Early Coffee Planting in Taiwan Traced Back to 1884

When did coffee first arrive in Taiwan, and how did it become part of the island’s agricultural and cultural landscape? This question leads us through over a century of botanical experimentation, colonial agriculture, and cultural transformation—starting not with a plantation, but with a British tea merchant navigating geopolitical conflict in 1884.

The earliest verified introduction of coffee to Taiwan occurred in 1884, when a British tea trader brought over 100 coffee seedlings from Manila. The following year, seeds were planted in Taipei’s Sanxia area—but most failed, with only around ten surviving. This marked the start of coffee’s long journey in Taiwan.

Coffee’s Introduction and Early Trials in Taiwan

In 1884 (the 10th year of the Guangxu Emperor’s reign), British tea merchant Lawrence, traveling from Africa and South America, arrived in Taiwan amid the Sino-French naval conflicts. Noticing Taiwan’s humid, warm climate—similar to the Caribbean—he saw potential for coffee cultivation. That year, he began trial plantings. According to historical records, over 100 coffee seedlings were imported from Manila, Philippines, and the next year, seeds were planted in Sanxia, Taipei County. Most plants didn’t thrive due to transport issues and poor care, and only about ten survived. In 1901, during Japanese rule, technician Tashiro introduced Java coffee varieties from Indonesia, which succeeded in Kenting National Park. By 1904, these efforts yielded the first meaningful harvests, prompting further expansion into Taitung, Hualien, and Kaohsiung. In 1919, the Chiayi Agricultural Experiment Branch (now Chiayi Agricultural Experiment Station) gathered and studied various coffee strains from Hengchun and other regions. By 1928, Taiwan-grown coffee was exported to Japan to positive reception, encouraging larger-scale farming and industrialization. The 1936 establishment of coffee cultivation at what is now Huasan Forest Farm (National Chung Hsing University) and the peak of 1,000+ hectares planted in 1942 highlight Taiwan’s role in early Asian coffee production.

Coffee Varieties and Regional Development

The earliest coffee varieties introduced to Taiwan were primarily Arabica (Coffea arabica), though some Robusta (Coffea canephora) from Uganda and Indonesia were later added for lowland adaptability. Key coffee-growing regions included Taipei, Hengchun, Taichung, Taitung, Hualien, and Chiayi. By the 1940s, Taiwan had developed a structured coffee industry aligned with colonial agricultural policy, which later evolved into a subsidized post-war crop and eventually a localized cultural product.

Main Coffee-Growing Areas in Taiwan

Today, Taiwan’s coffee cultivation is concentrated in six major counties, led by Chiayi and Nantou. The most renowned regional coffees are:

1. GuKeng Coffee

Grown in Gukeng Township (formerly known as Angu Cave), this region lies at 23.7°N with elevations between 600–1,500 meters and annual rainfall of 1,500–2,000 mm. The Japanese introduced Arabica here during their occupation, focusing on the Huabao Mountain area. At its height, 300 hectares were cultivated, and the coffee was considered high-quality enough to be offered to the Japanese emperor, earning the nickname “Imperial Coffee.” The area’s semi-sunny conditions with tree shade provide ideal growing environments. Though production declined post-WWII, it has seen a revival in recent years.

2. Dongshan Coffee

Located near the Tropic of Cancer at 23.5°N, Dongshan’s coffee farms sit at 500–800 meters altitude with volcanic soil and a stable microclimate featuring large diurnal temperature variation. The coffee here is distinct from typical Arabica or Robusta types, having adapted naturally over decades in the mountainous forests. Most production comes from small-scale, family-run farms and eco-conscious operations such as the DACAI Flower Farm and Dapu Huajian Coffee Garden.

The Modern State of Taiwan Coffee

Taiwan’s coffee market has grown significantly. Per capita consumption reached 130 cups per year in recent estimates, more than double the figure from a decade ago. In 2007, Taiwan produced 452.7 tons of coffee but imported 13,871 tons—mainly from Indonesia, Brazil, Vietnam, and Guatemala—to meet demand. Locally grown beans remain a niche but developing segment, with increasing interest in terroir-driven, quality-focused production. The island’s coffee culture also features historic cafés dating back to the 1920s and 1930s, some furnished with European-style seating and serving as early hubs of urban modernity under Japanese rule.

Frequently Asked Questions

When was coffee first introduced to Taiwan?

Coffee was first introduced to Taiwan in 1884, when a British tea merchant brought over 100 seedlings from Manila, Philippines. Planting began in Sanxia, Taipei County, the following year, although most seedlings did not survive due to transportation and care issues.

What coffee varieties were initially planted in Taiwan?

The earliest introductions were mainly Arabica (Coffea arabica), with some Robusta (Coffea canephora) later added from Uganda and Indonesia for lowland cultivation. Arabica became the dominant variety, especially in regions like Gukeng.

Which regions in Taiwan are known for coffee production?

The main coffee-growing areas include Gukeng, Dongshan, Huasan (within Huanshan Forest Farm), and others across Chiayi, Nantou, Taitung, Hualien, and Hengchun. Gukeng and Dongshan are especially noted for their unique terroir and historical significance.

Did Taiwan export coffee historically?

Yes, Taiwan began exporting coffee in 1928, with shipments to Japan receiving positive feedback. By 1942, coffee planting peaked at over 1,000 hectares. Today, Taiwan still exports some coffee, mainly to Hong Kong and mainland China.

How has coffee culture developed in Taiwan?

Taiwan’s coffee culture dates back to the 1920s with the opening of cafés in Taipei. These establishments became social hubs and reflected modernization. Today, coffee is deeply embedded in Taiwanese life, with high annual per capita consumption and growing interest in locally grown beans.

What is the current state of coffee farming in Taiwan?

As of 2007, 16 counties in Taiwan cultivated coffee on about 561 hectares. While most coffee is still imported, there is increasing emphasis on developing local production, quality grading, and connecting coffee with tourism and cultural heritage.

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