Taiwan Zou Zhuyuan Coffee Taiwan Coffee producing area which brand of Taiwan coffee is better

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"Leye Zou Zhuyuan" is located 1200 meters above sea level in Alishan Township. It used to be his father's tea garden. Now he grows coffee, tea, orchids and runs a camping business here. His coffee has won awards year after year in Taiwan competitions, and when it is not in the top spot, it basically fluctuates among the top three and top five, and its quality is stable and outstanding. This is now his coffee kingdom.

In Zou Chuyuan, his father planted tea in his early years. In 1997, his father began to grow coffee in the mood of giving it a try. Because the coffee was slow to bear fruit, four years later, when Politics came back from Taipei, the coffee just bore fruit. With curiosity, he began to study coffee. In 2007, Taiwan held the first coffee competition in history, and Fang Zhenglun, who thought he was still a "layman" among many coffee people, unexpectedly got the first place.

"my treatment at that time was not that good, but with the advantage of producing area, the quality of beans was good enough, and there were not too many defects in production to win the first place. But the technology at that time was much worse than it is now. " In fact, in 2007, the cultivation and processing of coffee in Taiwan was far from what it is today, but the victory of this competition had a personal significance: this little sense of honor boosted his confidence. He began to think that coffee is an industry worth studying, and he still has an advantage.

After winning the championship, Fang Zhenglun thought for a long time: I must be right to deal with coffee like this in the future. However, in the next 2008, 2009 and 10 years, when he was completely dropped out of the 10th place in the Taiwan coffee competition, he gradually realized that the environment was changing, the industry was improving, and stagnation was a retreat. So since 2012, he has devoted himself to the post-processing of coffee beans. He said that when he first came into contact with the sun and honey treatment, he used the production parameters of a Hawaiian master, but the beans were all bad. It turned out that the parameters of hot Hawaii from the island climate did not apply to Alishan, which had a cool climate. If we want to break through the bottleneck of post-processing system, we must adjust measures to local conditions.

Zou Zhuyuan's coffee involves a complete process of planting, processing, baking, and extraction, which is the so-called "from seed to cup." Fang Zhenglun thinks that he is not a master in baking and extraction, but he needs to know the basic principles and methods of roasting and extraction. to stabilize the flavor of coffee beans. Because for a coffee farm, the stability of coffee beans is very important, so that your flavor characteristics can be recognized and remembered by the outside world, and clearly conveyed to the shop owner and guests. He says that's why some foreign estates have been doing the same treatment for years. "they operate according to the same SOP (Standard Operation Procedure, standard operating procedure) from the manor to the factory, and the flavor is relatively the same, but Taiwan is still in the research stage, and everyone is trying different treatments, causing flavor fluctuations," he says with a laugh. "so this drink may be different from the next one."