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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。
Deeply sweet, rich-toned, juicy. Dried apricot, dark chocolate, cashew, pink grapefruit zest, magnolia in aroma and cup. Sweet-tart structure with balanced acidity; full, syrupy mouthfeel. The fruit-forward finish is balanced by notes of cashew and dark chocolate.
Evaluated as espresso. Richly floral, complex, nuanced. Lilac, dark chocolate, black cherry, myrrh, lemon-thyme in aroma and small cup. Very syrupy-smooth mouthfeel; deep, rich, flavor-laden finish. This coffee particularly impresses in three parts milk, with lyric, lilac top notes, rich, fudge-like bottom notes, and black cherry, myrrh and lemon thyme in the mid-palate.
Richly sweet-tart, fruit-toned. Dried raspberry, dark chocolate, musk, almond, honeysuckle in aroma and cup. Deeply sweet structure with wine-like acidity; plush, creamy mouthfeel. The finish consolidates to notes of dark chocolate and almond with undertones of raspberry.
Evaluated as espresso. Richly aromatic, deeply fruit-toned. Dried apricot, sandalwood, narcissus, almond, dark chocolate in aroma and small cup. Viscous, syrupy mouthfeel; quiet, cleanly fruit-centered finish. In cappuccino-scaled milk, apricot and narcissus notes particularly please.
Balanced, sweet-toned. Date, baking chocolate, cedar, freesia-like flowers, almond in aroma and cup. Sweet structure with brisk acidity; satiny-smooth mouthfeel. The cedary finish is supported by notes of date and freesia.
Vibrant, juicy, cocoa-toned. Apricot, cocoa nib, honeysuckle, hazelnut butter, cedar in aroma and cup. Brightly sweet with lively acidity; plush, syrupy-smooth mouthfeel. The resonant finish consolidates around cocoa nib and a hint of apricot.
Evaluated as espresso. Crisply sweet, chocolaty and nut-toned. Baking chocolate, cashew, lily, molasses, gently scorched cedar in aroma and small cup. Satiny-smooth mouthfeel; nut-toned finish with chocolate undertones supported by gently scorched cedar.
Rich-toned, deeply aromatic. Black currant, toffee, narcissus, cedar, agave syrup in aroma and cup. Sweetly tart with bright, juicy acidity; syrupy-smooth mouthfeel. The finish consolidates to notes of black currant and toffee that carry far into the long.
Delicate, resonant, sweet-toned. Bing cherry, almond, baking chocolate, brown sugar, magnolia in aroma and cup. Sweet, gently tart structure with crisp, balanced acidity; smooth mouthfeel. A quiet finish centers around notes of baking chocolate, cherry and brown sugar.
Richly fruit-toned, juicy and deep. Raspberry, dark chocolate, hazelnut, lemon-thyme, sandalwood in aroma and cup. Sweetly tart with brisk acidity; very full, syrupy-smooth mouthfeel. Dark chocolate notes support the fruit-laden finish.
Confidently sweet-tart, decidedly floral. Honeysuckle, tangerine zest, plum, pipe tobacco, maple syrup in aroma and cup. Sweet-toned with bright, juicy acidity; silky-smooth mouthfeel. Crisp, flavor-saturated finish.
High-toned, delicate, richly sweet. Apricot, cocoa nib, plum blossom, cedar, honey in aroma and cup. Sweet-toned structure with bright, juicy acidity; full, syrupy-smooth mouthfeel. Cocoa-toned apricot and plum blossom lead the resonant, lingering finish.
Evaluated as espresso. Complex, multi-layered, richly deep. Honeysuckle, dark chocolate, dried apricot, perique fermented pipe tobacco, pistachio in aroma and small cup. Viscous, creamy mouthfeel; resonant, long, flavor-saturated finish. The milk shot is floral, chocolaty and stone fruit-driven in equal measure.
Evaluated as espresso. Deeply and sweetly nut-toned. Almond butter, magnolia, dark chocolate, crisp pear, fresh-cut cedar in aroma and small cup. Viscous, smooth mouthfeel; crisply sweet-tart, finish. Cappuccino-scaled milk amplifies the magnolia and dark chocolate notes.
Evaluated as espresso. Deep-toned, chocolaty and tart-savory. Black currant, almond butter, tamarind, dark chocolate, cedar in aroma and small cup. Plush, syrupy mouthfeel; resonant, flavor-saturated finish. In three parts milk, both sweet (chocolate) and tart (tamarind) notes are elevated, enhancing and deepening each other.
Sweetly floral and berry-driven, balanced. Narcissus, blueberry, honey, nutmeg, milk chocolate in aroma and cup. Sweet-tart structure with round, gentle acidity; plush, syrupy-smooth mouthfeel. Finish leads with notes of blueberry and narcissus in the short, consolidating to milk chocolate in the long.
Opulent, richly sweet-tart-savory. Black currant jam, dark chocolate fudge, cherry blossom, toasted pecan, cedar in aroma and cup. Sweet-toned with tart-savory underpinnings; elegant, balanced, high-toned acidity. Deeply chocolaty and fruit-toned in the finish.
Gently bright, richly floral. Raspberry, dark chocolate, macadamia nut, star jasmine, maple syrup in aroma and cup. Sweet-tart-savory structure with straightforward acidity; plush, velvety-smooth mouthfeel. Quietly juicy, round finish with notes of raspberry and dark chocolate.
Chocolaty, deeply sweet-savory. Dark chocolate, fresh ginger, plum blossom, lemon verbena, Italian parsley in aroma and cup. Savory-leaning structure with sweet undertones and crisp, citrusy acidity; lively, tannic mouthfeel. Gently drying, chocolaty and spice-toned finish.
Deeply pungent, sweetly savory. Dark chocolate, narcissus, black cherry, cardamom, cashew in aroma and cup. Sweet-savory structure with roundly tart acidity; full, creamy mouthfeel. The floral-toned finish leads with notes of narcissus, balanced by dark chocolate and cashew underneath.
