備註：主辦單位保留活動議程、講者及相關內容調整之權利。

議題一【產】｜ 從產地特色到風味價值

國際講者 - 王氏春貴 Jessica Vuong

大叻森林生態莊園 農業產銷專案經理

王氏春貴女士現任越南大叻森林生態莊園農業產銷專案經理，曾任職於越南新農業發展協會，長期投入農業生產品質改善、農產品加工技術及產銷管理等領域。致力於透過農業生產管理與加工技術的提升，強化農產品品質與市場競爭力，並結合產地特色與產銷經驗，推動越南農業產品的價值提升。

Jessica Vuong is currently the Agricultural Production and Marketing Project Manager at Da Lat Forest Eco Farm in Vietnam. She previously worked with the Vietnam New Agricultural Development Association, focusing on improving agricultural production quality, processing techniques, and production and marketing practices. Her work aims to enhance product quality and market competitiveness through improved agricultural management and processing technologies, while highlighting the distinctive characteristics and value of Vietnamese agricultural products.

講題：大叻森林生態莊園—讓世界品味越南咖啡與茶的獨特風味

Presentation Title：Da Lat Forest Eco Farm: Bringing the Unique Flavors of Vietnamese Coffee and Tea to the World

越南大叻森林生態莊園位於海拔約1,650公尺的大叻高原，占地約50公頃，擁有適合咖啡、茶葉及可可生長的自然環境。莊園結合高原獨特風土與臺灣鹿谷製茶技術，持續提升農產品品質與風味特色。

Located at approximately 1,650 meters above sea level, Da Lat Forest Eco Farm spans around 50 hectares in Vietnam's Da Lat Highlands, offering favorable natural conditions for growing coffee, tea, and cacao. By combining its distinctive highland terroir with tea-processing techniques from Lugu, Taiwan, the farm continues to enhance product quality and flavor.

國內講者 - 劉千如 LIU,CHIEN-JU

農業部茶及飲料作物改良場 副研究員

長期投入臺灣咖啡產業研究與技術推廣，專長涵蓋咖啡栽培管理、後製加工、智慧分級及感官品質評鑑。參與研發臺灣咖啡分類分級（TCAGs）制度、臺灣咖啡風味輪及臺灣咖啡創研中心建置，致力於建立科學化品質管理與評鑑體系。具豐富國內外咖啡競賽評審及產業輔導經驗，曾獲2024 WCC世界盃烘豆大賽臺灣選拔賽冠軍。

Chien-Ju Liu has extensive experience in coffee research and technical outreach in Taiwan, specializing in coffee cultivation and management, post-harvest processing, intelligent grading, and sensory quality evaluation.

She has contributed to the development of the Taiwan Coffee Assessment and Grading System (TCAGs) and the Taiwan Coffee Flavor Wheel, as well as the establishment of the Taiwan Coffee Research and Innovation Center. Her work focuses on advancing science-based quality management and evaluation systems.

With extensive experience as a judge in domestic and international coffee competitions and in providing technical guidance to coffee producers, Liu also won the championship title at the 2024 Taiwan Coffee Roasting Championship (WCRC Taiwan Qualifier).

講題：從經驗到標準：打造可複製的精品咖啡生產模式

Presentation Title：From Experience to Standards: Building a Replicable Specialty Coffee Production Model

Abstract

精品咖啡的品質，源自田間經驗累積、關鍵技術精進與生產流程的持續優化。

本次分享以臺灣精品咖啡產業實務為基礎，探討如何從栽培管理、病蟲害防治、採後處理、發酵乾燥至生豆分級，整合科學化管理、機械輔助及智慧監測技術，降低人為操作差異，提升生產效率與品質穩定性；透過經驗系統化、技術精準化及製程標準化，將仰賴個人經驗的生產技術轉化為可驗證、可複製的作業模式，建立兼具產地特色與品質一致性的精品咖啡生產體系。讓臺灣咖啡不僅展現獨特風土，更以穩定且卓越的品質贏得國際認同，提升臺灣精品咖啡的國際能見度與競爭力。

The quality of specialty coffee is rooted in accumulated field experience, continuous technical advancements, and the ongoing optimization of production processes.

Drawing on practical experience from Taiwan's specialty coffee industry, this presentation explores how science-based management, mechanization, and intelligent monitoring technologies can be integrated throughout the production process—from cultivation management and pest and disease management to post-harvest processing, fermentation, drying, and green coffee grading. These approaches aim to minimize operator-dependent variability while improving production efficiency and quality consistency.

By systematizing practical knowledge, enhancing technical precision, and standardizing workflows, experience-based practices can be transformed into verifiable and replicable operational models. This approach supports the development of a specialty coffee production system that preserves distinctive origin characteristics while ensuring consistent quality.

Ultimately, this approach enables Taiwanese coffee to showcase its unique terroir and earn international recognition through consistently high quality, thereby strengthening the global visibility and competitiveness of Taiwan's specialty coffee industry.

與談人 - 郭亮志 KUO,LIANG-CHIH

咖啡青農 / 嵩岳咖啡主理人

郭亮志，咖啡青農，畢業於嘉義大學農場管理學系，現投入雲林古坑嵩岳咖啡莊園，專注於咖啡後製工法研發、風味設計與新品種測試；返鄉投入咖啡產業後，持續從栽培、採收、後製到杯測進行實務研究，近年於台灣各大咖啡生豆評鑑及競賽中屢獲佳績。致力於透過品種、產地環境與後製技術的整合，探索台灣咖啡更多元且具辨識度的風味表現。

Liang-Chih Kuo is a dedicated young coffee farmer who graduated from the Department of Farm Management at National Chiayi University. He is currently actively involved in Songyue Coffee Estate in Gukeng, Yunlin, where he specializes in developing post-harvest processing techniques, flavor design, and new coffee variety trials.

Since returning to his hometown to pursue a career in the coffee industry, Kuo has conducted hands-on research spanning cultivation, harvesting, post-harvest processing, and cupping. In recent years, he has received numerous awards and recognitions in green coffee evaluations and competitions across Taiwan.

He is dedicated to exploring more diverse and distinctive flavor profiles for Taiwanese coffee by integrating varietal characteristics, local terroir, and innovative processing techniques.

議題二【製】｜從品質標準到風味創造

國際講者 - 近藤啓 Hiraku Kondo

Ituka Coffee Taiwan 咖啡烘焙師、咖啡農

Coffee Roaster & Farmer , Ituka Coffee Taiwan / Kanon Coffee Estate

近藤啓為日本專業咖啡烘焙師，曾榮獲2016年日本咖啡烘焙錦標賽（JCRC）冠軍，並曾任職於日本 Ituka Coffee。2018年透過打工度假來臺，開始參與臺灣咖啡產業，現經營 Ituka Coffee Taiwan，並投入南投 Kanon Coffee Estate 咖啡莊園的生產工作；專業橫跨咖啡烘焙、產地生產及品質評鑑，兼具生產端與消費端的實務經驗。

Hiraku Kondo is a Japanese coffee roaster who won the Japan Coffee Roasting Championship (JCRC) in 2016. He previously worked as a roaster at Ituka Coffee in Japan. Since visiting Taiwan on a working holiday in 2018, he has been involved in Taiwan’s coffee industry. Now based in Taiwan, he operates Ituka Coffee Taiwan and also works at Kanon Coffee Estate in Nantou. His work spans coffee roasting, farm production, and coffee quality evaluation, giving him experience on both the producing and consuming sides of the coffee industry.

講題：日本烘焙 × 臺灣風土：探索臺灣精品咖啡的品質與可能性

Presentation Title：Japanese Roasting × Taiwanese Terroir: Exploring the Quality and Potential of Taiwan's Specialty Coffee

咖啡的品質與風味特色，來自栽培、後製加工到烘焙等各環節的專業判斷；本場演講將結合日本咖啡烘焙經驗與臺灣產地實務，分享臺灣咖啡的後製技術與品質評鑑趨勢，探討如何依據生豆特性及預期風味制定烘焙策略，並透過專業知識交流與AI等新興技術，進一步展現臺灣精品咖啡的獨特風味與品質潛力。

Coffee quality and character emerge through a series of decisions made at every stage, from cultivation and processing at origin to roasting and the final cup. Drawing on my experience as a roaster in Japan and my work in Taiwan’s coffee industry, this talk explores how the character of coffee can be understood and expressed in the cup.

Based on observations from coffee competitions and quality evaluations, the talk examines processing methods and evaluation trends in Taiwanese coffee. It also considers the importance of understanding the characteristics of each green coffee and making roasting decisions according to its condition and the desired cup profile.

Finally, the talk explores how sharing knowledge and evaluations, together with emerging technologies such as AI, can deepen our understanding of coffee and inform roasting decisions, helping us express the distinctive character of Taiwanese coffee more effectively.

國內講者 - 林哲豪

臺灣咖啡產業策略聯盟召集人 / 台灣咖啡研究室計畫主持人

Convener, Taiwan Coffee Industry Strategic Alliance / Project Director, Taiwan Coffee Research Lab

林哲豪老師現任臺灣咖啡產業策略聯盟召集人、台灣咖啡研究室計畫主持人；長期投入臺灣咖啡產業發展，從產地輔導、品質評鑑、專業訓練，到國際交流與市場推廣，持續串聯生產者、產業組織及國際專業網絡。專業涵蓋咖啡品質評估、感官分析、後製加工、烘焙與生豆，並具SCA、CQI及 Cup of Excellence等國際咖啡專業資格與評審經驗；近年亦推動最佳臺灣咖啡及臺灣咖啡國際競標，與國內外市場持續接軌，協助臺灣咖啡從產地品質提升，走向更完整的產業鏈結與國際市場。

The development of Taiwanese coffee stems from years of cupping evaluations, origin guidance, and professional practice across regions. Evaluation not only makes exceptional coffee visible to the market, but also provides a crucial platform for cuppers to continuously engage with diverse samples, refine their judgment, and calibrate with one another. As Taiwanese coffee enters international auctions and global markets, evaluation has evolved from simple quality ranking to market transactions and value analysis. This presentation reviews the history of Taiwan's coffee evaluation, shares the practical outcomes of this year's new competition rules and the Coffea cupping protocol, and re-examines how to more comprehensively understand, analyze, and present the true value of a coffee.

講題：臺灣咖啡評鑑史：從杯測評鑑、競標到全面的價值分析

Presentation Title：History of Taiwan Coffee Evaluation: From Cupping, Auctions to Comprehensive Value Analysis

臺灣咖啡的發展，來自各地長年累積的杯測評鑑、產區輔導與專業實踐。評鑑不僅讓優秀咖啡被市場看見，也提供杯測師持續接觸多元樣本、累積判斷與相互校準的重要場域。

隨著臺灣咖啡進入國際競標與全球市場，評鑑的功能也從品質排序，逐步延伸至市場交易與價值分析。本講座將回顧臺灣咖啡評鑑的發展歷程，並分享今年全新賽制與咖啡屬杯測表的實踐成果，重新思考如何更完整地理解、分析與呈現一支咖啡的價值。

This panel discussion explores how advances in post-harvest processing, roasting techniques, and quality evaluation can enhance the distinctive flavor characteristics of Taiwan's specialty coffee. It also examines how technical innovation and quality standards can strengthen market recognition and create greater value for the industry.

與談人 - 賴彥合 LAI,YEN-HE

古峰咖啡負責人

Gufeng Coffee Estate

古峰咖啡莊園經營者，深耕台灣精品咖啡栽培與製作，致力於展現台灣高山咖啡的獨特風土。

莊園座落於雲林古坑石壁山區，海拔約1,300公尺，擁有優越的日夜溫差與自然生態環境。秉持友善土地、永續經營理念，採用有機肥培育、不施農藥，重視咖啡樹健康與生態平衡。

專注於藝伎、帝比卡等精品咖啡品種，從栽培管理、成熟果實採收、精緻後製到烘焙風味呈現，持續探索品質提升的可能。並透過藝伎單株採收、獨立後製與杯測分析，建立風味資料，推動優良咖啡母樹選育。

以「古峰蘊山韻，匠心淬真味」為品牌精神，期望讓更多人透過一杯咖啡，認識台灣山林孕育的細緻風味。

As the owner of Gufeng Coffee Estate, Yen-Ho Lai is deeply committed to specialty coffee cultivation and production, with a focus on showcasing the distinctive terroir of Taiwan's high-mountain coffee.

Located in the Shibi mountain area of Gukeng, Yunlin, at an elevation of approximately 1,300 meters, the estate benefits from significant diurnal temperature differences and a rich natural ecosystem. Committed to environmentally friendly and sustainable farming practices, the estate uses organic fertilizers without applying pesticides, prioritizing coffee tree health and ecological balance.

Specializing in specialty coffee varieties such as Geisha and Typica, Lai continuously explores ways to enhance coffee quality—from careful cultivation and selective harvesting of ripe cherries to meticulous post-harvest processing and roasting. By harvesting coffee cherries separately from individual Geisha trees, conducting independent post-harvest processing, and performing cupping evaluations, he develops detailed flavor records to support the selection and cultivation of superior coffee mother trees.

Guided by the brand philosophy, "Capturing the Essence of the Mountains, Crafting Authentic Flavors," Gufeng Coffee Estate strives to introduce more people to the delicate and distinctive flavors nurtured by Taiwan's mountain landscapes through every cup of coffee.

議題三【銷】｜從品牌經營到市場溢價

國際講者 - 川野貴裕 Takahiro Kawano

TYPICA 臺灣區總經理

General Manager, TYPICA Taiwan

川野貴裕現任TYPICA臺灣區總經理，負責臺灣市場營運，以及生產者與烘豆師之間的直接貿易與社群發展；透過產地交流、品質溝通與國際市場連結，協助各地咖啡生產者將土地、人與工作的價值傳達給世界各地的烘豆師，並推動能夠長期延續的合作關係

Takahiro Kawano is the General Manager of TYPICA Taiwan, overseeing local market operations, direct trade between coffee producers and roasters, and community development.

Through origin visits, quality-focused communication, and international market connections, he helps coffee producers around the world convey the value of their land, people, and work to roasters across the globe, while fostering sustainable, long-term partnerships.

講題：風味不是「做」出來的，而是自然生成的：從土地與人的獨特性，走向新的市場

Presentation Title：Flavor Is Not Created, but Naturally Emerges: From the Uniqueness of Land and People to New Market Opportunities

本演講從TYPICA與世界各地生產者及烘豆師合作的實踐出發，探討好咖啡的風味如何源自生產者所承接的土地、文化，以及對家人與地方未來的想像。透過玻利維亞Finca Paraíso與NOMAD、印尼Java Frinsa的案例，說明當生產者的意志落實於每日工作並呈現在杯中，便能與理解其價值的烘豆師建立長期關係。最後，將這些實踐帶回臺灣，共同思考臺灣咖啡如何以自身個性連結國際市場。

Drawing on TYPICA's collaborations with coffee producers and roasters around the world, this presentation explores how exceptional coffee flavors emerge from the land, culture, and the aspirations that producers hold for their families and local communities.

Through case studies of Finca Paraíso and NOMAD in Bolivia, as well as Java Frinsa in Indonesia, the presentation illustrates how producers' values and intentions, reflected in their daily practices and ultimately expressed in the cup, can foster lasting relationships with roasters who recognize and appreciate their unique value.

Finally, these insights will be brought back to Taiwan, inviting participants to explore how Taiwanese coffee can connect with international markets by embracing and expressing its own distinctive identity.

國內講者 - 賴昱權 Jacky Lai

昱信食品有限公司負責人 / Caf'e自然醒 x 咖啡彈薬庫創辦人

Owner, Yuxin Food Co., Ltd. / Founder, Café Awakening × Coffee Arsenal

賴昱權老師2000年投入咖啡產業，從咖啡館、烘焙到咖啡教育與品牌經營，累積超過25年實務經驗，2014年取得台灣烘焙選拔賽冠軍，代表臺灣參加WCRC世界咖啡烘焙賽並奪得冠軍，成為臺灣第一位世界咖啡烘焙冠軍。

陸續創立 Cafe自然醒、握咖啡及昱信食品有限公司，建立從咖啡館到專業烘焙廠的完整產業鏈。曾擔任多項國際咖啡賽事評審及主審，並長期投入咖啡專業教育與品牌行銷，致力於將咖啡專業轉化為消費者能理解、認同且願意購買的市場價值。

Jacky Lai has over 25 years of hands-on experience in the coffee industry since beginning his career in 2000, spanning café operations, coffee roasting, professional education, and brand management. In 2014, he won the Taiwan National Coffee Roasting Championship and went on to represent Taiwan at the World Coffee Roasting Championship (WCRC), where he claimed the world title, becoming Taiwan's first World Coffee Roasting Champion.

He subsequently founded Café Awakening, Wo Coffee, and Yuxin Food Co., Ltd., building an integrated business spanning specialty cafés and professional coffee roasting facilities. He has served as a judge and head judge at various international coffee competitions and has long been involved in professional coffee education and brand marketing. His work focuses on transforming coffee expertise into market value that consumers can understand, appreciate, and are willing to pay for.

講題：從世界冠軍到市場價值：建立讓消費者買單的精品咖啡風味

Presentation Title：From World Champion to Market Value: Creating Specialty Coffee Flavors Consumers Are Willing to Pay For

從2014世界咖啡烘焙冠軍的舞台出發，重新思考「冠軍」與「市場」的關係；精品咖啡不只是追求高分與特殊風味，更重要的是如何把專業轉化成消費者喝得懂、記得住、願意購買的體驗。從生豆、烘焙到風味建立，再透過內容與行銷讓更多人知道、理解咖啡的價值。因為好咖啡如果沒有人知道，就很難產生影響力。冠軍也不應只停留在一次比賽的優選，而是利用專業持續創造內容、影響消費者、帶動產業。讓專業被看見，讓風味產生價值，最終讓精品咖啡真正走進市場。

Drawing on his experience as the 2014 World Coffee Roasting Champion, this presentation reexamines the relationship between championship achievements and market success. Specialty coffee is not just about achieving high scores or creating distinctive flavors, but more importantly, about transforming professional expertise into experiences that consumers can understand, remember, and are willing to pay for.

From green coffee selection and roasting to flavor development, the presentation explores how content creation and marketing can help consumers discover and appreciate the value of coffee. After all, even exceptional coffee can have limited impact if its value remains unknown.

A championship title should represent more than a single competition victory. It should serve as a foundation for continuously creating engaging content, influencing consumer preferences, and driving industry growth. By making expertise visible and turning flavor into value, specialty coffee can truly connect with consumers and succeed in the marketplace.

與談人 - 曾慶欑 Joseph Tseng

劍湖山世界股份有限公司總經理

General Manager, Janfusun Fancyworld Corp.

曾慶欑現任劍湖山世界股份有限公司及劍湖山渡假大飯店總經理，並擔任雲林縣旅館商業同業公會理事長，擁有國立嘉義大學企業管理博士學位；曾總經理長期深耕觀光旅宿、品牌行銷與企業經營管理，曾任國賓大飯店東京事務所所長、嘉義耐斯王子大飯店總經理及多所大學觀光餐旅相關系所教師，並著有多本旅館及主題樂園經營管理專書，具備豐富的觀光產業實務及學術經驗。

Dr. Joseph Tseng is the General Manager of Janfusun Fancyworld Corp. and Janfusun Resort Hotel, as well as Chairman of the Yunlin County Hotel Association. He holds a Ph.D. in Business Administration from National Chiayi University and has extensive experience in tourism, hospitality management, brand marketing, and business operations. His previous positions include Director of the Tokyo Office of Ambassador Hotels and General Manager of Nice Prince Hotel in Chiayi. He has also taught hospitality-related courses at several universities and authored textbooks on hotel and theme park management.

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• 停車資訊

• P1.劍湖山渡假大飯店B1-B2停車場
• P2.劍湖山渡假大飯店後方，和園紀念花園前停車場