LATEST REVIEWS
We have published thousands of coffee reviews and espresso reviews since 1997. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee. To search for a specific roaster, origin or coffee use the Advanced Search Function.
Rich-toned, multilayered. Black cherry, baking chocolate, nutmeg, freesia, sandalwood in aroma and cup. Deep, sweetly savory structure with gently bright acidity; full, very syrupy mouthfeel. Lingering notes of baking chocolate supported by black cherry and nutmeg in the finish.
High-toned, richly sweet. Bergamot, apricot, cocoa nib, star jasmine, pomelo in aroma and cup. Gently bright, floral acidity; lithe, silky, very viscous mouthfeel. Long, lingering, integrated and harmonious finish.
Price: NT $1000/150 grams
Richly fruity, spice-toned. Lychee, ginger blossom, cocoa nib, lemongrass, thyme in aroma and cup. Sweet-tart structure with sparkling acidity; syrupy-smooth mouthfeel. Crisp, enticing finish centers around lychee, ginger and cocoa nib.
Balanced, brightly sweet-tart. Yellow plum, narcissus, pink grapefruit zest, almond nougat, cocoa nib in aroma and cup. Juicy-bright acidity; full, syrupy-smooth mouthfeel. Resonant finish that leads with notes of yellow plum and almond.
Gently fruit-forward, balanced and confident. Blood orange, dried red plum, hazelnut, agave syrup, pink peppercorn in aroma and cup. Sparkling acidity; silky, viscous mouthfeel. Resonant finish consolidates to notes of blood orange and hazelnut.
Richly floral-toned, multilayered. Narcissus, apple blossom, wild honey, lemon balm, cocoa nib in aroma and cup. Briskly sweet acidity; plush , syrupy-smooth mouthfeel. Exceptionally long, resonant, flavor-saturated finish.
Quietly confident, deep-toned. Wildflower honey, dried apricot, tangerine zest, almond butter, cedar in aroma and cup. Balanced, gently bright acidity; round, viscous mouthfeel. Finish consolidates to notes of wildflower honey and almond butter.
Evaluated as espresso. Richly sweet-tart. Goji berry, dark chocolate, lemongrass, candied violet, gently scorched cedar in aroma and small cup. Creamy-smooth mouthfeel; berry-toned, chocolaty finish. In cappuccino format, a jammy intensity paired with dark chocolate.
Evaluated as espresso. Vivid and tropical. Raw cacao, tea rose, fermented blueberries, cinnamon, lemongrass in aroma and small cup. Velvety-smooth mouthfeel; pleasingly fermenty, fruit-toned finish. In cappuccino format, dessert-like in its floral-tropical complexity.
Evaluated as espresso. Boozy-sweet. Raspberry liqueur, baking chocolate, cedar, hop flowers, marjoram in aroma and small cup. Lightly satiny mouthfeel; wood-framed, sweetly fermenty finish. In cappuccino format, a fruit-toned intensity predominates.
Evaluated as espresso. Deeply floral, spice-toned. Warm baking spices, narcissus, dark chocolate, elm, wine barrel in aroma and small cup. Crisp, velvety mouthfeel; richly wood-framed, fruity finish. In three parts milk, warm spice notes predominate, supported by sweetly spicy florals.
Strikingly floral, high-toned. Lilac, Meyer lemon, ripe peach, white tea, basil in aroma and cup. Juicy, citric acidity; very lithe, silky-smooth mouthfeel. Finish is polished, sweet, and remarkably long.
Warm, quietly confident. Dark honey, sandalwood, toasted walnut, dried fig, cocoa nib in aroma and cup. Soft, gentle acidity; round, velvety mouthfeel. Notes of cocoa nib and toasted walnut persist in a clean, satisfying finish.
Sweet-toned, richly comforting. Milk chocolate, toasted almond, vanilla bean dried apricot, lime zest in aroma and cup. Gently bright acidity; very satiny mouthfeel. Finish consolidates to notes of milk chocolate and dried apricot.
Ethereal, immersive. White tea, lychee, Meyer lemon, Asian pear, ginger blossom in aroma and cup. Crisp, yuzu-like acidity; very silky-smooth mouthfeel. Comprehensive finish that carries over all the notes of the cup into the long.
Price: NT $550/227 grams
Delicately floral, sweetly citrusy. Apricot, key lime, lemongrass, chamomile, graphite in aroma and cup. Juicy, citric acidity; liltingly silky mouthfeel. Bright and satisfying finish centered around notes of key lime and chamomile, complicated by distinct minerally graphite.
Very fruity, cocoa-toned. Wild strawberry, mango, lychee, cocoa nib, lemon verbena in aroma and cup. Chewy, wine-like acidity; velvety-smooth mouthfeel. Gentle, fruity finish.
Floral, high-toned Star jasmine, lemon blossom, white peach, green tea, wild honey in aroma and cup. Sweetly citrusy acidity; buoyant, satiny-smooth mouthfeel. Graceful, lingering notes of lemon blossom, wildflower honey and white tea anchor the finish.
Tropical, high-toned. Star jasmine, passionfruit, clove, pink peppercorn, cocoa nib in aroma and cup. Bright, juicy, layered acidity; buoyantly silky mouthfeel. Complex, expressive finish with passionfruit and cocoa nib notes front and center, complicated by a sweet clove throughline.
Price: NT $550/200 grams
Evaluated as espresso. Sweetly tart, richly chocolaty, multi-layered. Dark chocolate, tamarind, bergamot, magnolia, sandalwood in aroma and small cup. Creamy-smooth mouthfeel; resonant, long, flavor-saturated finish. In cappuccino format, sandalwood and chocolate notes harmonize with magnolia and tamarind to take this coffee to another level.