Coffea liberica

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Coffea liberica
Coffee tree chary.jpg
C. liberica tree in Vietnam
Liberica coffee beans, roasted.jpg
Roasted C. liberica beans from the Philippines, where they are known as " kapeng barako "
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Coffea
Species:
C. liberica
Binomial name
Coffea liberica
Synonyms [2]
  • Coffea dewevreiDe Wild. & T.Durand
  • Coffea dybowskiiPierre ex De Wild.
  • Coffea excelsaA.Chev.

Coffea liberica, commonly known as the Liberian coffee, is a species of flowering plant in the family Rubiaceae from which coffee is produced. It is native to western and central Africa (from Liberia to Uganda and Angola), and has become naturalised in areas including Colombia, Venezuela, the Philippines, Borneo and Java. [3] [4]

Contents

Description

Coffea liberica trees are very tall, reaching up to 20 m (66 ft) high. They are harvested using ladders. The size of the cherries, the beans, and the leaves of barako are also among the largest of all coffee varieties. [5] [6]

The shape of the liberica beans is unique among other commercial species ( arabica , robusta ) and varieties (liberica var. dewevrei). It is asymmetric, with one side shorter than the other side, creating characteristic "hook" at the tip. The central furrow is also more jagged in comparison to other coffee beans. [5]

Characteristics

Coffee liberica beans are larger than Arabica and Robusta beans, with a unique shape that resembles a teardrop. They also have a distinct aroma, with a floral and fruity scent that is often described as similar to jackfruit. [7]

The flavor profile of Coffee liberica is also unique, with a bold and full-bodied taste that is often described as smoky, woody, and slightly nutty. [7]

Cultivation and use

Coffea liberica accounts for less than 1.5% of commercial coffee grown. It was first commercially cultivated in the Philippines, after it was brought to the city of Lipa in the 1740s by Spanish friars. C. liberica was the main coffee species grown in the islands during the colonial period. They were exported to Western countries where they would command prices of up to five times the prices of coffee beans from other species. During the worldwide pandemic of coffee rust in the late 19th century, C. liberica plantations in the Philippines survived longer than arabica and robusta plantations. But they too eventually succumbed to the disease, leading to the collapse of the coffee industry in the islands. C. liberica is locally known as kapeng barako (Spanish : café verraco). It is still highly regarded and grown widely in the Philippines, though largely only for the local market. Today, Batangas and the neighboring province of Cavite are the main producers of the Philippine varietal of liberica. [8] [9]

At the end of the 19th century, C. liberica was also brought to Indonesia to replace the arabica trees killed by the coffee rust disease. It is still found in parts of Central and East Java and West Kalimantan today. Liberica is also cultivated in Malaysia. It is generally grown in Malaysia's Coffee Belt on the west coast of Johor largely due to Javanese immigration to Malaysia in the 19th century. A rare and one-of-a-kind cultivar of liberica can be found in a secluded area of the Amazon Rainforest of Guyana.

Liberica coffee beans are much larger than the more popular arabica and robusta beans. [10] Due to its rarity and limited supply on a global level, the cost of regular liberica beans is on the higher end, with premium liberica beans carrying a heavier price tag. The caffeine concentration of liberica beans is the lowest of the three cultivars, with 1.23 g/100 g, where arabica has 1.61 g/100 g and Robusta has 2.26 g/100 g. [11]

Taxonomy

Coffea dewevrei, Coffea dybowskii and Coffea excelsa were formerly considered as separate species but were reclassified in 2006 as synonyms for Coffea liberica var. dewevrei. [2]

See also

Related Research Articles

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Coffea is a genus of flowering plants in the family Rubiaceae. Coffea species are shrubs or small trees native to tropical and southern Africa and tropical Asia. The seeds of some species, called coffee beans, are used to flavor various beverages and products. The fruits, like the seeds, contain a large amount of caffeine, and have a distinct sweet taste.

<span class="mw-page-title-main">Coffee</span> Brewed beverage made from coffee beans

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks.

<i>Coffea arabica</i> Species of coffee plant

Coffea arabica, also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is the dominant cultivar, representing about 60% of global production. Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

<span class="mw-page-title-main">Coffee bean</span> Seed of the coffee plant

A coffee bean is a seed from the Coffea plant and the source for coffee. It is the pit inside the red or purple fruit. This fruit is often referred to as a coffee cherry, and like the cherry, it is a fruit with a pit. Even though the coffee beans are not technically beans, they are referred to as such because of their resemblance to true beans. The fruits most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, called a "peaberry". Peaberries make up only around 10% to 15% of all coffee beans. It is a fairly common belief that they have more flavour than normal coffee beans. Like Brazil nuts and white rice, coffee beans consist mostly of endosperm.

<i>Coffea canephora</i> Species of coffee plant

Coffea canephora is a species of coffee plant that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the family Rubiaceae. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda.

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<span class="mw-page-title-main">Kapeng barako</span> Variety of Philippine coffee plant

Kapeng barako, also known as Barako coffee or Batangas coffee, is a coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. It belongs to the species Coffea liberica. The term is also used to refer to all coffee coming from those provinces. Barako in the languages of the Philippines means "stud", and is associated with the image of masculinity. Barako has a strong flavor and fragrance reminiscent of aniseed.

Gibberella xylarioides is a species of fungus in the family Nectriaceae. It is the causative agent of coffee wilt disease (CWD). The disease caused a severe problem in several countries in West and East Africa during the 1940s and 1950s. CWD was first seen in Coffea liberica.

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Benguet coffee, also known as Benguet arabica, is a single-origin coffee varietal grown in the Cordillera highlands of the northern Philippines since the 19th century. It belongs to the species Coffea arabica, of the Typica variety. It is one of the main crops of farmers in the province of Benguet, which has a climate highly suitable for arabica cultivation. Benguet coffee is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement.

<span class="mw-page-title-main">Sagada coffee</span> Variety of Philippine coffee plant

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<i>Coffea racemosa</i> Species of coffee plant

Coffea racemosa, also known as racemosa coffee and Inhambane coffee, is a species of flowering plant in the family Rubiaceae. It has naturally low levels of caffeine, less than half of that found in Coffea arabica, and a quarter of that in Robusta coffee.

References

  1. Chadburn, H.; Davis, A.P. (2017). "Coffea liberica". IUCN Red List of Threatened Species . 2017: e.T18537594A18539526. doi: 10.2305/IUCN.UK.2017-3.RLTS.T18537594A18539526.en . Retrieved 19 November 2021.
  2. 1 2 Davis, AP; Govaert R; Bridson DM; Stoffelen P (December 2006). "An annotated taxonomic conspectus of the genus Coffea (Rubiaceae)". Botanical Journal of the Linnean Society. 152 (4): 465–512. doi: 10.1111/j.1095-8339.2006.00584.x .
  3. "Coffea liberica". Plants of the World Online . Royal Botanic Gardens, Kew . Retrieved 8 July 2023.
  4. "Coffees of Malaysia". espressocoffeeguide.com. Retrieved 16 April 2018.
  5. 1 2 Gibson, Mark (2018). Food Science and the Culinary Arts. Academic Press. p. 369. ISBN   9780128118177.
  6. "Kapeng Barako: Can This Filipino Coffee Varietal Be Third Wave?". Perfect Daily Grind. 25 January 2017. Archived from the original on 30 December 2019. Retrieved 20 December 2018.
  7. 1 2 "Exploring the Unique Flavors of Coffee Liberica". Sip Scribe. 25 January 2024. Retrieved 25 January 2024.[ better source needed ]
  8. "Our Coffee Heritage: Coffee's Rich History in the Philippines". Philippine Coffee. Philippine Coffee Board. Retrieved 20 December 2018.
  9. Gutierrez, Tuesday, Save the Barako Coffee, OhmyNews, archived from the original on 4 March 2007, retrieved 25 January 2007
  10. Hutson, Caitlyn (10 September 2017). "A Definitive Guide to the 4 Main Types of Coffee Beans". Atlas Coffee Culture.
  11. Ling, Liew Siew; Daud, Nik Ismail Nik; Hassan, Osman (2001). "Determination of Coffee Content in Coffee Mixtures" (PDF). Malaysian Journal of Analytical Sciences. 7 (2): 327–332.