有機咖啡、公平貿易咖啡與蔭栽咖啡合稱為永續咖啡。主張環境保護及社會公益維持。藉由品嘗咖啡香，學生可學習到永續咖啡的知識，亦可讓同學在選擇了支持環境永續的咖啡產品，而讓手中的咖啡更富有意義的溫暖價值，成為實際參與保護地球與支持環境永續的一份子。

除了以上對咖啡永續發展的基本概念之外，本次的主講人尋豆師周思亮，已經去過咖啡樹的原產地衣索匹亞好幾次，千里萬里尋找咖啡豆，並從非洲在地咖啡職人學習咖啡專業知識，並帶領我們到衣索匹亞進行一場身心靈的咖啡之旅。

本活動連結SDG2消除飢餓:確保糧食安全，消除飢餓，促進永續農業與SDG12責任消費及生產: 促進綠色經濟，確保永續消費及生產模式。

Organic coffee, fair trade coffee and shade grown coffee are referred to sustainable coffee, advocating environmental protection and social welfare. By tasting the aroma of coffee, students can learn the knowledge of sustainable coffee and choose coffee products that support environmental sustainability to make the coffee in their hands more meaningful and warm, and play an active role in protecting the earth and supporting environmental sustainability.

Except for the above basic concepts of sustainable development of coffee, our speaker, Peter Chou (Siliang Chou), just returned to Taiwan from Ethiopia. He will lead us to a physical, mental and spiritual coffee journey in Ethiopia.

This activity links SDG2 Zero Hunger: Ensuring Food Security, Zero Hunger, Promoting Sustainable Agriculture and SDG12 Responsible Consumption and Production: Promoting a Green Economy, Ensuring Sustainable Consumption and Production Patterns.