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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。
Evaluated as espresso. Chocolaty and nut-toned. Baking chocolate, cashew, date, cedar, marjoram in aroma and small cup. Creamy mouthfeel; crisp finish with undertones of fresh-cut fir. In three parts milk, chocolate and sweet nut pleasingly dominate.
Spice-toned, floral. Lavender, almond, apricot, fresh-cut fir, brown sugar in aroma and cup. Crisply sweet structure with brisk acidity; velvety mouthfeel. Wood-framed finish with undertones of lavender and almond.
Deeply aromatic, richly nuanced. Dried mulberry, dark chocolate, hazelnut brittle, wisteria, Meyer lemon zest in aroma and cup. Sweet-tart structure with bright, juicy acidity; syrupy-smooth mouthfeel. Cocoa- and floral-toned finish with undertones of hazelnut and Meyer lemon zest.
Aromatically intense, richly sweet-savory. Dried plum, baking chocolate, candycap mushroom, lemon-thyme, bergamot in aroma and cup. Deep, umami-rich structure with balanced, vibrant acidity; full, syrupy mouthfeel. The finish centers around notes of crisp chocolate and lemon thyme.
Nuanced, multi-layered, complex. Red currant, honeysuckle, pomegranate, cocoa nib, cedar in aroma and cup. Sweet-tart structure with bright, vibrant acidity; plush, syrupy-smooth mouthfeel. The flavor-saturated finish consolidates to notes of red currant and cocoa nib, with undertones of cedar.
Pungent, sweetly tart, fruity. Sweet-Tarts candy, hazelnut brittle, agave syrup, dried fennel, lily in aroma and cup. Tart-leaning structure with gentle acidity; very full, creamy mouthfeel. Finish consolidates to notes of fennel and hazelnut.
Savory-sweet, deep-toned, juicy. Concord grape, mustard flower, dark chocolate, tangerine zest, cedar in aroma and cup. Savory-leaning structure with cola-like, phosphoric acidity; viscous, satiny mouthfeel. Flavor-saturated finish, long, chocolate-laden, fruity and spice-toned.
Evaluated as espresso. Fruit-forward, chocolaty. Dark chocolate, black cherry, lily, molasses, cedar in aroma and small cup. Very syrupy mouthfeel; crisp, chocolaty finish. In three parts milk, dark chocolate notes take center stage, supported by notes of black cherry and lily.
Evaluated as espresso. Chocolaty, gently bittersweet. Pomegranate, baking chocolate, black walnut, clove, fresh-cut fir in aroma and small cup. Delicate, smooth mouthfeel; chocolaty, nut-toned finish. In three parts milk, crisp chocolate is amplified and nut tones deepen.
High-toned, floral. Narcissus, apricot, almond, tangerine zest, sandalwood in aroma and cup. Balanced, sweet structure with bright acidity; plush, syrupy mouthfeel. The resonant finish centers around narcissus and tangerine zest.
Richly sweet, berry-toned. Strawberry, magnolia, orange zest, dark chocolate, cedar in aroma and cup. Sweet-tart structure with bright, juicy acidity; velvety-smooth mouthfeel. The finish consolidates to notes of strawberry and dark chocolate with cedar undertones.
Evaluated as espresso. Richly chocolaty, sweetly tart. Dark chocolate, pomegranate, narcissus, lemon verbena, cedar in aroma and small cup. Crisp, satiny mouthfeel; chocolaty finish with sweet herb undertones. In three parts milk, chocolate notes are further amplified, supported by cedar and pomegranate tones.
Sweetly fruit-forward, deeply aromatic. Passion fruit, tangerine zest, cocoa nib, lemon verbena, agave syrup in aroma and cup. Sweet-tart structure with vibrant acidity; satiny-smooth mouthfeel. The finish centers around notes of tangerine with cocoa undertones.
Deeply sweet, intense, perfumy. Guava, ripe banana, chocolate fudge, oak, lily in aroma and cup. Juicy-sweet and lactic (yogurty) in structure with pleasingly tart acidity; syrupy-smooth mouthfeel. Crisply sweet finish consolidates to notes of chocolate fudge, lily and oak.
Evaluated as espresso. Sweetly nut-toned, earthy. Almond, caramel, fresh humus, lily, orange zest in aroma and small cup. Satiny mouthfeel; richly sweet, earth-toned finish. In three parts milk, caramel and nut-driven.
Rich, deep, sweetly earth-toned. Pipe tobacco, baking chocolate, date, pistachio, jasmine in aroma and cup. Sweet structure with pert acidity; full, creamy mouthfeel. Pipe tobacco and cashew complicate the chocolaty finish.
A friendly, accessible natural-processed Ethiopia cup: crisply sweet, deeply chocolaty, with hints of spicy florals throughout.
Balanced, chocolaty, nut-toned. Baking chocolate, hazelnut butter, date, orange zest, cedar in aroma and cup. Sweet in structure with bright acidity; crisp, velvety mouthfeel. The nut-toned finish is long and very sweet.
Sweetly tart, fruit-toned. Raspberry, almond, dark chocolate, narcissus, oak in aroma and cup. Sweet structure with brisk acidity; very full, syrupy mouthfeel. Chocolaty finish with undertones of crisply sweet almond.
Richly sweet, delicately fermenty. Dried nectarine, dark chocolate, Cointreau, pink peppercorn, lilac in aroma and cup. Sweetly tart structure with winy acidity. Plush, syrupy mouthfeel. Quietly fermenty finish with notes of dark chocolate and Cointreau.
