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: May 2017

Price: NT $600/16 ounces

Crisply sweet, spice-toned. Baker’s chocolate, cinnamon, date, magnolia, pipe tobacco in aroma and cup. Briskly sweet, floral acidity; satiny-smooth mouthfeel. The gently drying finish is savory-leaning, leading with pipe tobacco notes with backgrounded hints of baker’s chocolate and hazelnut.

Review Date: May 2017

Price: NT $500/16 ounces

No. 15 Coffee of Top 30 Coffees of 2017

Evaluated as espresso. Richly and roundly bright; chocolaty and floral. Guava, tangerine, dark chocolate, sandalwood, lily in aroma and small cup. Smooth, silky-satiny mouthfeel; dry though flavor-saturated finish. Flowers, sweetly tart fruit and chocolate all carry with rich authority into three parts milk.

Review Date: Mar 2017

Price: NT $450/16 ounces

No. 11 coffee of 2017

Evaluated as espresso. Deeply floral, chocolate-toned. Wisteria-like flowers, ripe passion fruit, dark chocolate, blood orange zest, frankincense in aroma and small cup. Lively, silky-smooth mouthfeel; resonant, flavor-saturated finish. In three parts milk, the floral and chocolate notes are particularly amplified in harmonious balance.

Review Date: Feb 2017

Price: NT $760/8 ounces

Delicately sweet, floral-toned. Narcissus, strawberry, honey, black peppercorn, bergamot zest in aroma and cup. Bright, sweet-savory acidity; velvety mouthfeel. The crisp, flavor-saturated finish leads with narcissus and zesty bergamot in the short, and introduces a tropical, coconut-like note in the long.

Review Date: Feb 2017

Price: NT $970/8 ounces

Delicate, fruit-forward. Dried raspberry, brandy, milk chocolate, jasmine, sandalwood in aroma and cup. Crisp, brandy-toned acidity; buoyant, syrupy mouthfeel. The gently drying finish consolidates to sandalwood sweetened by hints of dried berry.

Review Date: Feb 2017

Price: NT $800/16 ounces

Delicate, deeply rich. Nougat, lemon curd, juniper, cocoa powder, dried date in aroma and cup. Sweetly tart, juicy acidity; round, satiny mouthfeel. The crisp finish consolidates around cocoa-toned date with a hint of juniper.

Review Date: Jan 2017

Price: NT $450/8 ounces

Delicately sweet and bright; subtly intricate. Sugared lemon zest, sandalwood, mango, roasted cacao nib, dried jasmine in aroma and cup. Sweet, softly tart acidity; smooth, silky mouthfeel. Pungent mango and sandalwood in particular sustain in a surprisingly rich finish.

Review Date: Jan 2017

Price: NT $1500/16 ounces

Evaluated as espresso. Crisp, deeply sweet, complex. Sandalwood, lychee, orange zest, narcissus, cumin in aroma and small cup. Full, creamy mouthfeel; floral-toned, chocolaty finish. Elegantly rich in three parts milk: sandalwood and lychee in the short finish and cocoa-toned floral notes with a hint of spice in the long.

Review Date: Dec 2016

Price: RMB $100.00/454 grams

Evaluated as espresso. Intensely sweet, richly tart. Dried apricot, grapefruit zest, dark chocolate, lilac-like flowers, tamarind in aroma and small cup. Full, syrupy mouthfeel. The focused finish is concentrated around dried apricot and tamarind in the short and dark chocolate in the long. In three parts milk, the chocolate notes bloom alongside sweetly tart hints of tamarind.

Review Date: Dec 2016

Price: RMB $80.00/454 grams

Evaluated as espresso. Delicate, sweetly tart. Dark chocolate, blood orange zest, rhododendron, dried peach, pink peppercorn in aroma and small cup. Full, satiny mouthfeel. The cocoa-toned finish is floral in the short and sweetly spicy in the long. Flavor-saturated in three parts milk: peach, dark chocolate and pink peppercorn harmonize in elegant balance.

Review Date: Dec 2016

Price: RMB $70.00/450 grams

Evaluated as espresso. Richly sweet, wood-toned. Almond brittle, baker’s chocolate, cedar, candied kumquat, narcissus in aroma and small cup. Lean though satiny body. The flavor-saturated short finish consolidates to a gently drying long with notes of candied citrus and baker’s chocolate. In three parts milk, the citrus tones turn a bit sharp, though pleasing chocolate notes persist.

Review Date: Dec 2016

Price: RMB $60.00/454 grams

Evaluated as espresso. Sweet, wood-framed. Fresh-cut fir, baked apple, cocoa, raisin, lily in aroma and small cup. Satiny mouthfeel. The finish leads with raisin and lily in the short, consolidating to cocoa-toned fir in the long. In three parts milk, aromatic wood notes are highlighted with hints of cocoa and dried fruit.

Review Date: Dec 2016

Price: $19.00/16 ounces

Profoundly sweet, richly composed. Dried mulberry, myrrh, roasted cacao nib, grapefruit zest, wisteria in aroma and cup. Crisp, bright acidity; plush, velvety mouthfeel. The floral-toned finish is resonant with notes of wisteria, cocoa and myrrh.

Review Date: Dec 2016

Price: NT $400/8 ounces

Sweetly pungent, richly earth-toned. Baker’s chocolate, black cherry, moist pipe tobacco, pistachio butter, lily in aroma and cup. Low-toned, backgrounded acidity; velvety-smooth mouthfeel. The nut-driven finish is redolent of black cherry in the short and pipe tobacco in the long.

Review Date: Dec 2016

Price: NT $450/8 ounces

Evaluated as espresso. Savory-sweet, chocolaty. Buttery dark chocolate, apricot, cedar, orange zest, a hint of anise in aroma and small cup. Lightly syrupy mouthfeel; chocolaty though a bit salty in the finish. Blossoms and softens nicely in three parts milk: apricot and chocolate.

Review Date: Dec 2016

Price: NT $1000/16 ounces

Evaluated as espresso. Deeply rich, intricately aromatic. Sandalwood, tangerine zest, baker’s chocolate, ripe plum, wisteria in aroma and small cup. Delicate, silky mouthfeel; floral-toned, zesty, slightly drying finish. Softens and blooms with vast, flavor-saturated elegance in three parts milk: chocolate, plum, flowers, more.

Review Date: Dec 2016

Price: NT $1000/16 ounces

Evaluated as espresso. Rich, deep, roundly spicy. A particularly aromatic cedar plus caramel, almond butter, peach, rose-like flowers in aroma and small cup. Full, velvety mouthfeel. Flavor consolidates around a cedar-toned chocolate in a resonant finish. Crisp and delicate in three parts milk: continued cedar and chocolate.

Review Date: Nov 2016

Price: NT $1400/16 ounces

Evaluated as espresso. Sweetly rich, chocolaty. Chocolate fudge, myrrh, sandalwood, frangipane, lavender in aroma and small cup. Full, fudge-like body. The lavender- and sandalwood-inflected finish is also deeply chocolaty, resonant and sweet. Sweet and savory are enticingly balanced in three parts milk.

Review Date: Nov 2016

Price: NT $2800/16 ounces

Evaluated as espresso. Crisp, intensely sweet, balanced. Jasmine, tangerine, cedar, baker’s chocolate, almond in aroma and small cup. Plush, syrupy body. The richly drying, sweet finish consolidates to almond and fruit-toned chocolate. Both the almond and chocolate carry brightly into three parts milk.

Review Date: Nov 2016

Price: NT $1300/16 ounces

Simon Hsieh: No. 25 Coffee of 2016

Evaluated as espresso. Exuberant, vibrantly composed. Buttery chocolate, wisteria, blood orange zest, almond, pineapple guava in aroma and small cup. Creamy, smooth mouthfeel. The rich finish is flower-forward and chocolaty, precise in its clarity. It continues to impress in three parts milk, which further sweetens the chocolate notes and rounds the bright fruit tones.