A Hidden Specialty Coffee Gem in Hangzhou | Endless Lamp Coffee Review

 Every year, quite a few new neighborhood cafés open in Hangzhou. As someone who’s constantly exploring new coffee spots, there are moments when I feel caught in the fleeting cycle of café-hopping and chasing the next “new thing.” Still, I always try to find something memorable — those subtle details that continue to shine through the ordinary. I suppose that’s become one of my deeper expectations for specialty coffee shops these days.

Today, I want to talk about a café called Endless Lamp Coffee, located at 22-1 Hefang Street in Shangcheng District, Hangzhou. It’s just a short walk from Jiangcheng Road subway station, and I happened to visit on its very first official day of business.

Before I even reached the shop, I could already see several customers gathered outside. Inside, there were opening flower arrangements sent by the owner’s friends. Even on day one, the café already carried a strong sense of community. Friends from all over had come together here, which says a lot about the owner’s personal charm. I can easily imagine this place becoming a warm neighborhood hub for nearby residents and office workers alike. To me, that community connection is the soul of a café, and the owner is often its best expression.

All of the beans served here are roasted in-house under the “Endless Lamp” label. Even during the soft opening, the coffee lineup was already impressively diverse, and sales seemed strong. The handwritten menu carried a warmth that digital displays simply can’t replicate. Holding the thick, textured paper instantly made the experience feel more personal and inviting.

The shop offers three espresso options alongside an even larger pour-over selection, with both categories receiving equal attention. Beyond the expected traditional espresso blend, there’s also a clean and straightforward Ethiopian washed SOE, as well as a more experimentally processed blend that immediately stands out from its flavor description alone. It’s clear that the bean selection was thoughtfully curated to appeal to different types of coffee drinkers.

For me, though, there wasn’t much hesitation — I naturally went with the Ethiopian washed SOE. Whether you prefer black coffee or milk-based drinks, beans like this rarely disappoint. I also liked how the menu simply categorized drinks as “black” or “white.” What made it even more interesting was the shop’s custom-designed cup size for milk drinks. Most cafés that use this menu style default to a standard latte ratio and volume, but Endless Lamp uses a cup that falls somewhere between an Australian flat white and a latte. That flexibility creates a very balanced milk coffee experience regardless of your preferred milk-to-coffee ratio.

The Ethiopian washed SOE worked beautifully as a milk drink. Visually alone, it was already incredibly pleasing. Honestly, cafés don’t always need heavy promotion. Sometimes, just posting a single photo of a beautiful milk coffee on social media is enough. Several friends immediately asked me where I got it. That alone says a lot about the quality of the presentation. Even through a screen, you could almost sense the silky texture and delicate microfoam.

Flavor-wise, it was wonderfully creamy, layered with citrus notes and hints of malt candy — a very classic Ethiopian profile overall, incredibly clean from start to finish. Coincidentally, the owner had just bought some fresh fruit and shared a small piece of pineapple with me. After finishing the milk coffee, taking a bite of sweet pineapple felt like a hidden post-credit scene at the end of a movie.

As I mentioned earlier, the pour-over selection here is equally impressive, and the pricing is remarkably approachable. Most of the beans lean toward traditional processing methods, and I was even surprised to spot a classic wet-hulled Mandheling on the menu — something I honestly haven’t seen in cafés for quite a while.

If I had to summarize my experience at Endless Lamp in one sentence, it would probably be: traditional coffee, unexpected surprises.

After some thought, I decided to order the cheapest pour-over on the menu — just 30 RMB. But affordable pricing should never make people underestimate flavor quality. In fact, when both quality and price align, it feels like a genuine win as a customer.

The coffee was an Ethiopian JERA Estate Washed 74110. I even looked up the green bean pricing online afterward: roughly 29 RMB for 200 grams, which works out to about 0.14 RMB per gram. But low green bean cost doesn’t automatically mean mediocre flavor. JERA Estate, located in Ethiopia’s Oromia coffee-growing region, benefits from an ideal microclimate and fertile environment for cultivating coffee trees. The farmers carefully harvest only ripe cherries and handle every processing step with great attention to detail.

Coffees from JERA Estate are known for their distinctive flavor profile: delicate white floral aromas, lingering sweetness across the palate, and an exceptionally soft mouthfeel. Those characteristics have become part of the estate’s signature identity.

Getting a pour-over for the price of a milk coffee already felt like incredible value. And despite being a very traditional washed coffee, the dry aroma was surprisingly sweet, filled with stone-fruit-like sweetness. The barista brewed it beautifully. From the very first sip, the acidity immediately came alive. The temperature control was spot-on, allowing the flavors to unfold with precision.

I have absolutely no resistance to coffees that open with vibrant acidity like this. It reminded me of a combination of lemon and citrus, with a slight astringency on the tongue that quickly transformed into intense salivation. Honestly… the flavor expression was fantastic.

What impressed me even more was how rounded and clean the entire cup felt. It’s exactly the kind of coffee you could keep drinking every day without ever getting tired of it. Truly excellent.

A Hidden Coffee Gem on Hangzhou’s Famous Haier Lane | Inside Entrance Coffee Laboratory

 Mention “Haier Lane” in Hangzhou, and almost everyone will recognize it as one of the city’s most iconic coffee streets. Over the years, as people have come and gone and cafés have opened and closed, the coffee shops may change, but Haier Lane itself remains — along with its loyal crowd of coffee devotees. To be honest, my own feelings toward this street have changed quite a bit too. Many of the cafés that once felt like irreplaceable “white moonlight” memories have gradually disappeared, and when it comes to the newer wave of shops, it’s been hard for me to feel the same excitement again. Maybe because of that emotional baggage, I’ve found myself viewing many of the newer openings with a certain distance and skepticism, never quite stepping inside.

Not long ago, though, I noticed another new café had quietly opened on Haier Lane. Judging purely from the drinks and the bean selection, it immediately felt refreshing and different. At the very least, I sensed a level of professionalism that didn’t rely on the usual trendy, social-media-driven aesthetics this street has become known for. So for once, I decided to let go of my preconceived judgments and give both the café — and myself — a chance. The place is called Entrance Coffee Laboratory.

Apparently, the absence of a bold storefront sign has become its own kind of anti-mainstream attraction these days, and Entrance Coffee fits right into that category. I arrived by taxi and was greeted by a huge glass-fronted space: bright, spotless, minimal. In that moment, it felt as if the entire café itself was the signboard. It had been a long time since I’d seen such a classic island-bar layout — a large square coffee bar positioned in the center, with guests seated all around it, while the rest of the room was intentionally left open. It instantly communicated that coffee was the main character here, and conversation was part of the ritual. The openness and visual clarity of the space made it incredibly immersive from the very first second.

Then I looked at the menu.

Honestly, my internal reaction was: Who picked these beans? This lineup is absolutely insane.
And when I flipped to the pour-over menu, it became even more shocking.

Auction lots. Fresh harvests. Legendary growing regions. Traditional processing methods carefully preserved. Instantly, I could sense the philosophy behind their sourcing. Combined with the seating arrangement around the central bar, it created the feeling that every guest was somehow part of the café’s inner circle. It was almost as if Entrance Coffee was saying to everyone who walked in:

Don’t be a stranger. Come closer. Sit around the bar. Watch how we make coffee. Let’s talk about whether it tastes good together.

That’s confidence in coffee, but also trust in the customer.

Entrance Coffee updates its bean lineup every month or month and a half, which is honestly an impressive pace. But somehow, it also perfectly matches the identity of a place calling itself a “Laboratory.” Coffee beans are vessels for flavor perception, and constantly changing flavors are what create the spirit of experimentation. Of course, maintaining a rotation like this also says a lot about the café’s sourcing capabilities and access to green coffee resources. After all, not every café can convincingly call itself a laboratory.

Sometimes we assume the highlight of a café’s menu lies entirely in its pour-over offerings, but here, I honestly think no matter what you order — and no matter how many coffee origins you’ve already tasted — you’re likely to discover something new. And that, truly, feels like a rare kind of luck.

The first bean that caught my eye was a fresh harvest washed 74158 from Ethiopia Sidama called Masincho. Masincho is actually the name of a massive tree growing at the center of the Yaye washing station, and naming the coffee after it symbolizes the deep roots and foundation of the station itself. I ordered it as a hot Americano. Don’t ask why I can never resist Ethiopian Sidama coffees. Sometimes, when a profile becomes so familiar and approachable that it almost feels “everyday,” that’s exactly when you can quietly judge the true quality of a café’s green beans.

And honestly? This coffee completely surprised me.

The flavor was astonishingly delicate. Beyond the classic citrus notes, every sip carried hints of red florals, with bright, juicy fruit sweetness layered over an incredibly high sweetness level overall. Grown at 2300 meters above sea level, this coffee somehow tasted like it should have come from trees planted even higher up the mountain. Just one cup instantly made me feel like this café had set its baseline quality ridiculously high.

The extraction style for the Americano filtered out most of the crema, probably to avoid introducing bitterness or astringency. Personally, though, I still love Americanos with crema intact. Since this wasn’t an intentionally over-extracted profile, removing the oils also removed some body and roundness, leaving the flavors concentrated mostly in the front palate while the finish became comparatively lighter. Still, the barista mentioned the beans had only been roasted a few days earlier, which explained a lot. I could already imagine how much more refined it would taste once fully rested. Even so, the way those floral notes opened up the palate already felt incredibly elegant.

But the second coffee I tried was the moment I truly felt like I had “won” at this café.

A Colombian SL28 from the Origen Cooperative immediately grabbed my attention. Origen operates primarily in Tolima, Huila, Caldas, and Nariño — some of Colombia’s most legendary coffee-producing regions — partnering directly with farming families across these areas. One thing that makes Origen particularly impressive is its commitment to full traceability from farm to consumer. Knowing a coffee’s origin isn’t just about storytelling; it’s about guaranteeing authenticity and quality at every stage of the process.

At first, I simply thought: A classic washed Colombian from a cooperative I’ve never tried before? Sure, let’s see what it’s like.

Then the dry aroma completely short-circuited my brain.

Creamy strawberry. Tropical fruits. Gardenia blossoms. The fragrance was unbelievably intense.

I remember staring at the cup thinking: How is this washed coffee? Are you absolutely sure? And why is there basically zero silver skin left?

The barista immediately pulled out the importer’s information to show me. Later that night, I ended up deep-diving through the importer’s website at home. These days, so many Colombian coffees have become increasingly flashy and over-engineered, but seeing a producer applying advanced techniques with genuine restraint and integrity instead of gimmicks honestly made me admire them even more.

The reason this coffee develops such a unique dry aroma is because the cherries are first picked at peak ripeness, then floated and sorted before undergoing 24 hours of aerobic fermentation in sealed bags. After that, they’re soaked and fermented in sealed tanks for another 32 hours before being dried for 15 days and stabilized for 30 more days prior to milling.

In some ways, it almost resembles a semi-washed style. But regardless of the technical category, what impressed me most was how clean and transparent the complexity felt. I could tell immediately there were no “funky tricks” involved here. This coffee felt fundamentally different from the aggressively processed Colombians flooding the market right now. The idea that careful pre-fermentation alone could produce this kind of profile genuinely challenged my assumptions.

I chose this bean for a flat white.

At Entrance Coffee, you can actually choose your own cup, and one entire wall is dedicated to coffee cups. I pointed at a rounded cup with a narrowed rim and said, “This one. It’ll help with integration and latte art.”

The barista gave me a deeply approving look.

I laughed and said, “See? I get you.”

Because really, when the café cares this much about the experience, the customer naturally enjoys the experience even more.

The first sip of the flat white immediately gave me strong Ethiopian SOE vibes. The flavors weren’t quite as explosively aromatic as the dry fragrance had suggested, but the clarity was unbelievable — bright berry sweetness layered over an incredibly creamy texture. Honestly, I instantly regretted not ordering this bean as a hot Americano too. I probably would’ve been ecstatic.

This café. Seriously. Everyone needs to go.

At that point, I was fully prepared to forgive their expensive pricing. Honestly? Worth it.

I probably come across as the most extroverted person imaginable inside coffee shops. The barista himself was definitely more introverted, but once he realized I genuinely understood what we were talking about, he became incredibly open and willing to share everything. And I love that kind of transparency.

A café should be willing to openly discuss its sourcing and philosophy. That’s the right attitude for running a business built around consumer trust and perception, not some vague sense of self-satisfaction hidden behind secrecy. I genuinely admire cafés with an open-source mindset like this.

That confidence? That’s the real deal.

Parking Coffee Xiaoshan Review: A Must-Visit Specialty Café in Hangzhou

 In recent years, Xiaoshan’s neighborhood coffee scene has developed a distinctly local identity. Around Renmin Road, cafés are consistently busy, and the crowd isn’t limited to young people anymore. You’ll find a broader age range—people who seem to embody that “time-rich, financially comfortable, and quietly content” lifestyle. In a way, that mindset feels almost tangible inside Xiaoshan’s cafés.

The shop I want to talk about today is truly a calling card for Hangzhou’s coffee culture. I first visited its original location in Haier Lane back in 2022. Years later, I returned to Parking Coffee’s Xiaoshan branch, located at 135 Chenghe Street. Now that the initial hype has settled into a steady, everyday rhythm, revisiting Parking gives it an even stronger sense of being a “small but beautiful” neighborhood spot.

This visit allowed me to notice a lot of details. Let’s start with the location. Honestly, I didn’t have much expectation for this area at first. But when I arrived, I realized it sits tucked beside a relatively quiet residential alley—almost understated to the point of blending in. That sense of modesty carries into the interior as well: a clean, square layout with an extreme minimalism. Every object feels deliberately placed, restrained. And perhaps it’s precisely this sense of simplicity that makes the small space feel unexpectedly open and comfortable.

Compared to the Haier Lane location—with its slightly vintage, almost mysterious vibe—this shop is more focused, more direct. Everything revolves around coffee. It feels like a “functional space,” where conversation begins and ends with what’s in the cup. Naturally, your eyes are drawn straight to the menu by the bar when you walk in. That’s really the proper way to experience Parking.

And I have to say, the menu lineup is seriously impressive. Whether it’s the five distinct espresso options, each with its own character, or the Panama “estate selection” pour-over offerings, there’s something immediately eye-catching about it. The curation leans heavily into origin and flavor differentiation, which suggests a very intentional philosophy. After all, a café only develops real structure—and soul—when it commits to something.

Many Parking regulars love ordering their combos or signature drinks. But as someone who prefers more traditional preparations, I decided to skip the experimental side for now and focus on the espresso lineup. What really stood out is that the baristas test every bean used for the day’s service and write the extraction parameters directly on the glass at the entrance. These numbers aren’t just decorative—they represent both the rigor and the care behind the craft.

Looking at those parameters, I noticed that each espresso uses a surprisingly high dose—almost strikingly so. The extraction ratios are equally concentrated, emphasizing intensity. The baristas told me their first task every morning is dialing in each bean. While chatting at the bar, I joked that it felt a bit like selling seafood—observing daily conditions and adjusting accordingly.

For us as customers, what we perceive is consistency and layered flavor. We might summarize it simply as “excellent,” but that hardly captures the dedication behind those numbers.

Bean No. 4, an Ethiopian Hamasho natural from the Bensa region (74158 variety), felt like it was made for me. The moment I saw it, there was no way I could choose anything else. I had to start with a hot Americano. The barista mentioned that some customers have been ordering this same bean daily for over half a year—once you fall for Bensa, it’s hard to forget.

That day, they used 21.5 grams of coffee, extracted for 20 seconds, yielding 38 grams of espresso—an ultra-concentrated shot. Paired with precisely temperature-controlled hot water, it produced a beautifully balanced Americano with a light, delicate crema.

The aroma carried a vibrant, juicy apricot fragrance. On the palate, it opened with berry-like acidity—sweet, lively, and juicy—before transitioning into an extended tea-like finish, reminiscent of smooth black tea. Honestly, it drinks almost like tea itself.

The temperature control was spot-on, which matters a lot to me—overly hot coffee is a dealbreaker. They also use a thoughtfully designed cup that’s not just aesthetically pleasing but functional. Its double-rim structure enhances aroma diffusion, while the wide opening allows the coffee to spread quickly across the palate, amplifying brightness and sweetness.

For the second drink, I had to try their “Yunfeng Champion Blend.” Created by Pan Wei and Sun Lei, this espresso blend was developed through direct sourcing trips to origin and is now in its 2.0 iteration. It combines Colombian Geisha, Yunnan Typica, Ethiopian heirloom varieties, and Papua New Guinea Typica—a rather unique four-origin blend.

I chose to have it as a flat white. By default, they serve it more like a latte, so I asked for thinner microfoam. The barista was incredibly easy to communicate with—just a couple of sentences, and everything was perfectly understood. He even adjusted the cup size slightly, which worked great.

He mentioned the blend might have a subtle fermented note. The menu didn’t specify processing methods, so I hadn’t formed any expectations, but that heads-up helped. While sitting at the bar, I noticed the dry aroma during grinding—rich tropical fruit notes, quite intense but still clean. It felt more like a result of slow drying rather than heavy fermentation.

This blend used 20.5 grams, extracted for 22 seconds, yielding 38 grams—again, a bold and satisfying ratio. The flavor was fantastic: cheese biscuit, creamy cake, tropical fruit, and clean milk chocolate. It’s incredibly well-suited for milk drinks, and the sweetness of the dairy complemented the flavor intensity perfectly.

Since it’s not often I make it out to Xiaoshan, I figured I might as well keep going. My third choice was Bean No. 1, a “nutty dark roast blend” combining Mandheling, Colombia, and Kenya.

Blends with Mandheling can be tricky—the balance has to be just right to achieve both clarity and body. Here, Colombia and Kenya provide structure, brightness, and balance, while maintaining overall drinkability and consistency. The chocolate and nut notes are especially prominent, paired with a clean profile and a lovely caramel sweetness. It’s the kind of dependable, well-rounded blend that earns a permanent spot on the menu.

This one used 19.5 grams, extracted over 28 seconds, again yielding about 38 grams. Despite its depth and strength, it remains clean and layered—a solid, well-executed classic that definitely deserves recognition.

Morning Coffee, Evening Beer: Inside Hangzhou’s Gospel Coffee & Taproom Experience

 The idea of “morning coffee, evening alcohol” has evolved from a novel concept into an everyday lifestyle for many young people. It blends the clarity of coffee with the gentle buzz of craft beer, all within a shared space. And if you could enjoy both at the same time—wouldn’t that be perfect?

Today, I want to talk about a place called Gospel Coffee & Taproom, located at No. 341 Shunfu Road in Hangzhou. That’s right—I’m back in Jingfang again. Over the past year or two, this area has quietly developed a mature and vibrant coffee community. There’s a sense of everyday joy in the “neighborly business” vibe here: a quick midday break for office workers, after-work drinks and conversations, slow weekend afternoons… Coffee seems to weave itself into people’s lives like this—captivating, immersive, and a little addictive.

I took a one-and-a-half-hour subway ride early on a weekday morning just to come here. Jingfang is honestly quite far for me, but the cafés that motivate me to make the trip are the ones that spark a sense of connection the moment I learn about them. Or maybe it’s curiosity—an urge to explore. I always arrive with a few unanswered questions, waiting to be resolved. And the best outcome? That it’s absolutely worth the trip—or even better, that there’s a small, unexpected delight. That’s when a place like Gospel fills my day with meaning.

The overall aesthetic here leans toward brown tones, wood textures, and touches of metal. It gives off a restrained, refined vibe, even with a hint of mystery. But once you step inside, it feels warm, welcoming, and immersive—like a friendly neighborhood spot. That contrast is unexpectedly charming, and I have to say, I didn’t see it coming (haha).

I’ve always had a soft spot for minimalist interiors. Without excessive decoration, every small detail stands out more vividly, making those subtle touches even more moving. This really feels like a place worth slowing down for.

If there’s a moment when a café first captures your heart, it’s probably when you look at the menu. There’s so much information here. The bean selection is well-balanced, mostly featuring traditional processing methods, and the choice of origins and farms clearly reflects the owner’s taste and expertise. You can tell they truly understand coffee—and more importantly, how to offer a flavor spectrum that suits different preferences. Honestly, there’s something here for everyone.

The first thing that caught my eye was an Ethiopia Sidamo 74158 Red Honey process. I’ve already reached a kind of “flow state” with this origin and varietal—I’ve had plenty of washed and natural versions, but honey processing is relatively rare. So I decided to start with a hot Americano made from this bean.

The shop calls this bean “A Plump Apricot,” and it makes perfect sense—the dry aroma after grinding is intensely sweet, like dried apricots. What’s interesting is the contrast with the brewed flavor. It shifts from that rich, jammy fruit aroma to the bright citrus notes typical of Ethiopian beans.

I can confidently say this Americano was excellent across the board—temperature control, flavor layering, clarity—everything was spot on. It was smooth, round, and immediately enjoyable. From the very first sip, you get vibrant citrus acidity and honey-like sweetness, and it stays consistent all the way through. Honestly, it’s the kind of cup you just can’t put down—I kept drinking nonstop!

I finished it so quickly—I literally couldn’t stop. While drinking, I couldn’t help but tell the barista, “How are you this good at making coffee?!” Do baristas secretly love customers like me? (Haha.) I just couldn’t stop praising it.

Whenever I visit a café, I usually order their house espresso blend—not because I personally prefer traditional profiles, but because it’s the most stable and representative expression of the shop’s style. Through that, you can really understand how they interpret flavor.

What’s fascinating here is their house blend called “Roman Holiday.” It’s a medium-dark roast made from washed Colombian Caturra and natural PNG Typica. At first, I thought maybe they’d include a Brazilian or another Central/South American bean to round out a more “classic” profile. But this unexpected combination actually made me even more curious.

And wow—the flat white made from this blend completely lifted my mood. I think I overwhelmed the barista with emotional feedback (haha). Sorry, I was just so happy drinking your coffee!

The first sip had this incredibly vivid vanilla ice cream flavor—I literally exclaimed out loud, “Why?! Why does it taste like this?” It was like melted ice cream. Then as you swallow, there’s a gentle transition into caramel notes at the back of the tongue. The whole cup felt like an affogato—amazing, memorable, and full of character.

Whenever I’m café hopping and trying to capture a lot of details, I usually jot down notes in my social feed. While I was recording flavor notes, I neglected my flat white for a bit. When I picked it up again, I told the barista, “Now that it’s cooled down, I’m getting a slight fermented note.”

The owner happened to be there and explained that they added a small amount of barrel-fermented Colombian Catuai to the blend. Ah—now it all makes sense! (Haha.) But honestly, without that component, the opening vanilla ice cream note might not have been as vivid. Coffee is such a fascinating world—I feel like I was meant to cross paths with it in this lifetime. (Haha.)

At Gospel, craft beer usually goes on tap around 5 PM. That means there’s this perfect “shift change” between coffee and beer from 5 to 6 PM, where you can enjoy both. But since the owner was there during my visit, I timidly asked, “Can I have a beer now?” (Haha.) And the answer was yes!

I instantly lit up—let’s go, time to drink!

Then the owner asked if I wanted some snacks to go with it. I hesitated, wondering if it might overpower the beer. Then I asked, “Are they kaki no tane?” He said yes—and I got excited again. Perfect, let’s have it! (Haha.) I love those.

Gospel has 10 craft beer taps in total, and the selection rotates regularly. Just like their coffee, the lineup covers a wide range of preferences for craft beer lovers. Each beer also has a vivid, memorable name, which I think really adds to its character and makes it more engaging—perfect for a community-driven space.

One beer that caught my attention was called “What’s Your MBTI?”—a citrus-forward sour. Even just a small tasting sample was enough to instantly lift my mood. It was bursting with juicy citrus—like a glass full of pure happiness.

Yu Yue Café in Hangzhou: A Hidden Community Coffee Shop Near Wan’an Bridge

 It had been quite a while since I last visited local cafés in Hangzhou. Among the newer cafés popping up lately, I’ve noticed a trend: small yet beautiful coffee shops quietly opening along narrower, more intimate streets. This kind of refined approach to cultivating a local coffee community allows you to see, more directly, the warmth and harmony of what people often call “neighborhood business.”

Today I want to talk about a place called Yu Yue, located at 115 University Road in Hangzhou. The café doesn’t have a prominent storefront sign. Instead, it features an open, square layout. Whether you’re standing outside or sitting inside, the moment you spot it, there’s an instant sense of openness and calm. It’s just over a 300-meter walk from Wan’an Bridge Metro Station. I’ve explored this area quite a few times in the past—there are several community cafés scattered nearby. It’s the kind of neighborhood where everyday life feels calm and ordinary, yet occasionally ripples with a touch of romance.

The owner of Yu Yue is my old friend, A-Kang. Wherever he is, there’s always coffee, cocktails, and sometimes even the chance to enjoy his surprisingly good cooking. I’ve always felt that the dependable, home-loving nature often associated with Cancer signs somehow shows up in his café as well.

Maybe because I was visiting a friend’s new shop, I felt completely at ease—almost like coming home. Excited and cheerful, I walked up the steps through the open doorway, greeted him briefly, and then naturally found myself a seat. Everything felt effortless and smooth. Even if it’s your first time here, the place feels minimal yet warm.

The layout is refreshingly simple. Tables are spaced comfortably apart, leaving room for personal space. The color palette is bright and clean, and wherever you sit, it feels like you have your own little world.

I especially love the bar stools here—the height and seating comfort are just right. It’s the kind of detail that reveals how much care the owner has put into the place. Only when you truly sit down and experience it do you notice those subtle touches of thoughtfulness and understanding that don’t need to be spoken.

To me, a café is a lot like a person. It has its own personality, attitude, and philosophy. When you walk into a café, there’s an unspoken connection between you and the space. The coffee, the atmosphere, the energy—everything begins to answer you in its own quiet way. Before you know it, you’re sitting there, and leaving suddenly doesn’t feel so easy anymore.

Yu Yue also has a rather interesting “hidden feature.” Customers can buy coffee beans at the shop and store them there, or even bring their own beans to be brewed in the café. It’s a fascinating approach—a hybrid model where coffee beans are the core, service extends the experience, and a membership-like relationship connects the community. It reflects the essence of community café culture: moving from simply selling a cup of coffee to cultivating a long-term coffee relationship.

Of course, I had to follow the local custom. I brought along a bag of espresso beans roasted by Elixir Coffee, which I had picked up in Brisbane, Australia. Bringing your own beans to share and discuss with others in the café is a wonderful feeling. When people with the same interests gather around coffee, everyday life suddenly regains a sense of ease and relaxation that feels rare these days.

A-Kang’s café feels a bit like Doraemon’s pocket, because you’ll always find a surprising variety of beans on the menu. Sometimes there are estates or regions I’ve never tried before, and unlocking those new discoveries is always exciting.

One coffee immediately caught my eye: a Colombian Geisha from La Guayacana Estate, processed with a double-fermentation washed method. I had never tasted beans from this estate before.

La Guayacana Estate is located in the Buesaco region of Nariño, Colombia, nestled among mountains at around 2,000 meters above sea level. The owner, Jhon Gomez, is a local coffee producer who grew up in the region. In 2020, he won third place in the Colombia Cup of Excellence (CoE), and that same year he met Felipe Henao, the competition’s champion. The two quickly connected and decided to work together with a higher starting point and a long-term vision—to unlock the potential of Geisha coffee in this region.

The estate enjoys cool temperatures, gentle sunlight, and fertile soil. Combined with Jhon’s years of experience in processing coffee, these natural advantages allow the farm to produce beans that are balanced yet highly distinctive, expressing the elegance typical of high-altitude coffees.

After grinding, the dry aroma of this double-fermented washed Geisha burst with a delightful sweetness reminiscent of fruit candy. There was already a layered complexity of floral and fruity notes, making me even more excited to taste it once brewed.

The roast level was quite light, with a color value around 94. Once brewed, the cup presented delicate yellow-flower aromatics intertwined with citrus tones. It had an incredibly easy-drinking charm—the kind that makes it hard to put the cup down.

You could clearly taste sweet orange notes, and in my mind it painted the image of bright yellow summer fruits. The coffee was juicy and refreshing, with a clean, rounded finish that lingered pleasantly. It’s a bean I truly loved, and I’ll definitely keep an eye on La Guayacana Estate in the future.

And of course, whenever you visit A-Kang’s café, you simply have to order a milk-based coffee made by him personally. The perfect integration of espresso and milk, combined with that glossy, reflective crema surface, is almost impossible to resist.

Since I had brought my own espresso blend, I asked him to use it for a milk drink. Great beans really show their strength—they perform consistently even with standard brewing parameters. A-Kang couldn’t help but remark on how impressive the green coffee sourcing and roasting quality from Australia can be.

We drank the coffee I brought, talked about coffee, and shared our thoughts about flavor and brewing. Conversations like this—where people truly have something meaningful to say—make café socializing feel more tangible and more immersive.

When you talk about coffee with friends, there’s always more to say. Leaving a little bit of the conversation unfinished each time feels like the best part of friendship.

Yu Yue—yes, this is exactly the kind of little café where your soul can finally feel as comfortable as a fish in water.