The Formosa Coffee is grown in Yunlin County at an elevation of 3,500 ft - 4,000 ft.
At higher altitudes, cooler mountain temperatures contribute to slower growth cycles for the coffee bean.
This extra time to develop and mature imparts more complex sugars to the bean which results in richer, more compelling flavors.
The high mountains of central Taiwan are known for nutrient rich volcanic soil and pristine spring water, ideal for producing the highest quality coffee bean.
Volcanic soils are rich phosphorus, potassium, calcium, magnesium, zinc, iron and boron which results in a final brew that is velvety smooth, with low acidity and no bitterness.
It is a gentle, mild coffee, perfectly balanced in flavor & aroma.
All spring water ultimately originates from precipitation. For Arabica beans, ideal growing conditions requires that the coffee plant receive between 60 and 100 inches of rainfall per year.
Formosa micro farms are located in Yunlin County, part of the legendary Alishan Mountain Range. Here, average annual rainfall is ~90 inches, well within the ideal rainfall range.
Due to the high elevation of the farms, better drainage down the mountain slopes reduces the amount of water coffee plants can soak up. The less water the coffee soaks up, the more rich and concentrated the natural flavors become.
For Arabica beans, ideal growing conditions require plenty of sunlight & average temperatures between 59–75ºF. Formosa micro farms are located in Yunlin County, part of the legendary Alishan Mountain Range.
Here, average annual temperatures fall between 58–77ºF. Couple this with the perfect amount of annual rainfall, The Formosa Coffee farms are ideally situated for producing Taiwan’s best coffee.
The Formosa Coffee microfarms carefully hand-harvest only beans that are at the peak of ripeness during a short six-month window.
Picking only the ripe coffee cherries is critical. Under - or over - ripe cherries can negatively impact balance, complexity, consistency, aroma, and taste.
Once harvested, the beans are sun-dried with the outer fruit layer intact for up to two weeks. This allows the beans to absorb the flavor of the fruit which gives our coffee a robust flavor profile that is perfectly balanced: a hint of acidity and just the right amount of fruity sweetness. The result is a velvety smooth with no bitterness.
Every coffee bean is imported directly from our farms in Taiwan and hand-roasted in New York within 24 hours of packaging and shipping.
