Coffees from Taiwan Reviews

Floral-toned, sweetly citrusy. Magrut lime, star jasmine, salted almond, fresh-cut oak, honey in aroma and cup. Juicy-sweet structure with brightly tart acidity; very silky, viscous mouthfeel. Citrusy and floral-toned finish.

Evaluated as espresso. Richly floral, cocoa-toned. Magnolia, cocoa nib, pomegranate, molasses, marjoram in aroma and small cup. Syrupy-smooth mouthfeel; long, flavor-saturated finish. In three parts milk, cocoa notes are amplified and the tart fruit is balanced by sweet herbs and spice-toned florals.

Brightly sweet, high-toned. Pink grapefruit, cocoa nib, red plum, maple syrup, fresh-cut oak in aroma and cup. Sweetly tart structure with juicy acidity; very silky, vibrant mouthfeel. The finish centers around notes of cocoa nib and pink grapefruit.

Evaluated as espresso. Sweetly nut-toned. Cashew butter, baking chocolate, sassafras, date, gardenia in aroma and small cup. Crisp mouthfeel; gently drying, floral finish. Chocolaty and nutty in cappuccino-scaled milk.

Complex, sweetly herbaceous. Tamarind, cocoa nib, vanilla bean, freesia, lemon-thyme in aroma and cup. Savory-leaning structure with brisk acidity; viscous, syrupy-smooth mouthfeel. The crisp finish leads with notes of freesia and lemon-thyme.

Crisp, fruit-toned, delicately floral. Baking chocolate, lime zest, date, narcissus, fresh-cut fir in aroma and cup. Sweet-toned with brisk acidity; crisply satiny mouthfeel. Gently drying finish with aromatic wood notes supported by lime zest.

Deep, savory-sweet, balanced. Sweet pipe tobacco, nut melange, oak, hints of lily and tamarind in aroma and cup. Brisk and tart-savory in structure, with a cushion of sweetness. Light but silky in mouthfeel. The finish consolidates around hints of tobacco and tamarind.

Caramelly, delicately sweet-savory. Peach, caramel, shiitake, redwood, clover flowers in aroma and cup. Gently brisk and sweet-tart in structure; satiny in mouthfeel. The finish is wispy and delicate: peach and caramel.

Sweetly spice-toned. Concord grape, ginger blossom, baking chocolate, lemon verbena, maple syrup in aroma and cup. Gently vibrant structure with a fruity/juicy acidity; viscous, satiny mouthfeel. Cocoa-toned finish, supported by notes of lemon verbena and maple syrup.

Deep-toned, richly chocolaty and fruit-forward. Raspberry jam, chocolate fudge, tamarind, frangipane, gently scorched oak in aroma and small cup. Creamy-smooth mouthfeel; long, flavor-laden finish that leads with berry notes and chocolate notes. In cappuccino format, explosively chocolaty and intensely fruity.

Delicately sweet-tart, cocoa-toned. Cocoa nib, pineapple, narcissus, musk, cedar in aroma and cup. Intricately sweet structure with bright acidity; crisp, velvety mouthfeel. The quiet finish consolidates to cocoa nib, narcissus and cedar.

Balanced, richly sweet. Black cherry, maple syrup, dark chocolate, Meyer lemon zest, cedar in aroma and cup. Sweet structure with lively acidity; viscous, syrupy mouthfeel. Chocolaty finish, supported by notes of maple syrup and black cherry.

Sweet, deeply resonant, chocolaty. Tea rose, black cherry, cashew, dark chocolate, a hint of marjoram in aroma and cup. Sweet-tart structure with gentle, round acidity; syrupy, full mouthfeel. Cashew and tea rose carry into a long, floral-toned finish.

Brightly fruit-toned, gently tart. Dark chocolate, raspberry, narcissus, cedar, pink grapefruit zest in aroma and cup. Sweetly tart structure with juicy acidity; crisp, satiny mouthfeel. Chocolaty, fruit-toned finish, with undertones of cedar.

Crisp, bittersweet, fruit-forward. Dark chocolate, black cherry, lavender, cedar, tangerine zest in aroma and cup. Pleasingly bittersweet structure with high-toned acidity; full, satiny mouthfeel. The finish consolidates to notes of dark chocolate, black cherry and cedar.

Evaluated in brew bag format with a steeping time of 5 minutes in 8 ounces of water. Crisply sweet-tart, gently floral-toned. Freesia, baking chocolate, green grape, hazelnut, oak in aroma and cup. Sweetly tart structure with delicate acidity; crisp, satiny mouthfeel. Finish consolidates to notes of green grape and baking chocolate.

Evaluated in brew bag format with a steeping time of 5 minutes in 8 ounces of water. Gently fruit-forward and chocolaty. Cocoa powder, narcissus, red grape, grapefruit zest, gently scorched mesquite in aroma and cup. Crisply sweet structure with gentle acidity; full, velvety mouthfeel. Chocolaty, floral-toned finish.

Evaluated in brew bag format with a steeping time of 5 minutes in 8 ounces of water. Sweetly fruit-toned. Raspberry, cashew, orange zest, caramel, bay leaf in aroma and cup. Sweet structure with brisk acidity; crisp, silky mouthfeel. The tart-leaning finish consolidates to notes of orange zest and bay leaf.

Floral-driven, crisply bright. Narcissus, apricot, cocoa nib, tangerine zest, agave syrup in aroma and cup. Sweetly tart structure with brisk acidity; full, syrupy-smooth mouthfeel. The finish leads with notes of narcissus and apricot with undertones of cocoa nib.

Evaluated as espresso. Crisply chocolaty, deep-toned. Baking chocolate, date, cashew, orange zest, molasses in aroma and small cup. Crisply smooth mouthfeel; gently drying finish with notes of orange zest and cashew. In cappuccino-scaled milk, baking chocolate predominates, supported by cashew and orange zest.