. Then a spoonful of that mixture is added to the bottom of a cup and the rest of the coffee is gently poured on top.

[@censusgary]

I had coffee in Cuba. I think it tasted like Robusta, but I’m not sure that’s what it was.

[@pouyan_m]

Love your vids

[@grazioso58]

medium roast robusta = entire Eastern Europe. make a cowboy style out of it and say you like it! ;} , i suspect liberica was hinted with few green cardamon pods during roasting or storage. if you'd grew up on robusta you'd like it , it is acquired taste. i find american overoasted arabica tasting like bad tacos.

[@fiestacranberry]

Poor man, do you not own a coffee mug? Crop choices are generally decided by which is most economical to grow under the conditions available. Pest and disease resistance, ease of picking, ripening all at once vs. a little at a time, suitability for mechanical picking, etc. all come into play for any commercial crop. That's why you find so many weird fruits on your travels. A lot of them don't ship well, or don't ripen all at once, etc.

[@censusgary]

Maybe he’s using clear glasses so we can see the colors of the coffees better.

[@fiestacranberry]

@@censusgary I think we need to get together and buy him a mug. We could get him a mug with his mug on it!

[@juangarute6918]

Liberica coffee is popularly known as Kape Barako in PH.

[@j-the-researcher8453]

7:17 would make a really good thumbnail

[@Sedgewise47]

Apology for seeming like a pain, but I’d _really_ like to know *where* in the Philippines that coffee is from. Doesn’t it say on the label? (BTW-thanks for the “like”...)

[@jannchavez9257]

Batangas and Cavite. But the best ones are from Batangas, especially in the town markets.

[@DaisyAjay]

You should really try cold brewing some of those coffees for 24 hours. Add some sugar syrup and loads of milk.

[@censusgary]

... If you like sweetened milk with a very faint coffee flavor.

[@004Black]

To get a proper cold brew, one must use one part coffee ground (as for a French press) on a burr type grinder and 4-5 parts water/ice. Doing the math differently, if you use 3.8 L (3.8 kg) of water, you’d need 950g of coarse-ground for the 4:1 ratio. Coffee is then placed in wetted muslin and the water is poured through the grind. Once poured in, make sure the muslin is sitting in the water in the container for the overnight steeping. The next day lift out the bag and allow it to drip into the container. It won’t be ready to drink but a concentrated Elixir that you mix with more water or treat it like it’s a cold espresso and make cold espresso drinks with it. We serve this daily at our coffee shop in the Detroit area.

[@DaisyAjay]

@@censusgary You haven't tried my cold brew coffee mate. It's like rocket fuel.

[@felicityhart20]

A lot of north american coffee is a blend of robusta and arabica bc robusta is cheaper to grow, and has a lot more of a bold 'coffee' flavour, and can also take heavy roasting, so it's more economical for companies. That said, it tends to be a lot more bitter and less subtle, unless carefully selected. Starbucks for example idk their blend, but is so burnt and so we are used to that bitter, burnt flavour. A well roasted robusta may have heavy, smokey, intense flavours but avoid the acrid burnt-ness. Arabica can be a lot more floral, or fruity, or even wheatey, so the big craft coffee boom has a lot of super acidic fruitey arabicas. I myself love a blonde, creamy wheatey cup and always look for that. Mcdonalds coffee ia actually quite good, not burnt, 100% arabica so a lot of ppl actually prefer it even to starbucks or tim hortons (I'm in Canada lol)

[@Ψυχήμίασμα]

I never understood the Arabica takeover in North America. As a kid, my coffee was strong, aromatic, you can smell it a mile away. Because people used robusta or blends with it. Now everything is sour and fruity. Coffee shops don't even source robusta these days. I don't find arabica "subtle." Battery acid is not subtley. Never understood the shift and never will. Also I absolutely despise the nose-upturned hipster culture that's grown with this arabica insanity. Coffee is coffee, you enjoy a cup and move on with your day. It's gotten fanciful these days and fancy in anything annoys me. Coffee is rustic, quick, and simple, minimalist, in my youth. Don't spend 20 minutes pulling espressos that should have been pulled in 30 seconds and using twice the amount of ground to make. I've since stopped having coffee at coffee shops.

[@silverangel13ph]

Not really sure if that's 100% legit Liberica Coffee but it shouldn't smell like that. Liberica is my go to since it has more "body" than most beans. Arabica tends to have a hint of Rum and is more "acidic" scent. Liberica is bold but savory.

[@FATpeoplemustgobibi]

You and a chef could make epic food

[@RayCornett]

You're actually using a blade grinder?

[@davidparker5068]

Using European-style of vowels' pronunciations is the trick, I think. Row-BOOST-ah

[@askhowiknow5527]

“European-style”? That’s just what that letter means to almost everyone... English is European!

[@davidparker5068]

@@askhowiknow5527 OK, then, ya big baby...Non-English vowel pronunciation--as in Bulgarian, Croatian, Czech, Danish, Dutch, Estonian, Finnish, French, German, Greek, Hungarian, Irish, Italian, Latvian, Lithuanian, Maltese, Polish, Portuguese, Romanian, Slovak, Slovenian, Spanish and Swedish: Generally Ah, eh, ih, oh, oo instead of Ay, ee, eye, oh, yew.

[@dans.8198]

@Lewis Johnson: Sorry, English has big problems with vowels. Just one example: pronounce “Heat” and “Head”, and try to make sense of it. Or even the same word, like “Water”, in US vs UK English :-)

[@GolosinasArgentinas]

Nice!

[@arturocostantino623]

A new series trying different species of coffee. “This is Coffee”

[@numbat0072]

i've heard there are only 3 MAIN varieties ( not including hybrids of course ) .

[@arvina94]

Glad someone noticed that liberica coffee tastes like hot chocolate

[@buddy77587]

I love, love your show

[@FawwazJusoh91]

Life overseas is hard for a coffee drinkers from southeast asia.

[@setoman1]

I used to enjoy Vietnamese peaberry robusta. One of my favorite coffees. I don't think coffee anymore.

[@jarrodkluk7514]

How are you liking the new apartment??

[@WeirdExplorer]

I've been here for a while now. Its great! So much nicer than the dump I was in before.

[@jarrodkluk7514]

@@WeirdExplorer That's good!!! The kitchen looks nice!

[@Religious_man]

3 coffees, 1 cup Is it disgusting? You be the judge. :P

[@engizmo]

French press brings our more flavours than a drip. Not really a fair comparision.

[@WeirdExplorer]

I debated on just doing the two less common varieties. But figured it would be better to have an imperfect control group than none.

[@josephrobinson9318]

Very interesting video

[@buddy77587]

I learned a lot

[@buddy77587]

Yeh, that corporate coffee game

[@BernhardEhm]

if you compare the Beans of Copi Lowak (which are Liberica Beans) and your Liberica you bought, you can see that the Liberica Coffee you bought might be no Liberica, because real Liberica Beans are Teardrop-shaped ;)

[@engizmo]

Robusta all the way! :D

[@mightymightyironhead]

You were spot one with your discription of Liberica having a "herbal" flavour. I have a coffee roasting business here in Malaysia and i roast all kinds of coffee beans at all roast levels. I really dont like that typical Liberica taste, it is really bad just after roasting and even if you let the coffee rest for a couple of days its still too much.

[@wotmgroupofcompanies5244]

You should try our rare Liberica variety it does not taste like the typical Liberica you are referring to. Try using less Liberica when preparing your cup of coffee too much causes an issue, try a light roast, use green beans that have used the wet method of processing. Ours may have a different taste profile as it's from the Rainforest of South America.

[@mightymightyironhead]

@@wotmgroupofcompanies5244 thanks you for the information. I have not tried too many different types of Liberica, like i said before, i honestly dont like that extremely strong herbal flavour that is typical with Liberica. I have had some Liberica that does not have such a strong herbal flavour and this was better than the one that does have that strong herbal flavour, but it is still there in the backround and very easy to notice. I have tried blending Liberica with some other beans and some work better than others. But its very difficult to blend, because the strong herbal flavour really can over power the more subtle characters of other beans, Even a 20% Liberica to 80% Arabica can be too much. I did get some succees with a 20% to 80% blend with Ethiopian Yirgacheffe and Liberica at a medium roast. Also i find that i need to let the Liberica rest for a lot longer than either an Arabica or Robusta bean, sometimes up to 2 weeks, before the acidity and herbal flavour is acceptable. Then its actually quite nice. Very full bodied, still quite acidic and very fruity. Its a very interesting bean and i think that Liberica will replace a lot of other Arabica and Robusta beans in the future, when we loose these beans to environmental changes, because the Liberica is very resistant and can grow in much more areas, more easily than Arabica and even Robusta.

[@dfpguitar]

can't believe you spend $70 on a cup of coffee. Especially in a less developed country that is an unbelievable amount of money.

[@jeffreywickens3379]

Pure Robusta is now my main coffee. After trying Robusta, Arabica just seems too cutesy to me. Robusta will NOT make your heart explode, the higher caffeine content is misunderstood. Robusta will NOT make you feel uptight, but it will likely make you feel happy, clear-thinking and aware. It is a purely POSITIVE experience.

[@carsonallaby7798]

70 dollars for a bad cup of coffee! That has got to suck!

[@remiliasca]

You should try Tamarinds Kaongs(Arenga pinnata)

[@WeirdExplorer]

here's tamarind: kzbin.info/www/bejne/mGeag6pmhsmil9k

[@Mellotheiguana]

Civet poop coffee. Yum....coughs*

[@cross27]

yeah i think now knowing there's only a couple used species makes coffee even more boring for me

[@lucdelhaize4029]

Nice presentation but too many variable uncontrolled for a totally valid comparison.

[@breeder2438]

Filipino Liberica has a tobacco "ish" flavor.

[@mattbonaccio3522]

"Ro-buster"

[@QuanPham-uq7ml]

Sorry but your description of Liberica is incorrect. You didnt drink pure liberica when were in Malaysia. Pure liberica is very strong and smooth. It doesnt smell or taste like medicine. Most of the coffee bags that claim liberica isn't pure. They are mixed with robusta beans and not roasted correctly. Also the coffee that was discharged from the civet is not how liberica taste. That type of specialty bean has an acquired taste.

[@dooopersuper1497]

kape barako is in the hooouuuusssseeee...!!!!

[@astroboe8558]

i think this is the only coffee related video that butchered the name “robusta” like every time it was pronounced throughout the whole video 😂

[@roberttandy7701]

Suger makes fruit taste like nature intend it to.

[@kdnofyudbn5918]

Every time he smells or taste the Liberica 💩🤮😆ahh medicinal 🤣

[@TheKopakah]

All I see is Shrek

[@Landrew0]

The more you pay, the better it tastes, right?

[@KucingRetro]

luwak or musang = fox in english

[@pattheplanter]

Two ms in nummularia.

[@WeirdExplorer]

thanks!