The World's Leading Coffee Guide
Below you will find 100-point ratings and reviews of coffees and espressos roasted in Taiwan. These coffees from Taiwan are listed in reverse chronological order by review date. Older coffee reviews and espresso reviews may no longer accurately reflect current versions of the same Taiwanese coffees.
在下方您可以查詢到來自台灣送評的單品咖啡及espresso產品得分情形,所有分 數皆為滿分100分制的基準下給予評分。這些咖啡依照送評時間先後順序排列,離 現在較久遠的評分有可能已經無法精確反映出當下相同品名的產品風味表現,特此聲明。
Crisp, sweet-toned. Caramel, teriyaki sauce, orange zest, raisin, fir in aroma and cup. Briskly sweet-savory acidity; full, viscous mouthfeel. Gently drying, wood-framed finish.
Richly floral, crisply fruity. Narcissus, boysenberry, brown sugar, cocoa powder, oak in aroma and cup. Sweet-savory structure with brisk acidity; full, satiny mouthfeel. Very long, flavor-laden finish.
Gently fruit-toned, complex. Strawberry, pistachio, hop flowers, Meyer lemon, basil in aroma and cup. Gentle, mild acidity; plush, syrupy mouthfeel. Fruity, sweetly herbaceous finish.
Cocoa-toned, richly sweet. Red plum, cocoa nib, agave syrup, freesia, cedar in aroma and cup. Juicy-bright acidity; crisp, silky mouthfeel. Resonant finish consolidates to notes of cocoa nib and red plum.
Evaluated as espresso. Richly chocolaty, deeply floral. Dark chocolate, wisteria, myrrh, black cherry, cedar in aroma and small cup. Richly viscous mouthfeel; flavor-laden, complex finish. In cappuccino format, chocolate and floral notes vie for your attention, and both win.
Rich-toned, complex, fruit-forward. Dried mango, dark chocolate, macadamia, finger lime, amber in aroma and cup. Sweetly tart structure with bright, vibrant acidity; very syrupy-smooth mouthfeel. The fruit-centered finish is long, layered and lingering.
Elegantly sweet, spice-toned. Bergamot, cocoa nib, star anise, apricot, narcissus in aroma and cup. Sparkling acidity; crisp, silky mouthfeel. Exceptionally long, cohesive, complex finish.
Deeply sweet, gently tart, richly savory. Dried plum, cocoa nib, lemon-thyme, tangerine, cedar in aroma and cup. Briskly sweet acidity; plush, syrupy mouthfeel. Satiating, flavor-saturated finish.
Rich-toned, fruity, deeply sweet. Raspberry jam, baking chocolate, ginger blossom, fresh-cut fir, maple syrup in aroma and cup. Sweet structure with gentle acidity; plush, syrupy-smooth mouthfeel. Resonant finish centers on raspberry and chocolate notes supported by spice-toned florals.
Complex, deep-toned, richly sweet. Black cherry, aromatic orchid, cocoa nib, amber, wild honey in aroma and cup. Juicy, sparkling acidity; plush, syrupy mouthfeel. Resonant, coherent, very long finish that fulfills the promise of the cup.
Crisply sweet-tart, high-toned. Jasmine, hazelnut, cocoa nib, tangerine, lychee in aroma and cup. Bright, citric acidity; smooth, silky mouthfeel. Cocoa-toned finish supported by notes of jasmine and tangerine.
Earthy-sweet, richly nutty. Cashew butter, fresh humus, dark chocolate, golden raisin, fir in aroma and cup. Briskly sweet-savory acidity; plush, creamy mouthfeel. Nutty finish supported by dark chocolate tones.
Deeply sweet-savory, rich-toned. Dark chocolate, date, fresh-cut fir, cashew butter, gardenia in aroma and cup. Gentle, round acidity; very full, syrupy-smooth mouthfeel. Gently drying finish centered around dark chocolate and fresh-cut fir.
High-toned, crisply sweet. Apricot, almond, tangerine, cocoa nib, lemon verbena in aroma and cup. Gently bright, citrusy acidity; crisp, lightly satiny mouthfeel. Cocoa-toned finish supported by tangerine and lemon verbena.
Complex, elegant, lush. Oolong tea, pistachio, jujube, freesia, allspice in aroma and cup. Juicy-tart-savory structure with sparkling acidity; very full, syrupy-smooth mouthfeel. A wild honey note surfaces in the finish, supporting freesia, jujube and allspice.
Richly sweet, delicately tart. Pomegranate, agave syrup, cocoa nib, marjoram, cedar in aroma and cup. Briskly sweet, gentle acidity; full, syrupy-smooth mouthfeel. Crisp, sweetly tart finish with undertones of cocoa nib.
Juicy-bright, rich-toned. Nectarine, narcissus, baking chocolate, oak, almond in aroma and cup. High-toned, balanced acidity; crisp, satiny-smooth mouthfeel. Cocoa-driven, floral-toned finish.
Richly sweet-savory. Black currant, narcissus, tamarind, cedar, agave syrup in aroma and cup. Complex, bittersweet structure with high-toned acidity; crisp, velvety mouthfeel. Sweetly tart finish leads with tamarind notes, supported by narcissus and cedar.
Richly sweet, deeply aromatic. Magnolia, dried pear, cocoa nib, lemon balm, ginger candy. Juicy-bright acidity; plush, syrupy mouthfeel. Cocoa-toned finish with notes of ginger candy and magnolia.
Sweetly tart, fruity and chocolaty. Pomegranate, dark chocolate, tangerine, pink peppercorn, amber in aroma and cup. Bright, balanced acidity; gentle, silky mouthfeel. Chocolaty, fruit-toned finish.
