Coffees from Taiwan - 台灣送評的咖啡豆

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關於 Coffee Review


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。

Review Date: Dec 2018

Price: $16.00/8 ounces

Richly spiced-toned, deeply sweet. Dried apricot, molasses, pink peppercorn, dark chocolate, jasmine in aroma and cup. Sweet-savory structure with engaging, bright acidity; plush, syrupy mouthfeel. The short finish leads with dried apricot and dark chocolate, followed in the long by jasmine and pink peppercorn.

Review Date: Dec 2018

Price: NT $300/8 ounces

Bright, richly sweet-savory. Red currant, hop flowers, fresh-cut cedar, roasted cacao nib, almond brittle in aroma and cup. Richly bittersweet structure with resonant, high-toned acidity; viscous, satiny mouthfeel. The lingering finish leads with red currant and almond brittle in the short, settling to cacao nib and hop flowers in the long.

Review Date: Dec 2018

Price: NT $290/8 ounces

High-toned, richly sweet-tart. Apricot, wild honey, sandalwood, roasted cacao nib, lilac in aroma and cup. Sweetly tart structure with vibrant, juicy acidity; plush, syrupy mouthfeel. The finish is resonant with all the aroma and flavor notes of the cup, leading with apricot and lilac in the short and cocoa-toned sandalwood in the long, all sustained by a deep, honeyish sweetness.

Review Date: Dec 2018

Price: NT $300/8 ounces

Elegantly fruit-toned, chocolaty. Dark chocolate, dried fig, oak, narcissus-like flowers, molasses in aroma and cup. Crisply sweet structure with balanced, vibrant acidity; full, syrupy mouthfeel. The finish consolidates to notes of dried fig and molasses supported by a rich dark chocolate.

Review Date: Dec 2018

Price: $18.00/8 ounces

Rich-toned, resonantly floral. Wisteria, myrrh, almond nougat, lemon curd, dried cherry in aroma and cup. Sweetly tart structure with zesty, bright acidity; full, syrupy mouthfeel. The finish leads with tart lemon curd and cherry notes, followed by deep wisteria with an undercurrent of almond.

Review Date: Dec 2018

Price: NT $300/8 ounces

Crisply delicate yet resonantly deep. Blackberry, tea rose, clover flower, grapefruit zest, musk in aroma and cup. In structure intensely tart yet very sweet, with a slight deepening savory edge. Light and silky in mouthfeel. Superb finish: sweet, flavor-saturated, long, intact in aromatics and structure.

Review Date: Nov 2018

Price: NT $300/227 grams

Evaluated as espresso. Richly floral-toned, elegant, balanced. Watermelon, pink grapefruit zest, Nutella, sandalwood, tiger lily in aroma and small cup. Syrupy-smooth mouthfeel; long, flavor-saturated finish. Sweet cocoa and hazelnut tones are elevated in three parts milk, with continuing floral resonance.

Review Date: Nov 2018

Price: NT $600/200 grams

Crisply sweet, impressively balanced. Black currant, maple syrup, almond, cedar, lilac-like flowers in aroma and cup. Sweet-tart in structure with juicy, vibrant acidity; velvety-smooth mouthfeel. The finish consolidates to black currant and maple syrup with undercurrents of hazelnut and cedar.

Review Date: Nov 2018

Price: NT $500/200 grams

Richly fruit-toned. Ripe blueberry, dark chocolate, oak, agave syrup, rhododendron-like flowers in aroma and cup. Sweet-toned in structure with rounded acidity; full, syrupy mouthfeel. The resonant finish centers around deep blueberry and chocolate notes with a hint of oak.

Review Date: Nov 2018

Price: NT $1450/8 ounces

Complex, sweetly tart, spice-toned. Peach, fine musk, toffee, macadamia nut, roasted cacao nib in aroma and cup. Sweet-tart structure with vibrant, juicy acidity; plush, syrupy mouthfeel. The elegant, lingering finish centers around notes of peach, toffee and fine musk, all cocoa-toned.

Review Date: Nov 2018

Price: NT $500/8 ounces

Crisp, richly sweet-toned. Tamarind, hazelnut, maple syrup, pink peppercorn, narcissus-like flowers in aroma and cup. Sweetly tart structure with gentle acidity; plush, syrupy mouthfeel. The finish consolidates to notes of tamarind, hazelnut and pink peppercorn.

Review Date: Nov 2018

Price: $25.00/8 ounces

Aromatically subtle, sweetly tart. Pie cherry, roasted cacao nib, pistachio, thyme, freesia-like flowers in aroma and cup. Sweetly tart structure with juicy, vibrant acidity; viscous, syrupy acidity. The finish consolidates to notes of cocoa-toned pie cherry and freesia.

Review Date: Nov 2018

Price: NT $2600/227 grams

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Deeply sweet, cleanly fruit-toned. Watermelon candy, black currant, sandalwood, lantana-like flowers, spice-toned chocolate in aroma and cup. Sweet-tart structure with brisk acidity; lightly velvety mouthfeel. The crisp, flavor-saturated finish is resonantly fruit-toned, complicated by pretty notes of sandalwood.

Review Date: Oct 2018

Price: NT $1400/16 ounces

Evaluated as espresso. Balanced, rich-toned, floral. Jasmine, vanilla, pink grapefruit zest, cedar, dark chocolate in aroma and small cup. Delicate, lively mouthfeel; long, flavor-saturated finish. In cappuccino-scaled milk, notes of jasmine and vanilla take center stage, supported by dark chocolate.

Review Date: Oct 2018

Price: NT $1500/16 ounces

Evaluated as espresso. Deeply and richly sweet-savory. Blackberry, roasted cacao nib, tamarind, sandalwood, pistachio in aroma and small cup. Crisp but velvety-smooth mouthfeel; rich, resonant, flavor-laden finish. Berry and cocoa notes lead in cappuccino-scaled milk, followed by an intriguing hint of sandalwood.

Review Date: Oct 2018

Price: NT $450/200 grams

Crisp, richly sweet. Baker’s chocolate, mango, fresh humus, maple syrup, narcissus-like flowers in aroma and cup. Sweet in structure with round, gentle acidity; full, syrupy mouthfeel. Notes of cocoa-toned mango lead the short finish, with fresh humus in the long.

Review Date: Oct 2018

Price: NT $2000/16 ounces

Evaluated as espresso. Deep, richly chocolaty, sweetly tart. Dark chocolate, peach, candied almond, tangerine zest, magnolia-like flowers in aroma and small cup. Plush, satiny mouthfeel; resonant, long, bittersweet finish. In three parts milk, chocolate and magnolia-like flowers round and amplify.

Review Date: Oct 2018

Price: NT $375/8 ounces

Top 30 Coffees of 2018 - No. 2

Deeply sweet-savory, energetic. Black currant, roasted cacao nib, star jasmine, almond butter, frankincense in aroma and cup. Richly sweet in structure with savory undertones and bright, lyrical acidity; full, creamy mouthfeel. Flavor-laden finish maintains the integrity of the cup well into the long.

Review Date: Oct 2018

Price: NT $290/8 ounces

Richly sweet-tart, floral-toned. Honeysuckle, mango, sandalwood, maple syrup, almond brittle in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; full, syrupy mouthfeel. The resonant, flavor-saturated finish retains all of the nuance and flavor notes of the cup.

Review Date: Sep 2018

Price: NT $275/8 ounces

Evaluated as espresso. Chocolaty, floral-toned. Plumeria, baker’s chocolate, tangerine zest, fresh-cut cedar, tamarind in aroma and small cup. Crisp, syrupy mouthfeel; sweetly tart finish with notes of tamarind and baker’s chocolate. In three parts milk, rich chocolate tones provide ballast for tart tamarind, and plumeria notes elevate the whole with pervasive sweetness.