Have you tried Malaysia Liberica?

Brewing something special today, can you guess which one is my favourite?

I want to give @Shahir Wahab a quick shout out. Thank you for your post about your coffee that you're processing. This got me thinking that there are quite a few farmers in the community now like Shahir and I'd like to encourage you all to bring what you do more to this community. Lets face it, none of us would be able to enjoy coffee if it wasn't for the hard work of dedicated people like Shahir pushing forward with developing small lots of very interesting coffees. So on the back of that I wanted to find out more about the Anaerobic Natural Process... so I asked our very own Bloss Specialty Coffee Academy AI Guide to teach me all about it... This is what it came up with... 𝐓𝐡𝐞 𝟕𝟐-𝐡𝐨𝐮𝐫 𝐚𝐧𝐚𝐞𝐫𝐨𝐛𝐢𝐜 𝐧𝐚𝐭𝐮𝐫𝐚𝐥 𝐩𝐫𝐨𝐜𝐞𝐬𝐬 is a specialised method of coffee fermentation designed to enhance flavour complexity. It involves carefully controlling the conditions under which coffee cherries ferment to develop unique flavour profiles. Below is a breakdown of the process, and a few other points about it. I'd be really interested to hear from brewers and farmers alike who are familiar with this process and give me your feedback of what you like, dislike, do different, or disagree with... /// 𝐖𝐡𝐚𝐭 𝐢𝐬 𝐀𝐧𝐚𝐞𝐫𝐨𝐛𝐢𝐜 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧? Anaerobic fermentation occurs in an environment without oxygen. For coffee, this involves sealing coffee cherries in airtight containers, which allows specific microorganisms to thrive. These microorganisms break down the sugars in the fruit, producing acids and other compounds that enhance the coffee's flavour. /// 𝐒𝐭𝐞𝐩𝐬 𝐢𝐧 𝐭𝐡𝐞 𝟕𝟐-𝐇𝐨𝐮𝐫 𝐀𝐧𝐚𝐞𝐫𝐨𝐛𝐢𝐜 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐏𝐫𝐨𝐜𝐞𝐬𝐬: 1. Selective Harvesting: Only ripe coffee cherries are picked to ensure consistent fermentation. Unripe or overripe cherries are removed, as they can negatively affect the final flavour. 2. Initial Sorting: