Peruvian Uchuñari Coffee
This coffee is made from the droppings of domesticated coatis, who roam freely as outdoor pets around the farm. These playful creatures developed a natural affinity for eating ripe coffee cherries. It was after this that the family had the idea to make Uchunari processed coffee. Like the Kopi Luwak, the Uchunari eat the ripest coffee cherries as part of their natural mixed diet, and the hard processed seeds are later recovered from the droppings, creating a unique coffee that is exceptionally smooth and naturally sweet, with no bitterness.
Taiwan, Yangui Estate
The Yangui Coffee Estate is located in the Alishan region of Chiayi County. Alishan has steadily gained attention for its unique and high-quality coffee. The region’s altitude and micro-climate are ideal for growing Geisha coffee, which contribute to the beans tea-like qualities and classic floral and fruity notes, sometimes compared to Assam or Jasmine tea. Utilising a complex drying system which the farmer invented himself, the estate’s commitment to excellence and quality is quickly making it a standout in Taiwan’s growing coffee scene, which contributed to their success in Taiwan’s 2024 Cup of Excellence.
