Taipei: The Taiwan Coffee Association announced on Wednesday that Taiwanese competitors will participate under the name “Chinese Taipei” in events organized by the World Coffee Championships (WCC). The association described this development as an unavoidable condition to safeguard participation rights.
According to Focus Taiwan, the association indicated that it had been informed by WCC organizers, who are based in the U.S., that all future entries must adopt the designation “Chinese Taipei” instead of “Taiwan.” Taiwanese competitors have historically participated under the name “Taiwan” since 2007, but the association emphasized that this change was not initiated by them and is necessary to ensure continued involvement in international competitions.
The association outlined that the decision aligns with three guiding principles: protecting competitors’ rights to compete, maintaining consistency with international competition rules, and fostering professional exchange and industry development. It was noted that Taiwan’s participation in global competitions often mirrors practices found in international sporting events, where neutral designations are adopted to minimize non-professional interference and allow competitors to concentrate on their performance.
Taiwan is a regular participant in six major WCC events, including barista, brewing, roasting, latte art, cup tasters, and coffee in good spirits competitions. Winners of domestic contests go on to represent Taiwan in international arenas.
The issue became prominent when the WCC website recently updated its references to Taiwanese competitors, including this year’s World Latte Art Championship winner Lin Shao-hsing, known as Bala, changing their designation from “Taiwan” to “Chinese Taipei.”
In reaction to the change, Berg Wu, a past winner of the 2016 World Barista Championship, expressed that the designation change is more than just a simple wording adjustment. Wu highlighted on Facebook that “Taiwan is not just a name. It is an identity and a shared memory built by many competitors, coaches, judges, cafes, roasters, and all the consumers who have supported us along the way.”
Wu further commented that while international organizations might face external pressures, such changes should be communicated transparently with competitors and the broader coffee community. He concluded by stating that global competitions should honor competitors’ origins and how they wish to be recognized, remarking, “I come from Taiwan, and I hope future Taiwanese competitors can be recognized by the world as Taiwan.”