Coffees from Taiwan Reviews

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.

Sweetly floral and fruit-toned. Narcissus, red currant, baking chocolate, sorghum, pink grapefruit in aroma and cup. Lively, well-structured acidity; creamy-smooth body. Crisp finish with honeyed florals and baking chocolate rounding the fruit.

Intensely aromatic, fruit-sweet. Raspberry, passionfruit, rose, cocoa nib, honey in aroma and cup. Briskly sweet acidity; round, velvety-smooth mouthfeel. The finish is long, emphasizing berry and floral sweetness.

Balanced, sweetly tart. Salted caramel, dried plum, cocoa powder, orange blossom, almond in aroma and cup. Juicy, integrated acidity; satiny, vibrant mouthfeel. Clean, lingering finish with caramel and orange blossom notes.

Dazzlingly floral, multilayered, exacting. Star jasmine, passionfruit, bergamot, cocoa nib, wild honey in aroma and cup. Bright, integrated acidity; lush, silky mouthfeel. The finish is resonant and harmonious, carrying the full promise of the cup into the long.

Intensely fruit-driven, yet balanced. Blackberry, lychee, narcissus, dark chocolate, sugarcane in aroma and cup. Juicy, layered acidity; plush, syrupy mouthfeel. The finish is long and deep, combining berry sweetness with cocoa depth and spice-toned floral lift.

Intensely floral and fruit-saturated. Gardenia, ripe blueberry, candied lime, cocoa nib, honey in aroma and cup. Crisp, lively acidity; silky, very vibrant mouthfeel. Cocoa nib and blueberry lead in the long, resonant finish.

Evaluated as espresso. Berry-driven and sweetly balanced. Raspberry, dark chocolate, blood orange, almond butter, cedar in aroma and small cup. Lightly satiny mouthfeel; crisply chocolaty, berry-toned finish. In cappuccino format, notes of dark chocolate and raspberry compote commingle.

Sweetly balanced, classic. Red apple, caramel, almond, cocoa nib, tangerine zest in aroma and cup. Bright but rounded acidity; silky, medium-bodied mouthfeel. The finish is nut- and cocoa-toned, gently tapering to citrus sweetness.

Elegantly floral, crystalline. Gardenia, Meyer lemon, white peach, cocoa nib, cane sugar in aroma and cup. Juicy, lively acidity; plush, buoyant mouthfeel. Long, floral-toned finish with delicate citrus and peach notes and cocoa nib undertones.

Evaluated as espresso. Sweetly tart, complex. Pink grapefruit, dark chocolate, almond butter, floral honey, and cedar in aroma and small cup. Syrupy-smooth mouthfeel; creamy-smooth finish. Chocolaty finish supports pink grapefruit and cedar notes. In cappuccino-scaled milk, fruit notes brighten and a honeyed chocolate sweetness blooms.

Lush, floral and fruit-saturated. Jasmine, blueberry, pink grapefruit, cocoa nib, and honey in aroma and cup. Bright yet balanced acidity; syrupy-smooth mouthfeel. The finish is gently drying, with continued florals and cocoa in the short and a soft grapefruit zest in the long.

Elegant, richly floral, sweetly citrusy. Honeysuckle and jasmine aromatics weave through notes of Meyer lemon, peach, cocoa nib, and sandalwood. Brightly sweet, delicate acidity; viscous satiny mouthfeel. The finish is long and graceful, carrying florals and citrus zest into a softly cocoa-toned long.