Coffees from Taiwan Reviews

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.

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.