Java Libericha
250 gr / Whole Beans
€17,80 EUR
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Java Libericha
Omniroast Liberica
Sweet enough for filter. Rich enough for espresso. Naturally low in caffeine.
Meet a side of Excelsa you probably haven't tasted before.
This rare coffee from Wonosalam, East Java, is wonderfully sweet, smooth and low in acidity. Brew it as a filter and you'll discover notes of ripe orange, honey and a lingering sweetness. Add milk, and it transforms into something unexpectedly familiar – creamy, spiced and reminiscent of Thai iced tea.
Produced by Mas Edy and around 30 farming families, this anaerobic natural lot showcases how thoughtful processing can reveal the elegant side of Excelsa. Naturally lower in caffeine than Arabica, it's a coffee you'll want to brew not just because it's rare, but because it's genuinely delicious.
€17,80 EUR
Taxes included.
The process - Natural Anaerobic
In a natural anaerobic process, whole coffee cherries are fermented in a sealed, oxygen-free tank, then slowly dried with the fruit still intact. This method enhances fruit intensity, bringing out bold sweetness, vibrant aromatics, and a rich, layered flavor profile.
The Producer - Mas Edy
Reviving a Forgotten Coffee Heritage
When Mas Edy entered the coffee world in 2017, he wasn't born into a coffee-producing family. His background was in human resource development. What changed his path was seeing local farmers work through the harvest season only to sell their cherries at very low prices, leaving little value in the village itself.
Instead of accepting the traditional supply chain, he founded Rubath Coffee and began processing coffee locally, allowing farmers to participate in every step—from cultivation to sorting and processing.
Today, around 30 farming families work together under his guidance. His initiative, Bapak, Ibu, Anak Tani ("Father, Mother, Child Farmer"), creates opportunities for the entire family to participate in coffee production. Fathers tend the plantations, mothers handle careful hand-sorting, while younger generations learn processing techniques and become involved from an early age. The goal is simple: make coffee farming a profession worth continuing.
That philosophy has transformed not only quality, but also pride in one of Indonesia's most historic coffee-growing regions.
More Than a Century of Excelsa
The coffee grows in Wonosalam, East Java, where Excelsa has been cultivated since the Dutch colonial period over a century ago.
Unlike many historic plantations that were gradually converted to Robusta, much of Wonosalam's Excelsa survived. Today, it remains one of Indonesia's most important growing regions for this rare species.
The farms follow a traditional multi-layer agroforestry system. Tall pine trees provide shade above the coffee, while spices and other crops grow underneath, creating biodiversity and protecting the soil. Many of the Excelsa trees themselves are decades old, their deep root systems helping them withstand changing weather conditions and producing remarkably resilient plants.
Harvesting remains highly selective, with ripe cherries picked by hand before undergoing careful sorting and processing at Rubath Coffee.
The Terroir - Wonosalam, East Java
Where Heritage Meets Innovation
Situated between approximately 70 and 600 metres above sea level, Wonosalam offers conditions very different from the high mountains usually associated with specialty coffee. These lower elevations are precisely where Excelsa thrives.
This species is naturally more tolerant of heat, humidity and many common coffee diseases, making it increasingly relevant as climate change challenges traditional Arabica cultivation.
For this lot, traditional cultivation is combined with modern fermentation methods developed through collaborations with international coffee professionals. Careful anaerobic natural processing enhances sweetness and fruit complexity while softening the phenolic character historically associated with Excelsa.
The result is a coffee that remains unmistakably Excelsa, yet remarkably refined—sweet, approachable and versatile whether brewed as filter or espresso.
Brewing Recipe (V60, pour over)
Coffee: 18g
Water: 270 ml
Water temperature: 93–95°C
Grind size: Medium
- 1st pour: 50 ml — bloom 30 seconds
- 2nd pour: 120 ml — wait until 1:00
- 3rd pour: 100 ml — finish at ~2:00
Brewing Recipe (Espresso light Roast)
Extraction philosophy: light roast espresso requires you to go outside your normal parameter.
Suggested starting point:
Coffee-in: 18 grams
Coffee-out: 38 to 42 grams
- Brewing time: 25-33 seconds
- Note: longer pre-infusion is recommended, if possible.
Grind finer than medium espresso.
Higher coffee to water ratio often reveals sweetness and reduces sharpness.
Frequently asked questions
ABout the coffee
Is the coffee freshly roasted?
Yes. We roast our coffee in small batches every week. After roasting, the beans are rested for at least one week before shipping. This allows them to reach optimal freshness and ensures they’re ready to brew when they arrive.
Why do the beans need to rest for one to two weeks after roasting?
After roasting, coffee beans naturally release carbon dioxide in a process called degassing. During this resting period, the flavors continue to develop and stabilize. If the beans are used too soon, the coffee may taste unbalanced and produce excessive gas during brewing, leading to suboptimal extraction. In addition, dialing in becomes inconsistent during this phase, making it more difficult to achieve stable and repeatable results.
When is the optimal time to consume our coffee?
Typically, our coffee performs at its peak between 2 weeks and 3 months after roasting, when the flavors are fully developed and stable.
Orders and Shipment
What is the return policy?
Our goal is for every customer to be satisfied with their purchase. If something isn’t right, let us know and we’ll do our best to make it right.We offer a 30-day return policy. Items must be unused, in their original condition, and with püackaging.
Please note that coffee is a fresh product and cannot be returned once the seal opened.
When will I get my order?
We typically send the coffee every Tuesday and Friday.
Delivery usually takes 2–3 business days after shipping, depending on your location.
Where are your products made?
Our coffee is sourced directly from farmers and producers across Indonesia.
Roasting takes place in Haan, Germany, where we prepare each batch with a focus on quality, consistency, and freshness.
What if there is a problem with my order?
If your order arrives damaged, incorrect, or something isn’t right, please contact us at hello@meramanis.de and we’ll take care of it.