Liberica Coffee: The forgotten bean on its return to the spotlight

Of the world’s second most consumed beverage after water, most people have only experienced the flavors of Arabica (Coffea arabica) or Robusta (commonly used to describe Coffea canephora). But what do we know about Liberica (Coffea liberica)?  

This rare and exotic coffee species has a fascinating history, from its origins in Africa to its unexpected journey across Southeast Asia, including Vietnam. Though overshadowed by its more famous cousins, Liberica coffee is still cultivated in Vietnam today, playing a small but unique role in the country’s coffee culture. Let’s explore how this “forgotten coffee” came to Vietnam and why it’s gaining attention again. 

Liberica (Coffea liberica) originates from the humid lowland forests of Western Africa, particularly Liberia, which gave the plant its name. Unlike Arabica, which prefers high-altitude regions, Liberica thrives in hot, tropical environments. The trees grow up to 20 meters tall and produce large, asymmetrical beans that look slightly different from Arabica or Canephora. 

For centuries, Liberica remained relatively unknown outside Africa. That changed in the late 19th century, when the global coffee industry faced a crisis: coffee leaf rust (Hemileia vastatrix), a devastating fungal disease, wiped out entire Arabica plantations across the tropical bean belt. Colonial governments and coffee growers were forced to search for a disease-resistant alternative to Arabica. 

By the 1890s, Liberica was introduced to Southeast Asia as a replacement for Arabica, particularly in the Dutch East Indies (Indonesia), British Malaya (Malaysia), and the Philippines. It was hardy, resistant to disease, and able to grow where Arabica failed. The Philippines, in particular, saw a short-lived boom—by 1880, it briefly became one of the world’s largest coffee exporters. However, as Coffea canephora was proven to be even more productive, Liberica faded into obscurity.  

In 2006, British botanist Aaron P. Davis and a team of botanists reclassified Coffea excelsa as a variety of Coffea liberica, highlighting their close genetic relationship. This taxonomic update further solidified Liberica’s significance within the coffee genus, bringing more attention to its diversity and potential. 

Vietnam’s coffee journey began with French missionaries in the 1850s, who first planted Arabica in the northern region of Tonkin. However, Arabica struggled in the hot, lowland conditions of much of Vietnam. The French, still reeling from the coffee leaf rust crisis elsewhere in their empire, wanted to test hardier coffee species. 

In 1908, French agronomists introduced both Liberica and Robusta to Vietnam. The goal was simple: find a variety that could thrive in Vietnam’s tropical climate and resist pests. Liberica proved to be more resilient than Arabica, surviving in warmer, low-altitude areas. However, it had a major drawback: the trees were massive, making them difficult to harvest. Farmers soon realized that Robusta was a better choice—it grew just as well as Liberica but was much easier to cultivate and yielded more beans per tree. 

As a result, by the end of the 20th century, Vietnam shifted almost entirely to Robusta production, which eventually helped the country become the world’s second-largest coffee exporter. Liberica, on the other hand, became a minor crop, grown mostly by small farmers in specific regions. 

Although Liberica never became a dominant crop, it still exists in Vietnam today—just not on a meaningful scale. Locally, it’s known as “Cà phê mít” (literally “jackfruit coffee”), named after the tree’s thick, glossy leaves that resemble jackfruit leaves. Liberica coffee is cultivated in several provinces across Vietnam. The key growing areas include: 

Unlike Arabica, which needs cool mountain climates, Liberica thrives in these warmer regions. Growers value it because it is highly resistant to pests and drought, meaning it can survive in conditions where other coffee plants struggle. Some coffee farmers even use Liberica as a rootstock for Arabica or Robusta. They graft these coffee varieties onto the robust Liberica stem with its deep root system to improve the resistance to disease and drought.

Liberica’s taste is unlike any other coffee. It has a bold, full-bodied flavor with woody, nutty, and even smoky notes. However, when processed carefully, it reveals a surprising complexity, with a fruity aroma reminiscent of jackfruit and a sticky sweetness similar to Stevia, balanced by a pleasant acidity. 

Liberica’s unique bean structure and high sugar content make it particularly responsive to fermentation techniques. Different processing methods can enhance its characteristics—natural and anaerobic fermentation may intensify its tropical fruit notes, while washed processes can highlight its inherent brightness. Fermentation can also transform its traditionally heavier mouthfeel into a more rounded, silky body, making it an exciting and versatile coffee for both espresso and filter brewing. 

With its distinctive profile and growing global interest, Liberica is carving out its niche in the specialty coffee world, offering an entirely new sensory experience for adventurous coffee lovers.