Bengaluru's Coffee Connoisseurs Embrace Rare Liberica Beans Amid Growing Trend
In the bustling coffee culture of Bengaluru, a quiet revolution is brewing as enthusiasts turn their attention to rare and distinctive coffee varieties. Among these, Liberica beans are gaining a dedicated following, prized for their unique flavor profile and growing significance in the face of climate challenges.
A Love Affair with Liberica
Coffee enthusiast couple Anjan Babu and Sanjana Sudarshan have made Liberica a staple in their home brewing routine. They source their beans from local roasters like Blue Tokai or Drip and Drop Coffee. Sanjana recalls their first encounter with Liberica at the Ground Up Cafe. "We just fell in love with it the first time we had it. We got a packet of Liberica beans for home, and we've been enjoying it ever since. It has a jackfruit flavour to it," she says, highlighting the bean's distinctive tropical notes.
The Journey of a Coffee Aficionado
Bharath Raghavan, a product manager with over a decade of coffee exploration under his belt, began his journey with filter coffee before branching out. He now sources beans from across India and the world, often through connections like his friend who runs Dialogues Cafe. Bharath notes that Liberica remains a niche choice in Bengaluru. "I would say less than 5% of available beans are Liberica. It is very rare to find them in India. I came across Liberica first at Araku Estate," he explains, underscoring its scarcity.
The 'Smoky' Character of Liberica
Liberica is known for polarizing coffee drinkers with its bold characteristics. Bharath appreciates its slightly smoky flavor and full body. "I like my coffee to be full-bodied, jammy, and tart, so I started exploring coffees in that space," he says. While some friends share his enthusiasm for its richness, others find the smokiness overwhelming.
Brewing Liberica requires precision. Bharath prefers using an Origami dripper and a pour-over method on a Hario V60. "Liberica has such a heavy body, you need a more refined brewing method. I tried using a French press, but as that method adds more texture, it became too thick and difficult on my palate. A pour-over was more refined and worked really well," he details. He believes Liberica will gain traction as coffee lovers in Bengaluru deepen their understanding of brewing techniques.
Temperature and grind size are critical with Liberica, as it is a sensitive bean. Unlike Robusta, which can yield a decent cup under various conditions, Liberica's profile shifts significantly based on brewing parameters.
The Rise of Green Coffee and Climate-Resilient Varieties
Khyyum Khan, sales head at Benki Brewing Tools, discusses the growing interest in green coffee and unique strains. "Compared to Arabica and Robusta, Liberica is much cleaner and has its own unique characteristics. When you consume or grind Liberica, it has intense flavours that pop out. We are not used to drinking it, so when I give you something very different, people catch onto it as an individual trend. That is how Liberica and Excelsa started trending," he observes.
Adhi Savla, senior manager for Coffee Community at Blue Tokai, notes increasing awareness of 'climate-resilient Excelsa'. Sunalini Menon, president of Coffeelab in Bengaluru, adds historical context: "Liberica and Excelsa have been cultivated not only in countries like the Philippines or Malaysia but also in Sierra Leone where it was first discovered. It has also been here in India for decades. It's just that we were cultivating it not as coffee but as a plant to demarcate the boundary of one farm from another."
Komal Sable, founder of South Indian Coffee Company (SICC), points out that while Arabica and Robusta dominate Indian production, demand for Excelsa is gradually rising. "We definitely do get requests from specialty coffee roasters specifically, who are looking into climate-resistant species. As you may know, there are 133 different coffee species," she says. Excelsa offers a fruity profile with low acidity and natural sweetness, making it accessible to those who avoid acidic coffees.
Challenges in Commercializing Liberica
Despite its appeal, Liberica poses practical challenges. Khyyum Khan reveals that Benki Brewing is considering discontinuing its sale. "The problem with Liberica is that it changes very fast. For us, the sweet spot for a regular cafe is somewhere between 30 to 45 days. For coffees like Liberica, we store it in a colder atmosphere in single servings, but they still change every single day. For a commercial setup, changing recipes and training staff often is very difficult," he explains, highlighting the bean's volatility.
As Bengaluru's coffee scene evolves, the exploration of rare beans like Liberica and Excelsa reflects a broader shift towards diversity and sustainability. Enthusiasts and professionals alike are navigating the complexities of these varieties, balancing their unique flavors with the practicalities of cultivation and brewing.
