Residents from the slopes tell tribal stories with coffee

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From picking and baking beans to making mellow coffee in his hands, John Lee, a coffee worker, only uses coffee beans from the tribe. He has skilled baking skills, while his wife has an international barista license. They use makazayazaya as a brand to express their identity with the village.

Makazayazaya (Makazayazaya) means "resident on the slope" in the Paiwan language. John Lee and his wife Feng Yu Jiefu sing along and immerse themselves in the world of coffee.

With Paiwan ancestry, John Lee grew up in the Ma family in Pingtung and had deep feelings with the tribe. later, he rented large tracts of farmland in the mountains and planted a lot of coffee trees. in the early days, he made a living by selling coffee beans, and later refined his coffee knowledge.

John Lee also visited manors in Brazil, Colombia and other coffee-producing countries to learn more about optimizing quality and brewing skills, and then fell into the world of coffee.

In order to have a stable supply of goods, he worked in the tribes of his hometown at high altitude, established the law of natural ecological agriculture for planting and harvesting, and planted citrus fruit trees such as kumquat and lemon next to coffee trees, so that the roots of the fruit trees were connected with each other and nourished the coffee trees. increase production and enhance coffee flavor.

From harvesting, tanning to baking beans, it takes a very complicated process to make the coffee beans give off a sweet aroma. John Lee strictly checks every link.

When a full-bodied cup of coffee was served, John Lee tasted it with the tip of his tongue to feel the quality of beans, the depth of roasting, the water temperature of brewing coffee, the speed of water flow, and so on. He said that "different water quality and water temperature are enough to affect the flavor of coffee." even the mood of making coffee can affect the taste of coffee.

From picking and baking beans to making mellow coffee in his hands, coffee worker Li Yue

Han only uses coffee beans from the tribe, and in order to have a stable supply, he is in high

The work of the original tribe at the altitude, the establishment of planting and harvest in accordance with the law of natural ecological agriculture.

The citrus fruit trees are also planted beside the coffee trees to make the roots of the fruit trees communicate with each other.

Raise coffee trees, increase production and improve coffee flavor. The picture shows the fruit of coffee.

Various states from (left) to roasted coffee beans (right).

Wang Shufen, a reporter from the Central News Agency, took a photo on September 10, 106.

From picking and roasting beans to flushing mellow coffee in his hands, coffee worker John Lee only chose coffee beans from tribes, and in order to have a stable supply, he worked in his native tribes at high elevations, established planting and harvesting in accordance with the law of natural ecological agriculture, and also planted citrus fruit trees next to coffee trees to communicate with each other, nourish coffee trees, increase production and enhance coffee flavor. The picture shows various states from the coffee fruit (left) to the roasted coffee beans (right). Wang Shufen, a reporter from the Central News Agency, took a photo on September 10, 106.

People's love of coffee has led to huge business opportunities, but also made many fashion brands. John Lee only uses his hometown coffee to create tribal vitality.

The elevations of Majia, Taoyuan and Namasha are all above 600 to 1000 meters. John Li said that high-altitude coffee trees grow in unpolluted water quality, soil, as well as mountain haze moisture, coupled with half-day climate, are the advantages of coffee production conditions.

In the past, most of the tribes only sold the coffee harvested, unable to effectively manage and improve the output and quality. John Lee created his own "Makazaya" brand to open the dream of tribal coffee.

The water temperature of 93 degrees Celsius is hot but not hot. As you slowly pour water around the pot, it exudes a strong aroma of coffee. Sipping a mouthful of mellow coffee with a multi-layered taste and slightly bitter aftertaste is exactly the charm of coffee essence.

Feng Yu-Jie, from the Saixia people, was also a student in the coffee class at the Aboriginal Tribal University in Kaohsiung City. They chose to use only tribal coffee, which is self-identity and inspired their hometown to make the story of coffee more exciting.