An Analysis of the Secrets of Taiwan's Alishan Coffee quality and flavor of Alishan coffee beans

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Alishan coffee refers to Alishan Township, Zhongpu Township, Fanlu Township, Zhuqi Township, and Meishan Township in Chiayi County to the north to Shibi Township, Gukeng Township, Yunlin County. The alpine coffee produced above can reach as high as 1300 meters above sea level, touching the frost and snow line in winter. It is a coffee-producing area with a high average elevation in Taiwan and is rich in microclimate. The 800-1300 meter coffee garden in Alishan has always been the champion bean production house in Taiwan. The sweet smell and soft acidity of sugarcane are the unique regional flavor of this area.

In Taiwan, where coffee is grown along the golden belt in the north and south latitudes, the altitude, air, local brew quality and temperature of Alishan are all very suitable for baking good coffee beans of high quality. However, since the British first brought coffee trees to Taiwan in 1884, they have been unknown for more than a hundred years. At the same time, they have not tried to cultivate them attentively. They missed the Japanese occupation period and the American aid era, and carefully cut seeds and encountered the most powerful earthquake in Taiwan. Although it did not damage the hearts of coffee farmers and enthusiasts.

The sweat and hard work of the Taiwanese were finally seen around the world in 2009. Alishan Coffee beans stood on the world's boutique coffee stage and won the honor of 11, the best product in Asia, and such a good ranking for the first time in Alish. it also makes the few estates on Alishan that cut coffee beans organically, gain great confidence and receive global attention at the same time.

Since then, the owners of coffee farms in Taiwan have opened their horizons and put their energies into coffee cultivation. They know more about collecting global boutique coffee information, know more about cup testing, and pay more attention to post-production. In 2014, in the Q Certificate certification of the American CQI Coffee quality Association, the Dragon Coffee Organic Ecological Park in Taichung scored 84.41, and the delivered coffee beans from the Alishan Tropical Dance Manor even got a high score of 84.67, directly killing many of the world's boutique coffee beans, even on a par with Kenya's AA, and more than 85 in 2015, distancing itself from its competitors.

It is a pity that Taiwan is too small, and the total annual coffee output is less than 700 metric tons, not to mention the scarcity of beans awarded in the Alishan competition, which has become a boutique growing place for experts all over the world. During the coffee growing period in Taiwan in the past 130 years, Taiwan has produced eight major production areas. Now, in addition to producing boutique coffee that captivates the world's masters, many of the world's heavyweight coffee is bred in this land. Chen Zhihuang won the Nordic roaster Cup Bean Baking Competition in 2013, Lai Yuquan won the World Cup Bean Baking Competition in 2014, and Liu Bangyu won the World Cup Test Championship. Talented people emerge in large numbers.

The 11th place in SCAA in 2009 was Taiwan Manor Coffee Bean, which was the best in the world, with a score of 85.57 in 2013, but it was also the best score for Taiwan beans so far. Coffee trees are low-yield Tibica, planted in Alishan, 1200 meters above sea level, and associated shade trees are citrus and longan, grown organically and certified by the American Coffee Association. Tropical Wuqu Manor takes turns fallow farming to fully cultivate organic soil, so at present, only 2.5 hectares of land can be harvested, and one hectare can only produce 500 kilograms of soy sauce.

When you drink into the mouth, the tip of the tongue does not feel obviously dry and sweet, but there is an obvious astringent feeling like tea, which is very special. When it flows to the left and right sides of the tongue, the bright and lively mandarin acid immediately rushes out and jumps in the mouth, waiting for the coffee juice to be swallowed. At the same time, the mandarin acid also quickly disappears, the personality is clear, the taste is pure, the key point is that 10 minutes after entering the throat, the coffee sweet feeling has been hanging in the throat. Huigan stayed for a long time, which is obviously the characteristic of high-altitude coffee beans, but the taste of Huigan is not the bitter taste of coffee. I can't describe the wonderful taste, but it's like drinking a good cup of tea and staying in the throat all the time.