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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。
Sweet, brightly herb- and fragrantly floral-toned. Goji berry, cacao-nib, narcissus, fresh-cut cedar in aroma and cup. Sweet, delicately savory structure; satiny mouthfeel. Crisp, berryish, cocoa-toned finish.
Intense spice and floral notes. Cinnamon, lavender, cocoa nib, sweet alyssum, plum in aroma and cup. Sweet, very suavely balanced structure; silky mouthfeel. Citrus surfaces in a round, deep, balanced finish.
Bright, finely floral. White peach, jasmine, lemon zest, honey and cocoa nib in aroma and cup. Lively, well-defined acidity; light, silky body. The finish is long and perfumed, carrying citrus blossom and gentle cocoa sweetness.
Sweetly balanced, nut-toned. Red apple, caramel, almond, mandarin zest and cocoa powder in aroma and cup. Gently bright acidity; smooth, satiny mouthfeel. The finish is soft and lingering, with caramel and citrus notes.
Evaluated as espresso. Richly sweet-savory, crisply tart. Dried blackberry, mango, almond, dark chocolate, brown sugar in aroma and small cup. Creamy, viscous mouthfeel; integrated, harmonious finish. In cappuccino format, richly chocolaty, almost dessert-like, with undertones of blackberry and brown sugar.
Evaluated as espresso. Chocolate fudge, pomegranate, lychee, cedar, bay leaf in aroma and small cup. Syrupy-smooth mouthfeel; juicy-bright finish that integrates all the aromas and flavors of the shot. In cappuccino format, exceptionally rich-toned, chocolaty and sweet.
High-toned, richly floral. Narcissus, cocoa nib, lemon verbena, bergamot, almond butter in aroma and cup. Bright, juicy acidity; crisp, lightly satiny mouthfeel. Long, resonant, flavor-saturated finish.
Deeply aromatic, savory-sweet. Dark chocolate, dried fig, amber, cedar and pomelo in aroma and cup. Softly bright, gently structured acidity; full, syrupy-smooth body. The finish is long and lingering, with spice, dark chocolate and sweet citrus notes.
Evaluated as espresso. Bright, floral-driven. Magnolia, baking chocolate, mandarin zest, honey and hazelnut in aroma and small cup. Smooth, creamy mouthfeel; sweet, inviting finish. In cappuccino format, the shot softens to milk chocolate and honey with a delicate citrus-floral lift.
Evaluated as espresso. Sweetly spice-toned, chocolate-forward. Baking chocolate, caramel, roasted almond, dried cherry and clove in aroma and small cup. Rounded, velvety mouthfeel; balanced bittersweet finish. In cappuccino format, caramel and chocolate deepen, with a soft cherry undercurrent.
Deeply aromatic, spice-toned and elegantly fruity. Dried fig, date, clove, dark chocolate and mandarin zest in aroma and cup. Bright, winey acidity; full, syrupy body. The finish is long and resonant, carrying dried fruit sweetness, spice and cocoa depth.
Lush, fruit-forward and floral. Blueberry, strawberry, violet, honey and cocoa nib in aroma and cup. Juicy, lively acidity; lightly satiny mouthfeel. The finish is sweet and lingering, with dark berry and soft cocoa notes.
High-toned, arrestingly floral. Wisteria, lychee, white peach, jasmine and cocoa nib in aroma and cup. Bright, delicately juicy acidity; plush, syrupy mouthfeel. The finish is elegant and lingering, centering wisteria and white peach with a cocoa nib throughline.
Evaluated as espresso. Deeply sweet, richly nut-toned. Baking chocolate, pomegranate, tangerine zest, roasted almond and gardenia in aroma and small cup. Plush, velvety mouthfeel; balanced bittersweet finish. In cappuccino format, the shot is luxuriously chocolaty, evoking milk chocolate and praline with a complex citrus twist.
Radiant, intricately floral. Meyer lemon zest, white tea, honeysuckle, apricot and cocoa nib in aroma and cup. Crystalline, sparkling acidity; buoyant, silky body. The finish is long and perfumed, echoing honeysuckle and stone-fruit sweetness.
Bright, richly floral. White peach, bergamot, honey, jasmine and cocoa nib in aroma and cup. Lively, finely etched acidity; silky, buoyant body. The finish is long and perfumed, echoing jasmine and sweet stone fruit.
Evaluated as espresso. Softly sweet, chocolate-forward. Baking chocolate, roasted almond, tangerine zest, honey and freesia in aroma and small cup. Creamy, rounded mouthfeel; crisp, sweet finish. In cappuccino format, the profile softens into milk chocolate and almond with a distinct citrus lift.
Evaluated as espresso. Richly aromatic, chocolaty. Dark chocolate, roasted hazelnut, date, pink grapefruit zest and cedar in aroma and small cup. Full, sturdy mouthfeel; balanced bittersweet finish. In cappuccino format, chocolate and nut tones deepen, supported by soft caramel.
Evaluated as espresso. Brightly sweet, fruit-accented. Baking chocolate, red apple, lime zest, caramel and chamomile in aroma and small cup. Smooth, velvety mouthfeel; gentle, chocolaty finish. In cappuccino format, caramel and milk chocolate are amplified, with complex citrus undertones.
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.
