Coffees from Taiwan Reviews

Delicate, high-toned, crisply sweet. Red currant, blackberry, cedar, cocoa nib, maple syrup in aroma and cup. Deeply sweet structure with lively, vibrant acidity; crisp yet velvety mouthfeel. The finish leads with notes of red currant and blackberry in the short, with cocoa nib and cedar resurfacing in the long.

Deeply and richly sweet, resonantly juicy. Red currant, lavender, dark chocolate, sandalwood, fine musk in aroma and cup. Sweet-savory structure with vibrant, lively acidity; plush, syrupy mouthfeel. Both the aromatics and poised structure carry far into the finish with finesse and persistence.

Delicate, berry-toned, richly sweet. Raspberry, honey, narcissus-like flowers, cedar, almond butter in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; lively, full mouthfeel. Resonant, flavor-saturated finish consolidates to notes of raspberry and almond, supported by sweet floral hints.

Delicately sweet, bright-toned. Lemon zest, rhododendron, baking chocolate, fresh-cut fir, molasses in aroma and cup. Gentle, lively acidity; light, satiny mouthfeel. Lemon zest and chocolate carry into a sweet, gently drying finish.

Evaluated as espresso. Richly chocolaty, floral-toned. Chocolate fudge, gardenia, lightly singed fir, cashew, date in aroma and small cup. Velvety-smooth mouthfeel; gently drying, chocolaty, wood-framed finish. Gardenia and chocolate fudge are amplified in three parts milk, while wood notes recede.

Crisply sweet, citrus- and cocoa-toned. Cocoo nib, pink grapefruit zest, cedar, narcissus, plum in aroma and cup. Sweet-tart structure with high-toned, lively acidity; full, satiny mouthfeel. The finish consolidates to notes of citrus-toned cocoa and narcissus.

Evaluated as espresso. Ultra-rich, chocolaty, deep musky resonance. Perique pipe tobacco, salted chocolate fudge, candied fig, pink grapefruit zest, lavender, fresh earth after a rain in aroma and small cup. Thick, velvety mouthfeel. The short finish consolidates around rich tobacco and cocoa with delicate floral hints and earthy depth in the long. Deeply sweet and satisfying in three parts milk; flavor saturates the milk with impressive continuity and vivacity.

Cocoa-toned, deeply and richly sweet. Cocoa nib, lemon blossom, black currant, hazelnut butter, cedar in aroma and cup. Sweetly tart structure with bright, vibrant acidity; creamy-full mouthfeel. Finish consolidates to notes of cocoa and black currant.

Rich-toned, chocolaty. Dark chocolate, narcissus-like flowers, date, cedar, blood orange zest in aroma and cup. Sweet-toned structure with balanced acidity; plush, creamy mouthfeel. The rich, long finish centers on dark chocolate bordering on fudge and exceptionally sweet florals.

Delicate, berry-toned, deeply sweet. Wild strawberry, honey, freesia-like flowers, oak, almond paste in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; lively, silky mouthfeel. Resonant, flavor-saturated finish sustains all of the notes from the cup, wild strawberry and almond in particular.

Evaluated as espresso. Bright, sweetly tart, cleanly fruit-forward. Raspberry, chocolate fudge, sandalwood, narcissus, almond butter in aroma and small cup. Full, syrupy mouthfeel, resonant, flavor-saturated finish. In cappuccino scaled milk, this attractive natural-processed coffee reads like trifle dessert: raspberry with dark chocolate.

Crisply sweet, nut-toned. Almond, caramel, freesia, green apple, cedar in aroma and cup. Sweet structure with brisk acidity; velvety-smooth mouthfeel. Finish consolidates to almond and caramel tones.

Richly sweet berry-toned. Ripe strawberry, lilac, sandalwood, cocao nib, hint of thyme in aroma and cup. Sweet-tart structure with gentle, round acidity; full, syrupy mouthfeel. Cocoa-toned sandalwood characterizes the resonant finish.

Evaluated as espresso. Sweetly tart, fruit-toned and floral. Pomegranate, narcissus, sandalwood, molasses, an intriguing hint of cayenne in aroma and small cup. Plush, syrupy mouthfeel; resonant, flavor-saturated finish. Three parts milk tempers and rounds the tart fruit notes, while florals remain deep and pungent.

Evaluated as espresso. Attractively roast-prominent, deeply sweet and complex. Scorched cedar, baking chocolate, blackberry jam, blood orange zest, marjoram, violet-like flowers in aroma and small cup. Lightly creamy, almost fluffy mouthfeel. Finish consolidates around an herb-toned chocolate enveloped in a smoky resonance. In three parts milk, intensely sweet and aromatically vibrant, supported by a rich, smoky depth.

Evaluated as espresso. Quietly perfumed, richly dry and tart. Scorched cedar, baking chocolate, dried mulberry, wisteria, almond paste in aroma and small cup. Crisp, lightly satiny mouthfeel. The finish is sweetly roast-toned and redolent with aromatic cedar notes. Rich cocoa and delicate florals animate the roast-toned milk shot.

Southern Ethiopia coffees like this one are largely produced from indigenous Ethiopian varieties of Arabica long grown in the region. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. In addition to […]

Evaluated as espresso. Richly sweet, chocolaty and floral. Narcissus, dark chocolate, cedar, black cherry, almond paste in aroma and small cup. Full, syrupy mouthfeel; resonant, chocolaty finish. In three parts milk, chocolate and narcissus notes bloom, and almond paste with hints of cedar balance the lyrical sweetness at the top.

Crisply sweet, fruit-toned. Raspberry, fresh-cut fir, maple syrup, cocoa powder, freesia-like flowers in aroma and cup. Sweet in structure with brisk acidity; satiny-smooth mouthfeel. Gently drying finish centers around quiet notes of raspberry and fir.

Intense, original, sweet-spicy. Walnut, gardenia, clove, sandalwood, ripe lemon, a hint of yogurt-like tartness in aroma and cup. Balanced and sweetly pungent in structure. A clove-toned spice lifts and invigorates an otherwise heavyish finish.