Roast Level: LIGHT
Variety: Gesha
Process: Washed
Region: Alishan, Taiwan
Elevation: 1200m

Tasting Notes: Green tea flower, sage, spices, creamy

Royal Bean Gesha Estate is tucked into Hosa no Tfuya in Alishan, Chiayi County, where cool mountain air and layered vegetation shape a distinctly Taiwanese expression of Geisha. The farm is led by Tseng Fu Sen, who focuses on growing world class Gesha in harmony with the natural surroundings, refining each decision for cup quality.

The estate is dedicated entirely to Gesha, and every lot is processed on site in its own mill, allowing close control from harvest through drying. For this lot, cherries underwent a 24 hour dry fermentation at 18°C, followed by two days of solar drying and a slow mechanical finish at 30°C for five to seven days. The coffee is then rested in a walk in cooler to stabilize and preserve its character.

Farming in Alishan demands careful attention to slope orientation, elevation, and soil, with surrounding vegetation supporting a healthy, balanced growing environment. Tseng’s long term vision is to help put Taiwanese coffee on the global map through quality and sustainability.