The World's Leading Coffee Guide
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。
Floral-toned, richly aromatic. Dried geranium, blackberry, bay leaf, baking chocolate, honey in aroma and cup. Juicy-bright acidity; lightly satiny mouthfeel. Notes of geranium and baking chocolate carry the resonant finish.
Sweetly floral, gently spice-toned. Narcissus, cocoa nib, nutmeg, lemon balm, agave syrup in aroma and cup. Briskly sweet acidity; full, syrupy mouthfeel. Crisply sweet, cocoa- and floral-toned finish.
Radiant and intricately floral. White peach, bergamot, star jasmine, yuzu and cocoa nib in aroma and cup. Crystalline, high-definition acidity; lush, syrupy mouthfeel. The finish is long and layered, extending citrus blossom and delicate cocoa sweetness into the long.
High-toned, energetic. Green apple, lemon blossom, pear, chamomile and cocoa nib in aroma and cup. Sparkling, finely etched acidity; lightly silky mouthfeel. The finish is long and floral, with complex fruit sweetness and gentle cocoa nuance.
Evaluated as espresso. Brightly sweet, chocolate-framed. Baking chocolate, black currant, caramel, orange zest and almond in aroma and small cup. Crisp, creamy mouthfeel; balanced, gently bittersweet finish. In cappuccino format, chocolate and nut tones deepen while fruit softens to a subtle citrus lift.
Juicy and berry-forward. Blueberry, raspberry, hibiscus, baking chocolate and orange zest in aroma and cup. Bright, lively acidity; plush, satiny mouthfeel. The crisp finish consolidates to notes of hibiscus and baking chocolate.
Invitingly aromatic, fruit-saturated. Guava, strawberry, orange blossom, pink grapefruit zest and cocoa nib in aroma and cup. Briskly sweet-tart acidity; silky, vibrant mouthfeel. The finish tapers gently, centering around tropical fruit sweetness and faint cocoa depth.
Rich-toned, deeply floral. Ginger blossom, plumeria, cocoa nib, pink grapefruit, thyme in aroma and cup. Vibrant, sparkling acidity; little silky mouthfeel. Resonant, very long, flavor-saturated finish.
Evaluated as espresso. Fruit-sweet, subtly chocolaty. Raspberry, almond butter, dark chocolate, cedar, mandarin zest in aroma and small cup. Plush, syrupy mouthfeel; berry-toned finish. As cappuccino, sweet-tart raspberry and crisp chocolate commingle.
Delicately floral, citrus-laced. White peach, jasmine, Meyer lemon zest, almond and cocoa nib in aroma and cup. Bright, refined acidity; smooth, lightly syrupy mouthfeel. The finish is crisp and layered, with lingering citrus and floral sweetness.
Harmonious, sweetly balanced. Red apple, milk chocolate, tangerine zest, freesia, hazelnut in aroma and cup. Soft, round acidity; velvety-smooth mouthfeel. The finish is crisply nut-toned, with citrus highlights.
Refined and luminous. White peach, pink grapefruit zest, magnolia, lemongrass and cocoa nib in aroma and cup. High-toned, crystalline acidity; elegant, lightly syrupy body. Lingering floral-citrus finish with subtle cocoa undertones.
Sweetly flavor-saturated, expressive. Blueberry compote, strawberry, hibiscus, baking chocolate and raw honey in aroma and cup. Juicy acidity; plush, syrupy mouthfeel. Persistent finish marked by blueberry and gentle chocolate depth.
Poised, bright, pungent. Red currant, pink grapefruit zest, tea rose, brown sugar and cocoa nib in aroma and cup. Sparkling acidity; streamlined, silky body. Long, floral-toned finish with citrus and cocoa nuance.
Evaluated as espresso. Highly aromatic and expansive. Star jasmine, bergamot, pomelo, Bing cherry and cocoa nib in aroma and small cup. Airy yet saturated mouthfeel; exceptionally long, harmonious finish. In cappuccino format, the cup unfolds slowly with layered florals and citrus sweetness and lingers long.
Polished and luminous. Magnolia, apricot, tangerine, lemongrass and dark chocolate in aroma and cup. Sparkling acidity; silky, flowing mouthfeel. The finish is long and floral-forward with a gentle, layered citrus echo.
Evaluated as espresso. Juicy and sweetly perfumed. Cherry cordial, blood orange zest, hibiscus, baking chocolate and almond in aroma and small cup. Plush, creamy mouthfeel; fruit-forward finish with a soft chocolate base. In cappuccino format, the fruit tones mellow, emphasizing baking chocolate and roasted almond.
Expressive, complexly layered. Pink grapefruit zest, cranberry, orange blossom, vanilla yogurt, white peach and cocoa nib in aroma and cup. Sparkling, wine-bright acidity; rounded, buoyant body. The finish lingers with lactic creaminess and citrus-framed sweetness.
Radiant and finely layered. White peach, pink grapefruit zest, honeysuckle, chamomile and cocoa nib in aroma and cup. Sparkling, well-articulated acidity; silky, vibrant body. The finish is long and resonant, carrying floral sweetness and gentle cocoa depth into the long.
Fruit-forward and aromatic. Blueberry, black currant, orange zest, lavender and baking chocolate in aroma and cup. Bright, juicy acidity; plush, satiny mouthfeel. The finish lingers with dark fruit tones and crisp chocolate richness.
