A stunning salon in a Japanese-era dormitory: instead of just grabbing a quick coffee, savor Coffee Pairing’s limited menu with Tokyo’s one-star desserts!

Coffee is part of many people’s everyday routines. Beyond a workday pick-me-up or coffee and dessert on the weekend, have you ever really taken the time to savor it? If not, BEMO Salon belongs on your list. Its Coffee Pairing lets you explore coffee’s endless possibilities, from award-winning hand-brewed Geisha coffee and flavor-filled specialty drinks to its pioneering pot-brewed coffee, unlocking a range of flavors in one sitting.

 

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BEMO Salon is located in Taipei’s Songshan District in what was once a grain warehouse residence built in 1944 during the Japanese colonial period. While preserving the original structure, BEMO founder Ben introduced Western neoclassical elements. The first-floor experience store is built around perfect symmetry, while the second-floor coffee salon features an array of vintage pieces and furniture by renowned designers. With lush greenery beyond the large windows, the stylish yet comfortable space feels like home, making it easy to forget you’re in bustling central Taipei.

BEMO SALON x MINEKO “Spring Blossoms Dancing in the Sun” Blossom Geisha Coffee Pairing

BEMO Salon changes its menu every season. For this season, it has collaborated with Mineko Kato, the pastry chef at FARO, a Tokyo restaurant currently awarded one Michelin Star and a Green Star. With Geisha coffee lavishly taking center stage, this season’s Coffee Pairing, “Spring Blossoms Dancing in the Sun,” captures the feeling of spring.

Each season’s Coffee Pairing begins with the coffee, which the guest chef tastes before creating the accompanying dishes. “Spring Blossoms Dancing in the Sun” is no exception. The BEMO team selected competition-grade Geisha beans from high-altitude growing regions including Alishan, Taiwan, and Panama. Multiple extraction methods and a precise temperature curve bring out Geisha coffee’s delicate, transparent, layered flavor profile.

Kato drew on “the magic of spring fragrances,” taking inspiration from Japan’s satoyama landscapes, flowers, and herbs. Through contemporary plant-based desserts, she challenges existing conventions, making skillful use of herbs and creating a rhythm of gentle flavors, layered aromas, and visual negative space. The result is a breakthrough in technique and philosophy, with the coffee and desserts echoing each other to create a springtime scene.

1. “Morning Shadows”

• Iced Geisha brew
  Geisha Series / Colombia Clara Estate
  Crimson Geisha / Washed / Light roast
  Tasting notes: Strawberry jam / Grape / Toasted bread
• Pairing: Manggarai chocolate mousse / Rose strawberry sauce / Matcha sponge cake

2. “Green Breath”

• Taipei specialty drink (iced)
  City Series / Taipei / Exclusive specialty blend / Medium roast
  Specialty drink: Taipei espresso / Pomelo blossom / White peach / A2 beta-casein fresh milk
• Pairing: Green salad / Lemon cream cheese sauce / Lavender foam / Sourdough bread

3. “Dew Frost”

• Geisha hand brew (hot)
  Geisha Series / Panama Elida Estate / Washed / Competition roast
  Tasting notes: Jasmine / White peach / Citrus / Green tea
• Pairing: Jasmine tea jelly / Lemon rose douhua (soy pudding) / Cypress sweet soup

4. “Forest Amber”

• Kyoto specialty drink (iced)
  City Series / Kyoto / Exclusive specialty blend / Medium-light roast
  Kyoto specialty drink: Kyoto espresso / Toyama smoked plum / Mariage Frères tea / Shishima charcoal-roasted plum wine / Pepper
• Pairing: Lime maqaw mousse / Verbena jelly / Melon / Basil sweet soup / Ginger candy

5. “Flower Isle”

• Alishan pot brew (hot + iced)
  Alishan Series / Douyuxiang Geisha Estate / Honey-process T219 lot / Light roast
  Hot pot brew tasting notes: Chamomile / Candied plum / Loquat / Longan honey / Lime
  Iced pot brew components and tasting notes: Douyuxiang espresso ice sphere / Zhuowu Mountain coffee cherry syrup / Wild ginger lily
• Pairing: Seasonal edible flowers / Vanilla soy cream / Hazelnut tart shell

Surprisingly, Mineko Kato not only holds the title of “Asia’s Best Pastry Chef” but also works in one of pastry’s most challenging fields: plant-based desserts. None of her desserts use animal-derived ingredients, including eggs and dairy. Instead, they carry more botanical and floral notes, perfectly echoing this season’s Blossom Geisha Coffee Pairing Experience.

BEMO Salon x Mineko Kato “Spring Blossoms Dancing in the Sun” set menu
Event period: February 27 to May 30, 2026
Price: NT$ 2,980 + 10% (5 coffee courses + desserts)
Address: 2F, No. 27, Lane 366, Section 2, Bade Road, Taipei City

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