Coffees from Taiwan Reviews

Complex, bright, cleanly fruit-forward. Meyer lemon zest, ripe plum, cocoa nib, violet, black sage in aroma and cup. Sweetly tart with crisp, juicy acidity; silky, supple mouthfeel. Deeply layered finish centered on stone fruit and cocoa.

Crisply sweet-tart, bright and juicy. Tamarind, pink grapefruit zest, cocoa nib, freesia, redwood in aroma and cup. Bright, juicy, electric acidity; deep, syrupy-smooth mouthfeel. Sweet, long finish with notes of cocoa nib and pink grapefruit zest.

Deeply rich, chocolaty and fruit-toned. Raspberry tart, chocolate fudge, grappa barrel, gardenia, molasses in aroma and cup. Vibrantly sweet-tart structure with juicy, fruit-forward acidity; creamy-smooth mouthfeel. The finish consolidates to suggestions of dried raspberry, chocolate fudge and grappa barrel.

Richly sweet-tart, fruit-forward. Dried strawberry, dark chocolate, cashew butter, thyme, pink grapefruit zest in aroma and cup. Brightly sweet with juicy acidity; satiny-smooth mouthfeel. Resonant, flavor-laden finish.

High-toned, richly sweet-tart. Tea rose, peach, almond butter, oak, maple syrup in aroma and cup. Sweetly tart structure with bright, lively acidity; smooth, syrupy mouthfeel. The finish consolidates to notes of almond and maple syrup with tea rose gently resurfacing in the long.

Evaluated as espresso. Delicately fruit-toned, floral and lively. Lilac, dried Bing cherry, sandalwood, macadamia nut, wild honey in aroma and small cup. Full, syrupy mouthfeel; delicate, long finish. Lilac and Bing cherry notes deepen in three parts milk, balanced by creamy macadamia nut and wild honey; hints of sandalwood hover in the background.

Sweetly tart, gently fruit-toned. Apricot, orange blossom, cocoa nib, nougat, cashew in aroma and cup. Sweet-tart structure with juicy, balanced acidity; delicate, silky mouthfeel. The finish consolidates to notes of cocoa nib and cashew.

Sweetly tart, decidedly tropical. Ginger blossom, passionfruit, kukui nut, lemon verbena, sugarcane in aroma and cup. Sweet-tart structure with juicy, high-toned acidity; plush, syrupy mouthfeel. The finish is resonant, long, and flavor-saturated.

Crisply sweet, fruit-forward. Dried mango, agave syrup, lime zest, pink peppercorn, cedar in aroma and cup. Sweetly tart structure with brisk acidity; syrupy-smooth mouthfeel. Richly drying finish leads with notes of dried mango and agave syrup in the short, with hints of pink peppercorn and cedar in the long.

Very sweet, richly savory. Honey, tiger lily, fresh pipe tobacco, ginseng, date in aroma and cup. Richly sweet structure with juicy-tart acidity; Syrupy-smooth mouthfeel. Finish leads with notes of pipe tobacco and flowers.

Deeply rich, chocolaty and fruit-toned. Raspberry tart, chocolate fudge, grappa barrel, gardenia, molasses in aroma and cup. Vibrantly sweet-tart structure with juicy, fruit-forward acidity; creamy-smooth mouthfeel. The finish consolidates to suggestions of dried raspberry, chocolate fudge and grappa barrel.

Sweetly spice-toned. Red currant, tea rose, pink peppercorn, cocoa powder, cedar in aroma and cup. Sweet structure with bright, juicy acidity; crisp, velvety mouthfeel. The quiet finish consolidates to notes of red currant and pink peppercorn.

Cleanly fruit-toned, delicately sweet-tart. Raspberry, bergamot, cocoa nib, honey, lemon verbena in aroma and cup. Sweetly tart structure with delicate, buoyant mouthfeel; crisp, fruit-forward finish.

Complex, richly sweet-savory, deeply floral. Star jasmine, salted caramel, cocoa nib, wild strawberry, mustard seed in aroma and cup. Sweet-tart-savory structure with high-toned acidity; very full, syrupy mouthfeel. Cocoa-driven finish with undertones of caramel and mustard seed.

Evaluated as espresso. Sweetly roast-toned, richly chocolaty and deep. Dark chocolate, black cherry, almond extract, marjoram, cedar in aroma and small cup. Creamy, viscous mouthfeel; chocolaty and fruit-driven finish. Chocolate explodes in three parts milk, supported by notes of black cherry and cedar with a hint of sweet marjoram.

Evaluated as espresso. Bold, roasty-sweet, floral-toned. Magnolia, hazelnut butter, dark chocolate, date, fresh-cut oak in aroma and small cup. Syrupy-smooth mouthfeel; crisp, floral-toned, chocolaty finish.

Gently fruit-toned, cocoa-driven. Cocoa powder, black cherry, magnolia, fresh-cut fir, orange zest in aroma and cup. Sweet structure with brisk acidity; velvety-smooth mouthfeel. Cocoa- and fruit-toned, wood-framed finish.

Balanced, bright, sweet-toned. Apricot, cocoa nib, lavender, maple syrup, cedar in aroma and cup. Sweetly tart with vibrant, malic (apple-like) acidity; delicately satiny mouthfeel. Finish consolidates to notes of cocoa nib and lavender with undertones of maple syrup.

A ready-to-drink black coffee, tested cold. Dried guava, dark chocolate, frangipane, vanilla, cedar. Sweet-tart structure with crisp, juicy acidity; refreshingly silky mouthfeel. Guava and dark chocolate lead in the finish, with undertones of cedar and vanilla. Like sweet guava ice cream with a cedar edge in milk.

A ready-to-drink black coffee, tested cold. Red plum, cocoa nib, maple syrup, tangerine, oak. Crisply sweet-tart structure with lively, apple-toned acidity; delicate, silky mouthfeel. Cocoa-toned finish with notes of maple syrup and tangerine. In milk, the tart lime is softened and the cocoa and maple syrup intensify.