蘭.馥郁咖啡工作室

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Every roaster has their own "delicious" coffee! Located in a quiet redevelopment area of ​​Sanmin District, Kaohsiung, is an unassuming coffee studio. Originally operating in Zuoying Military Dependents' Village, it also promoted guqin (a traditional Chinese stringed instrument) and calligraphy. It moved here some time ago, and I hadn't had a chance to visit until now. I call the owner Sister Lan. She's a cultural elder I met through traditional archery and Hanfu (traditional Han clothing) culture. She's skilled in guqin and calligraphy and has her own unique ideas about coffee beans. This time, I had a last-minute private appointment and wanted to chat with Sister Lan about some things, which unexpectedly turned into a coffee tasting and exchange. I tasted three different coffee beans and will share my impressions of the two that I found most distinctive. 【A Rich Fruity Aroma from the Ground Ground】 The first coffee bean is named after a musician. While grinding, the space was filled with a distinct fruity aroma. The freshly brewed coffee has a noticeable fruity acidity but isn't astringent, making it perfect for breakfast. As the temperature drops, the acidity doesn't fluctuate much, but the aftertaste gradually develops a sweet finish. Continuing to taste it, a hint of dried fruit aroma and sweetness emerges. At this point, Sister Lan introduces this bean as a light roast processed using the "raisin honey treatment." I knew about honey processing, but this was the first time I'd heard of a "raisin honey treatment," which explains the pronounced dried fruit sweetness. [A Hidden Surprise Like an Assassin] For the third bean, Sister Lan asked me to smell the dry coffee powder. The dry coffee powder smelled slightly like soy sauce, with little dried fruit flavor or fruity acidity. First sip after brewing... wait! It tastes like water, almost tasteless? The coffee flavor is barely noticeable? Is this its characteristic? After cooling down, I took another sip... wait! The fruity acidity suddenly appeared! As the coffee temperature dropped, the fruity acidity intensified, even giving me the feeling of drinking "coffee-flavored lemonade." This acidity, like an assassin, is concealed by the high temperature, only to launch a surprise attack as the temperature drops. The acidity builds up and bursts forth; those who dislike acidic coffee might find it too stimulating.

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A very unique shop. It offers great value for money; the coffee beans are all roasted by the owner herself. The owner has a unique understanding of coffee. I recommend sitting at the bar and chatting with her.

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The hand-drip coffee experience at the shop is amazing; all the coffees are roasted by the owner herself, and tasting a variety of flavors is truly wonderful.

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The owner was super nice! 😳 We chatted for a bit, and she even let me take a picture. ❤️ Just then, a cat walked by—so cute!

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The atmosphere was great. The owner chatted and introduced the coffee while we drank. Highly recommended! ❤️👍👍 #Kaohsiung