“Immediately upon meeting Mr. Yé, I was impressed by his meticulous approach to producing coffee and refined sensory skills in identifying nuances. This dedication to precision, alongside the exceptional terroir of the region have helped to propel Taiwanese coffee onto the world stage.
This special edition lot was naturally processed, starting with handpicking and careful sorting of cherries to remove defects, followed by a controlled fermentation. Mr. Yé leverages his sensory expertise to determine the optimal fermentation time before transferring the cherries to a mechanical dryer. The first half of the coffee drying process is done quickly to lock in the fruit and floral notes, before it is slowed down to elevate the quality of the aroma.
The area the coffee is grown, in Ruili Village, located in the Ali Mountain area of central Taiwan, benefits from a unique microclimate ideal for coffee cultivation, resulting in a high-quality crop with complex flavours and nuanced acidity.”
Director of Coffee, Freda Yuan