Single Origin espresso & roast

Single Origin espresso & roast Since 2013
Perceive it. Convey it. Apply it.
讓咖啡，走入我們生活之中。 ｜Single Origin咖啡店｜
台北市信義區吳興街220巷35-2號2樓。
-咖啡、外帶咖啡、咖啡豆商品。

我知道很多同學跟我一樣，豆子一拿到手，就迫不及待想打開、研磨，馬上喝一杯！但是——請給它一點養豆的時間🤣以我的習慣來說，單品至少最少養一週，配方則建議至少十天以上。剛烘好的咖啡豆不是不好喝，只是很多香氣跟風味都還沒有完全展開。隨著養豆時間拉...
26/08/2026

我知道很多同學跟我一樣，豆子一拿到手，就迫不及待想打開、研磨，馬上喝一杯！

但是——

請給它一點養豆的時間🤣

以我的習慣來說，
單品至少最少養一週，配方則建議至少十天以上。

剛烘好的咖啡豆不是不好喝，只是很多香氣跟風味都還沒有完全展開。隨著養豆時間拉長，整體會慢慢變得更完整，香氣、甜感、層次也會更清楚。

就像一個素顏就已經很漂亮的人，再交到厲害的彩妝師手上。

底子本來就好，但等狀態到位，整個人的精緻度就是不一樣🤣

所以豆子收到，先忍一下不要急著開。

好喝的咖啡，值得您多等幾天✨

I know a lot of you are just like me—as soon as the beans arrive, you can’t wait to open the bag, grind them, and brew a cup right away!

But—

Please give them some time to rest. 🤣

Personally, I recommend resting single-origin coffees for at least a week, and blends for at least ten days.

It’s not that freshly roasted coffee doesn’t taste good. It’s just that many of its aromas and flavors haven’t fully developed yet. As the beans rest, everything gradually becomes more balanced and complete, with clearer aromatics, sweetness, and layers of flavor.

It’s like someone who already looks beautiful without makeup being put in the hands of a great makeup artist.

The beauty is already there—but once everything comes together, the difference in refinement really shows. 🤣

So when your beans arrive, resist the temptation and don’t open them just yet.

Great coffee is worth waiting a few extra days for. ✨

上週營業時，有位客人問我：「你的單品這麼多種，義式不會很難煮嗎？」會，但也不會🤣每一隻豆子的狀態都不同，所以我會先有一個基本的沖煮框架，再依照豆子的特性，在這個範圍裡做微幅調整。煮多了，會慢慢累積出一套自己的資料庫，遇到不同的豆子，就能在比...
24/08/2026

上週營業時，有位客人問我：

「你的單品這麼多種，義式不會很難煮嗎？」

會，但也不會🤣

每一隻豆子的狀態都不同，所以我會先有一個基本的沖煮框架，再依照豆子的特性，在這個範圍裡做微幅調整。

煮多了，會慢慢累積出一套自己的資料庫，遇到不同的豆子，就能在比較短的時間裡找到適合它的狀態。

當然這也不是一開始就會。

前期真的花了大把時間，也用了海量咖啡豆，一次一次調整、記錄，再從結果裡慢慢整理出現在的判斷方式。到現在遇到新的豆子，我也還是在持續修正自己的想法。

店如其名，Single Origin espresso & roast

門市現場一直沒有出杯配方豆，因應不同需求，網路與批發還是保留了配方豆的選項；但在店裡，SO更想做的，是讓每一支單品豆都能有不同的呈現方式。

任何一支架上的豆子，都可以做成單品濃縮。

其實這也是當初開這間店很重要的一個起始點 —— 同支咖啡，不一定只有一種喝法，也不一定只有一個標準答案。

這些年下來，還是不敢說自己已經很會煮咖啡，只是比以前更知道該從哪裡開始找答案。

「經驗讓判斷快一點，但面對每一支新的咖啡，還是得重新認識它。」

SO 14 年了，如果再往前算，接觸咖啡產業大約也有 20 餘年。這 20 多年裡，咖啡產業真的改變了很多。從品飲方式、消費型態、生豆處理法，到各種新型設備，甚至這幾年很有感的價格漲幅，都和最開始接觸時很不一樣。但有一件事，我的想法一直沒有...
17/08/2026

SO 14 年了，如果再往前算，接觸咖啡產業大約也有 20 餘年。

這 20 多年裡，咖啡產業真的改變了很多。

從品飲方式、消費型態、生豆處理法，到各種新型設備，甚至這幾年很有感的價格漲幅，都和最開始接觸時很不一樣。

但有一件事，我的想法一直沒有太大的改變。

在咖啡的喜好上，我一直覺得沒有絕對的正確，也沒有一定要怎麼做才對。

我常說，很多事情最後還是結果論。

方法、數據、理論都可以是判斷的依據，但最後回到杯子裡，你喜不喜歡這個結果，才是最直接的答案。

喝咖啡可以很輕鬆，也可以很嚴謹；可以為一支豆子探討很久，也可以只是為了攝取咖啡因。

我會特地找深焙來喝，也會連續好幾天喝衣索比亞水洗；想來點有趣的，就試試特殊處理；有時間好好品飲時就煮巴拿馬藝妓。

知道自己喜歡什麼，也願意偶爾試試不一樣的東西，都是種體驗。

咖啡這件事，早就很自然地融入我們的生活裡。

保持開放，也保有自己的判斷，最重要的是保持愉快的心情🤣

SO has been around for 14 years now. If we go back to before the brand was established, I’ve been part of the coffee industry for over 20 years.

A lot has changed in coffee over the past two decades.

From the way we drink and consume coffee, to green coffee processing methods, new technologies and equipment, and even the significant rise in prices in recent years—the industry looks very different from when I first started.

But there is one thing that hasn’t changed much for me.

When it comes to personal preferences in coffee, I’ve never believed there is one absolute right answer, or one particular way things have to be done.

I often say that, in the end, it comes down to the result.

Methods, data, and theory can all help guide our decisions, but once the coffee is in the cup, whether or not you enjoy the result is ultimately the most direct answer.

Coffee can be approached casually or with great precision. You can spend a long time exploring and discussing a single coffee, or simply drink it for the caffeine.

I’ll deliberately seek out a dark roast from time to time. I might drink washed Ethiopian coffees for several days in a row. When I want something a little more adventurous, I’ll try an experimental process. And when I have the time to slow down and really enjoy a cup, I’ll brew a Panama Geisha.

Knowing what you like while still being willing to try something different every now and then—it’s all part of the experience.

Coffee has long since become a natural part of our everyday lives.

Stay open-minded, trust your own judgment, and most importantly, enjoy your coffee. 🤣

價值觀又要崩壞一次了。提到 Wilton Benitez、哥倫比亞天堂 92，大家比較熟悉的應該是他精準的發酵控制，以及很有辨識度的 Thermal Shock 熱衝擊處理。但這次反而是一支 Geisha 傳統水洗。來自哥倫比亞 FNC 主...
13/08/2026

價值觀又要崩壞一次了。

提到 Wilton Benitez、哥倫比亞天堂 92，大家比較熟悉的應該是他精準的發酵控制，以及很有辨識度的 Thermal Shock 熱衝擊處理。

但這次反而是一支 Geisha 傳統水洗。

來自哥倫比亞 FNC 主辦的 Land of Diversity｜Craft Selection 特別競標，本屆只邀請過去 10 屆曾獲獎的莊園參與。

Wilton Benitez 提交的這支 90 分 Geisha，最後以 USD $200.32／lb 拿下全場最高成交價，同時也是整場出價次數最多的批次。

烘焙前，光是打開生豆就已經讓我驚呼，有顏值，也有香氣。

熟豆研磨後，茉莉、檸檬草與柚子茶的香氣非常明顯；入口則是檸檬皮、佛手柑、水蜜桃與草莓。風味鮮明，但還是保有我們喜歡的乾淨與細緻，花香一路延續到尾韻。

哥倫比亞｜天堂 92 微風莊園
Geisha 藝妓｜水洗
Land of Diversity 競標冠軍批次

它的價格確實不太親切，但如果想知道一支競標等級的 Geisha，能把乾淨度、香氣與細緻度做到什麼程度——

這支，務必一試。

Here we go again—time to rethink what we thought we knew.

When it comes to Wilton Benitez and Granja Paraíso 92 in Colombia, most people probably know him for his precise control over fermentation and his highly distinctive Thermal Shock processing.

But this time, it’s a traditionally washed Geisha.

This lot comes from the Land of Diversity | Craft Selection special auction, organized by Colombia’s FNC. This edition was open exclusively to farms that had received awards in the competition over the past 10 editions.

Wilton Benitez entered this 90-point Geisha, which ultimately achieved the highest price of the entire auction at USD $200.32/lb. It was also the lot that received the most bids.

Even before roasting, simply opening the bag of green coffee was enough to impress me—it looked beautiful and was already remarkably aromatic.

After roasting, the ground coffee immediately releases distinct aromas of jasmine, lemongrass, and yuzu tea. In the cup, notes of lemon peel, bergamot, white peach, and strawberry come through clearly. The flavors are vivid, yet it still retains the clean and delicate character we love, with floral notes carrying all the way through the finish.

Colombia | Granja Paraíso 92
Geisha | Washed
Land of Diversity Auction — Top-Priced Lot

The price is certainly not the most approachable. But if you want to experience just how far an auction-level Geisha can take clarity, aromatics, and refinement—

this is one you really shouldn’t miss.

#購買連結留言處

喜歡冰咖啡的同學很多，整理了幾支推薦給大家！🍈 瓜果調性哥倫比亞｜瓜目香看🍑 水蜜桃・甜桃哥倫比亞｜桃樂絲🫐 莓果調性衣索比亞｜哈哈卡卡🖤 黑醋栗・烏梅肯亞｜黑莓皇后🥭 熱帶水果肯亞｜魯拉拉以上只是以大方向的風味來分類，每一支豆子都還有更多...
05/08/2026

喜歡冰咖啡的同學很多，整理了幾支推薦給大家！

🍈 瓜果調性
哥倫比亞｜瓜目香看

🍑 水蜜桃・甜桃
哥倫比亞｜桃樂絲

🫐 莓果調性
衣索比亞｜哈哈卡卡

🖤 黑醋栗・烏梅
肯亞｜黑莓皇后

🥭 熱帶水果
肯亞｜魯拉拉

以上只是以大方向的風味來分類，每一支豆子都還有更多細緻的香氣與層次。真正的風味，還是留給大家親自沖一杯、慢慢品嚐。

Our Iced Coffee Picks

We’ve had lots of people asking for coffees that shine over ice, so we’ve put together a few of our favorites.

🍈 Melon & Fruity
Colombia | Sandia

🍑 Peach & White Peach
Colombia | Dorothy

🫐 Berry-Forward
Ethiopia | Halaka

🖤 Blackcurrant & Dried Plum
Kenya | Uklili

🥭 Tropical Fruit
Kenya | Ruera

These categories are simply a general guide to each coffee’s overall profile. Every coffee has its own subtle aromas and layers of flavor that can’t be captured by just a few tasting notes.

The rest is yours to discover—brew a cup and taste for yourself.

你們平常沖咖啡的習慣是什麼呢？無論是在門市，還是煮給自己喝，我大多都會使用 1:18–1:20 的沖煮比例。相信很多人的第一個反應都是：「這樣不會太淡嗎？」其實，這和我喜歡的烘焙風格，以及品飲習慣有關。我常分享一句話：好喝的咖啡很多，但真正...
29/07/2026

你們平常沖咖啡的習慣是什麼呢？

無論是在門市，還是煮給自己喝，我大多都會使用 1:18–1:20 的沖煮比例。

相信很多人的第一個反應都是：「這樣不會太淡嗎？」

其實，這和我喜歡的烘焙風格，以及品飲習慣有關。

我常分享一句話：好喝的咖啡很多，但真正重要的是，有沒有讓你想把整杯喝完。

以前，我也曾追求風味的極致，把咖啡烘得非常淺，希望呈現最鮮明、最強烈的個性。但這樣的咖啡，往往對沖煮技巧要求較高，也未必是一杯能讓人輕鬆喝完、每天都想喝的咖啡。

現在的烘焙方向，我更重視的是風味、甜感、乾淨度與平衡之間的整體表現。

我不會說這是完美的答案，但以目前的狀態來說，在沖煮的穩定性與風味呈現上，是我很喜歡、也一直想呈現的方向。

當然，每支豆子仍會依照產區、品種、處理法與烘焙程度做不同的調整，沒有一套參數能適用於所有咖啡。

但一直以來，我希望做到的是——讓大家不用花太多時間研究參數，也不用追求複雜的技巧，就能相對輕鬆地沖出一支咖啡最好的樣子。

我想，這也是 SO 一直想呈現的烘焙理念：讓沖煮更簡單，讓咖啡回到每天都想喝、也喝得完的一杯。

What are your usual coffee-brewing habits?

Whether I’m brewing at the shop or making coffee for myself, I usually use a brew ratio between 1:18 and 1:20.

Many people’s first reaction is: “Wouldn’t that be too weak?”

In fact, this has a lot to do with the roasting style I prefer and the way I like to drink coffee.

I often say that there are many coffees that taste good, but what really matters is whether it is a coffee you genuinely want to finish.

In the past, I also pursued maximum flavor intensity and roasted very lightly, hoping to highlight the coffee’s most vivid and distinctive characteristics. However, coffees like this often require more precise brewing techniques, and they are not always the kind of coffee you can easily finish or want to drink every day.

These days, my roasting approach focuses more on the overall balance of flavor, sweetness, clarity, and structure.

I would never claim that this is the perfect answer, but at this stage, the stability in brewing and the way the flavors are expressed are both very close to what I enjoy and want to present.

Of course, adjustments still need to be made depending on the origin, variety, processing method, and roast profile of each coffee. There is no single brewing recipe that works for every coffee.

But what I have always hoped to achieve is this: to make it possible for people to brew a coffee at its best without spending too much time studying parameters or relying on complicated techniques.

I believe this is also the roasting philosophy that SO has always wanted to express: to make brewing simpler, and to bring coffee back to being something you want to drink every day—and finish every cup.

這支 𝗚𝗲𝗶𝘀𝗵𝗮，有一種非常新鮮的明亮感。來自哥倫比亞 𝗠𝗶𝗸𝗮𝘃𝗮，採用二氧化碳浸漬水洗處理。在乾淨的風味基底上，水果香氣表現得更加鮮活。入口以黃、綠色系水果為主，像水果剛切開時散發出的香氣，清爽、明亮，也帶著自然的活力。相較於秘魯𝗚𝗲...
14/07/2026

這支 𝗚𝗲𝗶𝘀𝗵𝗮，有一種非常新鮮的明亮感。

來自哥倫比亞 𝗠𝗶𝗸𝗮𝘃𝗮，採用二氧化碳浸漬水洗處理。在乾淨的風味基底上，水果香氣表現得更加鮮活。

入口以黃、綠色系水果為主，像水果剛切開時散發出的香氣，清爽、明亮，也帶著自然的活力。

相較於秘魯𝗚𝗲𝗶𝘀𝗵𝗮的柔軟甜感，以及巴拿馬 𝗚𝗲𝗶𝘀𝗵𝗮的透明與細緻，這支哥倫比亞更像是一杯明亮的水果茶。

高海拔莊園帶來完整而細緻的結構，處理法則讓香氣更加清楚。明亮，但不尖銳；風味鮮活，仍保有 𝗚𝗲𝗶𝘀𝗵𝗮 應有的優雅特性。

風味筆記：
吉-他是一隻變化多端的豆子！
安-夏日的高級風味✨

哥倫比亞 米卡瓦 藝妓
二氧化碳浸漬水洗

𝗡𝗼𝘁𝗲 玫瑰、檸檬草、佛手柑、水梨、荔枝

長得漂亮，喝起來也漂亮上架https://tw.shp.ee/4es8pDHr

This Geisha has an unmistakably fresh, vibrant brightness.

Grown in Mikava, Colombia, and processed using a Carbonic Maceration Washed method, it showcases remarkably vivid fruit expression while maintaining an exceptionally clean cup.

The first sip opens with bright yellow and green fruit notes, reminiscent of the aroma released when freshly cut fruit meets the air—crisp, refreshing, and naturally full of life.

Compared to the soft sweetness of our Peru Geisha and the transparent elegance of our Panama Geisha, this Colombia lot drinks more like a refined fruit tea.

The high elevation brings clarity and structure, while the processing enhances aromatic definition. Bright without being sharp, expressive yet composed, it retains the graceful character that makes Geisha so distinctive.

Flavor Notes

𝗖𝗵𝗶-A Geisha full of surprises.
𝗔𝗻-The taste of an elegant summer. ✨

Colombia Mikava Geisha
Carbonic Maceration Washed

Notes
Rose · Lemongrass · Bergamot · Pear · Lychee

Beautiful to look at. Even more beautiful to drink.
https://tw.shp.ee/4es8pDHr

#購買連結留言處

日常。生活裡有很多不同的片段，有開心的時候，也有不太順、甚至有點破爛的時候。但也正是這些零零散散的日子，慢慢拼成了我們的人生體驗。無論你今天過得如何，都別忘了好好善待自己。即使我們目前每週只有營業兩天，也喜歡在這兩天裡，和大家一起分享一杯咖...
02/07/2026

日常。

生活裡有很多不同的片段，有開心的時候，也有不太順、甚至有點破爛的時候。但也正是這些零零散散的日子，慢慢拼成了我們的人生體驗。

無論你今天過得如何，都別忘了好好善待自己。

即使我們目前每週只有營業兩天，也喜歡在這兩天裡，和大家一起分享一杯咖啡、聽聽近況，陪著彼此經過生活裡的某些片刻。

日子不一定每天都很好，但總有些瞬間，值得留下回憶。

七月見～

Everyday life.

Life is made up of all kinds of moments — the happy ones, the not-so-smooth ones, and even the slightly messy, broken ones. Somehow, all these scattered pieces slowly come together and become part of our experience.

No matter how your day has been, don’t forget to be kind to yourself.

Even though we’re currently open only two days a week, we truly enjoy sharing a cup of coffee with you, hearing little updates from your life, and being there with you through some small moments along the way.

Not every day has to be a good day, but there are always moments worth remembering.

See you in July.

價格親切，但風味沒有妥協。以 Geisha 來說，它的價格相對親切，但風味表現並沒有因為 CP 值高而被打折。入口是乾淨的佛手柑、檸檬調性，中段帶出細緻白花香氣，冷卻後會慢慢轉成柚子茶與蜂蜜般的甜感。特別喜歡它沒有過度厚重或複雜的表現，而是...
18/06/2026

價格親切，但風味沒有妥協。

以 Geisha 來說，它的價格相對親切，但風味表現並沒有因為 CP 值高而被打折。

入口是乾淨的佛手柑、檸檬調性，中段帶出細緻白花香氣，冷卻後會慢慢轉成柚子茶與蜂蜜般的甜感。
特別喜歡它沒有過度厚重或複雜的表現，而是把水洗藝伎 乾淨、清透、細緻的輪廓表現得很舒服。
酸質明亮但不銳利，甜感柔和，尾韻乾淨。

如果你一直想嘗試 Geisha，但又覺得高單價有點距離，這支會是很好的選擇。
價格漂亮，但該有的花香、茶感與細緻度都保有水準。

風味筆記：
吉-數量不多要珍惜。
安-Cp值超高😻

秘魯 蛋黃果莊園 藝妓

水洗

𝗡𝗼𝘁𝗲 佛手柑、白花、檸檬、柚子茶、蜂蜜

風味不妥協上架https://tw.shp.ee/pbFsVppn

Friendly in price, uncompromising in flavor.

For a Geisha, this one comes at a relatively approachable price — but its flavor expression is far from discounted.

The first sip opens with clean notes of bergamot and lemon, followed by delicate white florals in the mid-palate. As it cools, the profile gradually turns into yuzu tea and a honey-like sweetness.

What I especially enjoy about this coffee is that it doesn’t try to be overly heavy or complex. Instead, it presents the clean, transparent, and refined character of a washed Geisha in a very comfortable way.

The acidity is bright but never sharp, the sweetness is gentle, and the finish is clean.

If you’ve always wanted to try Geisha but felt that the high price point was a little out of reach, this would be a beautiful place to start.

The price is lovely, yet the florals, tea-like quality, and delicate structure are all well preserved.

Flavor Notes:
Bergamot, white florals, lemon, yuzu tea, honey

𝗖𝗵𝗶-Limited quantity — truly worth cherishing.
𝗔𝗻-Super high value for the quality 😻

Peru | Lucuma Estate | Geisha
Washed Process

Now available — flavor, without compromise:
https://tw.shp.ee/pbFsVppn

#購買連結留言處

晚安～遲來的營業文 🙇🏻‍♀️🙇🏻五月底走訪了一趟京都，深深感受到那種內斂、沉著的寂靜。生活裡，我們每天工作、移動、不斷運轉，卻很少真正停下來，感受一段完全安靜的時間。人還是需要休息的呀，充飽電，才有更好的輸出。希望 SO 也能帶給各位這樣...
03/06/2026

晚安～遲來的營業文 🙇🏻‍♀️🙇🏻

五月底走訪了一趟京都，深深感受到那種內斂、沉著的寂靜。

生活裡，我們每天工作、移動、不斷運轉，卻很少真正停下來，感受一段完全安靜的時間。
人還是需要休息的呀，充飽電，才有更好的輸出。

希望 SO 也能帶給各位這樣的寂靜感。
不是刻意遠離喧鬧，而是在一杯咖啡裡，慢慢找回內心的平靜。

六月見。

Good evening — a slightly belated update on our opening days 🙇🏻‍♀️

At the end of May, we spent some time in Kyoto, and what stayed with us most was its quietness — restrained, composed, and deeply still.

In our everyday lives, we work, move, and keep running from one thing to the next. Yet we rarely give ourselves the time to truly pause, and feel a moment of complete silence.

We all need rest, after all.
Only when we recharge can we give from a better place.

We hope SO can offer you a sense of that stillness too.
Not by asking you to escape from the noise, but through a cup of coffee — a quiet moment to slowly return to the calm within.

See you in June.

Address

信義區吳興街220巷35-2號2F
Taipei
110

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