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Amid nostalgic memories, the aroma of coffee—thanks to a twist of fate—saw Ueshima Coffee born in 1979, almost by accident. At Ueshima Coffee you can hear the evolutionary history of Taiwan’s beverage industry, taste freshly roasted single-origin coffees, and watch the eras change together; it is both a Chiayi classic and a testament to constant progress. Owner Wu Yi-cheng recalls stepping into the coffee-roasting business more than thirty years ago, when very few people understood the art of coffee. He persisted out of personal passion and vision, even through the heyday of bubble tea. The accumulated expertise in coffee and beverage raw materials back then became the springboard for innovation, shaping today’s coffee-drinks and food-retail empire. Speaking of which, countless Chiayi stories must have unfolded right here, with a cup of coffee accompanying so many of the city’s beautiful memories. After more than three decades of refinement, he is now recognized as Chiayi’s coffee-roasting master, insisting that every bean on the shelf be roasted within seven days. All raw materials and brewing equipment are personally vetted. What is sold here is not just coffee, but a space for sharing and savoring it. The high-ceilinged, spacious, and bright shop makes every visitor chat joyfully and sip genuine affection. In recent years the shop has led the local coffee-culture wave, offering all kinds of classes to help Chiayi’s small farmers master roasting techniques, brand packaging, and marketing, joining like-minded growers to expand the city’s coffee-culture industry. Periodic coffee-aesthetics gatherings are held; just as tea ceremony is an art, so the brewing process with exquisite coffee gear is the life-art of every coffee professional—a blend of visual, olfactory, and gustatory pleasures enriched with literary depth. Smooth on the palate, the mellow warmth that slides down is also the memory of life for so many Chiayi residents. Recommended: pour-over coffee, siphon coffee