A thousand miles to find coffee beans for the dream to fight the limit

Yang Sanlang, an older painter in Taiwan, once said, "I will definitely taste everything myself." therefore, even if I still insist on sketching in my eighties, only by setting foot on that piece of land and personally experiencing the sun, air and wind can I truly appreciate the beauty of life nurtured from such an environment. The same is true of painters, and so are bean hunters who have come a long way for coffee. San Shang, the general manager of Haya Coffee in Taipei, is a coffee ascetic. The magic carpet of coffee beans often takes him to a place where birds do not lay eggs and are by no means outside tourist attractions.

Taiwan's coffee culture has changed a lot in the past decade. Who is the leader of fine coffee?. Many people will point directly at Haya. Now there are some very good coffee shops, and the owners are also employees of Haya or Shangdeng (the company that sells raw beans). The status of the Haya school is a bit like the "new capital" of the Japanese material industry. Although spiritual practice is personal, it has been nurtured to a certain level.

Looking elegant and gentle, it is difficult to associate him with the coffee bean trekking trip into danger.

Thinking of those trips to find coffee beans, he still said with a wry smile, "it's really not funny." However, he insists that only when he actually sees the growing environment of the coffee beans at the scene can he confirm that the coffee beans in his hands are really qualified.

When it comes to enthusiasm for coffee, it is really forced out by Taiwanese guests. In the past, when he worked in a food company in Japan, because of the needs of the job, he was very familiar with coffee, but when it came to enthusiasm, he didn't. Twelve years ago, when he came to Taiwan with his wife and decided to set up shop here, he began to study the coffee market. At that time, when he was walking on the road, whenever he came across a cafe of high quality, he would go in and drink it. As a result, he would come out with a suspicious look on his face. "they are good at saying how good their coffee is, but when they serve it, they can't smell the fragrance and it's bitter to drink it. "or the sign says coffee shop, but the menu is like a restaurant, and coffee is just an accessory.

After opening a shop, he often orders "Mamba" (Mantega Brazil) as soon as guests enter the door, and says he wants "Blue Mountain Integration" as soon as he has a little money. The name makes him confused, "what is a mamba?" Blue Mountain is comprehensive? "or frown and complain to him after drinking coffee:" this is not coffee! " How can it be sour? "A little bit of culture shocks ignited a small volcano in his heart, and regardless of the technical aspects of baking and brewing," Taiwan's consumers' tastes have been limited, thinking that there are only a few kinds of coffee, so they should be able to provide more choices! "as a result, apart from being the first to be the international coffee cup test judge of the American Fine Coffee Organization (SCAA) for Taiwan. He advocates a return to the beginning of coffee: raw coffee beans. Over the past few years, he has decided to move forward with his guests' taste buds and go deep into famous coffee bean producing areas such as Africa, Central and South America, and Asia, to find the real high-quality coffee beans in his heart.