What is the flavor of Taiwan alpine coffee? how many kinds of individual coffee practices can be shared?

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Qianjie-knowledge sharing of Taiwan Coffee and individual Coffee production

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 over the past 130 years, Taiwan has produced eight major production areas, producing boutique coffee that captivates the world's masters.

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 sauces.

When you drink into your mouth, the bright and lively manganic acid immediately rushes out and jumps in your mouth, waiting for you to swallow the coffee juice and disappear very quickly at the same time. The personality is bright and clear, and the taste is pure. The key point is that 10 minutes after entering the throat, the sense of coffee sweetness has been hanging in the throat, and it stays for a long time, which is obviously the characteristic of high-altitude coffee beans.

There are many kinds of coffee brewing utensils and methods, such as siphon pot, mocha pot, drip filter pot, hand brewing and so on. The most interesting thing about coffee tasting is that even if the same person, the same kind of beans, and the same utensils are used, the coffee will be made differently because of the differences in water temperature, powder thickness and the ratio of water to powder.

Gift of knowledge: on June 20, 1908, Melita registered her invention with the Royal Patent Office: a copper coffee filter cup with a water outlet at the bottom, the world's first follicular coffee cup. At that time, Melita Benz set up the "Melita Company" in her own home with a small amount of money, and used her autograph Melitta as a registered trademark of the product.

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