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。
Evaluated as espresso. Chocolaty and sweet-toned. Baking chocolate, cashew, molasses, raisin, oak in aroma and cup. Syrupy-smooth mouthfeel; crisp, chocolaty finish. In three parts milk, notes of baking chocolate take front and center, with undertones of molasses and cashew.
Evaluated as espresso. Richly sweet, earth-toned. Fresh humus, cocoa powder, golden raisin, fir in aroma and small cup. Crisp, velvety mouthfeel; the quiet finish centers around notes of cocoa powder and cedar. In three parts milk, crisply chocolaty, with undertones of aromatic fir.
Balanced, crisply sweet-savory. Tangerine zest, narcissus, marjoram, shitake mushroom, baking chocolate in aroma and cup. Sweet-savory structure with quiet acidity; plush, syrupy mouthfeel. Floral-toned finish supported by notes of cocoa nib and marjoram.
Subtly intense anaerobic flower bomb. Sweetly tangy, very brightly floral. Rose, yogurt, blood orange, peach, cashew butter in aroma and cup. Juicy and sweet-tart in structure; full, syrupy mouthfeel. Flowers lead in a balanced finish.
Delicately fruit-toned, richly sweet-tart. Raspberry, magnolia, baking chocolate, honey, lemon verbena in aroma and cup. Sweet-tart structure with brisk acidity; viscous, syrupy-smooth mouthfeel. The quiet finish centers around raspberry and crisp chocolate notes.
Complex, nuanced, multi-layered. Black currant, freesia, amber, toffee, cedar in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; syrupy-smooth mouthfeel. The resonant finish leads with black currant and toffee notes in the short, rounding to amber and cedar in the long.
Richly sweet-tart, fruit-toned. Concord grape, dark chocolate, star anise, sandalwood, pineapple saltwater taffy in aroma and cup. Sweetly tart structure with tart-savory acidity; full, creamy-smooth mouthfeel. Cocoa-toned Concord grape takes center stage in the finish, supported by star anise and dark chocolate.
Gently sweet-tart, floral-toned. Pomegranate, wisteria, pistachio, lime zest, fresh-cut oak in aroma and cup. Crisply sweet-tart structure with delicately bright acidity; satiny-smooth mouthfeel. The tart-leaning finish leads with notes of pomegranate and lime zest, with undertones of oak and pistachio.
Sweetly fruit-forward, richly aromatic. Lychee, tangerine zest, cocoa nib, lemon verbena, maple syrup in aroma and cup. Sweet-tart structure with bright acidity; satiny-smooth mouthfeel. The finish centers around notes of lychee and tangerine zest with cocoa undertones.
Evaluated as espresso. Deeply floral, spice-toned. Baking spices, narcissus, dark chocolate, cedar, a hint of wine barrel in aroma and small cup. Crisp, velvety mouthfeel; richly wood-framed, fruit-forward finish. In three parts milk, baking spices predominate, with undertones of sweetly spicy florals.
Balanced, crisply fruit-toned. Black cherry, pink grapefruit zest, almond, agave syrup, lilac in aroma and cup. Sweet-toned structure with gentle acidity; full, syrupy mouthfeel. Delicately fruit-toned finish with undertones of almond.
Balanced, delicate, fruit-toned. Lily, baking chocolate, dried blueberry, cedar, agave syrup in aroma and cup. Sweet-toned with brisk acidity; velvety mouthfeel. Fruit-toned finish with cedar undertones.
Floral-toned, mult-layered, balanced. Narcissus, dark chocolate, pomegranate, frankincense, in aroma and small cup. Very syrupy-smooth mouthfeel; rich, harmonious, elongated finish. Exceptionally complex in three parts milk, where narcissus and dark chocolate notes commingle with pomegranate and frankincense.
Lushly floral-toned. Vanilla orchid, ginger blossom, cocoa nib, pluot, pink grapefruit zest in aroma and cup. Elegantly sweet structure with juicy, balanced acidity; very syrupy mouthfeel. The long, resonant, flavor-laden finish carries over all the aroma and flavor notes from the cup.
Sweetly tart, fruit-driven and floral. Tangerine zest, tamarind, chocolate fudge, agave syrup, sandalwood in aroma and small cup. Plush, syrupy mouthfeel; chocolaty, tart-fruit finish. Bright, balanced and juicy in cappuccino-scaled milk.
Richly fruit-centered, deeply chocolaty. Dried mango, dark chocolate, wisteria, cedar, lemon thyme in aroma and cup in aroma and cup. Sweetly tart structure with winy acidity; plush, syrupy mouthfeel. The deep-toned finish consolidates to notes of dried mango, dark chocolate and cedar.
Chocolaty and sweetly nut-toned. Baking chocolate, date, freesia, almond, cedar in aroma and small cup. Plush, syrupy mouthfeel; crisply sweet finish with notes of baking chocolate and cedar. In three parts milk, deeply chocolaty with distinct almond notes.
Brightly sweet-tart, fruit-toned. Apricot, dark chocolate, pistachio butter, bay leaf, blood orange in aroma and cup. High-toned and sweet with juicy acidity; viscous, satiny-smooth mouthfeel. Resonant, flavor-laden finish consolidates to dark chocolate and pistachio notes.
Deep-toned, richly chocolaty. Dark chocolate, Fig Newton, magnolia, dried cherry, cedar in aroma and small cup. Satiny-smooth mouthfeel; chocolaty and floral-toned finish. In three parts milk, dark chocolate is foregrounded, with support from dried cherry and cedar notes.
Richly aromatic; complex. Cocoa nib, Meyer lemon curd, almond blossom, thyme, maple syrup in aroma and cup. Delicately sweet-tart structure with vibrant floral acidity; lively, silky-smooth mouthfeel. Harmonious, balanced finish that lingers long.
