Thank you to everyone who joined us at the 2025 International Coffee Forum!
This year’s theme—“From Seed to Cup: How Technology and Expertise Elevate Coffee Flavor”—took us on a full-flavor journey from the soil to the roaster, and all the way to your tasting spoon.
With experts from Indonesia, Australia, and Taiwan, we explored how science, craftsmanship, and passion shape the coffees we love.
Liao shared heartfelt stories of Taiwan’s landscape and how Farm Forestry cares for one-thousandth of Taiwan’s land, preserving the sweetness of its mountain terroir. Thanks to collaborations with CH Biotech, their trees grow stronger and their coffee quality keeps reaching new highs.
He also invited everyone to join the upcoming “Sun-Dried Coffee Festival” at Sun Moon Lake this December—mark your calendars!
Representing the estate that proudly earned 2nd place in the 2021 Indonesia Cup of Excellence, Satrea introduced the inspiring story of Wanoja—originally founded by six women and now grown into a thriving team of 55.
Wanoja continues to champion reforestation, sustainable farming, and the rights of women and local farmers.
Satrea also presented coffees roasted by 2023 World Coffee Roasting Champion Taufan, offering guests a fresh new take on Indonesian flavor—and a peek into how POPs biostimulants elevate cup quality even further.
Taufan broke down the complexity of roasting into a clear, practical system that helps anyone “quickly understand how heat shapes flavor.”
By demonstrating different heat applications across processing methods and brewing styles, he showed how roasters can translate design decisions directly into better flavor in the cup.
With humor and humility, Young shared his sensory training journey, repeatedly emphasizing that he is “just a normal person”—and if he can do it, so can you.
From structured practice methods to mental focus strategies, he helped attendees finally understand what effective sensory training really feels like.
The CH Biotech team gave a science-forward look at how Homeostatic Systemins™ work in coffee plants.
Through molecular insights, field data, and cup results, they demonstrated how Precision Oriented Peptides (POPs) improve resilience and stabilize metabolism—leading to clearer sweetness, brighter acidity, and cleaner, more balanced cups.
It was science you could see, taste, and believe.
Every break was brightened by handcrafted desserts prepared by Chef Kuan from CH Biotech and the team from MiMA Healthy Desserts—light, fresh, and the perfect companion to a day full of learning.
We were honored to welcome many farmers and coffee professionals from across Taiwan.
ICRI and CH Biotech remain committed to supporting producers through science, education, and collaboration—because great coffee begins at the farm, and progress only happens when we move forward together.
This event was made possible through the support of the Agriculture and Food Agency, with co-organizing partners CH Biotech and Fine Estate Coffee.
To everyone who joined us—thank you for your passion, your curiosity, and your love for great coffee.
We can’t wait to explore new possibilities with you again next year.
Until then, let’s keep pushing flavor one step further! ☕
