鴉埠咖啡 YABOO Coffee -

蔡詩敏 Emily Tsai

在她身上，會看見一種屬於臺灣在地職人的從容。　

她對風土與品飲咖啡的理解像水一樣通透，隨興但不隨便的精神中帶著極度的精準與堅韌。

想對臺灣咖啡說的話：

臺灣咖啡的風味表現，一年比一年更細膩精緻，每個產區都有其吸引人的風味輪廓。每次的驚豔，都歸功於生產者在經驗中醞釀出的成果。而這些進化的風味中，也體現了台灣囝仔的韌性。

這一年的看法：

最近因為一些媒合會與交流賽的成交標金問題，被一些人拿出來討論，但真實有在產地參與採收與後製經驗的話，就會知道價格其實一點也不會誇張。茶葉可以一斤幾萬，為什麼咖啡不可以？或許在提升臺灣咖啡市場價值的這條路上，我們都有很多可以努力的空間。

YABOO Coffee -  Emily  Tsai

There's a kind of ease about her that belongs distinctly to Taiwan's local artisans. Her understanding of terroir and coffee tasting is transparent like water — carrying a spirit that's relaxed yet never careless, paired with extreme precision and resilience.

To Taiwanese coffee, I want to say:
The flavor expression of Taiwanese coffee grows more refined and nuanced with each passing year, with every growing region offering its own compelling flavor profile. Each moment of delightful surprise is thanks to results that producers have cultivated through years of experience. And within these evolving flavors, we can also see the resilience of Taiwan's own people.

My thoughts this year:
Recently, the winning bid prices from certain matchmaking events and exchange competitions have sparked some discussion. But anyone who has actually taken part in harvesting and post-processing at the source knows these prices aren't exaggerated at all. Tea can sell for tens of thousands of dollars per catty — so why shouldn't coffee? Perhaps when it comes to raising the market value of Taiwanese coffee, there's still a lot of room for all of us to keep working at it.

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永舜咖啡莊園

Yong Shun Coffee Manor

莊園主：蘇甘永 武氏舜

產地：臺灣雲林古坑草嶺石壁 

品種：SL34 　　　

處理法：水洗 Washed Process

莊園介紹：

   雲林古坑草嶺石壁的「永舜咖啡莊園」，海拔約1,200公尺處，座落於得天獨厚的高海拔山林環境。不只擁有優質的風土與極佳的日夜溫差，莊園主特別專研精細的厭氧發酵與蜜處理法，嚴格控管溫度與後製時間，成功勾勒出高山咖啡獨特的果香與層次。

   憑藉嚴格的後製工藝與職人堅持，屢獲雲林縣國產精品咖啡評鑑頭等獎與金質獎等殊榮。夫妻倆堅持友善土地、順應山林的永續理念，也為草嶺咖啡樹立了精緻典範。

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Yong Shun Coffee Manor

Estate Owners:

Su Gan-Yong & Wu Shi-Shun

Growing Region:

Shibi, Caoling, Gukeng, Yunlin, Taiwan

Varietal: SL34

Processing Method: Washed Process

Estate Introduction:

Yong Shun Coffee Manor sits at roughly 1,200 meters elevation in Shibi, Caoling, Gukeng, Yunlin — nestled in an exceptional high-altitude mountain environment. Beyond its outstanding terroir and dramatic day-to-night temperature swings, the estate owners have devoted themselves to refined anaerobic fermentation and honey processing, tightly controlling temperature and processing time to bring out the distinctive fruity aromas and layered complexity unique to high-mountain coffee.

Thanks to their meticulous post-harvest craftsmanship and unwavering dedication, the estate has repeatedly won top honors — including First Place and Gold Quality awards — in the Yunlin County Domestic Specialty Coffee Competition. The couple's shared commitment to land-friendly, nature-aligned sustainability has also set a benchmark of excellence for Caoling coffee.