Coffees from Taiwan Reviews

Currant-toned, exuberantly floral. Red currant, violet, brown sugar, clove, black licorice in aroma and cup. Sweetly tart structure with bold, juicy acidity; rounded, syrupy mouthfeel. Finish consolidates to notes of red currant and black licorice.

Evaluated as espresso. Spice-toned, brightly herbal. Red plum, star jasmine, sandalwood, coriander, molasses in aroma and small cup. Plush, satiny mouthfeel; stonefruit-driven finish with molasses and coriander undertones. In cappuccino format, exceptionally sweet and complex, with a sandalwood-framed jasmine at the vibrant center.

Savory-sweet, richly spiced-toned. Black currant, lavender, brown butter, pink pepper, licorice in aroma and cup. Juicy, wine-like structure with complex, layered acidity; round, silky-smooth mouthfeel. The finish leads with black currant and licorice notes, complicated by spice-toned florals.

Delicate, floral-toned. White peach, chamomile, agave syrup, green cardamom, milk chocolate in aroma and cup. Softly bright structure with crisp, clean acidity; airy, satiny mouthfeel. The finish consolidates around peach and milk chocolate.

Citrus-driven, intensely sweet. Blood orange, marigold, toffee, candied ginger, pistachio in aroma and cup. Brightly sweet structure with briskly sweet acidity; creamy, pillowy mouthfeel. The finish highlights blood orange and pistachio notes.

Evaluated as espresso. Brightly fruity, gently spiced. Candied orange peel, ginger snap, maple, roasted date, honeysuckle in aroma and cup. Plush, lively mouthfeel; fruit-forward, floral-sweet finish. In cappuccino format, juicy citrus and mellow spice tones shine through with smooth sweetness.

Tangerine zest, elderflower, thyme, almond brittle, white peach in aroma and cup. Crisply sweet, vibrant acidity; delicate, silky mouthfeel. Lingering notes of white peach and tangerine in the finish.

Complex, lithely structured. Pineapple, almond, white grape, honeysuckle, cedar in aroma and cup. Lively citrusy acidity; buoyant, silky-smooth mouthfeel. Clean, refreshing, uplifting finish that honors all the impulses of the cup.

Citrus-toned, vibrantly floral. Mandarin orange, narcissus, golden kiwi, lemongrass, white chocolate in aroma and cup. Brightly sweet structure with lively, refreshing acidity; rounded, silky mouthfeel. The finish highlights mandarin zest and sweet white chocolate notes.

Fruity, floral-toned. Blackberry, blood orange, jasmine, hazelnut, sage in aroma and cup. Smooth-tart, citric acidity; light, silky mouthfeel. Nutty, gently floral 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.

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.

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.

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.