Most coffee drinkers have never tried the world’s rarest coffee bean. It’s not stocked on supermarket shelves, and most cafés don’t serve it. The bean in question is the Liberica coffee bean. While Arabica and Robusta dominate the industry, Liberica grows in only a few scattered regions. Even in the Philippines, one of its last strongholds, finding a proper cup isn’t easy.
In the mountains of Bago City, on Negros Occidental in the Philippines, Café Ganin is one of the few places keeping it alive. The farm is the passion project of Atty. Roxy Lacson, a respected lawyer who built it as his swan song. For him, the property has been his way to unwind from long hours at the law firm. His daughter-in-law, Queenie Lacson, now leads the farm’s agro-tourism efforts, making sure the tradition continues.
Café Ganin isn’t a typical plantation. It doesn’t operate for mass production or exports. Instead, Queenie runs seasonal private day tours where visitors take part in the entire process, from planting to roasting.
This is hands-on work. Liberica trees grow taller than most coffee plants, producing large, irregular beans that are difficult to harvest. Drying and roasting them takes just as much effort. Most farmers have walked away from Liberica in favor of easier, more profitable crops, but Queenie refuses to let it disappear.
For her, growing Liberica is more than a business. It preserves a piece of Philippine coffee history. The agro-tourism model helps keep her plantation running while showing visitors exactly what it takes to grow and produce this rare bean.
What makes Liberica different? Why is it so rare? And what happens when you spend a full day making coffee at Café Ganin? You’re about to find out!
Table of Contents:
- What is the World’s Rarest Coffee Bean?
- The Near Extinction of Liberica Coffee
- Inside Café Ganin: The Woman Keeping Liberica Alive
- What to Expect During the Café Ganin Day Tour
- Why is Liberica So Rare?
- Is Liberica the Future of Coffee?
- The Flavor of Liberica: What to Expect
- How to Try Liberica Coffee from Café Ganin
- Frequently Asked Questions
- World’s Rarest Coffee Bean Conclusion
What is the World’s Rarest Coffee Bean?
Coffee production is built on efficiency. Arabica and Robusta dominate because they grow in high volumes and process easily. but the world’s rarest coffee bean, Liberica, on the other hand, remains difficult to farm and process, making it a rarity.
That’s why it barely exists outside a few regions, with the Philippines being one of the last places still cultivating it. Most coffee drinkers will never see it on a menu. Even within the Philippines, Liberica is hard to find. Farmers like Queenie Lacson keep it alive through small-scale production and agro-tourism at Café Ganin.
The Four Main Coffee Species
Coffee comes from four species, but most people only know two. Let’s have a quick look at those species.
Arabica – The most widely grown, making up over 60% of global production. It’s known for a smooth, mild taste.
Robusta – Hardier than Arabica, with higher caffeine and a stronger, more bitter profile. Common in instant coffee and espresso blends.
Excelsa – Grown mainly in Southeast Asia, often blended with other beans for added complexity.
Liberica – The rarest commercially grown coffee bean. Native to Liberia in west Africa it is now mostly grown in SE Asia in Malaysia, Indonesia and the Philippines
Why Liberica is the Rarest of Them All
The world’s rarest coffee bean didn’t earn its title by accident. Liberica is rare because almost no one is growing it. It sat on the brink of extinction and remains an endangered species. Liberica coffee accounts for less than 2% of global coffee production, making it one of the rarest commercially grown varieties worldwide (mdpi.com). While production has started to recover, it is still grown in only a few scattered regions.
Queenie explained that there is an ongoing effort to propagate and preserve the species, but large-scale production has never returned. Even in the Philippines, it remains a niche crop, grown mostly on small farms rather than industrial plantations.
The result is a coffee bean that exists in limited supply, with very few farmers still working to keep it alive. Café Ganin is one of the few places still growing it using traditional methods. While the market for Liberica remains small, farms like this keep the species from fading into history.
Related Reading: Bizarre Filipino Food in Bacolod
Where to Stay in Bacolod City
Luxury Accommodations: – Stonehill Suites – Modern comfort meets elegance at Stonehill Suites. With spacious rooms, a rooftop bar, and a prime location, it’s a top choice for business and leisure travelers alike.
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The Near Extinction of Liberica Coffee
The world’s rarest coffee bean came close to disappearing. For a time, Liberica was in high demand. After coffee rust wiped out Arabica in Southeast Asia, farmers needed a replacement, and Liberica took over plantations. It looked like it could be the future of coffee.
Then, production stopped. Liberica was not just abandoned by the global market. Even in the Philippines, where it had deep roots, its expansion stalled for decades.
The Coffee Rust Outbreak That Changed Everything
In the late 1800s, a fungal disease known as coffee rust spread across Southeast Asia, killing Arabica trees on a massive scale. In 1889, the Philippines experienced a severe outbreak that devastated coffee plantations, particularly in Batangas, leading to a significant decline in production (baristamagazine.com). Farmers had no choice but to look for alternatives. Many turned to Liberica, which was more resistant and could grow in harsher conditions.
For a time, Liberica flourished. The Philippines became a major producer, supplying both domestic and export markets. But the industry quickly moved on.
Liberica trees required more space and effort than other coffee species. The cherries ripened unevenly, slowing down harvesting. Processing was difficult because the beans were larger and irregular in shape, making sorting and drying more labor-intensive.
By the early 1900s, most of the world had shifted to Arabica and Robusta. Even in the Philippines, production slowed. The change was not just about efficiency. Trade restrictions, shifting demand, and the rise of mass-market coffee reshaped the industry. Large-scale farming of Liberica declined, and for decades, it was grown mainly in small backyard farms instead of major plantations.
Why the World Moved On While the Philippines Held On
Despite Liberica’s initial comeback, the industry eventually rebuilt itself around Arabica and Robusta. Large-scale buyers prioritized consistency, and Liberica didn’t fit that model. It required more space, produced lower yields, and was harder to process. Consequently, most coffee-growing countries phased out Liberica cultivation (gcrmag.com)
The Philippines never let go. In Batangas and Cavite, Liberica had already become a part of local culture. Families continued to grow it, not as a cash crop, but as something they drank at home. The trees stayed in backyards and small plots, passed down through generations.
Without commercial backing, large-scale production never returned. Farmers who kept growing Liberica did so for tradition, not profit. There were no exports, no big plantations, just scattered farms producing what they could.
That hasn’t changed. Most coffee companies ignore it, and large-scale farming is still nonexistent. But small producers like Café Ganin continue growing Liberica, not because it’s easy or lucrative, but because losing it isn’t an option.
Inside Café Ganin: The Woman Keeping Liberica Alive
Few people grow the world’s rarest coffee bean, and even fewer dedicate their lives to it. Queenie Lacson runs Café Ganin, one of the few plantations in the Philippines focused on preserving this species. Unlike large-scale coffee farms that produce for export, Café Ganin follows a small, sustainable model. The farm operates with a different purpose.
Queenie’s Journey into Coffee Farming
Farming has always been part of Queenie’s life. She comes from a family of farmers, so the decision to grow coffee was not about chasing a new career. It was a return to something she had always known. After years of working in the corporate world, she walked away to build something of her own.
That was 15 years ago. Since then, she has focused on growing Liberica, first on a farm in Aklan and later expanding to Bago City. Every tree on her plantation can be traced back to the Batangas mother trees, the oldest known source of Philippine Liberica. She personally transported seeds to Aklan, cultivated them there, and later shipped seedlings to Bago City to continue the lineage.
The Struggles of Keeping a Liberica Farm Running
Queenie has been growing Liberica for over a decade, and the farm has never turned a profit. Every peso earned from selling coffee goes straight back into operations. The reality is that this type of farming costs more to maintain than it brings in.
The trees grow strong, but large-scale production remains impossible without cutting corners. Instead of prioritizing efficiency, Café Ganin continues using traditional methods to preserve the bean’s integrity. Every step, from harvesting to roasting, is done by hand, making the process both time-consuming and expensive..
The farm survives on agro-tourism. Guests book private tours where they take part in planting, harvesting, and roasting. Rather than focusing on mass sales, Café Ganin keeps the traditional process alive. Without that, the farm would not be able to continue.
Make the most of your trip to Bacolod with these top tours and experiences. Food, culture, adventure, it’s all here.
What to Expect During the Café Ganin Day Tour
Café Ganin is not a typical coffee shop. There are no menus, no baristas taking orders, and no walk-in customers looking for a quick caffeine fix. This is a working Liberica farm, and visitors come here to experience what it takes to grow, process, and brew one of the world’s rarest coffee beans.
The day tour is entirely hands-on. Guests don’t just watch the process, they take part in it. From planting seedlings to roasting their own beans, every step is done the traditional way, using the same labor-intensive methods that have kept Liberica alive for generations.
Planting and Growing
The tour begins in the wee hours of the morning, where Queenie explains how Liberica is cultivated from seed. Unlike Arabica or Robusta, Liberica trees grow tall, reaching up to 20 meters if left unpruned. This makes proper care and early training essential.
Visitors start by working with seedlings in the seed beds, where young plants are carefully monitored before they are strong enough to be transplanted. Once ready, the trees are moved to the main plantation, where they are spaced far apart to allow for their larger size.
Unlike commercial coffee farms that use irrigation and chemical fertilizers, everything at Café Ganin is done manually. The trees depend on natural rainfall, and workers tend to them by hand. Visitors get a firsthand look at how much effort goes into maintaining these trees long before they ever produce a single coffee cherry.
Harvesting and Processing
Visitors start by picking coffee cherries straight from the trees. There are no machines or large-scale harvesting methods. Everything is done by hand. Each cherry is inspected before being placed in a collection bucket, ensuring that only the best ones move forward in the process.
Once harvested, the cherries are sorted again to remove any that are underripe or defective. From there, they go through depulping, a manual process where the outer skin is removed using a press. This step requires precision. Too much pressure cracks the beans, making them unusable. Visitors get a firsthand look at how much skill it takes to process coffee without damaging it.
The beans are then set out to dry, which can take up to two months. Unlike mass coffee producers who rely on industrial drying machines, Café Ganin uses a solar dryer to prevent bitterness and maintain the bean’s natural qualities. Once fully dried, the beans are still covered in a protective husk, which must be removed before roasting.
Dehusking is done by hand, using a mortar and pestle to carefully separate the husk from the beans inside. Visitors quickly realize how much effort goes into this stage. Every cracked bean is sorted out and discarded, as imperfections affect the final product.
Roasting and Brewing
With the beans finally ready, visitors move to the roasting station. Instead of automated roasting machines, the process is done over an open flame. The beans must be stirred constantly to avoid burning, and the exact roasting time determines whether the final product is light, medium, or dark.
Once roasted, visitors grind the beans and brew their own cup of Liberica using traditional methods.
By the end of the tour, visitors have seen the full process from picking cherries to roasting and brewing. It is a slow, labor-intensive craft that explains why Liberica remains rare.
Why is Liberica So Rare?
Liberica coffee remains rare due to its cultivation challenges. The manual harvesting process and lower commercial demand make large-scale production difficult. While yields can reach up to 4 metric tons per hectare annually under optimal conditions (philcoffeeboard.com), its labor-intensive nature keeps most farmers focused on more profitable crops.
Low Yield and Difficult Farming Conditions
Liberica trees take up more space, produce fewer cherries, and require constant hands-on care. Unlike Arabica or Robusta, which can be planted close together, Liberica trees grow taller and wider, forcing farmers to space them further apart. This reduces the number of trees that can be planted in a given area, lowering overall yield.
Once planted, Liberica trees take years to mature. Even when they reach full production, they produce fewer cherries than other coffee species. The uneven ripening means farmers cannot harvest all at once, forcing them to return to the same trees multiple times over several weeks.
Queenie’s plantation in Bago City has over 6,000 Liberica trees, yet there is no irrigation system. Every tree must be watered by hand, using a deep well and buckets. Only 50 trees can be watered per day, making it impossible to maintain a strict schedule. During dry seasons, this process requires hours of labor every morning before any other farm work begins.
The amount of time and effort required to farm Liberica is far higher than other coffee species, yet the yields remain lower. For many farmers, the return on investment is simply not worth the effort.
Limited Demand and Market Challenges
Even in the Philippines, where Liberica has been grown for generations, demand remains low. Instant coffee dominates the market, projected to generate US$6.14 billion in 2024 (Statista). Cafes and specialty roasters focus on Arabica, while Robusta is used in commercial blends, leaving Liberica with no clear market.
Internationally, Liberica is almost nonexistent. Major coffee companies and exporters do not buy it because it does not fit the standard market. Specialty roasters avoid it because consumers are unfamiliar with its taste. Without buyers willing to take a chance on it, Liberica remains confined to small farms with limited distribution.
Is Liberica the Future of Coffee?
Queenie believes it could be. You see, the world’s rarest coffee bean may also be one of its most resilient. And while the coffee industry has always been built around efficiency with high-yield crops, fast processing, and a global demand for consistency. What happens when the conditions for growing those crops start to disappear?
By 2050, studies predict that up to 50% of current coffee-growing land will no longer be suitable for cultivation due to climate change (dailycoffeenews). Rising temperatures, unpredictable weather, and new disease outbreaks are already hitting coffee farms worldwide, forcing growers to reconsider what they plant. Arabica, the industry’s preferred bean, is the most vulnerable. It struggles with heat and is highly susceptible to coffee rust, the same disease that nearly wiped it out in the late 1800.
Can Grafting Create a Better Coffee?
While commercial farms have largely ignored it, Liberica coffee is gaining attention as a potentially climate-resilient species. Researchers highlight that coffee species with greater genetic diversity, like Liberica, may play a role in sustaining coffee production as global temperatures rise and environmental conditions become more extreme (ResearchGate)
Researchers have also explored grafting Arabica onto Liberica rootstocks to improve disease resistance and coffee plant resilience. Liberica’s natural resistance to root-knot nematodes has shown promise in reducing soil-borne diseases, though some studies report higher mortality rates in grafted plants compared to other rootstocks (journals.ashs.org). While not yet widely adopted, this technique suggests another potential role for Liberica in shaping the future of coffee farming.
That doesn’t mean Liberica is set to take over. The industry still revolves around Arabica and Robusta, and large buyers aren’t interested in beans that take longer to process. But the specialty market is changing. More consumers are looking for new flavors, different processing methods, and unique coffee experiences (SCA.Coffee).
Queenie doesn’t claim that Liberica will replace Arabica, but she’s convinced it deserves a place in the future of coffee. The industry might not be ready for it yet, but as climate change continues reshaping agriculture, that could change. For now, she keeps growing it, betting that the world will come around before it’s too late.
Sustainability and Recognition
Café Ganin’s efforts to preserve Liberica go beyond coffee. In 2024, the farm became one of the first in the Philippines to be recognized as a Slow Food Farm, part of an international movement dedicated to sustainable agriculture, biodiversity, and fair food systems. This recognition connects Café Ganin to a global network of farms committed to preserving traditional, ecologically responsible farming practices.
For Queenie, this reinforces what she’s believed all along. Liberica’s survival depends on those willing to grow it for more than just profit. Sustainability efforts like this could help ensure that the bean does not fade into history, giving it a place in the future of coffee.
The Flavor of Liberica: What to Expect
The world’s rarest coffee bean is divisive, and I get why. It doesn’t have the smooth, familiar taste of Arabica or the bitter punch of Robusta. It stands on its own with a bold, yet unpredictable flavor. Some love it, others don’t. Personally, I think that’s what makes it interesting.
To me, Liberica has a full-bodied, smoky quality that sets it apart from any other coffee I’ve had. There’s depth to it, with notes of dark chocolate and roasted nuts. Depending on the roast and brew method, it can also take on fruity, floral, or even mildly herbal characteristics. Some people describe it as having a vegetal aftertaste, though that hasn’t been my experience
How Liberica Compares to Arabica and Robusta
Arabica is smooth and floral, which is why it dominates the market. Robusta is bitter with a caffeine kick. Liberica is neither.
I’ve had cups that were sweet and fruity, others that were smoky and woody. Arabica and Robusta offer predictable flavors, while Liberica varies depending on how it’s grown and processed. Some batches lean nutty, while others have a deep, earthy profile.
Some people describe it as harsh, and I won’t argue. It has an intensity that lingers, but not in the same way as Robusta’s bitterness. Think flavor harsh due to aftertaste as opposed to bitter.
Tasting Notes
If you’re trying Liberica for the first time, expect something different. Here’s how I break it down based on roast levels:
Light Roast – Bright acidity, fruity with floral notes, sometimes a mild herbal edge.
Medium Roast – More balanced, slightly nutty, with a touch of caramel and spice.
Dark Roast – Heavy, smoky, with deep chocolate and woody flavors, sometimes a lingering tobacco-like finish.
I prefer it strong, either brewed black or in a traditional kapeng barako style. If you like lattes or sweetened coffee, it works well with condensed milk, rounding out some of its sharper edges.
People are split on Liberica. It’s not for everyone, but if you’re tired of the usual coffee flavors, it’s worth trying.
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How to Try Liberica Coffee from Café Ganin
Café Ganin has no storefront, no distributors, and no middlemen. If you want to experience Liberica the way it was meant to be, you have to go straight to the source.
Tours and orders are handled directly. Visitors can book a private day tour where they’ll take part in planting, harvesting, and roasting Liberica beans alongside Queenieand her team. Those who can’t make the trip but still want to try the coffee can place an order for freshly roasted beans.
To book a tour or purchase coffee, contact Queenie directly:
- Facebook: Café Ganin
- Phone: +63 922 947 8338
- Email: [email protected]
Since everything at Café Ganin is done manually, availability varies throughout the year. Reach out in advance to secure a spot or check for the next batch of beans.
Best Roasting Methods for Liberica
Liberica doesn’t roast like Arabica or Robusta. The beans are larger and denser, meaning they take longer to absorb heat. If roasted too lightly, they can have a sharp, almost green flavor. Too dark, and they turn overly smoky.
A medium to dark roast works best. A medium roast balances the nuttiness and caramelized sweetness, while a darker roast moves into bold, smoky flavors without burning off the complexity.
The key is slow and steady roasting. If the heat is too high too fast, the outside of the beans can scorch before the inside fully develops. Slowly increasing the temperature brings out deeper chocolate and spice notes while keeping the flavor smooth.
If I had to pick one roast level, medium-dark with a slow roast brings out the best parts of Liberica without making it harsh or overpowering.
Frequently Asked Questions
Yes, in terms of commercial production. While other exotic coffee varieties exist, they’re usually mutations of Arabica or specialty micro-lots. Liberica is an entirely different species, making up less than 2% of global coffee production. It’s rare because very few farms still grow it.
Kapeng barako refers specifically to a strong, dark-roasted Liberica coffee from Batangas and Cavite. All kapeng barako is Liberica, but not all Liberica is kapeng barako. The name “barako” means “stud” or “strong man,” a nod to its bold reputation.
No, Café Ganin isn’t open to walk-ins. The farm operates on a private tour model, meaning you need to book in advance. This ensures visitors get a full hands-on experience rather than just dropping by for a cup of coffee.
Not necessarily, but it depends on where you buy it. Since Liberica isn’t mass-produced, it doesn’t benefit from economies of scale like Arabica or Robusta. However, it’s usually cheaper in the Philippines compared to the rare coffee market abroad.
Liberica falls between Arabica and Robusta in caffeine content. It has more caffeine than Arabica but less than Robusta, giving it a stronger kick without the bitterness Robusta is known for.
It doesn’t fit their model. Chains prioritize consistency, and Liberica’s unpredictable flavor profile makes that difficult. The bean’s irregular shape also makes it harder to process with standard roasting and grinding equipment, adding extra costs.
The World’s Rarest Coffee Bean: Conclusion
Liberica coffee is rare, but the people preserving it are even rarer. Queenie Lacson keeps fighting to keep this species from disappearing. While large-scale farms chase profit, she stays committed to tradition, hand-processing every bean at Café Ganin.
Her work isn’t about making money. It’s about history, culture, and ensuring that future generations still have a chance to experience this coffee. Without people like Queenie, Liberica could fade away entirely.
Before closing I need to offer a huge thank you to Martin from The Bacolod Food Hunters for arranging my visit to Café Ganin. If you’re ever in Bacolod, make sure to check them out for the best local food finds.
If this story made you curious about Liberica, let’s hear it! Drop a comment below…have you tried it? Would you?
