Estate coffee from Finca El Alisal in Quilanga, Loja, Ecuador, grown at 2,000 m. Varieties listed include Catuai and Typica Mejorado. Processed as a honey-style lot with a brief aerobic fermentation, 96 hours of anaerobic fermentation, then washed and carefully dried. Tasting profile highlights peaches and stone fruit, maple syrup and honey sweetness, delicate caramel notes, and a syrupy, lingering finish reminiscent of fermented grape or brandy. Roast level indicated as 2 (light).
Oasis Coffee Roasters is a Taipei specialty roastery founded by Yu-ta Chu, who ditched a film industry career after a genuinely life-changing sip of Tim Wendelboe’s coffee in 2015. Since 2018, Oasis has been roasting with a very Nordic-leaning mindset, focusing on clarity, balance, and letting high-quality green coffee speak for itself. Their lineup is built around seasonal single origins, microlots, and carefully developed blends, with transparent sourcing and clear flavour intent. The roasting style stays clean and precise rather than loud or roasty, working especially well for filter and modern espresso. We tasted a selection of their coffees at their cafe in Taipei and just knew we had to feature them here.
