Show the whole Taiwan coffee flavor

High Altitude Area
Altitude 800 meters to 1300 meters, the relationship between the colder climate

Coffee cherries take longer to ripen and are therefore rich in nutrients

When baking, it can bake more layers of flavor

It is characterized by high acidity, full body, strong flavor and thick taste

Rich floral and fruity notes

The production areas are Yunlin Gukeng Shibi area and Pingtung

Middle and low altitude areas
The altitude is between 400 meters and 800 meters, and the climate is warm and suitable for growing coffee.

If the coffee garden has a shaded environment, the coffee will ripen more slowly

Produces less coffee cherries, so the flavor is more concentrated

The content is richer, the bitterness is significantly reduced, and the sweetness is increased

Characterized by medium acidity, thick beans, moderate aroma, flavor and mouthfeel

The overall balance is good, with chocolate, cream, fruit acidity and aroma

The production areas include Guoxing and Yuchi in Nantou, Dongshi in Taitai, Gukeng in Yunlin

Tainan Dongshan, Changhua Bagua Mountain

Pacific Sea Breeze Region
This area is located in the east of Taiwan near the Pacific Ocean

The warm climate also helps coffee grow, and the coffee fields are located in the mountains

Due to the large temperature difference between day and night in the eastern region,

Able to accumulate nutrients during the coffee growing process

Relatively improves the overall quality of coffee

It is characterized by medium acidity, good sweetness, rich taste and delicate fat

Often with spices, citrus, grape, chocolate, stone fruit, fruit sweet

Coffee planting in the Taitung production area can be divided into three major areas

South Backward Area, Coastal Area and Rift Valley Area

(The picture shows the processing method of coffee, from left to right: washing, honey, sun drying)

Develop towards specialty coffee

Due to factors such as geographical environment and expensive labor, Taiwanese coffee

Destined to be at a disadvantage compared with the output of third world countries

Only by developing towards "specialty coffee" can there be vitality

Han Huaizong, the author of "Long Live Taiwan Coffee", said that he wants to become a specialty coffee

Coffee Quality Institute (CQI)

According to the standard, only coffee beans with a score of 80 or more in the cupping test can be called high-quality coffee beans

And cupping refers to testing green beans and steeping coffee with the same parameters

Each bean is rated by cuppers on ten items including flavor and acidity.

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