瑪翡咖啡莊園是一處處於阿里山樂野部落的世外桃源，該地海拔1200-1300公尺，日夜溫差大，非常適合種植茶葉以及咖啡。
目前的咖啡園區面積約三公頃，栽種了近約五千顆的咖啡樹，種植品種以阿拉比卡為主，鐵比卡Typica、SL-34和藝伎。目前仍持續栽種中。
採收時節皆以手工採摘，以水洗、日曬、蜜處理，三種不同的生豆處理方式，再經選豆、低溫發酵、後製、乾燥、烘培。最後經過研發中心的杯測師團隊調整其風味走向。
一顆豆到一杯咖啡的過程盡在瑪翡咖啡莊園裡一一呈現。
台灣好山好水的環境，非常適合咖啡生長，其中獨特的咖啡豆風味，就是來自於台灣得天獨厚的土質與氣候條件，其中更以阿里山產區，咖啡風味更為獨特迷人。
此外，我們更於2009年創立了瑪翡咖啡莊園及咖啡品牌，並於2017年創立了I Mi Ne Nu咖啡廳 ，可以讓遊客一嚐阿里山咖啡的絕佳風味。
瑪翡咖啡莊園為了讓遊客能親身體驗咖啡園，特別設立了一條從咖啡廳到咖啡研發中心的咖啡步道，
遊客可以跟隨導覽員的腳步，體驗咖啡從種子到杯子的過程，還能夠親眼看到咖啡樹，不失為一個有趣的體驗。
咖啡莊園的產季都會在每年的十一月至隔年三月，飽滿圓潤的果實結實纍纍，所以當綠油油的果實變成嫣紅的紅色漿果後，就會看到帶著竹簍的人採收咖啡的珍貴畫面。
Mafei Coffee Estate is a hidden paradise nestled in the Leye Tribe of Alishan, at an altitude of 1,200–1,300 meters. With significant temperature differences between day and night, the environment is ideal for cultivating both tea and coffee. The estate currently spans approximately three hectares and is home to nearly 5,000 coffee trees. The primary varieties grown are Arabica, including Typica, SL-34, and Geisha, and cultivation continues to expand.During the harvest season, all coffee cherries are handpicked. The beans are processed using three different methods—washed, natural (sun-dried), and honey processing—followed by careful selection, low-temperature fermentation, post-processing, drying, and roasting. Finally, a team of professional cuppers at the R&D center refines and adjusts the flavor profiles.From a single bean to a cup of coffee, the entire journey is fully fully presented at Mafei Coffee Estate.Taiwan’s rich natural environment, with its pristine mountains and waters, is highly suitable for growing coffee. The unique flavor of Taiwanese coffee beans comes from the island’s exceptional soil and climate conditions, with Alishan in particular producing especially distinctive and captivating flavors.In addition, we established the Mafei Coffee Estate and its coffee brand in 2009, and later opened the I Mi Ne Nu Café in 2017, where visitors can enjoy the exquisite taste of Alishan coffee.To provide visitors with an immersive experience, the estate has created a dedicated coffee trail that connects the café to the coffee R&D center. Guided tours allow visitors to explore the journey of coffee from seed to cup and see the coffee trees up close—making for a truly engaging experience.The harvest season typically runs from November to March each year. As the lush green cherries ripen into vibrant red berries, visitors can witness the precious sight of farmers carrying bamboo baskets as they handpick the ripe coffee fruits.
