Coffees from Taiwan Reviews

Richly fruit-toned, deeply chocolaty. Dried raspberry, dark chocolate, pink peppercorn, amber in aroma and cup. Sweet-tart structure with juicy acidity; delicate, silky-smooth mouthfeel. The finish, centered around chocolate and berry notes, is rich, resonant and long.

Richly sweet-tart, fruity and juicy. Dried pineapple, dark chocolate, frankincense, wisteria, pistachio in aroma and cup. Richly sweet-savory structure with high-toned acidity; syrupy, viscous mouthfeel. The fruit-driven finish is complicated by notes of wisteria and dark chocolate.

Evaluated as espresso. Dark chocolate, cashew butter, pink grapefruit zest, black cherry, cedar in aroma and small cup. Crisp, velvety mouthfeel; sweetly chocolaty and nut-toned finish. In three parts milk, chocolate and nut impulses harmonize.

Crisply sweet-savory, spice-toned. Baking chocolate, black cherry, freesia, lemongrass, fresh-cut fir in aroma and cup. Sweetly savory structure with gentle acidity; velvety-smooth mouthfeel. The resonant finish consolidates to notes of crisp chocolate and lemongrass.

Delicately floral-toned. Wisteria, pear, maple syrup, almond, lime zest in aroma and cup. Crisply sweet with vibrant acidity; lightly satiny mouthfeel. Almond and pear notes lead the gentle, pleasing finish.

Richly fruit-driven, invitingly aromatic. Lychee, violet, cocoa nib, thyme, agave syrup in aroma and cup. Sweet-savory structure with bittersweet acidity; full, syrupy-smooth mouthfeel. The finish centers around notes of lychee and thyme with cocoa undertones.

Sweetly sweet-savory. Red currant, violet, oregano, cocoa nib, cedar in aroma and cup. Sweet structure with vibrant, balanced acidity; satiny-smooth mouthfeel. The subtle finish consolidates to notes of red currant and cocoa nib.

Sweetly tart, crisply herbaceous. Gooseberry, sage, magnolia, baking chocolate, pine nut in aroma and cup. Juicy, sweet-tart structure; plump, satiny mouthfeel. Crisp chocolate notes dominate in the finish with undertones of gooseberry and sage.

Gently sweet-tart, floral-toned. Pomegranate, lilac, pistachio, orange zest, fresh-cut oak in aroma and cup. Crisply sweet-tart structure with delicately bright acidity; silky-smooth mouthfeel. The tart-leaning finish leads with notes of pomegranate and orange zest, supported by oak and pistachio.

Resonantly juicy, richly sweet-tart. Black currant, lavender, dark chocolate, Meyer lemon zest, fine musk in aroma and cup. Sweet-tart structure with vibrant, lively acidity; plush, syrupy mouthfeel. The finish is long, deep, rich, and crisply sweet.

Richly bittersweet, complex, fruit-driven. Chocolate fudge, dried apricot, candied mandarin zest, pistachio brittle, narcissus in aroma and cup. Invitingly bittersweet structure with high-toned, lively acidity; crisp, satiny mouthfeel. The finish centers around notes of chocolate fudge and dried apricot, with undertones of bittersweet mandarin zest into the long.

Juicy, bright, classic. Sweetly savory, deep-toned. Black currant, amber, brown sugar, magnolia, cedar in aroma and cup. Balanced, sweet-savory structure with vibrant acidity; syrupy-smooth mouthfeel. The resonant finish consolidates to cocoa-toned florals and fruit.

Evaluated as espresso. Very fruity and chocolaty. Blueberry, baking chocolate, cashew, thyme, oak in aroma and small cup. Creamy, viscous mouthfeel; crisply chocolaty finish with continuing suggestions of blueberry and oak. In three parts milk, fruit recedes and chocolate intensifies, supported by fresh-cut oak.

Tart-leaning, fruity-sweet. Raspberry, cocoa powder, nasturtium, fir, lemon drop in aroma and cup. Bittersweet structure with tart acidity; full, syrupy mouthfeel. Gently drying, wood-framed finish with raspberry undertones.

Evaluated as espresso. Crisply chocolaty, delicately fruit-forward. Goji berry, lemon balm, baking chocolate, cedar, magnolia in aroma and small cup. Creamy-smooth mouthfeel; crisply chocolaty finish supported by notes of lemon balm and cedar. In three parts milk, sweet herb tones are usurped by rich chocolate and goji berry.

Complex, multi-layered. Almond brittle, black cherry, dark chocolate, narcissus, mustard seed in aroma and small cup. Sweetly savory with juicy acidity; syrupy-smooth, lively mouthfeel. Resonant, long, flavor-saturated finish consolidates to suggestions of black cherry and almond brittle.

Delicately rich, vibrantly sweet-savory. Wisteria, dark chocolate, lychee, candied orange zest, allspice in aroma and cup. Sweetly tart structure with full, syrupy mouthfeel. The long finish consolidates to notes of wisteria and allspice.

Rich-toned, chocolaty. Baking chocolate, black currant, freesia-like flowers, clove, agave syrup in aroma and cup. Sweet structure with gentle, round acidity; full, satiny mouthfeel. The delicate finish leads with chocolate and freesia in the short, clove and agave syrup in the crisp-toned long.

Rich-toned, expressively layered, deeply sweet-savory. Ginger flower, toasted coconut, dried red currant, wild honey, cedar in aroma and cup. Savory-sweet structure with high-toned, vibrant acidity; plush, creamy mouthfeel. The long, intense finish is centered around notes of ginger and wild honey, with supporting notes of red currant and coconut.

Fruit-centered, richly chocolaty. Dried mango, dark chocolate, Calla lily, sandalwood, hazelnut brittle in aroma and cup. Sweetly tart with bright, balanced acidity; syrupy, viscous mouthfeel. The confident finish is long and flavor-laden.