Erik Liao is best known as a Taiwan Brewers Cup Champion and World Brewers Cup Semi-Finalist, as well as the co-founder of Tri-Up Coffee, a Taiwan-based specialty green coffee importer recognized for its innovativeness and strong long-term partnerships with producers.

Through Tri-Up, Erik collaborates closely with passionate farmers around the world to co-develop exciting green coffees year after year. These efforts have provided the winning coffees used by countless competitors, further establishing Tri-Up as a trusted source for the highest tier of competition coffees.

Beyond his own achievements on stage, Erik is widely respected as a coach and instructor, having guided numerous Brewers Cup champions in their winning journeys. He frequently hosts master classes in brewing and roasting around the world, distilling years of research along with his competition and coaching experience into clear, practical frameworks for both aspiring and seasoned professionals.

Through projects like the Sky Project, Erik continues to explore how climate, altitude, and innovative fermentation can shape the future of coffee, while staying committed to transparency, sustainability, and origin-driven quality.

Tri-Up Coffee is a Taiwan-based specialty green coffee importer known for its experimental spirit and close producer collaborations. From pioneering processing methods to launching long-term initiatives like the Sky Project, Tri-Up is recognized for transparency, respect for origin, and distinctive coffees that inspire roasters and coffee lovers worldwide.

The Sky Project is a coffee production project that was created in response to global warming, helping advance the future of coffee cultivation and processing. Its main focus lies in coffee cultivation methods at an even higher altitude in order to ensure extended ripening, as well as researching climate-adaptive processing methods tailored to each origin. After nearly five years, the project is now active in Ethiopia, Costa Rica, and Panama — and Erik is excited to share the unique coffees that have emerged from this work.