艾蘭哥爾咖啡| Alanger Coffee - About coffee
Taitung coffee cultivation is distributed within the three counties and five districts
Taitung coffee cultivation is mainly based on Arabica seeds
The excavation of Gukeng coffee has led to a wave of coffee cultivation in Taitung>
There are two ways of Taitung coffee cultivation and three farming methods for cultivation
Taitung County Coffee Industry Development Association is the promoter of Taitung specialty coffee
Taitung coffee has unique requirements, so the efforts of the day after tomorrow cannot be slackened
Appreciate the ultimate flavor of Taitung specialty coffee ~ a sour taste
Taitung County township coffee production and marketing classes
The salty taste of the coffee beans
The bitter taste of coffee beans
The sweetness of the coffee beans
The sour taste of coffee beans
Hand-picked specialty coffee beans
The basic substance of coffee beans
An important indicator of good coffee ~ acidity
The five factors that affect the preservation of cooked coffee beans
Coffee "male beans and female beans"
A method of judging the degree of baking
The origin of coffee in Taitung’s Jinlun Creek Basin
[1974] Zhang Guanmiao received coffee seedlings (Arabica variety) from Zhang Qingqin (the father of pineapples), a technician at the Chiayi Agricultural Experiment Branch of the Agricultural Experiment Institute of the Taiwan Provincial Department of Agriculture and Forestry at the time. They were planted in Jinlun River Basin of Nandawu Mountain.
[1983] They gave up management and let it grow naturally.
[1988s] After the Padrangidrangi tribe was divided into a part of Dawushan Natural Preservation, there were many beasts and birds that came and preyed on the seed of coffee tree when it grew to maturity. This process made those animals become the medium for natural seed distribution. Natural evolution becomes a type of naturalization because the amount and range of wild coffee trees are increasing. The aborigines who lived near the Kinlun basin receive the coffee tree saplings and make coffea arabica, which have become the main type of Kinlin coffee.
The seventh project evaluation of coffee
1. Dry Fragrance
2. Wet Aroma
3. Acidity
4. Body
5. FIaVor/DimenSion
6. Aftertaste
7. Balance
The professional terminologies of coffee
[Flavor]
It is the overall impression of the aroma, acidity and alcohol, which can be used to describe the overall feeling of contrasting coffee.
[Acidity]
It is the sour, strong quality of all coffee grown in the plateau. The acidity and bitterness referred to here are different from plain bitterness or sourness, and have nothing to do with pH, but rather a fresh and lively quality that promotes coffee to play a refreshing function.
[Body]
Body is the texture left on the tongue after drinking the finished coffee. Changes in alcohol content can be divided into something as light as water to thin, medium, high, fatty, and even some Indonesian coffee as thick as syrup.
[Aroma]
Aroma refers to the scent and aroma of coffee after the conditioning is completed. Bouquet is a less common word, referring specifically to the taste of ground coffee. Aroma is usually specific and comprehensive. Words used to describe aroma include: caramel flavor, charcoal grilled flavor, chocolate flavor, fruity flavor, grass flavor, malt flavor, fullness, richness, spice, etc.
[Bitter]
Bitter known as a normal and basic flavor that divides at the base of the tongue. The dark baking method is supposed to make it more bitter, but the common reason why it becomes bitter is that we add much more coffee powder instead of water. The bitterness is also not meant to be sour.
[Bland]
Coffee grown in the lowlands usually have a fairly light, tasteless flavor. Coffee with insufficient coffee powder, as well as too much water, will cause the same “light” flavor.
[Briny]
After the coffee is brewed, if it is overheated, it will produce a salty taste. Some coffee shops have this unique flavor.
[Earthy]
It is often used to describe Indonesian coffee that has a spicy and earthy flavor. Though this earthy flavor refers to not the smell of coffee beans that have been dipped in dirt. Some commercial coffees are mixed with cheap coffee, and the earthy flavor may become dirty, apparently due to the drying and rough processing technique of spreading coffee beans on the ground.
[Exotic]
This flavor is described as having a unique aroma, like that of flowers, fruits, and spices. Coffee produced in East Africa and Indonesia usually have this characteristic.
[Mellow]
This is used to describe low to medium acidity and well-balanced coffee.
[Mild]
This indicates that a certain coffee has a harmonious, and delicate flavor. Latin-American premium coffee, grown in highlands, is often described as mild in texture. In addition, it is also a coffee industry term used to refer to all but Brazilian highland coffee.
[Soft]
Used to describe a low-acidity coffee like Indonesian coffee; it can also be described as aromatic or sweet.
[Sour]
A flavor that simulates the back of the tongue. This is a characteristic of light-colored roasted coffee.
[Spicy]
This flavor refers to a flavor or smell that is reminiscent of a particular spice. Some Indonesian highland coffee (especially aged coffee) have a sweet smell similar to that of small coriander.
[strong]
This describes the number of strengths and weaknesses of various flavors, or refers to the ratio of coffee to water in a finished product. In layman's terms,“strong" describes the intense flavor of dark roasted coffee. It also misleads people with the illusion of containing a lot of caffeine. In fact, high caffeine content belongs to canned light coffee.
[sweet]
This is a commonly used adjective that describes an almost fruity flavor, and is related to the taste of wine. Coffee grown in the highlands of Costa Rica usually have a spicy flavor.
[wild]
Wild describes coffee as having extreme flavor. If the average person can't handle it, it'll be called “quirky”, but it may also be a plus, depending on personal preference.
[winy]
Winy describes a charming flavor reminiscent of wine. Fruity, acidity, and mellowness create a unique flavor. Kenyan coffee is the best example of a winy flavor.
This article is from the Taiwan Beverage Modulation Association
The salty taste of the coffee beans
The salty taste of coffee is mainly caused by mineral salts, such as sodium chloride (table salt), potassium chloride, ammonium chloride... etc. Malate and gluconate also have a salty taste. These mineral salts are easily soluble in water and are difficult to avoid being released when caffeine is released.
The bitter taste of coffee
The bitter taste of coffee is caused by sugar, partial starch, caramelization of fibers, carbonization caused by roasting alkaloid substances, chlorogenic acids, and other polysaccharides, calcium, and magnesium that are caused by metallic salts. Caramelized and carbonized substances, these molecules are small. The bitter taste of small molecules is easily soluble in water, and polysaccharides are less soluble in water.
The sweetness of the coffee
The sweetness of coffee is due to the small molecular sugars released after many macromolecular substances in coffee beans are cracked when coffee beans are roasted, such as glucose, sucrose, fructose, etc. Glycoside sweeteners are easily soluble in water.
The sour taste of the coffee
The sour taste of coffee is composed of many organic acids: formic acid, acetic acid, lactic acid, oxalic acid, succinic acid, malic acid, tartaric acid, citric acid, quinine acid... Wait. Sour ingredients increase to their high points at the beginning of baking and decrease with baking time. Most sour substances are easily soluble in water and are generally controlled by baking.
Siphon caffeine – Learning reference
After the coffee powder is put into the water, it will produce layering. The oil is in the uppermost layer, the powder containing bubbles is in the middle layer, and the weight is enough for it to sink to the bottom, Stirring is to allow the water to mix with the powder thoroughly to enable the extraction to be completed, but the actual extraction time is short. The number of stirs is not the focus, the main focus is to see how fast the powder is pressed with appropriate stirring.
Siphon extraction gives people an impression of elegance, so they will pay attention to gentle and elegant extraction. But the moment to turn off the powder is only a few tenths of a seconds, so if you rely on a small fire to make it automatically absorb water, extraction is more difficult to master. Thus you will need to press the powder, with the total duration as small as possible After quickly pressing the powder, it must be gently stirred to help it mix well with the water. As for the clockwise and counter-clock topic, it’s really not an issue.
Good coffee needs proper extraction, and mastering the water temperature and time achieve this. After understanding the basic operating principles of extraction, you should then establish your own extraction method and posture.
Siphon caffeine – What to take note of
1.Coffee powder granule size
2. Amount of heat
3. Brewing: Place powder first, Place powder after, Dual brewing
4. Stir
5. Cooling: Natural cooling, Artificial cooling
6. Ambient temperature
The six keys to hand-brewed caffeine
1.Coffee Beans: Fresh, high-quality coffee beans.
2.Proper grinding: Moderate grinding.
3.Hot water temperature: Suitable water temperature
※Freshly baked beans should be slowly extracted at a lower temperature.
※The oxidative balance of coffee beans is suitable for higher temperature extraction in order to release taste and aroma.
4. Full steaming: Gently and slowly add the right amount of hot water, then the fresh coffee powder will expand like a hamburger! Let it sit for 20 to 30 seconds, which allows the aroma of coffee be released.
5. Do not fill the edge part of the filter cup with water: avoid coffee concentration and tastelessness.
6. Pay attention to the extraction flow rate: avoid excessive extraction or insufficient extraction, and the coffee powder left on the filter cup after the end of extraction will form a neat and perfect bowl.
Precautions for hand-brewed caffeine
1. Ground coffee particle size
2. Water temperature
3. Water injection: height, flow
4. Hand brewing duration
5. Ambient temperature
Coffee Masters
One trainee and three masters
1. Barista: Extraction
2. Coffee Gardener: Cultivation
3. Coffee Roaster: Roasting
4. Coffee Appraiser: Cup measurement (Quality identification)
The origin of Taitung coffee and the Hakka community
In 1939 (14th year of the Showa era), The East Taiwan Coffee Industry Co., Ltd. carried out coffee cultivation in the slopes of Lei Gong Volcano (present-day Den Kwan Shan Town), and established the Higashi Farm in Eastern Taiwan. The sent personnel to the western Hsinchu Prefecture to recruit immigrants, and settled in the coffee club (Den Kwang-ri Kwang-ri Kwang-hing), Xia Farm (Den Kwang-ri Nanxing) and three farms (Den Kwang-ri Dong-Hsing) to form small settlements
In 1940 (15th year of the Showa era), Rao Weifang, a member of the Miaoli head, went to the Chulu "Coffee Experimental Department" (now known as Chulu Village, Beinan Township) to undertake soil and water conservation projects, but due to insufficient labor, he returned to his hometown to recruit workers, recruiting a total of 200 to 300 people. They then formed a Hakka settlement in Chulu.
Why are roasted coffee beans so fragrant?
Coffee beans are rich in substances such as minerals, carbohydrates, low weight sugars, polysaccharides, pectin, nitrogen-containing compounds... Etc. These substances in the process of heat baking, will cause a series of complex reactions, resulting in a very attractive aroma. And the most important reactions are two:
1. Caramelization (oxidation and browning of glycans).
2. Mena reaction (Maillard reaction, reaction of amino acids with sugars).
Both of the above reactions require glycans, and the sugars within the coffee beans are important substances that provide these two reactions. According to the study, the sucrose content has a positive correlation with the flavor of coffee beans, and the sucrose content of Arabica beans is twice that of Robusta beans, which is why Arabica coffee beans have a superior flavor compared to Robusta.
Note: The Mena reaction being more caramelized is main focus. Amino acids + reducing glycosomes + heating to above 150 ° C = Mena reaction. Only Glycine + heating to above 180 °C = caramelization.
Caramelization causes sugar to melt directly into a liquid state without adding water. Both reactions produce a fragrance and a color that goes from yellow to dark to black. The two may occur simultaneously with each other in the same heating, but they will not mix with each other and should not be confused. Reduced glycan refers to a glycan with an aldehyde group if sugar, glucose and other monosaccharides, as well as bis, oligomeric or polysaccharides paired with these functional groups. This is because one of the main components of the Mena reaction is the carbonyl and amine reaction, so it is quite important. It should be noted that because sucrose is a bisaccharide formed by the reaction of the hemiform and the hemicetal reaction of glucose hemipecid and fructose, both carbonyl groups have been eliminated, so it belongs to non-reducing glycans and will not participate in the Mena reaction. (Note: Caffeology ~ Chapter 8 ~ Introduction to Coffee Roasting (Part 1)
Coffee "male beans and female beans"
Coffee "male beans and female bean" originated in Indonesia and is a gimmick for tourists.
Many people refer to coffee beans as "male beans" and flat beans as "female beans", but in terms of botany, this is obviously incorrect. Coffee belongs to the Madder family, and its flowers belong to the "Complete flower" family, meaning "self-pollination" is possible. The flower itself has female stamens, and there is no distinction between male and female plants or hermaphrodite flowers.
There are two ovules in the ovary of the coffee flower because it is self-pollinating. So, since pollination rate is extremely high, usually both ovules will be pollinated successfully, and develop into coffee berries containing two seeds (flat beans)
However, there are a few who pollinate only a single ovule and develop into a single and round seed, so it is called "single bean", also known as "round bean" (called a maru bean in Japan). In the future, if someone says to you: “The flavor of round beans grown in the same plant is different from that of flat beans, and the flavor of round beans is better.”, just listen and laugh it off!
Coffee grease
Any method of brewing coffee should not sacrifice grease,
because the aromatic essence of coffee cooked beans is all concentrated in the oils containing caffeol and coffee white alcohol.
Without coffee grease, black coffee would become plain and bitter.
Raw coffee beans
After the coffee berries are processed in dry and wet forms, they become raw beans (raw beans/green beans). According to the length raw bean storage, it is divided into:
Current Crop, freshly harvested green beans;
New Crop, the first year of raw beans;
Past Crop, raw beans stored for two years;
Old Crop, raw beans that have been in stock for too long;
Aged bean, unlike old beans, has a unique storage method
ventilated place, and after baking, the flavor of the aged beans becomes weaker and the alcohol content becomes higher. This leads to the texture becoming thicker, aged, and prudent. Compared with old beans when baking, new beans are more difficult to bake due to their high water content and heat transfering difficulties.
After baking, the new beans feel lively, have a natural floral fragrance, high-quality sour taste, high water content, chlorogenic acid, and relatively distinct and strong taste. Old beans feel simple, with high alcohol and thickness, less water content, slight volume expansion, and a soft taste.
As time goes on, the internal moisture of raw beans gradually decreases. The color of raw beans will gradually change from dark green to a lighter tone, and the fresh, fruity, or grassy aromas will gradually weaken and reduce vitality.
Black coffee
Black coffee refers to coffee without flavoring. There are many brewing utensils, so it also contains espresso.
Espresso is coffee brewed in a mocha pot or a espresso machine. Everyone's preferences are different, so there will be a variation for what kind of coffee beans to brew or drink in a certain way. If this factor is removed, each coffee bean can be made into black coffee, and it can also be brewed with espresso.
What is the caffeine level of shallow roasted and deep roasted coffee?
What is the caffeine level of shallow roasted and deep roasted coffee? What is the caffeine level of shallow roasted and deep roasted coffee? This is an interesting topic. Many people will say that the deep roasting process releases more caffeine, so the deep roasted caffeine is lower than the shallow roasting. That is to say the deeper the roasting, the lower the caffeine. However, there are many studies that point out that caffeine does not fluctuate significantly due to different roasting levels, as caffeine is very stable during the baking process.Caffeine boiling point (sublimation point) 178 °C, melting point 237 °C, roasted to more than 178 °C, solid caffeine began to microgasify, but unless heated to 237 °C, otherwise caffeine is not significantly broken.Moreover, with normal baked beans, it is impossible to bake at such a high temperature. Using normal baked beans, the content of caffeine will not be affected by shallow roasting or deep roasting.
Release of caffeine
The affeine sublimation temperature is 178 °C;
When it comes to solubility, it is soluble at 67 % when the water temperature is 100 ° C, and 18 % at 80 ° C; According to the study,
half of the caffeine content of coffee can be extracted if it is brewed in hot water at 95 ° C for 1.68 minutes, and 90% of the caffeine can be extracted if it is brewed for 5.54 minutes.
That is to say, when brewing coffee, the temperature of the water and the time of brewing determine the amount of caffeine released.
Coffee smell classification
High volatile odor - by-product of enzyme action: flowers, fruits, herbs
Medium volatile odor - caramelization by-products: nuts, caramel, chocolate
Low volatile odor - by-product of dry distillation: lipids, fragrances, carbides
Five factors that affect the preservation of coffee cooked beans
1. Oxygen: An one-way exhaust valve container is used to isolate oxygen.
2. Light beam: Uses an impermeable container and an isolation ray.
3. Humidity: Avoid a humid environment and store dry.
4.Temperature: Avoid a high temperature environment, perserve cold.
5. Time: Finish consumption during the tasting period .
An important indicator of good coffee ~ acidity!
The primary taste of coffee is sour, and the acidity presented by coffee is caused by the characteristics of the raws beans themselves and the degree of roasting.
The high-quality sour flavor of coffee represents the lively breath of nature and the charm of it’s unique flavors.
If the coffee loses its acidity, it's equivalent to losing the vitality of the coffee, which makes it tastes empty and boring.
Specialty coffee pursues the charming sour flavor. Pleasing sourness is an important indicator of a good cup of coffee.
The basic substance of coffee beans
1.water
2.Moisture
3.Carbohydrates
4.Low molecular weight sugars
5.Polysaccharides
6.Pectin and lignin
7.Nitrogen-containing compounds
a.Plant base substance
b.Trigonelline
c.Nicotinoic acid
d.Proteins and amino acids
e.Chlorogenic acid
f.Lipid
g.Volatile substances
h.Organic acids
i.Caffeine
Wellness coffee
Black coffee that fails to remove defective beans, is just a cup of coffee that reduces the burden of sugar. Not only does it not present a clean flavor, but will definitely not be a healthy cup of coffee;
Only specialty black coffee can make you drink the cleanest flavor and is a cup of authentic health coffee.
Confirmed by research
The coffee berry has benefits:
1.Boost mood and fitness
2.Anti-UV
3.Anti-inflammatory
4.Anti-free radicals
5.Inhibits appetite
6.Anti-aging
Is coffee poisonous? Or is medicine?
Share a good book
The Hundred Medicine King ~ The Pharmacology of a Cup of Coffee
Medical and pharmaceutical studies·have confirmed that coffee can prevent liver cancer, type 2 diabetes, hyperglycemia, and dementia. Added benefits include lowering blood pressure, helping avoid Parkinson's disease and other harmful diseases. -Morningstar Publishing
The use of baked color cards
Professional coffee roasters face many quality-control challenges, one of which is consistency. Both baking classification and baking quality take priority for daily production.
While accurate quality-control programs use high quality equipment and chemical analysis to form a baking quality index or baking classification, these complex measurements go beyond the financial and technical resources of most bakers. Cupping is the final assessment of baking quality, and there is no substitute for a keen or trained sense of taste. This article is an excerpt from “Exploring the secrets of specialty coffee”.
However, when it comes to the classification of roasting, the professional coffee industry does not yet have an established standards. What’s complicated is that no one seems to be able to agree on the terminology for baking classification. The purpose of the baking classification is to create many color palettes that can be used to classify different degrees of baking. Classification is based on the development of the chemical reactions in sugars within a controlled baking environment. Color cards use numbers for indication, as to avoid any terminology controversy.
The method of judging baking
1. Time Setting: By recording the relationship between the baking time and mouthfeel, it is used as the basis for baking settings.
2. Temperature Change: By recording the relationship between temperature and mouthfeel, it is used as the basis for baking settings.
3.Caramelization Chromatic Aberration: The corresponding caramelization coloring and mouthfeel related to the baking time and temperature changes are used as the basis for baking settings.
4. Smoke Odor: The reciprocal relationship between the smoke odor and mouthfeel produced by baking at different stages is used as the basis for baking settings. (This method can harm the nasal membrane and sense of smell, so it is not recommended.)
5. Zhuo Shi's Grading Method: Through the various settings of baking time, temperature range, and caramelization color, a collection of baking bases can be eliminated due to different climate, bean species, and baking amount.
This article is an excerpt from “Exploring the secrets of specialty coffee”
Taitung coffee has unique conditions, so we be consistent with our preparation.
Creating a good cup of coffee has its inherent and acquired conditions:
Natural microclimate, geological soil, and species are inherent conditions.
Cultivation, post-production, baking, extraction and other technical skills are acquired conditions.
In acquired conditions, cultivation and post-production technology is agricultural knowledge; baking and extraction technology is technical knowledge.
But coffee also has an ultimate concept, which is, coffee cup testing: through the results of coffee cup testing, we can give an objective evaluation of coffee. Coffee cup testers (appraisers) in turn provide agricultural and technical advice with their expertise.
Why hold a specialty coffee cup training session?
The Specialty Coffee Association of America (SCAA) is committed to providing a common platform for the pursuit of superior quality coffee "from seed to cup". They also focus on sustainable development of quality coffee, establishing quality standards for coffee and standardizing the basis for the certification of coffee professionals.
For Taitung coffee farmers, it is indeed necessary to establish a system that can be followed in order to achieve stable development.
Taitung County Coffee Industry Development Association is the promoter of Taitung specialty coffee
In February 2010 (Year 99 of the ROC calendar), the Taitung County Coffee Industry Development Association was established
The first and second chairman Liao Tiancheng, the director general Zhang Bocheng, led the cadres of the association during their term of office and started "specialty coffee" study courses. They also held the 2010, 2011, 2013 (Year 99, 100, and 102 of the ROC calendar) Eastern Island Specialty Coffee Evaluation Competition, which helped Taitung’s coffee industry take a big step forward.
Taitung County Township coffee production and marketing classes
Based off the geographical location, the coffee production and marketing classes of the townships in Taitung County are arranged from south to north and from west to east.
Specialty crops in Daren Township (Coffee) - Second class of the production course The second class of the production course for special crops (coffee) in the Daren Township
The third class of Jinfeng Township coffee production and marketing course
The fourth class of the Taimali township coffee production and marketing course
The sixth class of the Taimali Township coffee production and marketing course
The seventh class of the Taimali Township coffee production and marketing course
The fourth class of the Beinan Township coffee production and marketing course
The fifth class of the Beinan Township coffee production and marketing course
The seventh class of the Beinan Township coffee production and marketing course
The fourth class of Taitung City coffee production and marketing course
The sixteenth class of the Luyexiang coffee production and marketing course
The seventeenth class of Luyexiang coffee production and marketing course
The second class of the Chishang Township coffee production and marketing course
The second class of the Chishang Township coffee production and marketing course
The second shift of the Changbin Township coffee production and marketing course
There are currently 14 coffee production classes in Taitung County, and classes for the Donghe Township are being prepared.
Taitung coffee cultivation is distributed in the three counties and five districts
The three counties are:
The Southern Loop, Valley Line, and East Coastline.
The five geographic areas are:
The Central Mountain Range, Huadong Rift Valley Plain, Beinan Creek Delta,Coast Mountains, and Taiyuan Basin
Taitung coffee produced in the three counties and five districts has its own unique flavor.
The excavation of Gukeng coffee has led to a wave of coffee cultivation in Taitung
In the 1999 (Year 88 of ROC) 921 earthquake, 2000’s (Year 89 of ROC) Elephant God, and 2001’s (Year 90 of ROC) Taozhi Nali typhoon, Gukeng was affected. During the reconstruction period, Ofukeng Coffee gradually emerged in 2003 (Year 92 of ROC). They came out on top of the "Taiwan Coffee Festival". Gukeng coffee excavation has brought regional economic development, and thus led to a tide of coffee planting in Taiwan. Many farmers in Taitung have also invested in coffee planting, and after nearly 10 years of efforts, the Taitung coffee planting area has become the largest number of counties in the country. In 2014 (Year 103 of ROC), official statistics state that the Taitung County coffee planting area has reached 270 hectares, and continues to increase.
There are two ways of Taitung coffee cultivation and three farming methods
The two ways to cultivate are:
1. Daily sun exposure method (exposed)
2. Semi-shade method (under tree)
The three farming methods are:
1. Conventional farming method (Agricultural Chemistry)
2. Organic farming method
3. Natural farming method
Due to the difference between farming methods and cultivation methods, the pest control of coffee trees along with fertilizer management and the field usage are very different, which also has an impact on the flavor of coffee.
The origin of Alanger Coffee
Taiwan's coffee trees are of a foreign species, introduced and cultivated from Manila by the British businessman "Deji Foreign Firm" in 1884. After the Sino-Japanese Sino-Japanese War in 1895 Taiwan was ceded to Japan, and the Japanese government successively promoted and trial-planted them in various parts of Taiwan. The Taitung Office also accepted Arabica coffee seeds distributed by the Colonial Bureau in 1912. Japanese officials found that coffee growth was good, and advocated the cultivation of coffee in Taitung in large quantities. Due to this, Taitung later became an important producer of coffee.
In 1974, Mr. Zhang Guanmiao received Arabica coffee seedlings from the Chiayi Agricultural Experimental Branch of the Agriculture and Forestry Department of Taiwan. He planted them in the Jinlun Creek basin of Nandawu Mountain, near the Huanghe Dufeilu Hot Springs, which is 800 meters above the Paiwan Old Reading Guwu Tribe, and is the original coffee farmlands of the Hongyu Natural Farm.
The Guwu Tribe was included in the Dawushan Natural Reserve in 1988 AD, which is the largest and most complete natural forest preservation in Taiwan, and is home to rich, precious, and rare resources. It’s also the habitat of the Taiwanese clouded leopard, a rare animal that is risks extinction. The farm is located in the mountains and transportation is inconvenient, which increases the difficulty and cost of management and harvest.
In 1983, they decided to stop managing and let things grow naturally. This is since it’s close to the Dawu Mountain Natural Reserve. Whenever it enters the coffee ripening period, wild beasts and birds come to eat the ripe fruit, and in the process of eating, they become a natural medium for spreading the speeds. Due to the continuous increase in the number of wild coffee seedlings in the forest, the scope continues to expand, and it's clear that it has become a species achieved through natural evolution. In 1993 (Year 82 of ROC), the Hongyu Natural Farm Wild Coffee Seed Original Conservation Area was established.
In 2000, due to the excavation of Gukeng coffee, coffee brought local economic benefits, and the indigenous people of the Jinlun Area began to take seeds and cultivate from the original conservation area of Hongyu Natural Farm. The wild coffee varieties of Hongyu Natural Farm (Arabica species) became the main varieties of Jinlun coffee.
In 2004 (Year 93 of ROC), the company collected seeds and planted them in the Taitung County Taimali Township, Jinlun Village, and Hongyu Natural Farm, whose height was 500 to 800 meters, with its back to the mountains and facing the sea. The sea breeze blows all year round, and sometimes there are clouds and coffee trees planted in the forest of on the lower edge. This is due to the unique natural microclimate and natural methods, which results in the coffee beans produced being of an excellent quality, with the characteristics of island beans and plateau beans. The brewed coffee has a unique aroma and taste.
In the 16th century, the Portuguese called Taitung "Alanger", so they translated "Alanger" in Chinese as "艾蘭哥爾". In 2011 (Year 100 of ROC), the original raising area was renamed to "Alanger Wild Coffee Conservation Area". The coffee beans produced by Hongyu Natural Farm were named "Alanger Classic Coffee Beans", which created the "Alanger Coffee" brand.
Taitung is a typical agricultural county, with economic depression in the rural areas. The population outflow is a serious issue, as the gap between urban and rural areas is widening. The social problems derived from economic factors are very serious, so that the residents of the remote countryside can live and work in peace and contentment, this is their top priority. Hongyu Enterprise is committed to the promotion of Taitung coffee industry, engaging in the education and counseling of producers, holding coffee technology research and activities, as well as promoting Taitung specialty coffee. Furthermore, they also establish Taitung coffee production platforms, let Taitung coffee spring onto the international stage, and also let Taitung coffee enter Taiwan as well as our lives.
Taitung coffee cultivation is mainly based off Arabica seeds
The three original varieties of coffee are:
1.Arabica species: which accounts for about 75% of the world's production, of which specialty coffee production accounts for only about 8%.
2. Robusta species: which accounts for about 25% of the world's production, most of which are used for instant coffee.
3.Liberian species: accounting for about 1% of the world's production.
Taitung Coffee Production Area
Nanhui Coffee: Parts of Daren Township, Jinfeng Township, Taimali Township, and Beinan Township
East Coast Coffee: Donghe Township, Chenggong Township, Changbin Township
Zhonggu Coffee: parts of Beinan Township, Luye Township, Yanping Township, Guanshan Township, Chishang Township
Hand-picked specialty coffee beans
If the consumer consumes raw beans
that have not been picked out of inferior beans after baking,
in addition to ingesting toxins, it’s also easy to cause palpitations, nausea, coffee drunkenness, and other symptoms of physical discomfort;
The aroma, texture, and aftertaste of hand-selected specialty coffee beans
are definitely far better than the inferior coffee beans that machines select.
The origin of Taitung coffee
Taiwan's coffee trees are of a foreign species, introduced and cultivated from Manila in the 1884 (the 10th year of Qing Guangxu calendar) by the British merchant "Deji Foreign Firm". In 1895, (the 21st year of Qing Guangxu calendar) after the Sino-Japanese Sino-Japanese War, the Treaty of Maguan was signed, and the Manchu Qing ceded Taiwan to Japan.
In 1901, the Japanese government promoted and tried to plant in various parts of Taiwan. Taitung Hall accepted Arabica coffee seeds distributed by the Colonial Bureau in 1912.
Appreciate the ultimate flavor of Taitung specialty coffee!
The acid of coffee comes from the fruity flavor of the coffee beans. All fruits have a sour taste, but the level is different. As coffee is originally a fruit with acidity, coffee seeds after being processed multiple times, can still maintain a pure state.
The taste of specialty coffee acid is manifested as one of the steps of sensory evaluation. The professional definition of acid is divided into:
1.Natural, popular sour (a coffee flavor that creates pleasure, sweetness and vitality).
2.Natural, undesirable sour (a pungent taste resulting from the unpleasant taste caused by the failure of coffee post-processing, storage, extraction, etc.) is also the reason why most ordinary coffee drinkers misunderstand the sour taste.
3.Unnatural and undesirable processed acids. They are a substitute for natural acids, but have a generally irritating, compressed flavor.
A century-old tree in the Donghe Township Coffee Garden
The picture shows the old coffee trees planted in Liberia, in the Taiyuan area of Donghe Township during the Japanese era, which had been included in the conservation of old trees.
