Coffees from Taiwan - 台灣送評的咖啡豆

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關於 Coffee Review


Below you will find 100-point ratings and reviews of coffees and espressos roasted in Taiwan. These coffees from Taiwan are listed in reverse chronological order by review date. Older coffee reviews and espresso reviews may no longer accurately reflect current versions of the same Taiwanese coffees.

在下方您可以查詢到來自台灣送評的單品咖啡及espresso產品得分情形,所有分 數皆為滿分100分制的基準下給予評分。這些咖啡依照送評時間先後順序排列,離 現在較久遠的評分有可能已經無法精確反映出當下相同品名的產品風味表現,特此聲明。

Review Date: Dec 2016

Price: RMB $80.00/454 grams

Evaluated as espresso. Delicate, sweetly tart. Dark chocolate, blood orange zest, rhododendron, dried peach, pink peppercorn in aroma and small cup. Full, satiny mouthfeel. The cocoa-toned finish is floral in the short and sweetly spicy in the long. Flavor-saturated in three parts milk: peach, dark chocolate and pink peppercorn harmonize in elegant balance.

Review Date: Dec 2016

Price: RMB $70.00/450 grams

Evaluated as espresso. Richly sweet, wood-toned. Almond brittle, baker’s chocolate, cedar, candied kumquat, narcissus in aroma and small cup. Lean though satiny body. The flavor-saturated short finish consolidates to a gently drying long with notes of candied citrus and baker’s chocolate. In three parts milk, the citrus tones turn a bit sharp, though pleasing chocolate notes persist.

Review Date: Dec 2016

Price: RMB $60.00/454 grams

Evaluated as espresso. Sweet, wood-framed. Fresh-cut fir, baked apple, cocoa, raisin, lily in aroma and small cup. Satiny mouthfeel. The finish leads with raisin and lily in the short, consolidating to cocoa-toned fir in the long. In three parts milk, aromatic wood notes are highlighted with hints of cocoa and dried fruit.

Review Date: Dec 2016

Price: $19.00/16 ounces

Profoundly sweet, richly composed. Dried mulberry, myrrh, roasted cacao nib, grapefruit zest, wisteria in aroma and cup. Crisp, bright acidity; plush, velvety mouthfeel. The floral-toned finish is resonant with notes of wisteria, cocoa and myrrh.

Review Date: Dec 2016

Price: NT $400/8 ounces

Sweetly pungent, richly earth-toned. Baker’s chocolate, black cherry, moist pipe tobacco, pistachio butter, lily in aroma and cup. Low-toned, backgrounded acidity; velvety-smooth mouthfeel. The nut-driven finish is redolent of black cherry in the short and pipe tobacco in the long.

Review Date: Dec 2016

Price: NT $450/8 ounces

Evaluated as espresso. Savory-sweet, chocolaty. Buttery dark chocolate, apricot, cedar, orange zest, a hint of anise in aroma and small cup. Lightly syrupy mouthfeel; chocolaty though a bit salty in the finish. Blossoms and softens nicely in three parts milk: apricot and chocolate.

Review Date: Dec 2016

Price: NT $1000/16 ounces

Evaluated as espresso. Deeply rich, intricately aromatic. Sandalwood, tangerine zest, baker’s chocolate, ripe plum, wisteria in aroma and small cup. Delicate, silky mouthfeel; floral-toned, zesty, slightly drying finish. Softens and blooms with vast, flavor-saturated elegance in three parts milk: chocolate, plum, flowers, more.

Review Date: Dec 2016

Price: NT $1000/16 ounces

Evaluated as espresso. Rich, deep, roundly spicy. A particularly aromatic cedar plus caramel, almond butter, peach, rose-like flowers in aroma and small cup. Full, velvety mouthfeel. Flavor consolidates around a cedar-toned chocolate in a resonant finish. Crisp and delicate in three parts milk: continued cedar and chocolate.

Review Date: Nov 2016

Price: NT $1400/16 ounces

Evaluated as espresso. Sweetly rich, chocolaty. Chocolate fudge, myrrh, sandalwood, frangipane, lavender in aroma and small cup. Full, fudge-like body. The lavender- and sandalwood-inflected finish is also deeply chocolaty, resonant and sweet. Sweet and savory are enticingly balanced in three parts milk.

Review Date: Nov 2016

Price: NT $2800/16 ounces

Evaluated as espresso. Crisp, intensely sweet, balanced. Jasmine, tangerine, cedar, baker’s chocolate, almond in aroma and small cup. Plush, syrupy body. The richly drying, sweet finish consolidates to almond and fruit-toned chocolate. Both the almond and chocolate carry brightly into three parts milk.

Review Date: Nov 2016

Price: NT $1300/16 ounces

Simon Hsieh: No. 25 Coffee of 2016

Evaluated as espresso. Exuberant, vibrantly composed. Buttery chocolate, wisteria, blood orange zest, almond, pineapple guava in aroma and small cup. Creamy, smooth mouthfeel. The rich finish is flower-forward and chocolaty, precise in its clarity. It continues to impress in three parts milk, which further sweetens the chocolate notes and rounds the bright fruit tones.

Review Date: Nov 2016

Price: NT $700/8 ounces

Very sweet, delicately lush. Brown sugar, white peach, lemon blossom, almond, fresh-cut cedar in aroma and cup. Balanced, crisp acidity; lightly syrupy mouthfeel. Crisp, sweetly drying aromatic wood dominates in the finish.

Review Date: Oct 2016

Price: $17.50/16 ounces

Deeply sweet, richly pungent. Dried raspberry, sandalwood, honeysuckle, vanilla, tangerine zest in aroma and cup. Quietly juicy acidity; satiny mouthfeel. The fruit-driven finish centers around dried raspberry notes in the short, which round to gentle sandalwood and vanilla in the long.

Review Date: Oct 2016

Price: NT $2616/227 grams

No. 16 Coffee of 2016: Creation Ninety Plus Silvia

Evaluated as espresso. Extravagant, intricate, yet balanced. Strawberry guava, tangerine zest, lilac-like flowers, sandalwood, roasted cacao nib in aroma and small cup. Velvety and honeyish in mouthfeel. Deeply fruit-toned and sweet in the finish. Superb in three-parts milk: juicy, fruit-toned, chocolaty.

Review Date: Oct 2016

Price: NT $1156/227 grams

Evaluated as espresso. Dynamic yet balanced. Jasmine, chocolate, banana, tangerine zest, sandalwood in aroma and small cup. Lightly full, velvety mouthfeel; clean, round finish. Floral top notes shimmer atop deeply rich chocolate in three parts milk.

Review Date: Oct 2016

Price: NT $1188/227 grams

Evaluated as espresso. Balanced, delicately and sweetly tart. Peach, orange zest, lavender, fresh-cut cedar in aroma and small cup. Lightly but buoyantly syrupy mouthfeel; gently tart, drying, lavender-toned finish. Three parts milk both round the fruit toward chocolate while paradoxically emphasizing the blend’s bright, zesty character.

Review Date: Oct 2016

Price: NT $204/227 grams

Evaluated as espresso. Sweetly bright; zesty. Grapefruit, cedar, baker’s chocolate, candied pecan, orange blossom in aroma and small cup. Delicate, satiny mouthfeel; citrus and chocolate carry into a richly tart finish. Sweetly zesty and vivacious in three parts milk, with a rounding and softening chocolate influence.

Review Date: Oct 2016

Price: NT $1170/227 grams

Evaluated as espresso. Rich, deep, roundly tart and slightly savory. Rum-toned dark chocolate, ripe orange, plum, oak, lavender top notes in aroma and small cup. Light but silky mouthfeel; deeply chocolaty, lightly drying mouthfeel. Authoritative, perhaps a bit blunt, in three parts milk: plum-like fruit, oaky dark chocolate.

Review Date: Oct 2016

Price: NT $168/227 grams

Evaluated as espresso. Balanced, round but crisp and savory-edged, lightly chocolaty. Plum jam, dark chocolate, hazelnut, cedar in aroma and small cup. Lightly syrupy mouthfeel; rich, crisply sweet-savory finish. A dry, nut-toned dark chocolate dominates nicely in three-parts milk, sweetening in the finish.

Review Date: Sep 2016

Price: $21.00/16 ounces

Delicately and sweetly pungent. Jasmine, lemon zest, roasted cacao nib, frankincense, butterscotch in aroma and cup. Vibrant, lyrical acidity; satiny-smooth mouthfeel. The short finish leads with frankincense and cocoa, rounding to butterscotch in the long.