Coffees from Taiwan Reviews

Evaluated as espresso. Richly sweet, fruit-driven, with notes of blackberry, dried mango, dark chocolate, cedar and almond. Syrupy-smooth mouthfeel; chocolaty, cedary finish. Exceptionally resonant in cappuccio format, echoing the sweet citrus and rich florals of the straight shot.

Bright, clean, precisely structured.Tangerine zest, red currant, honey, roasted almond, hint of wild thyme. Crisp acidity, lightly satiny mouthfeel. Sweet-savory finish with lingering citrus-herbal complexity.

Refined, floral-driven cup with intricate layering. Jasmine, bergamot, white peach, cocoa powder, thyme in aroma and cup. Bright, crystalline acidity with balanced, juicy structure. Plush, satiny mouthfeel. Flavor-saturated finish that emphasizes floral and stone fruit notes.

Sweet-toned and citrusy, with layered aromatics. Pomelo zest, honey tea, jasmine, cocoa nib, sandalwood in aroma and cup. Roundly bright structure with brisk acidity; silky mouthfeel. Long, resonant finish centered around pomelo and honeyed florals.

Fruit-forward, deeply sweet, floral and chocolaty. Blueberry, jasmine, honey, bergamot, dark chocolate in aroma and cup. Bright, juicy acidity; plush, syrupy mouthfeel. Long resonant finishing delivers blueberry and floral sweetness with a grounding chocolate depth.

Harmonious, citrusy, richly floral. Meyer lemon, red currant, cocoa nib, honeysuckle, cedar in aroma and cup. Crisp, lively acidity; silky, buoyant mouthfeel. Crisply sweet finish, with citrus and cocoa notes lingering into the long.

Lavish, vibrantly sweet, exquisitely complex. Layered floral notes — gardenia, jasmine, and honeysuckle — intersect with bright citrus (read Meyer lemon and tangerine), anchored by a delicate throughline of cocoa nib and sandalwood. The structure is buoyant yet refined, with crisp, wine-like acidity and a silky, almost weightless mouthfeel. The finish resonates harmoniously with notes of fruit, florals, and a hint of spice.

Richly and sweetly pungent. Raspberry, humus, brandy, pistachio, and a clean hint of petrichor in aroma and cup. Bittersweet in structure; syrupy in mouthfeel. Humusy earth notes turn toward chocolate in a simple yet long, sweet-toned finish.

Deep-toned, oaky. Raisin, dark chocolate, cashew, hummus-like earth in aroma and cup. Round, sweet-savory structure with a tickle of brightness. Plush, syrupy mouthfeel. Richly dry finish; chocolate and cashew give way to oak in the long.

Evaluated as espresso. Dark chocolate, tamarind, pomegranate, cedar, lemon verbena in aroma and small cup. Smooth, satiny mouthfeel; resonant, sweetly tart finish. In cappuccino format, complex and rich-toned.

Evaluated as espresso. Berry-toned, richly sweet tart. Raspberry coulis, almond butter, dark chocolate, blackberry leaf, wild honey in aroma and small cup. Creamy-smooth mouthfeel; long, lingering, multilayered finish. In cappuccino format, gently berry-toned with a chocolate base.

Elegant, intricate. Honeysuckle, tangerine zest, white peach, pink peppercorn, marzipan in aroma and cup. Juicy, sweet-tart structure with vibrant acidity; light but velvety mouthfeel. Floral and fruit notes carry deep into a resonant, perfumed finish.

Lush, fruit-saturated. Blackberry jam, lychee, violet, cocoa nib, sweet basil in aroma and cup. Round, sweet-tart acidity; full, syrupy mouthfeel. Finish is clean and floral-toned, with a lingering berry sweetness.

Lushly floral-toned, engagingly complex. Guava, star jasmine, magrut lime, cocoa nib, hyssop in aroma and cup. Sparkling, phosphoric acidity; vibrant, syrupy mouthfeel. Decadently long, satiating finish.

Citrus-toned, lavishly herbal. Mandarin orange, basil, cane sugar, tamarind, hazelnut in aroma and cup. Brightly sweet structure with zesty acidity; silky-smooth mouthfeel. Finish is carried by mandarin and tamarind, grounded in hazelnut and floral herbs.

Berry-toned, gently savory. Mulberry, marjoram, palm sugar, dried rose, fennel seed in aroma and cup. Sweetly tart structure with tangy, wine-like acidity; round, honey-like mouthfeel. Finish highlights mulberry and fennel, backed by a sweet herbaceousness.

Stone fruit-driven, briskly floral. White peach, elderflower, maple candy, black tea, pink grapefruit in aroma and cup. Juicy-sweet structure with vivid, citric acidity; silky, buoyant mouthfeel. Finish is propelled by peach and pink grapefruit notes, trailing into tea-like florals and warm maple in the long.

Currant-toned, exuberantly floral. Red currant, violet, brown sugar, clove, black licorice in aroma and cup. Sweetly tart structure with bold, juicy acidity; rounded, syrupy mouthfeel. Finish consolidates to notes of red currant and black licorice.

Evaluated as espresso. Spice-toned, brightly herbal. Red plum, star jasmine, sandalwood, coriander, molasses in aroma and small cup. Plush, satiny mouthfeel; stonefruit-driven finish with molasses and coriander undertones. In cappuccino format, exceptionally sweet and complex, with a sandalwood-framed jasmine at the vibrant center.

Savory-sweet, richly spiced-toned. Black currant, lavender, brown butter, pink pepper, licorice in aroma and cup. Juicy, wine-like structure with complex, layered acidity; round, silky-smooth mouthfeel. The finish leads with black currant and licorice notes, complicated by spice-toned florals.