Twenty years ago, because the family’s tea plantation was located at a lower altitude in Alishan, their tea prices could never compete with those grown at elevations above 3,000 meters. For this reason, Hsu Ting-Ye and his father decided to uproot all their tea trees and switch entirely to coffee cultivation.

In the beginning, they had no experience, nor were there any experts to learn from. Relying solely on years of trial and error, gathering information from various sources, learning from repeated failures, and continuously correcting mistakes and improving their methods, they eventually achieved remarkable recognition in the coffee industry.

Today, the Zhuowu Mountain Coffee Farm mainly grows four varieties: Typica, SL34, Purple Leaf, and Geisha. They have also conducted extensive experimentation and research in grafting techniques, all in pursuit of creating unique coffee aromas. With scientific, data-driven cultivation and careful field management, they also apply tea-processing knowledge to their coffee production—using the concept of tea fermentation to find the most suitable processing method for the beans.

Thanks to these efforts, Zhuowu Mountain’s exceptional coffee is now able to captivate the taste buds of coffee lovers everywhere.