Han Huaizong's retirement life-even if you don't drink it, you have to know what's so good about table coffee.

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In recent years, the outstanding performance of "Taiwan" in various world coffee competitions has enabled more and more tourists to travel to Taiwan. In addition to the snack stalls in the night market in the past, the coffee shop pilgrimage has been added to the itinerary option.

The history of Taiwan has brought about the diversity of our coffee culture. since the British brought the first coffee tree in 1884, coffee has been grown in Taiwan for more than 130 years after the Japanese occupation, the US aid period, and after the 921 earthquake. Through the efforts of Taiwan coffee farmers and a new generation of baristas who have frequently won international awards, Taiwan's coffee culture has entered an indicator generation.

Since 2013, Han Huaizong has been studying in various coffee producing areas in Taiwan. Han Huaizong introduced the coffee characteristics of Taiwan's eight major coffee producing areas in his book "long live Taiwan Coffee: 8 Taiwan producing areas and 54 High quality Manors that fascinate Coffee Masters." it includes the central producing areas, Nantou, Yunlin Gukeng, Ali Mountain area, Nangaoping and Taitung producing areas. Han Huaizong, who currently works as a tutor in Nantou, has long encouraged coffee farmers to participate in "boutique certification" and is happy to see further improvement in the quality of coffee in Taiwan.

He believes that in the past, coffee farmers in Taiwan did not have the concept of fine coffee, so the coffee grown often smelled of tires, charcoal and soil. Although Han Huaizong's evaluation was cruel in the ears of farmers at that time, it was only when he saw his current situation that he was willing to change after the actual comparison of baking beans and brewing. Farmers are improving their planting methods and even trying post-processing techniques. "now, Taiwan's coffee beans are really different." He said.

It is often asked how the coffee beans in Taiwan are different from those in other countries. Han Huaizong believes that many people are full of hype: the characteristics of Taiwanese coffee beans are the same as Taiwanese, gentle, courteous and frugal. But this should be the past tense. "in the past, coffee beans in Taiwan were very ordinary, saying whether they were sour or bitter. Because in the past, the post-processing technology of coffee beans was not good, which is the smell of tires just mentioned. "

Han Huaizong believes that Taiwanese coffee has a cereal flavor, with a woody flavor and a touch of tea. In fact, the post-system will change a lot, and this is the next experiment that he would like to spend time to "play". "because the fun thing about coffee is to constantly evolve, trying a variety of post-processing techniques, such as oxygen-free sun exposure and oxygen-free water washing. Wait. Let the low-altitude coffee beans also show interesting flavor. It's no fun when the rules are set! "

After fermentation and post-processing, the fermentation process of turning coffee beans into raw beans was ignored in the past, but now it has made long-term progress. For example, in the past, the growing range of coffee in Taiwan was very narrow, ranging from 900 to 1200 high altitude. now technology continues to improve, and coffee beans in low-altitude areas can also show aroma. "it is not up to us to decide whether it is good or bad. Farmers were encouraged to participate in SCAA American Fine Coffee Association and CQR American Coffee quality Association (Coffee Quality Institute). And other authoritative organizations to evaluate. At first, many people were unwilling to try, thinking that Taiwan might not be able to make it. At present, more than 60 kinds of Taiwan coffee beans all have more than 86 points, and if we make further efforts, the visibility abroad will become higher and higher. " He said.

In the past, the connection between cafes and industry was not deep. Han Huaizong believes that in order to make Taiwan's coffee beans more progressive, it is necessary to link up the industrial chain in order to be useful. So he began to invite people like Chen Zhihuang, the boss of Fika Fika. Wait for more Taiwan cafes to communicate in the producing areas and create more opportunities to try, and if things are good enough, they will have the opportunity to let the market see Taiwan coffee beans.

Han Huaizong, who is currently using coffee as a retirement industry, believes that the next step is to help Taiwan's cafes and producing areas as a matchmaker. He laughs that such a retirement life is very meaningful every day.

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