The History of Coffee in Taiwan: From Japan to Specialty

When did coffee first arrive in Taiwan—and why did it nearly disappear? If you’ve ever wondered how Taiwan went from a wartime coffee grower to a home of niche cafés and farm-grown beans, the answer lies in a century of colonial shifts, war, and quiet revivals.

Taiwan’s commercial coffee cultivation began in 1884 with British trials in Taipei’s Sanxia District, scaled up under Japanese rule in the early 1900s, peaked just before WWII in 1941, then faded until small farms like Antong and Hsusun revived production decades later.

The Origins: British Trials & Japanese Expansion

Coffee first came to Taiwan in 1884 (the 10th year of the Guangxu Emperor’s reign) when the British introduced it to Sanxia District in Taipei for trial planting. During Japan’s colonial occupation, Japanese authorities identified Taiwan’s climate and soil as well-suited for coffee. They imported Arabica varieties from abroad, successfully tested them in the north, and later invested heavily in large-scale cultivation in areas like Zhiben and Ruisui. These efforts led to strong early yields.

The Golden Age and Unexpected Collapse

By 1941, Taiwan’s coffee production was abundant and the cup quality was highly regarded, marking the crop’s golden era on the island. But the outbreak of the Pacific War disrupted sales and neglected farms. With no market and little care, many farmers switched to more reliable crops like rice. After Japan’s defeat and withdrawal, coffee farming lost momentum and nearly disappeared entirely.

The Comeback: Farms, Cafés & Chains

Today, notable coffee-growing areas include Antong and Hsusun. Other key moments in Taiwan’s coffee timeline include the 1930s, when Japan’s Kimura Cafe Company planted coffee in Chiayi and later in Ruisui, Hualien; the 1950s, when instant coffee arrived with US forces stationed in Taiwan—starting with Nestlé; the 1960s, known as the “honey coffee shop era,” highlighted by the iconic Mingxing Café on Wuchang Street, a gathering spot for literary figures; the founding of the International Coffee Organization in 1962; the start of coffee farming at Antong Farm in 1963; the rise of bookstore cafés and European- or Japanese-style cafés in the 1980s across central and southern Taiwan; and the current dominance of coffee chains alongside boutique shops.

How Taiwan’s Coffee Tastes Today (And What FrontStreet Recommends)

Asian specialty coffee—including Taiwan-grown beans—is often described as full-bodied, low in acidity, and rich in nutty, spicy, or herbal notes. While Taiwan’s current commercial output is small, its historical plantings contributed to the broader understanding of Asian coffee profiles. For those curious about similar regional flavours, FrontStreet Coffee’s Indonesian Mandheling offers deep, wild spice and caramelised toast, while their Yunnan-grown Typica delivers balanced chocolate and nut tones ideal for beginners exploring Asian-origin coffees.

Frequently Asked Questions

When was coffee first introduced to Taiwan?

Coffee was first brought to Taiwan in 1884 (Guangxu 10) by the British, who planted trial crops in Taipei’s Sanxia District.

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

Yes. During the Japanese colonial period, Japan identified Taiwan’s climate as suitable for coffee and imported Arabica beans, testing them successfully in northern Taiwan before expanding cultivation to regions like Zhiben and Ruisui, achieving strong yields by the 1940s.

What happened to Taiwan’s coffee farms during World War II?

Coffee production peaked in 1941 but collapsed during the Pacific War due to market disruption, labour shortages, and farmer shifts to crops like rice. After Japan’s surrender, coffee farming was largely abandoned.

Are there any active coffee farms in Taiwan today?

Yes. Notable farms still in operation include Antong and Hsusun, which represent Taiwan’s current, smaller-scale specialty coffee cultivation efforts.

What kinds of cafés have shaped Taiwan’s modern coffee scene?

From literary cafés like Mingxing in the 1960s to bookstore cafés, European-style venues, Japanese-inspired spots, and today’s dominant coffee chains, Taiwan’s café culture has evolved through multiple phases since the mid-20th century.

Recommended FrontStreet Beans for Exploring Asian Coffee Profiles

For readers curious about the broader Asian coffee flavour spectrum, FrontStreet Coffee’s PWN Golden Mandheling is a classic Indonesian offering with low acidity, deep spice, and sweet notes of caramelised toast. Their 2013 Yunnan Typica is another great option: a medium-roast, naturally processed bean with balanced chocolate, nut, and black tea notes, ideal for those new to Asian-origin coffees. Both showcase the round, low-acid profile often associated with the region. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.