Fresh from its release at London Coffee Festival, this is the third iteration of our limited edition Future Coffee collection. The aim is to promote discussion around what the future of our industry looks like as climate change poses increasing challenges.

Thinking outside of the box...

With models projecting Arabica’s potential extinction in the wild within sixty years, and critical threats to farmed Arabica, we face an urgent deadline to address the challenges posed by climate change. Among the 133 known species of Coffea there lies a wealth of genetic potential for providing alternatives to our current coffee crop mainstays, Arabica and Robusta.

For the last two editions, our Future Coffee box has been focussed on species that have the genetic potential for providing alternatives to our current coffee crop mainstays, Arabica and Robusta. This year, we take things a step further and present rare and new interspecies hybrids, alongside some of their parental species, and one of the rarest coffees in the world. All of these coffees have been genetically tested and verified by the Royal Botanic Gardens, Kew. This is the first public presentation of Coffea x libex, a newly identified hybrid between Coffea liberica (Liberica) and C. dewevrei (Excelsa), as reported in a recently published research paper (Davis et al., 2026. Genomic elucidation of hybridization between Liberica and excelsa coffee and its implications for coffee crop development).

Species

EXCELSA (Coffea dewevrei). Across many generations of coffee farmers in India, Excelsa was planted not for the production of coffee, but for marking farm boundaries and as a means of control for coffee berry borer. Over time, many estates removed them, citing harvesting difficulties and lack of commercial interest, but at Mooleh Manay Estate in Coorg, one family saw things differently. The producer’s grandfather-in-law recognized Excelsa’s extraordinary fruity character early on, setting it apart from Liberica and other “tree coffees.” Today, Komal Sable and Akshay Dashrath honour that legacy by placing Excelsa at the heart of their work, proving that what was once overlooked can become part of the future of specialty coffee.

Historically lumped under the vague term “Mara Kaapi” (tree coffee), Excelsa has long been misunderstood and understudied. That’s changing. In a collaborative study led by Dr Aaron Davis the Royal Botanic Gardens, Kew, genomic (DNA) data has been used to reestablish Excelsa as a distinct species, separate from Liberica (Davis et al., 2025. Genomic data define species delimitation in Liberica coffee with implications for crop development and conservation).

With naturally low caffeine (0.9–0.98% dmb), distinct sweetness, and a flavour profile of vibrant fruitiness that also works wonderfully for espresso and milk-based coffees, Excelsa is a rare link between old-world farming wisdom and modern consumer demand for climate-resilient, low-caffeine alternatives.

Grown at 1,000 m asl in clay-loam soil in the Harangi backwaters, this lot has been processed meticulously. First harvested selectively then mechanically sorted, the cherries are then pre-dried to reduce the water activity, reducing the risk of uncontrolled microbial activity. They then undergo a 60-hour carbonic maceration before being dried carefully.

LIBERICA (Coffea liberica). Liberica coffee has a dramatic history, rising to prominence in the late 19th century when coffee rust devastated Arabica plantations across Southeast Asia, then declining rapidly in the early 20th century due to several factors including the dramatic rise of Robusta coffee. Today, MY LIBERICA has been at the forefront in reviving and developing this resilient species on their 50 acres estate in Kulai, Johor, where low-elevation tropical conditions and unique soil nutrients suit the cultivation if high-quality Liberica. By turning coffee waste into organic fertilizer and supporting local farmers with premium cherry prices, they have built a model that respects both heritage and the environment, producing coffees that are as historically significant as they are delicious.

In 2014, MY LIBERICA built Malaysia’s first specialty processing facility dedicated exclusively for Liberica, enabling methods from honey and natural sun-dried to fully washed and traditional. Baby Cherries takes its name from the smaller cherry sizes, which are separated specifically for this lot. The fully ripe cherries are selected, then colour-sorted and sealed in barrels for a precise 15-day anoxic fermentation, developed in partnership with 2015 World Barista Champion Sasa Sestic. This meticulous method unlocks an extraordinary flavour profile: raisins, red dates, black plum, hawthorn, cocoa nibs, ripe bananas, and caramelized sugar. After fermentation, cherries are dried in a climate-controlled greenhouse to ensure consistency. Grown at just 0–20 metres above sea level in Johor, this lot proves that great coffee isn’t limited to high elevations, it comes from care, innovation, and deep knowledge of place.

RACEMOSA (Coffea racemosa). Racemosa stands out for its unique cup profile, containing about half the caffeine of Arabica, and offering remarkable sweetness with diverse notes ranging from floral and herbal to berry-like. As one of the rarest coffee species in cultivation, it shows potential through its exceptional resilience to heat, drought, and pests. The species can withstand South African summers with no or little rain for over six months at temperatures far exceeding Arabica’s tolerance. This hardiness makes it valuable for developing hybrids that could thrive in more extreme climates, crucial given Arabica’s sensitivity to high temperatures and extended drought periods.

The seeds pose unique challenges throughout processing, being exceptionally small at just one-third the size of average Arabica beans. Traditional pulping and roasting equipment cannot handle such tiny seeds — they are so small that roasters need a stethoscope to hear the first crack. This size limitation is a key reason why Racemosa is rarely grown commercially. Charles Denison from Cultivar in South Africa reports that his 8,000 trees yielded only 55 kg of clean coffee this year. Each tree produces approximately 50g of dried, milled seeds, compared to Arabica’s typical 1–2kg yield. Given his limited lot sizes, Charles focuses on two processing methods: traditional washed and natural processing with 48-hour anoxic fermentation. The latter lot is presented here.

Until 1970, Racemosa flourished across South Africa and Mozambique, until the Mozambican War of Independence destroyed most Racemosa farms and their documentation. Charles’s project now aims to advance research and development of this unique and intriguing coffee species.

Hybrids

LIBEX (Coffea × libex). Libex is a newly identified, fertile hybrid between Liberica and Excelsa (Coffea liberica × Coffea dewevrei) that can be formed when the parental species are grown side-by-side on farms. The resulting offspring and subsequent generations of this hybrid exhibit remarkable diversity. It has so far been found in cultivation in Central America, Africa, India, Sarawak (Malaysia) and Indonesia. In India, in the Sakleshpur region of Karnataka, these hybrids display a wide range of leaf and flower structures, vibrant fruit colours (red, yellow, orange, and even purple). Compared with Liberica, there is an increase in the number of fruits, the pulp and parchment are thinner, and the seeds are smaller, (Davis et al. 2026). For farmers, this means higher yields, easier pulping and drying, and perhaps a more commercially viable path for Liberica-like coffees.

Built for a changing climate, this hybrid combines Liberica’s tolerance for higher temperatures and high and low rainfall (Wild et al., 2026. Climate requirements for cultivated Liberica coffee (Coffea liberica) and consequences for its use and development as a crop species) with Excelsa’s superior agronomic traits. Early tastings reveal a balanced and approachable cup, blending tropical fruit notes from Liberica with chocolate and dried fruit depth from Excelsa. While further field trials continue, the hybrid already shows strong promise as a future-ready coffee that doesn’t compromise on flavour.

An exceptional example of Libex comes from the fourth-generation 90-acre Malleshwara family estate in Sakleshpur, India, located at 940 m asl, with sandy loam soil, and 1,500 mm of annual rainfall. On the estate, the Libex is processed as a natural: ripe cherries are selectively harvested, siphon-separated, and fermented for 60 hours using carbonic maceration with a custom yeast culture. Drying takes place on raised beds inside a polyhouse over 8–10 days, with nightly covering to protect from dew, precise moisture monitoring to 11–12%, and a final rest of 6–8 weeks in climate-controlled storage to allow the flavours to fully harmonise. DNA sequence data infer that this Libex has a higher component of the Excelsa genome.

Our second Libex comes from Earthlings Coffee Workshop, a vertically integrated professional coffee company based in Sarawak, Malaysia, operating from crop-to-cup across cultivation, processing, education, roasting, cafés, wholesale, and consultation. A leader in the Fourth Wave sustainable coffee movement, Earthlings founded the Borneo Coffee Symposium and has presented at international forums including the International Coffee Convention and Coffee Quality Institute. Through formal research collaborations with Coffee Consulate (Germany), Royal Botanic Gardens, Kew (UK), and

Sarawak’s Agriculture Research Centre (ARC), the company advances coffee science and sustainability. Its flagship Sarawak Liberica Refinement Project works with over 500 indigenous smallholders to consistently produce specialty-grade Libex and Liberica coffees, empowering producers while exporting refined Sarawak Libex and Liberica and importing Arabica from a range of global suppliers.

This Libex comprises a range of genome admixture, and overall a higher proportion of the Liberica genome compared with the Indian Libex (see above). Earthlings place particular emphasis on honey processing because it allows them to better preserve the intrinsic sweetness and complexity of Libex, while offering a more controlled and accessible method for farmers compared to fully washed systems, which is difficult to undertake in the remote areas of Sarawak.

TREE COFFEE HYBRID (Coffea arabica × C. dewevrei). The product of an interspecific cross between Coffea arabica and C. dewevrei, the Tree Coffee Hybrid (TCH) was discovered in the Boikeri Estate in Kodagu, India. This unique tetraploid hybrid combines the best of both worlds: the refined lineage of Arabica with the rugged resilience of Excelsa. Its standout traits include resistance to coffee leaf rust and white stem borer, and environmental stress tolerance, making it a useful genetic resource for the future of sustainable coffee.

Nestled in the lush Western Ghats at 1,050–1,100 m asl, Boikeri Estate is a Rainforest Alliance certified farm managed by producer M. G. Subbaiah. Spanning 80 acres, on clay-loam soil, and receiving 2,540–3,050 mm of annual rainfall, the estate practices shade grown cultivation with 75–100 trees per acre. A biodiverse canopy protects the coffee from environmental extremes, enriches soil health, and enhances cup quality, producing a coffee that is as responsible as it is remarkable.

This lot is processed using meticulous, low-intervention methods: ripe cherries are hand-selected, floated for density, and mechanically pulped to retain sweet mucilage. A 60-hour carbonic maceration fermentation, guided by pectinase enzymes and non-Saccharomyces yeast, builds clarity and complexity. The seeds are then dried on raised beds in a polyhouse for 7–10 days, covered nightly, and rested until they reach 11–12% moisture. The result is a tea-like, fruity cup with bright acidity, showcasing the extraordinary potential of India’s native coffee hybrids.

ARAMOSA (Coffea racemosa ×C. arabica). This is an interspecific cross between Arabica and Racemosa. Racemosa is naturally low in caffeine but also displays excellent drought tolerance; Arabica brings in much-loved cup qualities. The producers, Daterra in Brazil, have been researching this hybrid for many years in collaboration with the Agronomic Institute of Campinas (IAC), to the point that they now have their own exclusive selections.

Plot BV146 is where this coffee was grown and harvested, using modified mechanical pickers designed and built by Daterra. Before the decision is made to harvest, a sample is picked by hand, processed and roasted to check that the cup profile is as expected. Once harvested, the ripe cherries ferment in open tanks for 48 hours before being dried with the fruit intact.

It wouldn't have been possible to put this unprecedented collection together without the help of some amazing people who are striving to secure the future of our industry through their research. Massive thanks go out to:

Dr Aaron Davis - Royal Botanic Gardens, Kew, UK
Akshay Dashrath, Komal Sable & Pannaga Karumbaiah - South India Coffee Company, India
Charles Denison - Cultivar Coffee, South Africa
Dr Kenny Lee Wee Ting - Earthlings Coffee Workshop, Malaysia

The Future of Coffee and the Libex Hybrid

Fresh from its release at London Coffee Festival, this is the third iteration of our limited edition Future Coffee collection. The aim is to promote discussion around what the future of our industry looks like as climate change poses increasing challenges.

Thinking outside of the box...

Species

Hybrids

Further reading:

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