Taiwan Taitung Valley Natural Carbonic Maceration

This episode’s coffee is Taiwan Taitung Valley Natural Carbonic Maceration, an experimental processed coffee by Tear Valley Farm, and brewed in a TETSU KASUYA V60 by Good Cup Coffee Co’s Jopatz. Taiwan Taitung Valley Natural Carbonic Maceration brings you flavors of blueberry, raisins, and whiskey.


Equipment: Tetsu Kasuya V60
Filter: Cafec Traditional Paper Filter 01
Dose: 15g
Grind Size: Coarse
Water Yield: 240 mL
Water Temp: 95 C
Water Hardness: 100 Ppm

1st: 60ml
2nd: 60ml (up To 120ml)
3rd: 60ml (up To 180ml)
4th: 60ml (up To 240ml)
Brew Time: 2:40

Always remember, the best coffee is the coffee that suits you. Cheers and keep brewing!

Brew Better explores the world through coffee and tells the story accompanying each sip. We’ll also be sharing tips, tricks, and our notes - so your cups are always brewed at their best.

Grab a bag of this lot from Tear Valley Farm here and have an elevated coffee experience with a brew guide by our featured barista.

1 comment

  • Sherwin

    The best coffee in Asia shout out Sir Geo and Sir Jopet.
    I always admire your Passion,dedication and it’s Coffee.

    Yours student

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