Coffees from Taiwan Reviews

Sweet-toned and gently fruit-driven. Notes of dried apricot, malt syrup, almond brittle, cocoa powder and chamomile. Acidity is balanced and rounded, body creamy and full. The finish lingers with soft fruit sweetness and a hint of cocoa and spice.

Radiant and precise. Star jasmine, Meyer lemon, white peach, cane sugar, sandalwood in aroma and cup. Crystalline acidity — bright, transparent and finely structured; silky-smooth body. The finish is complex and lingering, balancing citrusy brightness with floral sweetness.

Lively, perfumed, flavor-saturated. Passionfruit, blueberry compote, rose, raw cacao, honeydew. Luminous acidity, satiny, viscous texture. Long, resonant finish with persistent tropical fruit and floral tones.

Sweet-toned, delicately layered. Notes of blood orange, apricot, lemongrass, almond, and cocoa nib throughout the profile. Lively acidity; round, creamy mouthfeel. The finish is long and lush, emphasizing sweet citrus and stone fruit.

Expressive and polished. Layers of blackberry, lychee, bergamot, chamomile and cedar. Bright acidity, supple mouthfeel. The finish is deep and persistent, sustaining fruit and floral notes with elegant balance.

Sweetly fruit-forward and floral. Notes of ripe raspberry, pink guava, lavender, sandalwood, cocoa nib in aroma and cup. Juicy yet composed acidity; silky, plush mouthfeel. The finish centers around notes of raspberry and lavender..

Floral-driven, sweetly citrusy. Honeysuckle, bergamot, green plum, cocoa powder, thyme in aroma and cup. Bright, composed acidity; light yet very syrupy body. The crisp finish lingers with floral and citrus impressions.

Aromatic and fruit-forward with floral undertones. Raspberry, magnolia, sugarcane, neroli, cocoa nib in aroma and cup. Crisp, measured acidity; satiny-smooth body. Sweet, gently savory finish with floral-citrus resonance.

Balanced, sweet-toned, and quietly layered. Notes of caramel, dried apricot, nougat, lemon zest, walnut in aroma and cup. Gentle acidity; creamy, viscous mouthfeel. The finish is clean and sweet, with lingering stone fruit and nut undertones.

Sweetly floral, fruit-forward. Aromatic orchid, pink grapefruit, honey, cocoa nib, lemongrass in aroma and cup. Bright, integrated acidity; satiny mouthfeel. The finish is long and harmonious, carrying fruit and floral sweetness into the cocoa-toned long.

Richly sweet, fruit-saturated. Blueberry, tea rose, dark chocolate, raw honey, and tangerine zest in aroma and cup. Balanced, round acidity; creamy, very full mouthfeel. The finish is long and layered, with berry and floral notes lingering over deep cocoa sweetness.

Bright, floral, balanced. Magnolia, white peach, cane sugar, cocoa nib, Meyer lemon in aroma and cup. Juicy, high-toned acidity; silky, tea-like mouthfeel. The finish is delicate and sweet, with lingering floral and citrus notes.

Bright, floral, precise. Magnolia, tangerine, white peach, cocoa nib, lemon verbena in aroma and cup. Lively, integrated acidity; silky, tea-like mouthfeel. Harmonious, elegant finish, with lingering floral and citrus notes.

Floral and richly fruit-forward. Narcissus, star anise, honeydew, pistachio, marshmallow in aroma and cup. Roundly sweet-savory structure with winy, bright acidity; satiny mouthfeel. The rich finish leads with notes of narcissus and honeydew.

Evaluated as espresso. Balanced, sweetly nut-toned. Dark chocolate, cedar, molasses, dried fig in aroma and small cup. Crisp, lightly satiny body; gently drying, cocoa-toned finish. In cappuccino format, the cup deepens, emphasizing chocolate and nut sweetness with a soft, rounded texture.

Deeply sweet, fruit-driven. Black currant, pink grapefruit, dusky rose, baking chocolate, sorghum in aroma and cup. Juicy-bright acidity; full, syrupy mouthfeel. Resonant, long finish, emphasizing black currant and citrus brightness layered over a crisply chocolaty undercurrent.

Evaluated as espresso. Roasty-sweet, complex and multilayered. Grilled strawberry, lily, cocoa powder, gently scorched sandalwood, almond butter in aroma and small cup. Creamy, somewhat fluffy mouthfeel; resonant, flavor-saturated finish that’s both sweet and harmoniously smoky. In cappuccino format, balanced, floral-toned, chocolaty and rich.

Evaluated as espresso. Roast-toned, crisply chocolaty. Baking chocolate, roasted almond, molasses, scorched cedar, hint of dried cherry in aroma and small cup. Full, smooth body; clean, finish sweet, with lingering cocoa and nut tones. In cappuccino format, the cup softens pleasantly, revealing caramelized sugar and a touch of fruit brightness beneath the roast.

Richly aromatic, flavor-saturated. Honeysuckle, raspberry, candied kumquat, cocoa nib, vanilla bean in aroma and cup. Juicy, complex acidity; plush syrupy mouthfeel. The finish is long and multilayered, carrying berry and citrus sweetness soft cocoa nib undertones.

Sweetly intricate, balanced. Red plum, jasmine, milk chocolate, panela, and lime zest in aroma and cup. Vibrant, integrated acidity; very full, syrupy mouthfeel. The finish is resonant, with chocolate and plum sweetness lingering into the long.