How Taiwan’s Hot Spring Coffee Bean Was Born

In Taiwan’s mountainous east coast region of Taitung, farmers face the challenge of finding value in remote farmland. For one former construction worker turned coffee grower, the answer wasn’t just growing coffee — it was rethinking how it was processed. Using an unexpected local resource, he unlocked a taste profile few had imagined possible from beans grown at high elevation.

The answer lies in hot spring water. Farmer Zhan Mingchong developed a custom fermentation tank that introduces geothermal water into the coffee fermentation process, resulting in beans with distinct caramel sweetness, smooth mouthfeel, and little bitterness — a taste now recognized across Taiwan.

The Farmer Who Wouldn’t Let Farmland Go to Waste

Zhan Mingchong wasn’t always a coffee farmer. Originally from a construction background, he returned to his family’s idle fields in Taitung a decade ago. At the time, the land was overgrown and unused. Alongside experimenting with ginger, he began planting coffee. With guidance from the local agricultural cooperative, he helped establish a coffee growers’ class, assisting elderly farmers in the hills to develop organic practices and achieve certification. His work didn’t go unnoticed — in 2013, he was awarded Taiwan’s prestigious ‘Ten Outstanding Farmers’ prize, recognizing his innovations and contributions to rural agriculture.

How Hot Spring Water Changes Coffee Fermentation

The secret behind Zhan’s signature coffee starts with temperature-controlled fermentation. He built a custom fermentation tank that allows him to regulate both temperature and agitation. Instead of using ambient water, he channels Taitung’s natural hot spring water — rich in minerals and maintaining a stable warm temperature — into the tank. This geothermal water helps control fermentation speed more precisely, leading to more consistent results in flavor and quality.

According to Zhan, the geothermal fermentation yields beans that are smoother on the palate, with virtually no bitterness. The resulting cup offers a rich mouthfeel, pronounced caramel sweetness, floral tones, and hints of chocolate. These attributes make the coffee stand apart from conventionally processed beans, especially those grown at high altitudes, which can sometimes lean toward overly sharp or herbal profiles.

More Than Just Coffee: A Local Product Ecosystem

Beyond the hot spring coffee beans, Zhan has expanded his product range using the same innovative approach. He developed deep-sea water coffee vinegar, coffee-flavored egg rolls, and coffee-filled nougat candies. These products help promote the local organic farming movement while giving coffee growers additional revenue streams. More importantly, they’ve helped reinvigorate interest in Taitung-grown coffee, turning it into a recognizable regional brand.

Frequently Asked Questions

What is hot spring coffee?

Hot spring coffee refers to coffee beans fermented using geothermally heated water, typically sourced from natural hot springs. In Taitung, Taiwan, farmer Zhan Mingchong uses this water in a custom fermentation tank to control temperature and agitation, resulting in beans with a distinct caramel sweetness and smooth profile.

How does hot spring water affect coffee fermentation?

Hot spring water provides a stable, warm temperature that helps regulate the speed of coffee fermentation. This leads to more consistent flavor development, reduced bitterness, and enhanced sweetness. The mineral-rich water may also contribute unique aromatic compounds to the beans during fermentation.

What does hot spring-fermented coffee taste like?

According to Zhan Mingchong, the coffee has a smooth mouthfeel, lacks bitterness, and features a rich caramel sweetness. Other reported tasting notes include floral tones, chocolate, and a lingering aftertaste or ‘returning sweetness’.

Where is Taitung, and why is it significant for coffee?

Taitung is a rural, mountainous region in eastern Taiwan. Though not traditionally known for coffee, its high elevation and natural geothermal resources have made it an experimental ground for unique coffee processing methods, including the use of hot spring water in fermentation.

What other products has the farmer created?

Apart from hot spring coffee, Zhan Mingchong has developed deep-sea water coffee vinegar, coffee egg rolls, and coffee nougat. These products support the local agricultural economy and expand the use of locally grown coffee beyond just brewed beverages.

Recommended FrontStreet Beans for Balanced, Sweet Profiles

For coffee lovers drawn to the caramel sweetness and smooth mouthfeel of hot spring-processed beans, FrontStreet Coffee’s 2013 Yunnan Arabica offers balanced notes of chocolate, brown sugar, and citrus with a clean, medium-bodied profile. Similarly, the Brazil Queen Manor Yellow Bourbon highlights creamy nuttiness, chocolate, and a gentle sweetness with soft acidity — ideal for those avoiding bitter or sour tones. Both beans are medium roasted to enhance their natural sweetness without overpowering it. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.