Coffee has built up its own unique character since it came to Taiwan a hundred years ago. In contemporary Taiwan, coffee is in a period of vigorous development in succession to tea. What it has been developing is not just the beans but also the talents and environment.

Similar to tea leaves, different altitudes, climatic conditions, and soil environments produce varied terroirs. For example, the aftertaste of Alishan coffee is impeccable because of its high altitude; Hualien Ruisui had once been one of the three major coffee origins in Taiwan during the Japanese colonial period; Yunlin Gukeng is the first production area that has driven the trends of Taiwanese coffee culture.

Taiwan’s native coffee beans are of excellent quality and distinctive flavor. However, since the coffee beans are mostly organically planted and man-made gathered by farmers, the yields are rather in small volume with costly prices. The native coffee beans are the apple of many coffee experts’ eyes.