Owner-couple Lin Chiu-Fu and Chang Su-Yen originally worked in the clothing industry. With their occupational instinct, they care a lot about visual aesthetics. For example, they hang flowery cloth on the wooden deck like unique Indian tents. It is simple but ingenious. As well as creative pieces of art like this, they show gratitude to the earth, and have used eco-friendly farming methods for over 20 years. Instead of herbicides, they pave straw and sugar cane leaves for sod culture so the good plants grow while the bad weeds wither. With fruit and insects, birds, and animals coexisting, the natural eco-system of the farm has become a sight to see.
Maogu orange cakes in the orchard are hand-made, wood-burned and slow-boiled, to recreate that traditional taste. The unsweetened orange slices, dried mangoes, and dried dragonfruit processed at low temperatures result in three distinct flavors.
The orange, yam, and coffee factions have co-launched a set of cycling trips. In order to ensure the quality of service, reservations are needed and groups are kept at less than 80 people, for a duration of around 1.5 hours. Harvest of up to two catties of fruit can be brought back. If time permits, you can also have some fun with the straw piles or DIY fruit dew and jam.