Taiwan Hsu Tingyeh - SL34
Taiwan Hsu Tingyeh - SL34
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Ships directly from Mirra Coffee, roasted to order every Wednesday and shipped Thursday (order by Tuesday night NYC time for that week’s roast). US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Tea/Botanical, Spicy
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Berry, Tea, Pungent Spice
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Taiwan
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Washed
Cost per 250mL serving - $2.62
It wouldn’t be an overstatement to say that Hsu Tingyeh’s coffee is something that we look forward to most during the off-season. The wait is now over though, and we’re so glad that he’s back on the menu—this season being represented by two incomparable washed lots. This one, Tingyeh’s SL34 selection, is expressing a noticeable degree more of flavor clarity and delineation than last year, as well as general cleanness and brightness—aided too by switching from honey process, as we selected last year, to washed process. Without fail, this coffee gives sweet and yummy raspberry, delicate, clean, and refreshing white tea, with a definite zing of sumac brightness. We’re super excited to share this one with you.
Zhou Wu Mountain farm, located at 1.300 masl in the Chashan Village of Chiayi County, was founded in 2001 by Tingyeh when he adapted the high-mountain oolong fields of Zhou Wu to specialty coffee cultivation. At present, the farm is sized at roughly 7 hectares. In addition to growing SL34, Tingyeh also cultivates geisha, typica, and purpurascens. On the farm, absolutely everything is done in-house, from seed germination to drying and milling, placing complete control over the coffee’s final cup profile in the hands of Mr. Hsu.
SL34 is an African coffee cultivar of the typica genetic group, prized both for its quality and strong resistance to coffee berry disease. In terms of flavor profile, SL34 is typically light-bodied with an abundance of fresh florals, stone fruit, with potential for tropical fruit and berries. It was first selected from a single tree on the Loresho Estate in Kabete, Kenya by Scott Agricultural Laboratories, and released for cultivation in the late 1930s. Today, most SL34 trees remain confined to Kenya.
All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.
