品味風味的日常哲學

對風味的學習，從來沒有比飲品作物更全面的素材。茶、咖啡、酒——這些跨越世代的日常飲品，讓食物從維繫生命的基本需求，蛻變為文化想像的容器。我們相信，品味，是由日復一日的實驗與選擇，從講究中累積而來的生活美學。COFE，源自我們對咖啡\巧克力\茶\葡萄酒的熱愛。關於風味的習作，也是對土地、作物與文化的深度探索。我們關注每一種原料的產地身世、風土線索與味覺語彙，透過類比與對比，梳理出屬於「精品」的邏輯。對我們而言，Specialty 並非高不可攀的昂貴象徵，而是對風味有理解、有選擇的日常實踐。

因此，我們以巧克力界風靡全球的 From Bean to Bar 工藝為靈感，結合低溫長時間研磨的可可脂技術，加入台灣原生金珠黃豆粉作為乳化基底，並以極少量蔗糖調味，打造純植物、無添加乳品的全素品味，重新詮釋「全素風味哲學 Flavor Bar」。

Flavor Bar 將原本用來「喝」的茶、咖啡、酒，轉化為能夠「喫」的風味載體。入口的瞬間，風味緩慢釋放，在舌尖綻放出如茶韻的甘香、咖啡的果韻或葡萄酒轉化後的發酵尾韻。這不僅是食材的革新，更是風土感知的延續與品味哲學的體現。讓我們一起重新定義「風味」：不只是味覺的記憶，更是島嶼生活的文化篇章。
 

COFE｜A Taste Philosophy Rooted in the Land
Tea, coffee, wine—these timeless crops have always been more than drinks. They turn nourishment into culture, and flavor into a daily ritual of taste and refinement. COFE was born from our love for coffee, chocolate, tea, and wine—an exploration of ingredients, origins, and the language of flavor. To us, specialty is not about prestige, but about awareness: a thoughtful, daily practice of choosing and understanding taste.

Inspired by the global Bean to Bar chocolate movement, we reimagine flavor through a fully plant-based lens. With the use of cocoa butter, native Taiwanese soy bean powder, and minimal sugar, we craft our signature Flavor Bar—a vegan expression of tea, coffee, and wine you can eat, not just drink. With every bite, aromas unfold slowly—delicate tea tannins, fruity coffee notes, or the fermented finish of wine—extending the story of terroir and elevating the sensory experience.

Let’s redefine flavor—not just a taste, but a cultural chapter of island life.