Coffees from Taiwan Reviews

Complex, multi-layered, richly floral-toned. Lilac, rose hips, tangerine zest, Marcona almond, cocoa nib in aroma and cup. Balanced, high-toned structure with lyrically vibrant acidity; plush, very syrupy mouthfeel. Long, lingering, flavor-saturated finish that carries through on the promise of the cup.

Intensely fruit-centered, bright. Passion fruit, cocoa nib, ginger blossom, oak, lime zest in aroma and cup. Tart-leaning structure with citrusy acidity; crisp, velvety mouthfeel. Quietly fruit-driven finish.

Cocoa-and spice-toned. Cocoa powder, black cherry, fresh-cut oak, pistachio, baking spices in aroma and cup. Sweet structure with balanced acidity; full, syrupy mouthfeel. The finish is nutty and cocoa-driven, supported by notes of black cherry and oak.

Cleanly fruit-forward, chocolaty. Dark chocolate, dried persimmon, halvah, cedar, honey in aroma and cup. Gently bittersweet structure with brisk acidity; very full, syrupy-smooth mouthfeel. Fruit- and chocolate-toned finish, crisp and long.

Evaluated as espresso. Richly aromatic, chocolaty, earth-toned. Dark chocolate, shiitake mushroom, pomegranate syrup, cedar, marjoram in aroma and small cup. Velvety-smooth mouthfeel; crisp, chocolaty-tart finish. In three parts milk, tart fruit and sweet chocolate harmonize, supported by savory undertones of mushroom and sweet herbs.

Delicate, richly sweet, floral-toned. Star jasmine, raspberry, cocoa nib, maple syrup, sandalwood in aroma and cup. Bright, sweet-tart structure with juicy acidity; plush, satiny mouthfeel. The long finish centers around deep floral and bright berry tones, grounded by cocoa nib.

Richly sweet, deep-toned, bright and juicy. Pomegranate, dark chocolate, marshmallow, hazelnut butter, key lime in aroma and cup. Sweet structure with high-toned, balanced acidity; full, syrupy-smooth mouthfeel. The cleanly fruit-toned finish is supported by notes of hazelnut and key lime.

High-toned, spice-driven, deeply sweet. Almond nougat, freesia-like flowers, dried apricot, cedar, thyme in aroma and cup. Balanced, sweet-savory structure with gentle acidity; plush, satiny-smooth mouthfeel. The finish leads with notes of almond nougat and undertones of rich aromatic wood.

Evaluated as espresso. Crisply sweet-tart, fruit-toned. Dried raspberry, baking chocolate, Brazil nut, fir, molasses in aroma and small cup. Velvety-smooth mouthfeel; crisp, chocolaty finish. In three parts milk, chocolate and dried fruit notes come forward; nut and aromatic wood suggestions recede.

Deep-toned, chocolaty. Baking chocolate, date, hazelnut, fresh-cut cedar, brown sugar in aroma and cup. Sweet-toned structure with gentle, round acidity; full, satiny mouthfeel. Crisp, chocolaty finish with undertones of hazelnut and date.

Evaluated as espresso. Watermelon, Nutella, freesia-like flowers, cedar, brown sugar in aroma and small cup. Lightly satiny mouthfeel; floral-toned finish with chocolate and hazelnut undertones. Rich and deep in cappuccino-scaled milk with notes of Nutella and freesia carrying into a long finish.

Evaluated as espresso. Richly sweet, caramel-toned. Dark caramel, orange zest, pecan, raisin, oak in aroma and small cup. Velvety mouthfeel; sweet, wood-framed finish with undertones of pecan and raisin. In three parts milk, richly caramel- and nut-toned, nuanced with sweet floral suggestions.

Evaluated as espresso. Integrated, cocoa-and floral-toned. Cocoa powder, star jasmine, toffee, dried plum, clove in aroma and small cup. Juicy, lightly satiny mouthfeel; cocoa-driven finish with undertones of sweet clove. In three parts milk, spice-dominant (think clove and fresh-cut thyme) with understated but ever-present cocoa.

Evaluated as espresso. Deeply sweet, caramelly. Golden raisin, dark caramel, hazelnut, rhododendron, oak in aroma and cup. Satiny-smooth mouthfeel; the crisp, caramelly finish is complicated by notes of fresh-cut oak. Balanced and complete in three parts milk with deep caramel and sweet hazelnut notes.

Evaluated as espresso. Crisply sweet, cocoa-driven. Cocoa nib, tangerine zest, pipe tobacco, alyssum, maple syrup in aroma and small cup. Richly smooth, satiny mouthfeel; crisp, cocoa-toned finish with undertones of pipe tobacco. In three parts milk, complex and floral — think cocoa nib with edible flowers.

Evaluated as espresso. Richly chocolaty, nut-toned. Chocolate fudge, pistachio, gardenia, scorched mesquite, molasses in aroma and small cup. Full, creamy mouthfeel; chocolaty, pleasingly smoky-sweet finish. In three parts milk, think Snicker’s bar with extra caffeine.

Evaluated as espresso. Complex, multilayered, cerebral. Dark chocolate, petrichor, ripe pluot, tiger lily, pink peppercorn in aroma and small cup. Lush, syrupy mouthfeel; crisp, rich-toned finish. Layers of aroma and flavor in three parts milk, from sweet pluot and dark chocolate to spice-toned tiger lily and pink peppercorn in the finish.

Evaluated as espresso. Dark chocolate, Concord grape, scorched sugarcane, sandalwood, wisteria in aroma and small cup. Viscous, syrupy mouthfeel; richly chocolaty, sweetly smoky finish with floral depth. In three parts milk, decadent perfection: layers of undulating chocolate, wisteria and scorched sugarcane carry far into the long finish.

Complex, bright, cleanly fruit-forward. Meyer lemon zest, ripe plum, cocoa nib, violet, black sage in aroma and cup. Sweetly tart with crisp, juicy acidity; silky, supple mouthfeel. Deeply layered finish centered on stone fruit and cocoa.

Crisply sweet-tart, bright and juicy. Tamarind, pink grapefruit zest, cocoa nib, freesia, redwood in aroma and cup. Bright, juicy, electric acidity; deep, syrupy-smooth mouthfeel. Sweet, long finish with notes of cocoa nib and pink grapefruit zest.