The Taiwanese coffee we chased in those years—does it have a “tea-like” flavor?

Text and photos / Mirror Media Weekly

Perhaps many people know that Taiwan grows coffee, but few realize how rare it is to be able to enjoy locally grown coffee in one’s own country. In coffee powerhouses like Scandinavia, the United States, Italy, and Japan, when you walk into a café, what you order is still Kenyan AA or Guatemalan Antigua—almost all beans from Central and South America or Africa. The U.S. only grows coffee in Hawaii, and Japan only produces a small amount in Okinawa. But Taiwan has both talent and the advantage of being a coffee-growing region.

In recent years, the high density of cafés and outstanding coffee professionals have made the world take notice of Taiwan. Cupping, roasting, coffee masters—including last month’s World Brewers Cup champion—all hail from Taiwan. In fact, aside from tea, subtropical Taiwan is also a promised land for coffee. We followed the footsteps of baristas and tasted Taiwanese coffee from various altitude regions. With distinct styles and a globally unique, tea-like long-lasting sweet aftertaste, it can stand up to Kona and Geisha.

But what exactly does Taiwanese coffee taste like? We asked four café owners who are passionate about Taiwanese coffee—“Fika Fika Cafe,” “Senkoza Coffee,” “At Red Bookstore,” and “Goodman Roaster”—and they all mentioned one key word: tea.

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