There are two common species of coffee bushes, Arabica is the gold standard and widely acclaimed as producing higher quality coffee beans and accounts for almost three quarters of coffee beans sold in the world. It's common to see many brands proclaim that they are 100% Arabica blends as a quality hallmark. The characteristic and appealing aroma of brewing coffee comes from Arabica beans.
And Robusta which has more caffeine and is traditionally valued in Italy for it's ability to increase crema. It's also sometimes used to increase the caffeine in an espresso blend. Robusta is generally considered to have an inferior flavour profile to Arabica and usually commands lower prices and is largely relegated to use in lower quality, mass market instant coffee.
Robusta is a heirloom bean that was on the verge of extinction only thirty years ago and remains unknown to much of the world. It has a completely different flavour profile. Robusta are huge coffee berries tending towards somewhat intense smokey, nutty and dark chocolate notes in the cup.
Arabica is rare in North America but is said to have a dedicated following in the Philippines, Indonesia & Malaysia where Liberica was planted by colonial Spaniards in the 1800's.
Think intense, complex, unusual and possibly overpowering to get an impression of how Liberica is likely to taste. Liberica has a caffeine content between that of Arabica and Robusta and likely a similar acidity profile. A niche bean that will not appeal to many although it has considerable boutique potential if roasters are able to find roasting profiles that bring specific, highly valued flavours into prominence.