About — TERROIR

The Beginning

From seed to cup

TERROIR was born in 2019 from a shared obsession with provenance. We wanted to know where our coffee came from — not just the country, but the farm, the altitude, the hands that picked each cherry. So we started traveling, tasting, and building relationships with growers who share our respect for the land.

Today, every bean we serve can be traced back to its origin. We roast in-house, in small batches, to honor the terroir — the unique character that soil, climate, and care give to each harvest.

The Craft

More than a coffee shop

We believe a café should nourish more than your caffeine habit. Our kitchen works with local farms to build seasonal menus that change with the harvest. Our baristas train relentlessly — not to perform, but to serve each drink at its best.

The space itself is designed for slowing down. Natural materials, warm lighting, and a layout that invites conversation or quiet contemplation. TERROIR is a place to be, not just to grab and go.

Our Philosophy

What we stand for

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Origin Direct

We source beans directly from farmers, ensuring fair prices and full traceability from farm to cup.

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Hand-Roasted

Small-batch roasting every week in our on-site roastery. Fresh beans, dialed-in profiles, zero compromise.

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Seasonal Ingredients

Our menu follows the seasons. We partner with local growers to bring the freshest produce to every plate.

The Team

Faces behind the bar

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Yu-Chen Lin

Founder & Head Roaster

Former food writer turned roaster. Yu-Chen traveled 15 countries tasting coffee before opening TERROIR. She oversees sourcing, roasting, and the overall vision.

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Marco Huang

Head Barista

National latte art champion and certified Q grader. Marco leads the bar team and develops our seasonal drink specials with obsessive precision.

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Sophie Laurent

Pastry Chef

Trained in Paris, Sophie brings French technique to local ingredients. Her canelés and seasonal tarts are reason enough to visit.

Our Story