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。
Crisply sweet, cocoa-toned. Baking chocolate, date, gardenia, elm, orange zest in aroma and cup. Brisk acidity; velvety-smooth mouthfeel. Finish consolidates to notes of baking chocolate and elm.
Complex, integrated, harmonious. Early girl tomato, chamomile, lemongrass, calamansi, star jasmine in aroma and cup. Sweet-savory structure with sparkling acidity; satiny, buoyant mouthfeel. Deep-toned, multi-layered finish that fulfills the promise of the cup.
Deep-toned, richly sweet. Dark chocolate, salted caramel, dried pear, almond, cedar in aroma and cup. Sweet structure with round acidity; full, syrupy-smooth mouthfeel. Chocolaty finish supported by salted caramel and almond notes.
Richly chocolaty, balanced. Dark chocolate, cherry, hazelnut, cedar, lemon-thyme in aroma and cup. Brightly sweet acidity; crisp, lightly satiny mouthfeel. Chocolaty, nut-toned finish with cedar and herb notes.
Richly sweet, crisply fruity. Plum, magnolia, cashew, agave syrup, dried sage in aroma and cup. Sweetly tart structure with brisk acidity; syrupy-smooth mouthfeel. The crisp finish highlights notes of cashew and plum.
Chocolaty and berry-toned. Raspberry, baking chocolate, fir, caramel, almond in aroma and cup. Brisk acidity; crisp, lightly satiny mouthfeel. Finish consolidates to notes of baking chocolate and fir with raspberry undertones.
Evaluated as espresso. Crisply sweet, chocolaty. Baking chocolate, date, banana, vanilla, fir in aroma and small cup. Velvety-smooth body; gently drying, wood-framed finish. Crisply chocolaty with fir undertones in three parts milk.
Evaluated as espresso. Deeply sweet-savory, richly aromatic. Date, pipe tobacco, amber, pistachio, rhododendron in aroma and small cup. Strupy-smooth mouthfeel; complex, harmonious finish. Pipe tobacco and amber commingle nicely in three parts milk, with rhododendron undertones.
Elegant, delicate, sweetly tart. Bergamot, yellow plum, cocoa nib, sage, candied violet in aroma and cup. Delicately sweet, balanced structure with high-toned acidity; very smooth, satiny mouthfeel. Resonant, long, flavor-laden finish.
Evaluated as espresso. Richly aromatic, chocolaty and nut-toned. Nutella, black cherry, marjoram, sassafras, cedar in aroma and small cup. Creamy-smooth mouthfeel; sweetly nut-toned, chocolaty finish. In cappuccino-scaled milk, both chocolate and hazelnut aromas and flavors are amplified.
Elegant, crisply fruit-toned. Pluot, honeysuckle, cocoa nib, pink peppercorn, lemon in balm aroma and cup. Sweetly tart with juicy, bright acidity; plush, syrupy-smooth mouthfeel. Floral- and cocoa-toned finish.
Sweetly tart, juicy, bright. Dried raspberry, sandalwood, dark chocolate, almond brittle, pink grapefruit zest in aroma and small cup. Sweet-tart structure with elegantly high-toned acidity; plush, syrupy mouthfeel. Crisply raspberry-toned finish with dark chocolate undertones.
Crisply citrusy. Sweet lime, baking chocolate, goji berry, fir, caramel in aroma and cup. Sweetly brisk acidity; crisp, velvety mouthfeel. Gently drying finish with notes of citrus and fir.
Vibrantly sweet-tart, citrusy. Meyer lemon zest, cocoa nib, lilac, pomegranate, cedar in aroma and cup. Balanced, vibrant acidity; satiny-smooth mouthfeel. Cocoa-toned citrus notes lead in the long finish.
High-toned, citrusy. Sweet lime, baking chocolate, gardenia, brown sugar, sandalwood in aroma and cup. Brightly sweet-tart structure with vibrant acidity; crisp, lightly satiny mouthfeel. Cocoa-toned finish with notes of lime and brown sugar.
Gently fruity, sweetly tart. Blackberry, cane sugar, cocoa nib, fresh-cut fir, jasmine in aroma and cup. Sweet structure with pert acidity; viscous, satiny-smooth mouthfeel. Fruit-toned finish with undertones of cane sugar and fir.
Crisply sweet, floral-toned. Nutella, magnolia, nectarine, lime zest, cedar in aroma and cup. Sweet structure with bright, balanced acidity; velvety-smooth mouthfeel. Crisp, floral-toned finish.
Richly sweet-savory. Baking chocolate, red plum, nougat, cedar, hop flowers in aroma and cup. Brisk acidity; crisp, velvety mouthfeel. The wood-framed finish is supported by baking chocolate.
Richly sweet-savory. Black currant, candied violet, lemon verbena, cocoa nib, cedar in aroma and cup. Brisk acidity; syrupy-smooth mouthfeel. The quiet finish consolidates to notes of black currant and lemon verbena.
Floral-toned, crisply bright. Narcissus, apricot, cocoa nib, Meyer lemon zest, maple syrup in aroma and cup. Sweetly tart structure with juicy acidity; crisp, lightly syrupy mouthfeel. Narcissus and apricot are supported by cocoa nib in the finish.
