Alishan Coffee beans the Pride of Taiwan

"I am very grateful for the appearance of this Japanese bean, which is initially dry and slightly fermented, but at the mouth of the sip, it suddenly turns into a dry, rich, multi-serving sour and sweet fruit, and it tastes indecent. It's amazing, authentic and profound, and I'm very glad that Taiwan has been able to make such a great Japanese bean!" former Director of the Fine Coffee Association of the United States and former Counter Culture Coffee Chief Executive / Peter. Julian Bauer (Peter Jiuliano)

In Taiwan, where coffee is also grown in the north and south, the altitude, air, local quality and degree of Alishan are all very suitable for roasting good coffee beans with high-end quality. However, since the British first planted coffee trees in Taiwan in 1884, they have been strangers for more than 100 years. At the same time, they did not cut coffee trees attentively and missed the period of Japanese occupation and American aid.

In the 1990's, careful seed cutting was also hit by the most powerful 921 earthquake in Taiwan, although it did not damage the hearts of coffee farmers and farmers.

The sweat and hard work of the Taiwanese were 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 only few organic coffee bean gardens on Alishan get great confidence and global attention at the same time.

Since then, the owners of coffee gardens all over Taiwan have opened up and put their energies into coffee cultivation. They know more about collecting information about boutique coffee from around the world, know more about cups, and pay more attention to post-production. In 2014, in the Q Certificate certification of the American CQI Coffee products Association, the "Coffee Organic Ecological Park" in Taichung scored 84.41 points, and the coffee beans from the Ali Mountain Dance Garden got a high score of 84.67, directly killing many of the world's boutique coffee beans, even on a par with the Kenyan AA, and the 2015 score was more than 85 points, distancing itself from the competitors.

It is a pity that Taiwan is too small, and the total output of coffee in the whole year is less than 700 metric tons, not to mention that the output of beans obtained by Alishan is even rarer, and it 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 developed eight major production areas. Now, in addition to producing boutique coffee that captivates the world's masters, many global heavyweight coffee strengthens have been nurtured on 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.

I received this package yesterday, and my friend wrote: eggs, the 1x4 pound coffee beans you received today are the pride of Taiwan coffee beans and my hometown Tainan. The 11th place in SCAA in 2009 is Taiwan manor coffee beans, which is the best ranking in the world, with a score of 85.57 in 2013, but it is also the best score for Taiwan beans so far. Li Gaoming, the owner of Tropical Dance Music Manor, is an entrepreneur in Tainan. The company is in Madou Town near my home. Through the introduction of his parents and uncles, the old man with white hair and bright spirit. Coffee trees are low-yield Tibica, planted in Alishan 1200 meters above sea level, and associated shade trees are citrus and longan. They are organically grown and certified by the American Coffee Association. The tropical dance manor takes turns fallow farming to fully cultivate the organic soil, so at present, only 2.5 hectares of land can be harvested, and one hectare can only produce 500 kilograms of sauces. The second batch of beans we have obtained have not suffered from cold damage. It was the best batch last year. If you see this side, you should know how difficult it is to get these beans. This batch of beans is even rarer. Chen Zhihuang, the world champion of the 2013 Nordic Bean Baking Competition, baked them with a small Guest M3 machine and baked them with Nordic fire. I heard that they had the smell of sugarcane.

Oh, my God, it's only 1/4 pounds. I think it's ten drinks at the most. I can only enjoy such precious Taiwan beans.

It smells elegant with a hint of cream. It seems that many of the silver skins on the beans are not completely peeled off.

If you want to buy more, take out 30 grams and give it to the beauty to grind the beans.

My hand cover uses flannel filter cloth loose house type, the cloth is relatively thick and stuffy time will also be lengthened, so the grinding is thicker.

The water is about 90 degrees, ah ~

Why do you feel so long in these two or three minutes? The fragrance has come out. I heard that Nordic direct fire can bake the fragrance of flowers as its characteristic, I am not sure that I am not good at the smell of flowers, I am looking forward to it!

All right, take a deep breath through your nose. It feels like a star suction. Take a deep breath. I wonder if there is something wrong with my nose. How can I smell the smell of tea in this wet fragrance? as soon as I smell it, it makes me feel a little bit of tea, and there is almost no bitterness of coffee.

When you drink into the mouth, the tip of the tongue does not feel obviously dry and sweet, but it is obviously like the astringent feeling of tea, which is very special. When it flows to the middle of the tongue, the bright and lively mandarin acid immediately comes out and jumps in the mouth, waiting to swallow the coffee juice. At the same time, the manganic acid also quickly disappears, the personality is clear, the taste is weak, 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 is not as bitter as coffee. I can't describe it, but it's like drinking a good cup of tea and staying in the throat all the time. It's very comfortable.

I was very moved and delighted. I was moved by the fact that Taiwan has such a good product. I am glad that I haven't had such a good and comfortable coffee for a long time. Alishan coffee has also been drunk in the past, probably because the garden and the baker are different, and there is no indication of the flavor of the beans. Drinking Alishan coffee has never made me taste this taste in the past. I have even drunk so many fine coffee beans in the coffee (Rosa, Kenyan AA, Yega Xuefei.), there is fruit acid or citric acid wrong, but did not drink the rumored "comfortable taste" acid, is it beans? Or baked? The question is intriguing! I don't know. I looked at the amount of beans and then I could drink three more cups.

Source: egg IN Beijing