ABOUT THE FARM
We are driven by experimentation, therefore we have grown 5 main varieties in our farm; H27, Icatu, Parainema, Catuai and Geisha. Year by year, we have the quest to produce the best coffee, so we do manage the three main processes; natural, washed and honey, that combined with dry controlled fermentation, prolongated fermentation and carbonic maceration. We know that in order to produce the best quality coffees, we must have solid coffee growing practices that can be applied to different coffee varieties so that we can get outstanding coffees. Apart from our efforts on processing the coffee we also rely on nature, and we have found that the use of microorganism and organic fertilizers have a direct effect on the quality we get in our coffees.
WHO’S THE FARMER
All my life has been bonded with coffee, I grew up producing coffee and that has been my passion. At a young age I started working at a butcher shop, I had no salary, instead the boss would pay me with meat at the end of the day which then I would take back home and give it to my mom as a way to provide food for our family.
But I also love football, and little I knew that my hobby would one day be a way of living. When I was young, I became a professional football player, and that gave me the chance to pay for my studies and support my family.
After graduation, I went back to Marcala and in partnership with my brothers we were able to put together a small capital and buy land to expand our coffee production.
Run a coffee lab in my farm and have a more data-driven coffee process management, as well as, integrate creativity and technology that can enhance our coffee production.
We hope that we will be able to reach international markets and have the pleasure to meet the roasters that use our coffee.
I wish that Taiwanese people can have the opportunity to come to visit my farm and meet my family. I want them to know my story.
最初我們秉持著精神，嘗試在莊園裡種植多種類的咖啡，因此現在已種有H27、伊卡圖(Icatu)、帕拉以內瑪(Parainema)、卡杜艾(Catuai)以及藝妓(Geisha)，共五種咖啡豆。年復一年，我們一直在追尋最高品質的咖啡，因此我們專注在主要的三種處理法：日曬、水洗、蜜處理，並結合三種技術：乾式發酵(dry controlled fermentation)、長時發酵(prolongated fermentation)及二氧化碳浸漬法(carbonic maceration)，以呈現出咖啡豆的最佳風味。