Coffees from Taiwan Reviews

Evaluated as espresso. Deep, resonant, savory-sweet. Black currant, dark chocolate, black sage, dusk-blooming flowers in aroma and small cup. Lightly syrupy, lively mouthfeel; black currant and sage carry into a drying but rich finish. The sweet-savory fruit and chocolate character blooms pleasingly in three parts milk.

Vivaciously sweet and spicy. Dried fig, lemon zest, rose-like flowers and roasted cocoa nib in aroma and cup. Bright, juicy acidity; lightly silky mouthfeel. Spice-toned sweetness carries deep into a resonant finish.

Delicate; lightly pungent. Fir, lemon blossom, maple syrup, gingko fruit in aroma and cup. Vibrant, juicy acidity; velvety, buoyant mouthfeel. Crisp, long finish with notes of gingko throughout.

Soft, round, subtly complex. Lavender, walnut, oak, apple in aroma and cup. Round, quietly resonant acidity; syrupy mouthfeel. Very sweet, lightly flavor-saturated finish.

Crisply sweet, balanced, complete. Caramel, fresh-cut cedar, pear, hints of honeysuckle and soft citrus in aroma and cup. Delicately brisk acidity; light, buoyant mouthfeel. Hints of cedar and pear carry into a sweet though drying finish.

Sweetly and deeply floral. Flowers (lilac, lavender), tangerine zest, honeydew melon, roasted cacao nib in aroma and cup. Round, juicy acidity; light, satiny mouthfeel. Flowers and cacao carry into a sweet, crisp finish.

Evaluated as espresso. Distinctive but extraordinarily complete and balanced in structure. Dark chocolate, black cherry, violet, oak in aroma and small cup. Full, nectar-like mouthfeel; sweet, violet-toned finish. Big, rich presence in three parts milk: floral chocolate and a buttery nut note.

Evaluated as espresso. Profoundly floral-toned, delicately bright. Complex flowers (lilac, lily, honeysuckle), tangerine-like citrus, cedar, nut-toned chocolate in aroma and small cup. Lightish but velvety mouthfeel; chocolate and cedar in particular carry into a clean finish. In three parts milk delicate but authoritative: very sweet citrus, chocolate, flowers.

Evaluated as espresso. Sweet, roundly and gently pungent. Dark chocolate, ripe orange, black cherry, walnut, a hint of narcissus-like flowers in aroma and cup. Lightly syrupy mouthfeel; walnut and chocolate carry into a deep though drying finish. An orangy chocolate with hints of walnut and flowers dominates in three parts milk.

Balanced, quietly but vibrantly pungent. Mulberry, tangerine, honey, musk, fresh-cut cedar in aroma and cup. Bright, juicy acidity; plump, lively mouthfeel. Mulberry and tangerine, in particular, carry into a sweet finish.

Sweet-toned, bright, quietly pungent. Blood orange, roasted cacao nib, blackberry, caramel in aroma and cup. Crisply and delicately tart acidity; satiny mouthfeel. Orange and crisp cacao carry into a richly drying finish.

Deep, big, sweetly pungent. Black currant, sandalwood, honey, wisteria-like flowers in aroma and cup. Quietly vibrant acidity; satiny mouthfeel. Flavor consolidates but sustains in a sweet though slightly savory-edged finish.

Evaluated as espresso. Roundly tart; unusual and intriguing. Cacao, molasses, vanilla, licorice, pistachio in aroma and small cup. Very lightly syrupy mouthfeel; flavor carries into a rich though drying finish. The pistachio-like dry nut note dominates in three parts milk, but softens and rounds toward a complexly nuanced chocolate in taller milk.

Evaluated as espresso. Sweet, musky, pungent. Dark chocolate, rose, anise, cedar, a hint of orange in aroma and small cup. Full, syrupy mouthfeel; hints of the chocolate, rose and orange carry into a sweet, very gently drying finish. Dry, spicy chocolate dominates in three parts milk; the chocolate rounds and blooms in longer milk.

Evaluated as espresso. Sweetly tart; deep. Tangerine, roasted cacao nib, fresh-cut cedar, musky lily in aroma and small cup. Lean but silky mouthfeel; hints of musk and dry chocolate carry into sweet though drying finish. A crisply dry chocolate dominates in three parts milk.

Crisp, delicate, pure. Honey, baker’s chocolate, kumquat, almond, violet-like flowers in aroma and cup. Sweetly brisk acidity; light, satiny mouthfeel. Flavor saturates a surprisingly rich, resonant finish.

Reviewed as espresso. Balanced, quietly complex, complete. Apricot, chocolate, vanilla, narcissus-like flowers, fresh-cut cedar in aroma and cup. Silky mouthfeel. Crisp, cedar-toned finish. Flowers and chocolate persist with pleasing clarity in three parts milk.

Delicately but deeply complex, seductive. Jasmine, sandalwood, pineapple, papaya, crisp roasted cacao nib in aroma and cup. Gently lush, juicy acidity; very smooth, silky mouthfeel. Jasmine, sandalwood and a hint of bergamot last far into a sweet, resonant finish.

Evaluated as espresso. Pungent, deep. Dark chocolate, fresh-cut cedar, hazelnut, rosemary in aroma and small cup. Heavy, syrupy mouthfeel; richly drying finish. Crisply sweet – nuts and chocolate – in three parts milk.

Evaluated as espresso. Sweet, deep, balanced. Dark chocolate, grapefruit, fresh-cut cedar, crisp flowers – lavender, freesia – in aroma and small cup. Heavy, syrupy, almost chewy mouthfeel; dark chocolate and cedar in a rich though drying finish. Strong presence in three parts milk: dark chocolate, cedar, flowers, anise.