Introduction to the flavor and taste of coffee manor in Baisheng Village, Taiwan Coffee History

The history of the systematic cultivation of coffee in Taiwan can be traced back to the period of Japanese occupation. In the early stage, due to poor cultivation techniques and poor fermentation treatment, the flavor was chaotic. However, in recent years, with the substantial growth of the population of drinking coffee, the demand for fine coffee is thirsty. therefore, with the assistance of agricultural administrative units, Taiwan coffee farmers have started to improve soil quality and crop environment from many aspects, and improve raw bean processing and baking technology. more give play to the experimental spirit of the courage to constantly improve quality, actively participate in international certification and competitions, repeatedly won awards Let Taiwan coffee gradually come to the fore in the international arena.

In Nantou, green plum and betel nut were the main crops in the past. After the 921 earthquake, coffee was planted to improve soil and water conservation. Under the towering betel nut trees, coffee trees provided good half-day conditions for coffee. In addition, the township office of the surname of the country and coffee farmers actively improved the quality, not only invited roasters, cup testers and other experts to teach in the producing area, but also coached farmers to participate in the international coffee evaluation and supervision. Therefore, in recent years, it has become a new star producing area of coffee in Taiwan.

Baisheng Village Coffee Manor, founded in 2008, is located next to the Beigang River in Guolan Township, with a hinterland of 10 hectares. In 2015, its honey-treated coffee beans were certified by the American Coffee quality Association (Coffee Quality Institute,CQI), an international authoritative raw bean evaluation and supervision organization, with a score of 84.92 points. The most amazing thing about Baisheng Village is that its manor is only between 400 and 600 meters above sea level, which is intuitively a low-altitude environment that is not conducive to the growth of coffee, but it can create an amazing rich flavor through raw bean processing technology and fermentation procedures adapted to local conditions.

In order to let more friends experience the beauty of Taiwan's boutique coffee beans, we specially invite coffee expert James, founder of Fika Fika Caf é, to work together to strictly select Baisheng Village honey to treat coffee beans, through its unique roasting method, completely present the flavor and characteristics of Baisheng Village.

With 15 years of experienced coffee roasting experience, he has devoted himself to promoting the Nordic roasting method focusing on baking curve and airflow in recent years, and won the championship of the world's most difficult Nordic Barista Cup coffee roasting contest in 2013, the first person in Taiwan coffee history!

This "Baisheng Village" honey treats coffee beans, and James leads its Fika Fika team to adjust the Sunny Roast sun baking method developed by Scandinavian shallow roasting in 2016 to bake beans by controlling air flow and firepower to enhance the fullness and richness of the overall flavor. In terms of flavor, the taste is round and smooth, with grain aromas like wheat tea and caramel-like sweetness. The overall style is elegant and intoxicating.