The encounter between hot spring and coffee creates a new bright spot in the countryside.

Zhan Mingchong, a coffee farmer in Taitung, Taiwan, used local hot spring water to develop "hot spring coffee beans". The coffee with a unique flavor, with a sweet smell of caramel, became a local brand. Zhan Mingchong was awarded the Top Ten Shennong Award in Taiwan in 2013. Using the self-developed hot spring coffee fermentation tank, Zhan Mingchong added hot spring water to coffee beans and developed "hot spring coffee", which is deeply loved by consumers for its smooth taste and unique flavor.

Zhan Mingchong, winner of the Shennong Award: "the fermentation tank can control your temperature and stir automatically; use the water temperature of the hot spring to control it."

The speed of fermentation, so it can control the time more consistent, the quality is more consistent. " Zhan Mingchong, winner of Shennong Award: "drink up."

To its more smooth throat, will not be bitter, the mouth will be very sweet, there will be a rhyme, as well as the taste of caramel, flowers, chocolate. " Zhan Mingchong, who was originally engaged in construction work, could not bear to have his farmland abandoned. Ten years ago, he returned to his hometown to work as a farmer and had grown ginger and coffee.

Under the guidance of the Peasants' Association, a coffee marketing class was set up to help elders living in mountainous areas develop organic agriculture and obtain brand certification, so it was selected as one of the top ten Shennong awards this year.

Zhan Mingchong, winner of the Shennong Award: "through the whole cooperation mechanism of the production and marketing class, we will work together to do channel marketing and brand building for this industry." This award is a recognition of my dedication and innovation over the past decade. " In addition to hot spring coffee with local characteristics, Zhan Mingchong also developed "deep sea coffee vinegar", "coffee omelet" and "coffee nougat", which not only invigorated the development of the organic industry, but also found a second spring for local coffee farmers.

(responsible Editor:)