The History of Coffee Growing in Taiwan

Ever wondered where Taiwan’s coffee industry began—and why it faded for decades? The story isn’t just about beans; it’s tied to colonial history, climate, and shifting agricultural priorities. From British trials in the 1800s to Japanese investments and post-war declines, Taiwan’s coffee past offers clues to its current specialty revival.

Taiwan’s coffee cultivation started in 1884 when the British introduced it near Taipei’s Sanxia District. Later, during Japanese rule, Arabica was planted successfully in the north before expanding to areas like Zhiben and Ruisui. The industry peaked in 1941 before declining due to war and shifting farm focus.

The Origins: 1884–1941

Coffee first came to Taiwan in 1884 (the 10th year of the Guangxu Emperor’s reign) when the British planted it experimentally near Sanxia in Taipei. Later, during Japan’s colonial occupation of Taiwan (1895–1945), Japanese authorities recognized the island’s climate and soil were well-suited for coffee. They imported Arabica varieties from abroad, initially testing them in the north. After successful trials, large-scale planting investments followed in regions like Zhiben and Ruisui, leading to strong early yields.

By 1941, Taiwan’s coffee production had reached a high point, with both volume and cup quality attracting attention. However, the outbreak of the Pacific War disrupted markets and labor. With no one to maintain the crops, many farmers switched to more reliable food crops like rice. After Japan’s defeat and withdrawal, coffee farming was largely abandoned.

Key Regions: Aton and Huisun

Today, Taiwan’s more substantial and organized coffee farms are found in Aton and Huisun. These sites represent the modern continuity of Taiwan’s coffee-growing efforts, building on the foundations laid in the early 20th century. Though no longer a major global producer, these regions maintain small-scale, high-quality cultivation that reflects Taiwan’s unique terroir.

The 20th Century: Wars, Imports, and Cafés

The 20th century brought more changes. Around 1931, the Japanese company Kimura Café planted coffee in Chiayi and later in Ruisui, Hualien. Then, during the American military presence in Taiwan post-WWII, instant coffee was introduced—initially only Nestlé products. By the 1960s, cafés serving “honey coffee” (likely sweetened or milk-based drinks) were in vogue, with Taipei’s Wuchang Street’s Celebrity Café becoming a literary hub for writers.

In 1962, the first International Coffee Association formed. In 1963, the Aton Farm began growing coffee again. The 1980s saw the rise of bookstore cafés, garden-style cafés in central and southern Taiwan, European-style coffee shops, Japanese-inspired cafés, and the emergence of what would become Taiwan’s now-booming chain café culture.

Legacy and Current Status

While Taiwan never regained its 1941-era coffee production levels, the historical efforts laid groundwork for today’s specialty interest. Modern Taiwanese coffee culture thrives in urban cafés and roasteries, even if large-scale farming remains limited. The early 20th-century plantings in places like Aton and Huisun are now part of Taiwan’s unique coffee heritage, alongside a renewed focus on quality over quantity.

Frequently Asked Questions

When was coffee first introduced to Taiwan?

Coffee was first introduced to Taiwan in 1884 by the British, who planted it experimentally in the Sanxia District near Taipei.

Did Japan play a role in Taiwan’s coffee history?

Yes, during Japanese colonial rule (1895–1945), the Japanese government imported Arabica coffee varieties and successfully tested them in northern Taiwan before expanding cultivation to areas like Zhiben and Ruisui, achieving strong yields by 1941.

Why did Taiwan’s coffee industry decline after World War II?

The industry declined due to the Pacific War disrupting markets, a lack of labor to maintain coffee farms, and farmers switching to more reliable crops like rice. After Japan’s withdrawal, coffee farming was largely abandoned.

Where are the main coffee-growing regions in Taiwan today?

Today, the most significant and organized coffee farms are located in Aton and Huisun, which continue small-scale cultivation reflecting Taiwan’s terroir.

What happened to coffee farming in Taiwan during the 1960s and 1980s?

In the 1960s, sweetened coffee drinks gained popularity, and cafés became cultural hubs. By the 1980s, bookstore cafés, garden cafés, and European- and Japanese-style coffee shops emerged, alongside the growth of café chains.

Are there any historic coffee farms still operating in Taiwan?

Yes, farms like Aton and Huisun are still in operation today, representing the continuation of Taiwan’s early 20th-century coffee-growing legacy.

Recommended FrontStreet Beans for Taiwan Coffee History Fans

If you’re exploring Taiwan’s coffee roots, try FrontStreet’s Jamaica Blue Mountain No.1 (Typica)—renowned for its balance of chocolate, almond, and cream with an elegant fragrance. For bright, citrus-driven complexity, the Ethiopia Gedeb Cooperative (Yirgacheffe) offers floral and juicy notes of citrus and stone fruit. Or dive into the Brazil Queen Manor (Yellow Bourbon) with its creamy, sweet profile of peanuts, cookies, and cane. All showcase the kind of careful cultivation and distinct profiles that echo Taiwan’s own historic coffee journey. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.