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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。
Delicate, sweetly fruit-toned, complex. Dried persimmon, nougat, lilac, dark chocolate, a hint of spearmint in aroma and cup. Sweetly tart structure with wine-like acidity; satiny, viscous mouthfeel. The chocolaty finish is supported by notes of persimmon and nougat.
Evaluated as espresso. Crisply sweet-tart, bright and juicy. Pomegranate, tangerine zest, dark chocolate, hazelnut butter, sandalwood in aroma and small cup. Full, syrupy mouthfeel; crisply sweet finish with notes of dark chocolate and tangerine zest. In three parts milk both chocolate and citrus notes are lifted and enlivened.
Berry-driven, sweetly herb-toned. Black currant, cocoa nib, thyme, lavender, oak in aroma and cup. Sweet-toned structure with bright acidity; satiny, buoyant mouthfeel. Rich, long-lasting, berry-toned finish.
Complex, nuanced, multi-layered. Red currant, cinnamon, lavender, marjoram, wild honey in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; very syrupy mouthfeel. Resonant finish; fruit and floral notes carry forward and cocoa emerges.
Complex, nuanced, multi-layered. Black currant, freesia-like flowers, honey, Nutella, cedar in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; syrupy-smooth mouthfeel. The resonant finish leads with currant and freesia notes in the short, rounding to Nutella and cedar in the long.
Sweetly floral and delicately cocoa-toned. Honeysuckle, cocoa nib, Concord grape, agave, lemon-thyme in aroma and cup. High-toned structure with juicy, confident acidity; buoyant, lively, viscous mouthfeel. Honeysuckle and cocoa nib characterize the sweet finish.
Sweetly herb-suffused, fruit-driven, hints of fresh earth. Lemon-thyme, mulberry, grapefruit zest, petrichor (a post-rain earthy note), myrrh in aroma and cup. Sweet-savory structure with bright acidity; syrupy-smooth mouthfeel. Savory-leaning, rich-toned finish.
Chocolaty and floral-toned. Dark chocolate, freesia-like flowers, pluot, pink peppercorn, oak in aroma and cup. Sweet-tart structure with bright, sparkling acidity; very full, syrupy-smooth mouthfeel. Spice-toned, floral finish.
Evaluated as espresso. Bright, juicy, sweetly tart. Pomegranate, hazelnut, cedar, freesia-like flowers, molasses in aroma and small cup. Syrupy-smooth mouthfeel; crisp, gently drying finish. Rounder and more nut-toned in three parts milk.
Sweetly floral and spice-toned, delicate. Lilac, myrrh, cocoa nib, pink peppercorn, honey in aroma and cup. Balanced, sweetly tart structure with delicately vibrant acidity; very full, syrupy mouthfeel. Cocoa- and floral-toned finish.
Crisp, delicately sweet. Nectarine, jasmine, cocoa nib, almond, oak in aroma and cup. Sweet-toned structure with gentle acidity; full, viscous mouthfeel. The finish centers around notes of nectarine, cocoa nib, and oak.
Richly fruit- and floral-toned. Passion fruit, narcissus, allspice, cocoa nib, tangerine zest in aroma and cup. Sweet-savory structure with juicy, high-toned acidity; lightly syrupy mouthfeel. Richly drying, vermouth-like finish.
Deep-toned, cleanly fruit-centered. Pineapple, violet candy, almond brittle, cedar, brown sugar in aroma and cup. Sweet structure with brisk acidity; silky-smooth, lively mouthfeel. The finish is quietly flavor-saturated.
Crisply sweet, nut-toned, richly floral. Almond butter, lilac, lemon verbena, red apple, oak in aroma and cup. Sweet structure with soft, round acidity; very full, syrupy-smooth mouthfeel. Lemon verbena supports the resonantly nut-toned finish.
Cocoa- and floral-driven. Baking chocolate, plum, fresh-cut fir, lime zest, gardenia in aroma and cup. Sweet in structure with gentle, round acidity; lightly syrupy mouthfeel. The finish consolidates to notes of cocoa-toned plum, lime zest, fir.
Evaluated as espresso. Richly sweet-savory, harmoniously integrated. Violet, tangerine zest, dried apricot, cashew butter, a hint of dill in aroma and small cup. Full, syrupy mouthfeel; sweetly tart finish with savory undertones. Deep and umami-rich in three parts milk, with sweet dill juxtaposed with apricot and cashew.
Evaluated as espresso. Balanced, richly sweet. Black cherry, almond, cedar, baker’s chocolate, magnolia in aroma and small cup. Full, satiny body; chocolaty, wood-framed finish. Dark chocolate notes lead the way in three parts milk, supported by notes of black cherry and almond.
Evaluated as espresso. Richly bittersweet, cocoa-toned. Cocoa powder, molasses, pecan, lily, red apple in aroma and small cup. Creamy mouthfeel; cocoa-toned finish with hints of pecan. In cappuccino-scaled milk, cocoa notes are amplified and lily resurfaces.
Crisp, delicate, richly sweet. Yellow plum, cocoa powder, narcissus, sandalwood, brown sugar in aroma and cup. Sweet-toned structure with lively acidity; full, satiny mouthfeel. Cocoa-toned plum and a hint of narcissus enliven the quiet finish.
Deep, complex, sweetly pungent. Red currant, dark chocolate, moist fresh-fallen leaves, maple syrup, star jasmine in aroma and cup. Crisply sweet-savory in structure; plush, buoyant mouthfeel. Flavor resonates long into a richly drying finish.
