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Coffee beans in the United States won good results in the competition and started the class promotion.

Published: 2026-02-07 Author: World Gafei

Last Updated: 2026/02/07, The exchange of professional baristas please follow Su Chunxian, a coffee farmer in Guoxian Township, Nantou County, in the coffee workshop (Wechat official account cafe_style). At the beginning of this year, under the guidance of Han Huaizong, a coffee expert, he made a batch of coffee beans and sent them to the United States to participate in the evaluation. as a result, he got a good score of 92 points, and the way he made it was a new style that appeared only during the 2015 World Cup baristas contest.

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

Su Chunxian, a coffee farmer in Guoxing Township, Nantou County, made a batch of coffee beans under the guidance of coffee expert Han Huaizong at the beginning of this year and sent them to the United States to participate in the evaluation. The result was 92 points. The production method he used was a brand-new method that appeared only during the 2015 World Cup Barista Competition. The Guoxing Township Office said that it would actively open courses in the hope of effectively improving the quality of Guoxing coffee.

Su Chunxian, the monitor of the third class of coffee production and marketing in Guo Xing Township, is not only enthusiastic about promoting coffee on weekdays, but also very active in developing new post-processing methods. At the beginning of this year, when he heard the introduction of coffee expert Han Huaizong, he immediately tried anaerobic fermentation. To anaerobic fermentation, he actually got a good score of 92 points at one stroke.

Su Chunxian, the monitor of the third class of coffee production and marketing in Guo Xing Township: "At that time, fermentation at low temperature, that is, it took 4 days to complete fermentation, smell can not have, there is that kind of excessive fermentation, sour, or acetic acid taste is not good."

Coffee expert Han Huaizong: "I read that research report on this, low altitude Brazil 900 meters below low altitude, they use this anaerobic fermentation sun beans, scores can increase by 10 points, equal to 75 to 85, I think this is fun."

Kuo-hsing township office said that since the coffee study began six years ago, farmers for coffee cultivation, as well as post-processing technology gradually mature, but in terms of natural conditions, the late coffee fruit quality, originally relatively poor, if can use this technology to overcome, the office hopes to open classes to promote.

Qiu Pusheng, head of the township, said: "When it's almost time to harvest coffee, we'll have to hold another seminar to popularize this technology to all the villagers in our township, so that our villagers can upgrade this fermentation technology."

In the past, farmers often gave up harvesting coffee beans after March every year, but now there is such a post-processing method, which can effectively enhance the flavor of coffee and believe that it can bring greater economic benefits to farmers.