31/07/2026
Think you know specialty coffee? Meet Chiayi Meishan—the high-altitude hidden gem rewriting the rules of what a Taiwanese roast can be.
Tucked high in the misty, cloud-draped peaks of Chiayi, Meishan’s unique microclimate works a quiet kind of magic on coffee cherries. The drastic temperature swings between day and night force the beans to mature at a deliberate, slow pace. The result? A dense, complex bean bursting with vibrant tropical fruit notes, balanced by the rich, velvety depth of artisan brown sugar.
It’s bold, bright, and decadent—like sipping liquid sunshine framed in silk.
✨ How to Brew :
Method: Pour-over (V60 or Wave)
Water Temp: 91°C – 93°C (195°F – 199°F)
The Magic Ratio: 1:15
Pro Tip: Let it cool slightly after brewing. As the temperature drops, the lush tropical fruit acidity unfurls into a long, caramelized brown sugar finish.
Hand-harvested, meticulously processed, and available in strictly limited micro-lots. Treat your morning ritual to something extraordinary.
