Ulster County residents can order directly at copticlightcoffee@gmail.com to schedule a FREE pick-up or delivery
Shipping: (1 bag $3) (2-6 bags $4) (7 or more $5)
Coptic Light is very excited to present to you this special offering from Taiwan, especially since our roots stem from this beautiful country. The quantity is very limited so order while you can!
Tucked away in the mountains near the beautiful Sun Moon Lake, the Nantou region is in the center of Taiwan and also where Yanqian Lin's coffee farm Xiang Yang is located. Mr. Lin's family originally grew betel nuts, considered the "green gold" of Taiwan at that time. But a huge earthquake in September of 1999 along with an immense amount of rainfall created landslides, which decimated the farming area.
The story goes that one day Mr. Lin was surveying his farm after the disaster when he saw a single plant sprouted up from the rubble, a coffee plant. There was never a history of coffee growing on his farm, so he assumed a bird must have brought the seed over from the nearby experimental research farm. The family then decided to take a chance and restart their lives with coffee growing, since they were starting from scratch anyway - hence the birth of Xiang Yang farm.
Mr. Lin’s strengths include his 20+ years of experience, careful record keeping, and data collection, which has allowed him to experiment with growing practices, varieties, and processing methods which suit the unique microclimate and terroir of Nantou, Taiwan (see additional information below for details of processing method). These qualities combined with his passionate drive to continuously elevate the quality of his competition winning coffees are what make him known amongst the Taiwan coffee community.
Coptic Light has chosen a lot from Mr. Lin’s original 3 hectare coffee garden in Jiufen'er Mountain. We felt that its pristine and classic profile would provide a nice introduction to Taiwan coffees with unique notes of plum, vanilla, and roasted almonds.
Country, Region: Taiwan, Nantou
Producer, Farm: Yanqian Lin, Xiang Yang
Processing: Washed
Variety: SL34
Elevation: 1000 masl
Tasting Notes: Plum, Vanilla Cream, Roasted Almond
Additional information: After cherries are density sorted and de-pulped, they are placed in barrels to undergo a 3-day anaerobic fermentation at 61°F. Once a day the barrels are opened to allow them to de-gas. Then, the coffees are washed and placed on beds for 5-6 days via the following drying cycle: in a mechanical drier 8 hours a day, then the driers are turned off and the doors are open for the other 16 hours of the day. This unique approached towards washing coffees was developed by Mr. Lin through his years of experience via careful record keeping and data collection. He strongly believes that this is what has worked best for his coffees in the Jiufen’er Mountain and continues to experiment with new methods as well.
