The Terroir & Origins of Luguo Coffee

Author/ Kao, Yu-Chun 高郁淳
Luguo, located in Yuchi Township near Sun Moon Lake, is home to some of Taiwan’s finest specialty coffee. While Sun Moon Lake is best known for its scenic beauty, it also plays a vital role in supporting local agriculture. The lake brings constant moisture to the region, and the wide temperature differences between day and night allow dew to form easily—even in winter. In the early mornings, glistening droplets cover the coffee leaves, creating ideal growing conditions.
The area is also rich in slightly acidic red soil, which is perfect for cultivating coffee. Local elders say that coffee trees were already growing around the Luguo Tea Factory during the Japanese colonial era. So while Luguo is famous as a red tea heartland, the scent of coffee has long been in the air here.

What coffee varieties are grown in Luguo?
Early coffee trees in Taiwan were introduced from Japan, most notably the Typica variety. These beans are long and narrow, producing a smooth, mild brew with light acidity and rich aroma — Typica remains the most common variety in Luguo today.
Roughly a decade ago, Taiwan’s coffee scene began promoting cupping and grading standards, leading to competitions where SL28, Sumatra Typica, and Zhuowu No.1 gained popularity. However, DNA testing later revealed that these were actually SL34 — a robust variety known for its large cherries, high yields, and strong adaptability to Taiwan’s climate. SL34 offers vibrant plum-like acidity, brown sugar sweetness, and a tea-like finish, making it the second most planted variety in Luguo.
Recently , the Gesha (Geisha Coffee) variety has been on the rise. Its bullet-shaped cherries and delicate lychee aroma make it highly desirable. With a flavor profile of floral and citrus notes and a lingering bouquet, Gesha has earned its reputation as one of the most expensive coffees on the market, and a small but growing number of farmers in Luguo are now planting it.
Come and discover which flavor speaks to you!



Brewing Tips for a Better Cup
Pour Over
Pour-over coffee allows precise control over extraction. Farmers in Luguo often showcase their brews this way, revealing soft fruit acidity and a clean, sweet finish.


Espresso
Espresso uses high pressure to extract intense flavors. Taiwan’s light roast coffees can be acidic and light-bodied this way — ideal for blending with tea or fruit-based drinks.
Siphon coffee brewing method/Vacuum coffee brewing method
Siphon brewing uses vapor pressure and vacuum action to create a rich, aromatic cup — perfect for medium-dark roasts with nutty flavors.


Moka Pot
A staple in European homes, the moka pot brews concentrated coffee with balanced acidity and sweetness, especially suited for medium roasts.
Drip Coffee Machine
A reliable method for busy days. Though less customizable, it pairs well with Taiwan’s light roasts for a tea-like clarity.


AeroPress
A versatile and travel-friendly device, the AeroPress offers smooth, sweet cups and is favored by coffee lovers on the go.