This coffee has been a highly anticipated lot, not only because of its unique flavour profile but also because of the variety. It isn't Arabica, the species that dominates specialty coffee, nor Robusta, which is slowly emerging into the specialty coffee scene. This is Liberica: bigger, longer-shaped beans that make up a tiny fraction of global coffee production.
Liberica
£18.00
£72.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Boasting undeniable flavours of parma violet, lavender, and an intense aroma of candy-like purple grape.
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OriginKendal, Central Java
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CountryIndonesia
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Altitude450-600 MASL
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ProcessPurple Honey
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VarietyLiberica
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NotesPurple Grape, Parma Violet, Lavender
Let's talk about what it tastes like. This Liberica underwent a purple honey process (more on that shortly) and is boasting undeniable flavours of parma violet, lavender, and an intense aroma of candy-like purple grape. It punches your senses with loads of florality.
High on the volcanic slopes of Mount Temanggung in Central Java, Indonesia, sits the village of Jlegong, where Jlegong Bejen Coffee (JB Coffee) produces this lot. JB Coffee focuses on yeast inoculated post-harvest processing, combining traditional Indonesian methods with controlled fermentation techniques. The man behind it is Reza Nurullah, whose path here is anything but typical. He spent years battling addiction and living on the street before rebuilding his life from the ground up. In 2025, he was named 'Most Influential Producer' in Indonesia, a recognition that reflects not just his own transformation but the way his fermentation techniques have quietly spread through national and international competitions worldwide.
So what actually makes this coffee "purple"? Traditional honey processing is usually described by color, white, yellow, red, or black, depending on how much fruit mucilage is left on the parchment during drying. This lot sits between black and red on that scale, but the name is about more than where it lands on the color chart. It's really shorthand for a more advanced evolution of the honey process itself, one built around multiple distinct fermentation stages rather than a single ambient one, representing a controlled evolution of Liberica where fermentation is used not to dominate the profile, but to shape and refine it. JB Coffee engineers this in two stages using three separate strains of brewer's yeast, an approach borrowed more from winemaking than from conventional coffee processing.
Here's how it comes together. After selective picking, the cherries are depulped, leaving a controlled layer of mucilage on the parchment. The coffee then goes through wet fermentation first, where the three yeast strains shape sugar metabolism, build fruity and floral esters, and boost glycerol for a richer mouthfeel. It's then moved into a sealed anaerobic environment for a second round, this time with a different yeast ratio, sharpening clarity and deepening the sweetness further. Finally, it dries slowly under direct sun for around 20 to 23 days, mucilage still intact the whole time.
The result is a Liberica that breaks from the species' usual reputation for raw intensity. Beyond the grape, violet, and lavender notes, expect a soft and well-integrated acidity and a syrupy body. It's a coffee built for nuance rather than volume, which is exactly why it's earned its place in competition cups around the world. And ironically, it has come all the way from a nearby town called Kendal in Indonesia, right to our doorstep here in Kendal, Lake District, all thanks to Dawn Coffee Curators who sourced this for us. Pretty wild coincidence, honestly, but we couldn't be more excited to share a different species of coffee with you.
High on the volcanic slopes of Mount Temanggung in Central Java, Indonesia, sits the village of Jlegong, where Jlegong Bejen Coffee (JB Coffee) produces this lot. JB Coffee focuses on yeast inoculated post-harvest processing, combining traditional Indonesian methods with controlled fermentation techniques. The man behind it is Reza Nurullah, whose path here is anything but typical. He spent years battling addiction and living on the street before rebuilding his life from the ground up. In 2025, he was named 'Most Influential Producer' in Indonesia, a recognition that reflects not just his own transformation but the way his fermentation techniques have quietly spread through national and international competitions worldwide.
So what actually makes this coffee "purple"? Traditional honey processing is usually described by color, white, yellow, red, or black, depending on how much fruit mucilage is left on the parchment during drying. This lot sits between black and red on that scale, but the name is about more than where it lands on the color chart. It's really shorthand for a more advanced evolution of the honey process itself, one built around multiple distinct fermentation stages rather than a single ambient one, representing a controlled evolution of Liberica where fermentation is used not to dominate the profile, but to shape and refine it. JB Coffee engineers this in two stages using three separate strains of brewer's yeast, an approach borrowed more from winemaking than from conventional coffee processing.
Here's how it comes together. After selective picking, the cherries are depulped, leaving a controlled layer of mucilage on the parchment. The coffee then goes through wet fermentation first, where the three yeast strains shape sugar metabolism, build fruity and floral esters, and boost glycerol for a richer mouthfeel. It's then moved into a sealed anaerobic environment for a second round, this time with a different yeast ratio, sharpening clarity and deepening the sweetness further. Finally, it dries slowly under direct sun for around 20 to 23 days, mucilage still intact the whole time.
The result is a Liberica that breaks from the species' usual reputation for raw intensity. Beyond the grape, violet, and lavender notes, expect a soft and well-integrated acidity and a syrupy body. It's a coffee built for nuance rather than volume, which is exactly why it's earned its place in competition cups around the world. And ironically, it has come all the way from a nearby town called Kendal in Indonesia, right to our doorstep here in Kendal, Lake District, all thanks to Dawn Coffee Curators who sourced this for us. Pretty wild coincidence, honestly, but we couldn't be more excited to share a different species of coffee with you.
