Not from NA/Taiwan Reviews

Richly sweet-savory. Baking chocolate, yellow golden raisin, nougat, cedar, freesia in aroma and cup. Brisk acidity; crisp, satiny mouthfeel. The wood-framed finish has a hint of a crisp chocolate undertones.

Sweetly roasty, spice-toned. Dark chocolate, date, clove, scorched oak, gardenia in aroma and cup. Gentle, round acidity; crisp, velvety mouthfeel. The finish leads with notes of date and scorched oak.

Crisply chocolaty, richly bittersweet. Baking chocolate, mustard seed, yellow plum, fir, agave syrup in aroma and cup. Bittersweet structure with brisk acidity; lightly satiny mouthfeel. Gently drying finish centers around notes of baking chocolate and mustard seed with undertones of fir.

Richly sweet-tart, fruit-centered. Bing cherry, hazelnut, candied violet, ginger, sandalwood in aroma and cup. Bright, tartly juicy acidity; very full, syrupy mouthfeel. Complex, multi-layered, very long finish.

Spice-toned, delicately floral. Rhododendron, white peppercorn, dried pear, mustard greens, cashew in aroma and cup. Crisp, gentle acidity; nicely satiny mouthfeel. Spice-toned finish with notes of white peppercorn and mustard with undertones of rhododendron.

Evaluated as espresso. Complex, nuanced, multi-layered. Chocolate fudge, candied walnut, tamarind, lychee, pink grapefruit zest in aroma and small cup. Creamy, viscous mouthfeel; long, flavor-saturated finish. In cappuccino format, elegantly rich, impeccably sweet, paradoxically delicate and powerful.

Chocolaty, richly nut-toned. Dark chocolate, date, almond butter, fresh-cut cedar, tangerine in aroma and cup. Balanced, juicy acidity; crisp, lightly satiny mouthfeel. Resonantly sweet finish, chocolaty and deeply nutty.

Evaluated as espresso. Balanced, rich-toned. Cocoa powder, tamarind, almond butter, molasses, cedar in aroma and small cup. Crisp, velvety mouthfeel; chocolaty, nut-toned finish. Resonantly sweet and chocolaty in three parts milk with inviting undertones of almond butter and tamarind.

Evaluated as espresso. Crisp, savory, richly earth-toned. Shiitake mushroom, dark chocolate, pomegranate, hop flowers, agave syrup in aroma and cup. Crisp, satiny mouthfeel; gently drying, chocolaty finish. In cappuccino format, shiitake notes mingle with dark chocolate for a sweet-savory experience.

Gently bright, balanced, classic. Raspberry, sweet cocoa, magnolia, cashew butter, orange zest in aroma and cup. Sweetly bright and gently lively in structure; plush in mouthfeel. Flavor consolidates to orange and cocoa in a quiet but vibrant finish.

Richly chocolaty, delicately fruit-toned. Dark chocolate, yellow plum, almond, cedar, agave syrup in aroma and cup. Briskly sweet acidity; very full, satiny mouthfeel. Chocolaty finish supported by notes of yellow plum and cedar.

Evaluated as espresso. Chocolaty-sweet, rich-toned. Pomegranate, baking chocolate, almond,gently scorched fir, dark caramel in aroma and small cup. Creamy-smooth mouthfeel; crisp, chocolaty finish with almond and smoky fir undertones. In three parts milk, chocolaty and floral (magnolia notes emerge).

Balanced, sweetly tart, chocolaty. Dark chocolate, Bing cherry, roasted almond, grapefruit zest, marjoram in aroma and cup. Briskly sweet-tart acidity; full, syrupy mouthfeel. Crisply chocolaty finish with undertones of grapefruit and almond.

Crisply sweet, chocolaty. Baking chocolate, hazelnut, lemon balm, cedar, lily in aroma and cup. Brisk, sweet-toned acidity; velvety-smooth mouthfeel. Finish consolidates to notes of baking chocolate and lily.

Gently sweet-tart, cocoa toned. Tamarind, cocoa powder, red apple, amber, freesia in aroma and cup. Bright, juicy acidity; crisp, velvety mouthfeel. Tamarind and cocoa powder lead in the quiet finish.

Tangy-sweet, fruit-driven. Muscat grape, strawberry yogurt, dark chocolate, maple syrup, candycap mushroom in aroma and cup. Tangy, juicy acidity; very full, syrupy mouthfeel. Dark chocolate and muscat notes are front and center in the resonant finish.

Delicately fruit-toned, richly bittersweet. Lychee, raspberry, cocoa nib, sassafras, hop flowers in aroma and cup. Brisk, sweet acidity; lightly syrupy, quite viscous mouthfeel. Cocoa-toned finish supported by lychee and sassafras.

Crisply sweet-tart. Dried plum, baking chocolate, lemon zest, thyme, cane sugar in aroma and cup. Brisk, sweet acidity; full, syrupy mouthfeel. Gently crisp finish with notes of baking chocolate and lemon zest.

Richly chocolaty, floral-toned. Dark chocolate, lily, almond, date, tamarind in aroma and cup. Gentle, round acidity; plush, creamy mouthfeel. Crisp chocolate and sweet lily notes carry the resonant finish.

Rich-toned, gently smoky. Cocoa butter, golden raisin, lily, scorched oak, agave syrup in aroma and cup. Low perceived acidity, roundly sweet structure; creamy-smooth mouthfeel. Finish leads with notes of smoky cocoa and lily.