Coffees from Taiwan Reviews

Evaluated as espresso. Deeply sweet, chocolaty. Dark chocolate, hazelnut, vanilla, dried cherry, cedar in aroma and small cup. Buoyant, velvety mouthfeel; long, resonant cocoa and nut-toned finish. Chocolate notes take center stage in cappuccino-scaled milk, supported by dried cherry and vanilla.

Crisply sweet, spice-toned. Candied pistachio, gardenia, cedar, sugar cane, apricot in aroma and cup. Bittersweet structure with round, gentle acidity; satiny-smooth mouthfeel. The understated finish is driven by notes of nut brittle and spicy, deeply sweet flowers.

Fruit-toned, delicately spicy. Dried strawberry, nutmeg, fresh-cut fir, reduction of balsamic vinegar, myrrh in aroma and cup. Sweet-tart structure with brisk acidity; round, plump mouthfeel. The hint of sweet ferment throughout the profile is amplified in the resounding finish, which is both sweet and appealingly savory, with notes suggesting a richly pleasing balsamic vinegar reduction.

Multi-layered and expressive. Star jasmine, cherry, maple syrup, cocoa nib, almond in aroma and cup. Sweetly tart structure with lively acidity; full, syrupy mouthfeel. The resonant finish leads with notes of jasmine and almond in the short, with cocoa-toned cherry returning in the long.

Citrusy and spice-toned. Lemon verbena, gardenia-like flowers, sandalwood, caramel, pink peppercorn in aroma and cup. Richly sweet-tart in structure with vibrant acidity; full, satiny mouthfeel. The finish consolidates to lemon verbena and sandalwood in the short, with caramel resurfacing in the long.

Delicate, sweetly herbaceous. Cocoa nib, bergamot, narcissus-like flowers, black tea, cedar in aroma and cup. Sweet-savory structure with rich, citrusy acidity; full, syrupy mouthfeel. The finish is redolent with notes of bergamot and narcissus in the short, cocoa-toned cedar in the long.

Floral-toned, richly sweet. Narcissus, roasted cacao nib, toffee, apricot, sandalwood in aroma and cup. Deeply sweet-tart structure with juicy, bright acidity; full, syrupy mouthfeel. Resonant finish centers around cocoa-toned narcissus and apricot.

Richly spiced-toned, deeply sweet. Dried apricot, molasses, pink peppercorn, dark chocolate, jasmine in aroma and cup. Sweet-savory structure with engaging, bright acidity; plush, syrupy mouthfeel. The short finish leads with dried apricot and dark chocolate, followed in the long by jasmine and pink peppercorn.

Bright, richly sweet-savory. Red currant, hop flowers, fresh-cut cedar, roasted cacao nib, almond brittle in aroma and cup. Richly bittersweet structure with resonant, high-toned acidity; viscous, satiny mouthfeel. The lingering finish leads with red currant and almond brittle in the short, settling to cacao nib and hop flowers in the long.

High-toned, richly sweet-tart. Apricot, wild honey, sandalwood, roasted cacao nib, lilac in aroma and cup. Sweetly tart structure with vibrant, juicy acidity; plush, syrupy mouthfeel. The finish is resonant with all the aroma and flavor notes of the cup, leading with apricot and lilac in the short and cocoa-toned sandalwood in the long, all sustained by a deep, honeyish sweetness.

Elegantly fruit-toned, chocolaty. Dark chocolate, dried fig, oak, narcissus-like flowers, molasses in aroma and cup. Crisply sweet structure with balanced, vibrant acidity; full, syrupy mouthfeel. The finish consolidates to notes of dried fig and molasses supported by a rich dark chocolate.

Rich-toned, resonantly floral. Wisteria, myrrh, almond nougat, lemon curd, dried cherry in aroma and cup. Sweetly tart structure with zesty, bright acidity; full, syrupy mouthfeel. The finish leads with tart lemon curd and cherry notes, followed by deep wisteria with an undercurrent of almond.

Crisply delicate yet resonantly deep. Blackberry, tea rose, clover flower, grapefruit zest, musk in aroma and cup. In structure intensely tart yet very sweet, with a slight deepening savory edge. Light and silky in mouthfeel. Superb finish: sweet, flavor-saturated, long, intact in aromatics and structure.

Evaluated as espresso. Richly floral-toned, elegant, balanced. Watermelon, pink grapefruit zest, Nutella, sandalwood, tiger lily in aroma and small cup. Syrupy-smooth mouthfeel; long, flavor-saturated finish. Sweet cocoa and hazelnut tones are elevated in three parts milk, with continuing floral resonance.

Crisply sweet, impressively balanced. Black currant, maple syrup, almond, cedar, lilac-like flowers in aroma and cup. Sweet-tart in structure with juicy, vibrant acidity; velvety-smooth mouthfeel. The finish consolidates to black currant and maple syrup with undercurrents of hazelnut and cedar.

Richly fruit-toned. Ripe blueberry, dark chocolate, oak, agave syrup, rhododendron-like flowers in aroma and cup. Sweet-toned in structure with rounded acidity; full, syrupy mouthfeel. The resonant finish centers around deep blueberry and chocolate notes with a hint of oak.

Complex, sweetly tart, spice-toned. Peach, fine musk, toffee, macadamia nut, roasted cacao nib in aroma and cup. Sweet-tart structure with vibrant, juicy acidity; plush, syrupy mouthfeel. The elegant, lingering finish centers around notes of peach, toffee and fine musk, all cocoa-toned.

Crisp, richly sweet-toned. Tamarind, hazelnut, maple syrup, pink peppercorn, narcissus-like flowers in aroma and cup. Sweetly tart structure with gentle acidity; plush, syrupy mouthfeel. The finish consolidates to notes of tamarind, hazelnut and pink peppercorn.

Aromatically subtle, sweetly tart. Pie cherry, roasted cacao nib, pistachio, thyme, freesia-like flowers in aroma and cup. Sweetly tart structure with juicy, vibrant acidity; viscous, syrupy acidity. The finish consolidates to notes of cocoa-toned pie cherry and freesia.

Deeply sweet, cleanly fruit-toned. Watermelon candy, black currant, sandalwood, lantana-like flowers, spice-toned chocolate in aroma and cup. Sweet-tart structure with brisk acidity; lightly velvety mouthfeel. The crisp, flavor-saturated finish is resonantly fruit-toned, complicated by pretty notes of sandalwood.