饕選咖啡 Taster’s Coffee -

胡元正 Jake Hu

他用精準透明的數據與感官邏輯，把複雜的感官經驗轉化為精準文字，

為臺灣咖啡品質樹立國際級標竿，及給予風味最踏實的背書。

想對臺灣咖啡說：

永續發展與環境友善是咖啡市場中的普世價值，當飲用者開始對產地生產者感到好奇，世界觀才於焉而生。期許生產者保持應變的韌性，以科技化田間管理與精準農業提升整體品質，產生永續環境友善與品質的整體狀態。

不抱持人定勝天的意志，而以這塊土地上人們的永續生存為目標，讓台灣咖啡持續吸引世界的關注。

對臺灣咖啡的建議：

需要使用精準農業技術，去發展精緻咖啡的產品，並產生永續長期效益。在這樣的概念下去增進應對極端氣候的韌性。沒有符合市場規模的品質與產量，追求國際關注與高銷售都是一時的。

Taster’s Coffee -  Jake Hu

Through precise, transparent data and sensory logic, he transforms complex sensory experiences into exact language, setting an international benchmark for the quality of Taiwanese coffee and giving its flavor the most solid, credible endorsement.

To Taiwanese coffee, I want to say:
Sustainability and environmental friendliness are universal values in the coffee market. It's only when drinkers become curious about the producers behind the beans that a broader worldview truly takes shape. I hope producers can stay resilient and adaptable, using technology-driven field management and precision agriculture to raise overall quality — creating a sustainable, environmentally friendly foundation alongside consistent quality. Rather than holding onto the idea that humans can conquer nature, the goal should be the long-term, sustainable survival of the people on this land, so that Taiwanese coffee can keep drawing the world's attention.

Advice for Taiwanese coffee:
Precision agriculture techniques need to be applied to develop specialty coffee products and generate sustainable, long-term benefits. Building on this concept, resilience against extreme climate conditions should also be strengthened. Without quality and production volume that match market scale, chasing international attention and high sales will only ever be short-lived.

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鄒築園 Zouzhouyuan

莊園主：方政倫 Avai

產區：嘉義阿里山 樂野  

品種：SL34　　　

處理法：JH後製法

（ADVANCED -LA MIEL系列）

莊園介紹：

   胡老師把在國際產區淬鍊出的 JH 後製法帶回臺灣，與國立大學魏佳俐老師自 2018 年起產學合作開發，並與鄒築園展開契作合作，讓臺灣的咖啡農，也能用上世界頂尖產區驗證過的技術，在維持原有風味主軸的同時，把醇厚度與滑順感再往上推一層。 

   有了阿里山得天獨厚的高海拔與極大溫差，加上這款採用【JH Advanced 菌種後製法】，透過專業感官篩選出優質菌株，在發酵過程中精準供給養分、控管時間與環境。防止了果實糖份的過度耗損，更將阿里山咖啡特有的高雅甜感與豐富層次，發揮得淋漓盡致。

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Zouzhuyuan 

Coffee Grower :  Fang Zheng-Lun （Avai）

Growing Region: Leye, Alishan, Chiayi

Varietal: SL34

Processing Method: JH Post-Process (ADVANCED – LA MIEL ) 

Estate Introduction:
Jake Hu brought the JH processing method, refined in top international coffee-growing regions, back to Taiwan. Starting in 2018, he collaborated with Professor Wei Chia-Li of a national university on academia-industry research and development, and partnered with Zouzhuyuan through a contract farming arrangement — allowing Taiwanese coffee farmers to apply techniques proven in the world's leading coffee regions, elevating body and smoothness while preserving the coffee's original flavor character.

With Alishan's exceptional high altitude and dramatic temperature swings, combined with the JH Advanced Microbial Post-Processing Method — which uses professional sensory screening to select superior microbial strains and precisely controls nutrient supply, timing, and environmental conditions during fermentation — the process prevents excessive loss of fruit sugars and brings out Alishan coffee's signature elegant sweetness and rich complexity to the fullest.