Coffees from Taiwan Reviews

Sweet-toned, richly nutty. Cashew butter, date, baker’s chocolate, magnolia, oak in aroma and cup. Sweet structure with brisk acidity; satiny-smooth mouthfeel. The richly drying finish consolidates around notes of cashew and magnolia.

Evaluated as espresso. Sweet-toned, balanced. Black cherry, fir, hazelnut, baker’s chocolate, gardenia in aroma and small cup. Full, creamy body; gentle, chocolaty finish. Dark chocolate notes are amplified in three parts milk, with notes of black cherry and hazelnut underneath.

Evaluated as espresso. Very rich and deeply sweet. Dark chocolate, dried cherry, singed cedar, lilac, candy cap mushroom with layered complexity in aroma and small cup. Very thick, syrupy mouthfeel; the finish consolidates to smoky cocoa and sweetly savory mushroom. In three parts milk, the cup is very chocolaty, sweet and floral with an umami throughline.

Exceptionally high-toned, delicately fruit-centered, intricately balanced. Mulberry, coconut, sandalwood, dark chocolate, lilac in aroma and cup. Richly sweet in structure with balanced, juicy acidity; delicate but plush, mouth-filling texture. The finish is a gentle reminder of everything the cup offers, in particular mulberry, coconut, and lilac.

Crisply sweet-tart, fruit-toned. Blackberry jam, cocoa powder, almond, narcissus, baking spices in aroma and cup. Sweetly tart structure with bright, fruit-forward acdity; lively, satiny mouthfeel. The finish consolidates to notes of blackberry and cocoa.

Rich, complex, very deeply sweet. Honey, lilac, guava, frankincense, cacao nib in aroma and cup. Richly sweet-tart structure with high-toned, juicy acidity; crisp, full, satiny mouthfeel. The rich-toned finish is both sweetly floral and invitingly tart.

Evaluated as espresso. Roast-prominent, chocolaty, richly sweet. Scorched fir, ripe banana, bakers chocolate, wilted narcissus, allspice in aroma and small cup. Light and fluffy mouthfeel; finish consolidates to chocolate and banana with smoky undertones. In three parts milk the roast integrates nicely with deep chocolate, sweet fruit and a savory pungency.

Evaluated as espresso. Smoky, chocolate-toned. Cocoa, salted raisin, crimson lily, smoke in aroma and small cup. Heavyish though velvety mouthfeel; sweetly salty, smoky finish with a chocolate throughline. In three-parts milk, bittersweet cocoa and salted fruit resonate clearly.

Evaluated as espresso. Assertively sweet, fruity, spicy. Ripe banana, baking chocolate, allspice, lemon drop, dried lavender and narcissus in aroma and small cup. The mouthfeel is syrupy though drying, the finish rich-toned though rather drying and heavyish in the long. In three-parts milk the coffee balances nicely, with high-toned sweetness and florals showing with pleasing clarity.

High-toned, sweetly tart, deeply savory. Jasmine, dark chocolate, lemon verbena, pink grapefruit zest, candycap mushroom in aroma and cup. Balanced sweet-tart-savory structure; lyrical, syrupy-smooth mouthfeel. The flavor-saturated finish leads with citrus notes (lemon verbena, grapefruit) in the short, rounding to deep chocolate and sweet mushroom in the long.

High-toned, richly savory-sweet. Red currant, hop flowers, dark chocolate, oak, maple syrup in aroma and cup. Rich, savory-sweet structure with vibrant, juicy acidity; plush, syrupy mouthfeel. Resoundingly long, flavor-saturated finish.

Cleanly fruit-toned, deeply rich. Dried raspberry, toffee, molasses, cedar, narcissus-like flowers in aroma and cup. Sweet-toned structure with brisk acidity; creamy-smooth mouthfeel. Impressively resonant, multi-layered finish.

Crisp, citrusy, deeply sweet. Lemon verbena, cacao nib, agave syrup, cedar, freesia-like flowers in aroma and cup. Sweet-tart structure with high-toned, lively acidity; full, viscous mouthfeel. The finish consolidates to notes of citrus-toned cocoa and freesia.

Mild though intricately deep; sweet, savory, rich. Cocoa, hemp-seed, scorched clove, fig, gardenia-like flowers in aroma and cup. Quiet but well-composed sweet/savory structure; light though nicely satiny mouthfeel. The finish is resonant and gently drying.

Fruit-driven, sweetly savory. Dried raspberry, baker’s chocolate, hop flowers, grappa barrel, cedar in aroma and cup. Bittersweet structure with round, accessible acidity; full, viscous mouthfeel. Finish consolidates to notes of raspberry and lily with a hint of grappa barrel.

Sweetly fermenty with savory undertones, very fruit-forward. Concord grape, chocolate rum cordial, cucumber pickles, musk, gently scorched sandalwood in aroma and cup. Sweet-savory structure with winy acidity; velvety mouthfeel. Ferment carries into the finish, with notes of Concord grape, rum, scorched sandalwood and a hint of dark chocolate in the long.

Delicately fruit-toned. Persimmon, rose hips, cacao nib, lemon verbena, saltwater taffy in aroma and cup. Balanced, sweet-savory structure with fruit-driven acidity; vibrant, syrupy mouthfeel. The finish consolidates to persimmon and rose hips with cocoa undertones.

Sweet, crisp, meadowy, fresh. Honeydew melon, fresh-cut fir, orange zest, clover blossom in aroma and cup. Crisp, balanced structure; satiny mouthfeel. The finish is citrusy, savory-sweet, resonant.

Deeply rich, sweet, complex. Cocoa nib, ripe persimmon, tangerine zest, gardenia and myrrh in aroma and small cup. Rich, lightly velvety mouthfeel; crisp, cocoa-toned finish. In three parts milk, aromatics carry through distinctly with balanced pungency and sweetness.

Richly sweet, fruit-forward. Dried peach, baker’s chocolate, jasmine, cedar, molasses in aroma and cup. Sweetly tart structure with bright, juicy acidity; crisp, satiny mouthfeel. Long, lingering finish that centers around dried peach and chocolate notes, supported by cedar-like wood.