History of Coffee cultivation in Taiwan Asian Coffee beans

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

In fact, according to Ms. Knudsen, people started drinking fine coffee, but later, due to the growing demand for coffee, the discovery and use of new coffee varieties led to the decline of coffee quality. later, people even began to dislike this bad coffee and began to turn to other drinks. In this case, Ms. Knudsen re-made people realize the value of boutique coffee, which led to a boutique coffee boom. In the United States, there are enterprises and stores in pursuit of boutique coffee represented by Starbucks. The market for boutique coffee is also growing. In the 1990s, with the rapid increase of boutique coffee retailers and cafes, boutique coffee has become one of the fastest growing markets in the catering service industry, reaching $12.5 billion in the United States alone in 2007. Now boutique coffee has become the fastest growing coffee market. Coffee producing and importing countries around the world are aware of the great potential of the boutique coffee market, and continue to make efforts to the production and production of boutique coffee.

Taiwan, China (China Taiwan) aroma 3.5 minutes brightness 3.5 minutes mellow 4 points flavor 4 points aftertaste 4 points

Suitable for baking: bake to deep baking in Full city/Espresso, drop beans before second explosion.

As a matter of fact, the cultivation of coffee in Taiwan has a long history. Both the British and the Japanese have planted coffee trees in Taiwan, but then they did not continue to promote it because of many political and economic factors. Until recently, because of the coffee boom, someone started to reinvest in it. Hebao Mountain in Yunlin Gukeng, Huisun Forest Farm in Nantou, and Dongshan Township in Tainan County are several famous coffee producing areas in Taiwan Province, and most of them are planted in Arabica. Taiwan coffee has a moderate flavor, low acidity and a hint of herbal flavor, similar to the synthesis of South American and Indonesian beans. At present, the output of coffee in Taiwan is not high, but because the popularity of coffee fever in Taiwan has caused many people to have a relationship with Fangze, the price has remained high, even using imports to pretend to be clear.