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。
Gently tart, citrus-toned. Ripe orange, lemon balm, cocoa powder, date, fir in aroma and cup. Brisk acidity; full, satiny-smooth mouthfeel. Gently drying finish consolidates to notes of orange zest, fir and cocoa powder.
Richly fruity, deeply chocolaty. Dark chocolate, dried peach, honeysuckle, maple syrup, marjoram in aroma and cup. Richly sweet structure with fruit-toned acidity; plush, syrupy-smooth mouthfeel. The long, resonant finish centers around notes of dark chocolate and honeysuckle.
High-toned, juicy-sweet. Lemongrass, cocoa nib, magnolia, amber, bergamot in aroma and cup. Brightly sweet structure with juicy, sparkling acidity; very full, syrupy mouthfeel. The resonant finish leads with notes of lemongrass and cocoa nib, supported by sweet magnolia.
Brightly sweet, floral-toned. Narcissus, pink grapefruit, apricot, almond butter, bay leaf in aroma and cup. High-toned acidity; very smooth, silky mouthfeel. The resonant finish amplifies narcissus and almond.
Richly sweet-savory. Salted caramel, tamarind, hazelnut, freesia, green peppercorn in aroma and cup. Briskly sweet acidity; plush, syrupy-smooth mouthfeel. The lingering finish leads with salted caramel and tamarind.
Richly sweet, crisply floral. Magnolia, cashew, maple syrup, dried nectarine, myrrh in aroma and cup. Sweetly tart structure with bright, juicy acidity; silky-smooth mouthfeel. The crisp finish highlights notes of almond and myrrh.
Richly fruit-toned, juicy-sweet. Dried cherry, almond butter, cocoa nib, narcissus, oak in aroma and cup. Brightly sweet-tart acidity; plush, syrupy-smooth mouthfeel. Dried cherry and almond butter lead in the resonant finish.
Complex, richly fruit-toned. Lychee, dark chocolate, sandalwood, honey, wisteria in aroma and cup. Brightly sweet with juicy, balanced acidity; full, very silky mouthfeel. Long, lingering finish resonant with honey and wisteria.
Crisply sweet-savory, gently lactic. Pineapple yogurt, lemon balm, baking chocolate, sandalwood, marjoram in aroma and cup. Sweet-savory structure with tangy acidity; soft, satiny mouthfeel. Fruit- and cocoa-toned finish.
Sweetly tart, richly savory. Magnolia, pink grapefruit zest, ripe blackberry, dark chocolate, toffee in aroma and cup. Brightly sweet, complex structure with high-toned acidity; plush, very syrupy mouthfeel. Magnolia and blackberry notes lead in the long, resonant finish.
Richly sweet-savory, juicy-bright. Dark chocolate, hop flowers, apricot, tangerine zest, cedar in aroma and cup. High-toned, lively acidity; crisp, syrupy mouthfeel. The resonant finish sustains its flavor-saturated structure far into the long.
Richly sweet-tart, complex. Pineapple kefir, lilac, dark chocolate, amber, honey in aroma and cup. Bright, juicy acidity; satiny, viscous mouthfeel. A long finish centers around pineapple, amber and honey notes.
Richly aromatic, fruit-forward. Mulberry, almond nougat, lemon verbena, cocoa nib, cedar in aroma and cup. Sweetly tart structure with juicy acidity; lightly satiny mouthfeel. Crisp, fruity, cocoa-toned finish.
Understated, crisply sweet. Walnut, cocoa powder, maple syrup, pear, wine barrel in aroma and cup. Softly brisk acidity; lightly syrupy mouthfeel. Flavor consolidates around maple syrup and walnut notes in the gently drying finish.
Crisply sweet, balanced. Baking chocolate, plum, magnolia, cedar, almond in aroma and cup. Sweet-tart structure with brisk acidity; velvety-smooth mouthfeel. The gently drying finish consolidates to almond and cedar.
Quietly sweet-tart. Pomegranate, fir, caramel, freesia, almond in aroma and cup. Brisk acidity; lightly satiny mouthfeel. Sweetly wood-framed finish supported by suggestions of freesia.
Crisply sweet-savory. Date, ginkgo, vanilla yogurt, fir, saltwater taffy in aroma and cup. Tart-leaning acidity; velvety mouthfeel. Gently drying, tart finish.
Raspberry jam, toffee, dark chocolate, lilac, hint of teriyaki sauce in aroma and cup. Sweetly tart structure with brisk acidity; plush, syrupy mouthfeel. Savory-leaning in the resonant finish with notes of teriyaki sauce supported by dark chocolate.
Deeply chocolaty, richly floral. Dark chocolate, gently scorched oak, gardenia, lily, raspberry in aroma and cup. Gentle, round acidity; full, creamy mouthfeel. Chocolaty finish with undertones of smoky oak and gardenia.
Sweetly tart, delicately complex. White peach, honeysuckle, tangerine zest, caramel, elm in aroma and cup. Apple-like acidity; vibrant, silky mouthfeel. Quiet but long, harmonious finish.
