19/08/2026
Here goes with the english version.
☕️ Why does the same coffee bean taste completely different at different roast levels?
When people look at the colour of coffee beans, they often think:
“Lighter roast = more acidity.”
“Darker roast = more bitterness.”
But roasting is about much more than colour.
It’s about deciding which side of the coffee’s personality you want to bring forward.
🌱 LIGHT ROAST
A lighter roast preserves more of the coffee bean’s original character.
With Liberica, this may reveal more floral aromas, tropical fruit notes, and distinctive characteristics from its origin.
But Liberica has a much larger bean structure and different physical characteristics compared with the more familiar Arabica.
If it is underdeveloped during roasting, the cup may instead show more grassy, woody, or raw flavours — without allowing its true character to fully open up.
☕ MEDIUM ROAST
This is where a different kind of balance begins to appear.
The fruitiness can still remain, while caramel sweetness, nuttiness, cocoa and body become more noticeable.
For Liberica, this stage is especially interesting.
It doesn’t just preserve the character of the origin — it begins to reveal the bean’s natural richness and depth.
🔥 MEDIUM-DARK ROAST
As the roast develops further, sweetness, body and roast character become more prominent.
Liberica’s distinctive tropical fruit character may move from brighter fruit aromas toward deeper, riper fruit notes, accompanied by caramel sweetness.
Nutty, chocolatey and smoky characteristics may also become more pronounced.
This is one reason some people taste Liberica and think:
“This doesn’t taste like the coffee I’m used to.”
And that’s exactly the point.
Liberica isn’t Arabica.
🌑 DARK ROAST
As roasting continues deeper, the original characteristics of the bean gradually become less dominant.
Bittersweet chocolate, caramelized flavours and smoky roast notes become more prominent, while the body may become heavier and more intense.
But there is a trade-off.
The distinctive tropical fruit, floral and origin characteristics of Liberica can become less noticeable as the roast character takes over.
So, which roast level is the best?
There is no single correct answer.
The real question is:
“At which roast level can this particular Liberica express itself best?”
The beauty of Liberica isn’t simply about whether it is light-roasted or dark-roasted.
It has its own bean structure, density, flavour profile, and a story shaped by the land and climate of Sarawak.
The roaster’s job is to find that sweet spot through careful roasting —
to bring out the fruit,
to develop the sweetness,
to build the body,
and most importantly,
to let Liberica taste like Liberica.
☕️
The flavour of a coffee doesn’t come only from the bean.
It also comes from how we choose to roast it.
So the next time you drink a Liberica,
ask yourself:
“Am I tasting the character of the bean — or the character created by the roast?”
That’s where your journey into Liberica begins.
Since 1998, Black Bean Coffee has been roasting Liberica grown and produced in Sarawak!
Today, we offer both Medium-Dark Roast and Medium-Light Roast Sarawak Liberica. Which one do you prefer?
☕️ 同一顆咖啡豆，為什麼烘焙深淺不同，喝起來會完全不一樣？
很多人看到咖啡豆的顏色，會直覺認為：
「越淺＝越酸」
「越深＝越苦」
但其實，烘焙度不只是決定咖啡的深淺。
它更像是在決定——
你想讓咖啡豆的哪一種性格出現。
🌱 淺烘焙 Light Roast
保留更多咖啡豆本身的個性。
如果用在 Liberica 上，可能會呈現比較明顯的花香、果香、熱帶水果氣息，以及更鮮明的產地特色。
但 Liberica 本身豆型較大、密度與結構也和常見的 Arabica 不同。
如果烘焙不足，反而可能出現生澀、草本、木質感，風味沒有真正「打開」。
☕ 中烘焙 Medium Roast
開始進入另一個平衡。
果香依然存在，但焦糖、堅果、可可與甜感會逐漸變得明顯。
對 Liberica 來說，這個階段很有意思——
它不只是保留產地風味，也開始讓咖啡豆本身的厚實感走出來。
🔥 中深烘焙 Medium Dark Roast
甜感、厚度與烘焙香氣更加突出。
Liberica 特有的熱帶水果調性，可能從明亮的果香，轉變成更成熟、濃郁的水果與焦糖感。
同時，堅果、巧克力、煙燻與厚實口感會更加明顯。
這也是為什麼有些 Liberica 喝起來會讓人覺得：
「這不像我以前喝過的咖啡。」
因為它本來就不是 Arabica。
🌑 深烘焙 Dark Roast
當烘焙繼續往深處走，豆子的原生風味會逐漸被烘焙風味覆蓋。
苦甜、焦糖、可可、煙燻感會更加突出，口感也可能變得更厚、更強烈。
但相對地，Liberica 原本那些很有辨識度的熱帶水果、花香與產地個性，也可能慢慢被藏起來。
所以，哪一種烘焙度最好？
其實沒有標準答案。
真正重要的是：
「這一批 Liberica，最適合在哪一個烘焙點被呈現？」
Liberica 的魅力，從來不只是「烘得深或烘得淺」。
它有自己的豆型、密度、風味結構，也有屬於 Sarawak 的土地與氣候。
而烘豆師做的事情，就是在一次次的烘焙裡，找到那個剛好的位置——
讓它的果香出來、
讓甜感出來、
讓厚度出來，
也讓它真正像 Liberica。
☕️
一杯咖啡的風味，不只來自咖啡豆。
也來自我們選擇如何把它「烘焙出來」。
下次喝 Liberica 的時候，
不妨試著問自己：
「我現在喝到的，是咖啡豆本身的個性，還是烘焙帶來的個性？」
這，就是認識 Liberica 的第一步。
1998年黑豆子就開始烘焙砂拉越種植生產的Liberica 了！今天店裡供應着中深焙及中淺焙的Sarawak Liberica,您喜愛那一種呢？
#砂拉越咖啡 #賴比利加咖啡 #咖啡烘焙 #咖啡豆
