The reason they started planting coffee was simply because his wife wanted to drink it, so he grew coffee by hand. Since it was for their own enjoyment, every aspect—from management to fertilization—was done to the highest standards, with quality always held to the level of “Yipin” (meaning “top quality”).

With limited production, each coffee cherry is carefully tended with the mindset of “only making good coffee.” They spare no expense in management and fertilization to ensure a great cup. By strictly controlling every step of post-processing and paying close attention to all variables in the process, they can deliver a warm and exquisite specialty coffee to everyone.

What’s truly touching is Lin Wulin’s insistence on balancing the coffee estate with the natural ecological environment. It’s common to see blue pheasants and Formosan macaques visiting the coffee farm. The high-altitude location with large day-night temperature differences enhances the coffee’s sweetness and density, creating rich and complex flavors.