LATEST REVIEWS
We have published thousands of coffee reviews and espresso reviews since 1997. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee. To search for a specific roaster, origin or coffee use the Advanced Search Function.
Deep, rich, berry-driven. Raspberry coulis, wild honey, star jasmine, marzipan, sandalwood in aroma and cup. Sweetly tart structure with bright, crisp acidity; satiny, viscous mouthfeel. The long, resonant finish is redolent of raspberry and star jasmine with sandalwood undertones.
Sweetly spice-toned, floral. Wisteria, dark chocolate, black currant, marjoram, pink grapefruit zest in aroma and cup. Sweetly rich, tart structure with vibrant acidity; full, satiny-smooth mouthfeel. Notes of star wisteria and black currant carry the sweet, deep-toned finish.
Price: NT $300/8 ounces
Richly sweet-savory. Grape candy, cocoa nib, lemon verbena, gardenia, a hint of yogurt in aroma and cup. Sweet-savory structure with brisk acidity; full, creamy mouthfeel. Quiet, fruity finish with undertones of sweet herbs.
Lyrically sweet, gently herb-toned, very complex. Bergamot, star jasmine, cocoa nib, sandalwood, marjoram in aroma and cup. Sweet-tart structure with high-toned, juicy acidity; silky, vibrant mouthfeel. Sweetly herbaceous finish with notes of marjoram supported by cocoa nib.
Deep-toned, richly sweet-savory. Tamarind, hop flowers, brown sugar, cedar, lemon verbena in aroma and cup. Balanced, bittersweet structure with bright, lively acidity; syrupy-smooth mouthfeel. The finish consolidates to notes of brown sugar, tamarind and cedar.
Price: NT $450/200 grams
Evaluated as espresso. Fruit-forward, floral-toned. Narcissus, dried apricot, dark chocolate, hazelnut butter, cedar in aroma and small cup. Creamy, viscous mouthfeel; crisply chocolaty and fruit-centered finish. In three parts milk, floral notes take center stage supported by dark chocolate.
Chocolaty, sweetly tart. Concord grape, dark chocolate, cedar, lemon verbena, saltwater taffy in aroma and cup. Juicy-sweet structure with tart-leaning, balanced acidity; full, syrupy smooth mouthfeel. Chocolaty and fruit-toned finish.
Juicy, bright, intricately balanced. Apricot, cocoa nib, jasmine, maple syrup, almond butter in aroma and cup. Crisply sweet-tart with bright, citrusy acidity; delicate, silky-smooth mouthfeel. Cocoa- and fruit-toned finish with hints of jasmine.
Delicately sweet, crisply floral. Narcissus, pear, macadamia nut, cocoa nib, cedar in aroma and cup. Sweet-toned structure with pert acidity; velvety-smooth mouthfeel. A nougat note surfaces in the floral-toned finish.
Crisply sweet-tart, deeply aromatic. Cocoa powder, date, hazelnut, hop flowers, molasses in aroma and cup. Richly bittersweet structure with brisk acidity; viscous, creamy mouthfeel. The finish consolidates to cocoa-toned hazelnut and molasses.
Deep-toned, chocolaty. Baking chocolate, date, almond butter, fresh-cut oak, agave syrup in aroma and cup. Sweet-toned structure with gentle, round acidity; full, satiny mouthfeel. Crisp, chocolaty finish with undertones of almond and date.
Crisply sweet, chocolaty. Baking chocolate, lily, gently scorched oak, molasses, raisin in aroma and cup. Sweet-toned structure with gentle, round acidity; very full, syrupy mouthfeel. The finish centers around crisp chocolate and lily notes with undertones of gently smoky oak.
Deep-toned, floral and chocolaty. Dark chocolate, honeysuckle, tamarind, mulberry, fresh-cut oak in aroma and cup. Sweet-savory structure with gentle, rounded but vibrant acidity; very syrupy, viscous mouthfeel. Long, lingering, balanced, flavor-saturated finish.
Richly fruit-toned, sweetly fermenty. Raspberry coulis, chocolate fudge, wine barrel, narcissus, tangerine zest in aroma and cup. Sweetly tart with vibrant, juicy acidity; very full, syrupy mouthfeel. The fragrant finish suggests a barrel room full of red wine in process.
Tropical fruit-driven, resonantly aromatic. Lychee, guava, cocoa nib, freesia-like flowers, cedar in aroma and cup. Sweet-tart structure with high-toned acidity; plush, satiny-smooth mouthfeel. The finish centers around notes of lychee and freesia with cocoa undertones.
High-toned, juicy-bright. Pineapple, cocoa nib, lemon verbena, myrrh, narcissus in aroma and cup. Sweet-tart structure with bold, balanced acidity; syrupy-smooth mouthfeel. Fruit- and cocoa-toned finish supported by narcissus-like floral notes.
Crisply sweet, rich-toned. Baking chocolate, almond butter, honeysuckle, red grape, maple syrup in aroma and cup. Deeply sweet structure with gentle, round acidity; full, syrupy-smooth mouthfeel. Baking chocolate and red grape complicate the quiet, nut-toned finish.
Crisply sweet, cocoa toned. Cocoa powder, date, oak, magnolia, hint of cinnamon in aroma and cup. Sweet-toned structure with pert acidity; velvety mouthfeel. The finish consolidates to notes of magnolia and oak.
Crisply sweet, complex, cocoa- and floral-toned. Cocoa nib, star jasmine, plum, tangerine zest, agave syrup in aroma and cup. Vibrantly sweet structure with juicy-bright acidity; plush, syrupy mouthfeel. Chocolaty finish with undertones of plum and tangerine zest.
Evaluated as espresso. Roast-rounded, chocolaty. Dark chocolate, gardenia, gently scorched cedar, molasses, prune in aroma and small cup. Viscous, creamy mouthfeel; chocolaty, slightly smoky finish. In three parts milk, floral and chocolate notes preside.
