Liberica Classic 馬來西亞 賴比瑞卡 經典炭燒

RM100.00 MYR RM350.00 MYR

黑巧克力. 光滑. 苦盡甘來.
Dark Chocolate. Smooth. Bittersweet.

About this coffee:

My Liberica是馬來西亞目前唯一的精品賴比瑞卡咖啡豆生產商。 劉氏家族擁有自己的咖啡種植園和加工廠。除此之外,他們也自己負責烘焙咖啡豆,同時還設立了多家在馬來西亞新山的咖啡廳，專門推廣賴比瑞卡咖啡。從咖啡豆的種植到一杯香氣十足的咖啡, 劉氏家族都是自己親手參與。

這支豆是他們家的暢銷商品。這支深烘焙的咖啡豆，是深深植根於馬來西亞人從最初所熟悉的咖啡烏 (Kopi-O) 來烘焙的，也是一支高品質深度烘焙的咖啡。80％黑巧克力的味道，接近炭烤效果，持久甘甜的餘味。每當我們自己去新山時，必嚐的一杯咖啡。

我們建議將溫度調低至85˚C，進行非常粗糙的研磨，並在1分３０秒之前完成沖泡。建議使用 V60 手沖，法壓壺或是虹吸式來沖泡。

My Liberica is the one and only specialty Liberica coffee bean producer in Malaysia. The Liew family takes full control from farm to cup, with their own coffee plantation, processing mill, roastery and an in house cafe that serves specialty Liberica coffee in Johor Bahru.

This is the bestseller in My Liberica. A Classic coffee that deeply rooted in all Malaysian heart, the highest quality of dark roasted Kopi. A straight 80% dark chocolate & smooth roastiness, and long bittersweet finish. This is a must-have cup of coffee whenever we travel to Johor.

We recommend a lower brewing temperature of 88˚C, very coarse grind and finish brew well before 1.30 minutes. Best brewed with drip, french press & syphon.

Brewing Recipe : 

50g & 200g pack ships within 1-2 working days
1kg pack roast to order, ships within 3-5 working days from Malaysia

Malaysia Liberica Green Bean - Honey Processed 馬來西亞 賴比瑞卡 生豆 - 蜜處理

RM450.00 MYR RM850.00 MYR

蜜糖。 烤杏仁。 巧克力。
Honey. Roasted Almond. Chocolate.

About this coffee:

My Liberica 是馬來西亞目前唯一的精品賴比瑞卡咖啡豆生產商。 劉氏家族擁有自己的咖啡種植園和加工廠。除此之外,他們也自己負責烘焙咖啡豆,同時還設立了多家在馬來西亞新山的咖啡廳，專門推廣賴比瑞卡咖啡。從咖啡豆的種植到一杯香氣十足的咖啡, 劉氏家族都是自己親手參與。

這一支蜜處理的賴比瑞卡咖啡口感均衡，帶有蜂蜜的甜味，烤杏仁的風味，尾韻是牛奶巧克力的味道。我們建議烘到中焙至深焙，回穩點約 80ºc，一爆以後升 15ºc 左右為中焙。蜜處理適合做深焙，My Liberica 義式深焙的經典炭燒烘約 20 分鐘。

My Liberica is the one and only specialty Liberica coffee bean producer in Malaysia. The Liew family takes full control from farm to cup, with their own coffee plantation, processing mill, roastery and an in house cafe that serves specialty Liberica coffee in Johor Bahru.

This honey processed coffee has a lovely honey sweetness & roasted almond note. Milk chocolate sweet aftertaste with a round body. We recommend medium to darker roast level for Honey Processed, this gives a better mouthfeel and more chocolate dominant notes. 

一公斤裝在 1-2 工作天內寄出
1kg Pack ships within 1-2 working days

Malaysia Sabah Ranau Honey Processed Green Beans 馬來西亞 沙巴 金納巴魯山 沙巴利卡 蜜處理生豆

RM650.00 MYR RM950.00 MYR

熱帶水果。 甘蔗。 蜂蜜。
Tropical Fruit. Sugarcane. Honey.

About this coffee :

Sabarica 是沙巴精品阿拉比卡咖啡豆的處理廠，座落在沙巴州京那巴魯山脈與當地人種植咖啡豆。1950年代，京那巴魯山（Mount Kinabalu）的當地人引入咖啡種子並開始種植咖啡。品種多數是卡迪摩 Catimor 和 鐵皮卡 Typica，種植在海拔 1300-1450 米以上

近年來，Sabarica 的創辦人 Jackz Lee 與當地咖啡農戶的合作，以及農業部的支持下，採用最佳實踐咖啡處理法製作精品阿拉比卡咖啡豆。通過 Sabarica 對咖啡莊園的持續管理，當地咖啡館可以品嚐新鮮烘焙的咖啡豆，同時幫助當地小農和他們的咖啡農場發展。

這是2022年批次。人工採收咖啡果，果農只採摘已成熟的深黑的咖啡果。採摘後，立即用清新干淨的山泉水清洗，並同時清除所有漂浮的未熟咖啡果和瑕疵豆撈除。將整個咖啡果倒入去皮機器去除外果皮。將咖啡果外皮曬乾，製成咖啡殼茶。

豆子經過一晚的發酵脱果膠。第二天再清洗一次，然後放在小溫室和高架床上的太陽日曬 7-14 天。這樣可以使豆子在通風條件下更加均勻和緩慢曬乾，也可以延長生豆的保質期限至 16-18 個月也有非常好的風味。另外，溫室也可以保護豆子免受雨水和強風的侵襲。

這批次是 AAA 特別篩選最大顆的豆子，並且經過再三挑選以確保零瑕疵豆。我們建議您豆子烘到淺至中焙範圍。

Sabarica is a coffee producer for Sabah’s coffee (Coffea arabica species) harvested with love through sustainable management practices with local coffee plantations in the foothills of Mt Kinabalu, Sabah, Borneo.

Plantation of coffee was introduced to locals at Mount Kinabalu in the 1950s yet commercial harvesting with good processing methods was re-introduced to locals again in recent years through the collaboration between Sabarica and the local coffee farmers and with support from our Agriculture Dept.

This is the year 2022 batch. Coffee cherries were handpicked and pickers are trained to pick only ripe cherries. Once picked, it's washed immediately with fresh clean mountain water and remove all unripe floaters at the same time. The coffee cherry in whole is poured into depulper to remove cherry skin. The cherry skin is sundried and made into cascara tea. 

The beans in parchment go into fermentation for a night to remove the sticky layer called mucilage. It's washed again the next day and bring to small greenhouses & sundry on raised beds for 7-14 days. This makes the beans dry in more gentle even heat with aeration, which helps to prolong the green beans shelf life. Also, gives protection to beans from rain & strong wind. 

This batch is the AAA largest bean size and triple sort & picked to ensure zero defects, a specialty grade coffee beans produced in Malaysia.

We recommend a roast level range of light to medium roast. 

一公斤裝在 1-2 工作日內出貨，5kg 以上預訂從馬來西亞運出
1kg pack ships within 1-2 working days, 5kg order above pre-order ship from Malaysia

Malaysia Sabah Ranau Washed Green Beans 馬來西亞 沙巴 金納巴魯山 沙巴利卡 水洗生豆

RM600.00 MYR RM850.00 MYR

熱帶水果。 榛子。 可可。
Tropical Fruit. Hazelnut. Cocoa.

About this coffee :

Sabarica 是沙巴精品阿拉比卡咖啡豆的處理廠，座落在沙巴州京那巴魯山脈與當地人種植咖啡豆。1950年代，京那巴魯山（Mount Kinabalu）的當地人引入咖啡種子並開始種植咖啡。品種多數是卡迪摩 Catimor 和 鐵皮卡 Typica，種植在海拔 1300-1450 米以上

近年來，Sabarica 的創辦人 Jackz Lee 與當地咖啡農戶的合作，以及農業部的支持下，採用最佳實踐咖啡處理法製作精品阿拉比卡咖啡豆。通過 Sabarica 對咖啡莊園的持續管理，當地咖啡館可以品嚐新鮮烘焙的咖啡豆，同時幫助當地小農和他們的咖啡農場發展。

這是2021年批次。人工採收咖啡果，果農只採摘已成熟的深黑的咖啡果。採摘後，立即用清新干淨的山泉水清洗，並同時清除所有漂浮的未熟咖啡果和瑕疵豆撈除。將整個咖啡果倒入去皮機器去除外果皮。將咖啡果外皮曬乾，製成咖啡殼茶。

豆子經過一晚的發酵脱果膠。第二天再清洗一次，然後放在小溫室和高架床上的太陽日曬 7-14 天。這樣可以使豆子在通風條件下更加均勻和緩慢曬乾，也可以延長生豆的保質期限至 16-18 個月也有非常好的風味。另外，溫室也可以保護豆子免受雨水和強風的侵襲。

這批次是 AAA 特別篩選最大顆的豆子，並且經過再三挑選以確保零瑕疵豆。我們建議您豆子烘到淺至中焙範圍。淺焙表現出熱帶水果味和甜味，並帶有可可味餘韻，中焙則有更明顯的巧克力和榛子風味。

Sabarica is a coffee producer for Sabah’s coffee (Coffea arabica species) harvested with love through sustainable management practices with local coffee plantations in the foothills of Mt Kinabalu, Sabah, Borneo.

Plantation of coffee was introduced to locals at Mount Kinabalu in the 1950s yet commercial harvesting with good processing methods was re-introduced to locals again in recent years through the collaboration between Sabarica and the local coffee farmers and with support from our Agriculture Dept.

This is the year 2021 batch. Coffee cherries were handpicked and pickers are trained to pick only ripe cherries. Once picked, it's washed immediately with fresh clean mountain water and remove all unripe floaters at the same time. The coffee cherry in whole is poured into depulper to remove cherry skin. The cherry skin is sundried and made into cascara tea. 

The beans in parchment go into fermentation for a night to remove the sticky layer called mucilage. It's washed again the next day and bring to small greenhouses & sundry on raised beds for 7-14 days. This makes the beans dry in more gentle even heat with aeration, which helps to prolong the green beans shelf life. Also, gives protection to beans from rain & strong wind. 

This batch is the AAA largest bean size and triple sort & picked to ensure zero defects, a specialty grade coffee beans produced in Malaysia.

We recommend a roast level range of light to medium roast. Lighter roast exhibits the tropical fruitiness and sweetness, with hints of cocoa finish, whereas medium roast gives more pronounced chocolate & hazelnut notes.

一公斤裝在 1-2 工作日內出貨，5kg 以上預訂從馬來西亞運出
1kg pack ships within 1-2 working days, 5kg order above pre-order ship from Malaysia