What are the Flavor Profiles of Taiwan High Mountain Coffee? How Many Methods for Brewing Single-Origin Coffee Are There?

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Taiwan, located in the golden coffee cultivation belt between northern and southern latitudes, with Alishan's altitude, air quality, soil composition, and temperature, is exceptionally suitable for cultivating high-quality premium coffee beans. However, since the British first brought coffee trees to Taiwan in 1884, Taiwan's coffee industry remained obscure for over a century. With insufficient cultivation efforts, Taiwan missed opportunities during the Japanese colonial period and the American aid era. When dedicated cultivation finally began, Taiwan encountered the devastating 921 earthquake. Though it shook the land, it did not break the spirits of coffee farmers and enthusiasts.

The sweat and dedication of Taiwanese people finally gained global recognition in 2009, when Alishan coffee beans stepped onto the world specialty coffee stage, achieving the honor of 11th place - the best performance in all of Asia. This marked the first time Asia achieved such a high ranking, giving the few organic coffee estates on Alishan immense confidence while drawing global attention.

From then on, coffee estate owners across Taiwan broadened their horizons, investing more energy into coffee cultivation. They became better at gathering global specialty coffee information, mastering cupping, and placing greater emphasis on post-processing. In 2014, during the Q Certificate certification by America's CQI (Coffee Quality Institute), Taichung's Long Coffee Organic Ecological Park scored 84.41 points, while Alishan's Tropical Rhapsody Estate's submitted coffee beans reached an impressive 84.67 points, surpassing many global specialty coffee bean scores, even rivaling Kenya AA. In 2015, their scores exceeded 85 points, further distancing themselves from competitors.

Unfortunately, Taiwan is small, with total annual coffee production not exceeding 700 metric tons. The yield of award-winning beans from Alishan competitions is even rarer, making it a coveted specialty cultivation destination sought after by global connoisseurs. In Taiwan's 130-year coffee cultivation history, eight major production regions have emerged, producing specialty coffee that has captivated masters worldwide.

The coffee trees are low-yield Typica varieties, grown at 1,200 meters altitude in Alishan. Companion shade trees include citrus and longan, cultivated using organic methods and certified by the American Coffee Association. Tropical Rhapsody Estate practices rotational farming methods, allowing organic soil to fully develop. Consequently, only 2.5 hectares are currently harvestable, with each hectare yielding only 500 kilograms of coffee cherries.

Upon tasting, vibrant and lively citrus acidity immediately dances across the palate. As the coffee liquid is swallowed, the citrus acidity quickly fades, revealing distinct clarity and pure mouthfeel. The key characteristic is that even 10 minutes after swallowing, the coffee's sweet aftertaste lingers in the throat, with a prolonged finish that clearly indicates high-altitude coffee bean characteristics.

There are many brewing devices and methods for single-origin coffee, such as siphon pots, moka pots, drip pots, and pour-over. The most fascinating aspect of coffee tasting is that even with the same person, same beans, and same equipment, differences in water temperature, grind size, and water-to-coffee ratio will result in different brewed coffee.

Knowledge Bonus: On June 20, 1908, Melitta registered her invention at the Royal Patent Office: a copper coffee filter with an arched bottom and a single drainage hole - the world's first drip coffee filter. Melitta Benz, with very little capital, established "Melitta Company" in her residence and used her own signature "Melitta" as the registered trademark for her products.

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