Not from NA/Taiwan Reviews

Evaluated as espresso. Complex, juicy, richly tart. Almond, dark chocolate, guava, tangerine zest, star jasmine in aroma and small cup. Light, very silky mouthfeel; chocolate, fruit and flowers all carry into a cleanly sweet, delicately drying finish. Flavor-saturated in three parts milk: almond, chocolate, guava, flowers all resonate in rich, custardy balance.

Rich-toned, crisply sweet. Apricot, honeysuckle-like flowers, cocoa nib, fresh-cut cedar, maple syrup in aroma and cup. Sweet-tart structure with bright, juicy acidity; crisp, velvety mouthfeel. The finish consolidates to cocoa-toned apricot notes with an undercurrent of cedar.

Evaluated as espresso. Juicy, buoyant, bright. Pineapple, sandalwood, cacao nib, magnolia, rose in aroma and small cup. Lightly syrupy, satiny in mouthfeel. Flavor consolidates and layers in a sweet, cocoa-toned finish with a continuing hint of pineapple. Delicate and crisp in three parts milk: sweet cocoa and flowers.

Rich, crisp and spicy. Complex aroma and flavor: blackcurrant, dried blackberry, sandalwood, blood orange zest, lavender. Deeply pungent in structure. Long, resonant finish; a cocoa hint surfaces to complicate orangy citrus and lavender-like floral notes.

Low-toned, richly sweet-savory. Ripe banana, narcissus, dark chocolate, fresh-cut fir, a hint of aged grappa in aroma and cup. Tart-leaning structure with brisk acidity; satiny-smooth mouthfeel. The resonant finish consolidates to cocoa-toned banana in the short and fresh-cut fir in the long, all held together by dark chocolate and a running hint of appealing sweet ferment.

Evaluated as espresso. Chocolaty, richly sweet-tart. Dark chocolate, gently scorched cedar, gardenia, almond, graham cracker in aroma and small cup. Crisp, velvety mouthfeel; richly drying finish that centers around chocolate and aromatic wood notes. In three parts milk, the chocolate takes on a dessert-like quality, grounded by hints of smoky, cedary aromatic wood.

Delicate, gently fruit- and cocoa-toned. Pomegranate, cacao nib, narcissus-like flowers, roasted pistachio, honey in aroma and cup. Sweet-tart structure with gentle, rounded acidity; silky-smooth mouthfeel. The quiet finish consolidates to cocoa-toned fruit and florals.

Crisply sweet, floral-toned. Roasted cacao nib, green grape, freesia, cedar, maple syrup in aroma and cup. Sweet-tart structure with brisk acidity; satiny-smooth mouthfeel. The finish consolidates to notes of cedar and cacao nib in the short with a hint of freesia in the long.

Evaluated as espresso. Richly sweet, chocolate-toned. Dark chocolate, gardenia-like flowers, green apple, gently scorched cedar, hazelnut in aroma and small cup. Satiny-smooth mouthfeel; richly drying finish with notes of green apple and cedar. In cappuccino-sized milk, green apple and rich nut butter are supported by spicy-sweet gardenia-like flowers and a hint of smoky cedar.

Evaluated as espresso. Balanced, richly sweet. Baker’s chocolate, almond, molasses, narcissus, black cherry in aroma and small cup. Satiny body; resonant finish centers around baker’s chocolate and almond. In three parts milk, chocolate notes are amplified, and black cherry and sweet florals resurface.

Evaluated as espresso. Sweetly roast-toned, chocolaty. Magnolia-like flowers, dark chocolate, gently scorched cedar, dried raspberry, roasted pistachio in aroma and small cup. Fully, syrupy mouthfeel; chocolate-toned finish with pleasing floral and nut tones. In three parts milk, dark chocolate is further foregrounded, along with crisply sweet nut tones.

Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Mainly burned, with some crisp liveliness. Heavily scorched fir with hints of dark chocolate, vanilla and cinnamon in aroma and cup. Bitter and burned in structure, with a suggestion of sweetness. Light and lean in mouthfeel. Dry and roasty-wood-toned in the finish, with faint suggestions of chocolate and vanilla.

Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Richly roasty, smoky. Molasses, scorched hazelnut, scorched cedar, cocoa, anise in aroma and cup. Bittersweet and savory-edged in structure; the mouthfeel is light though pleasantly syrupy. The finish is smoky wood all the way, with a saving hint of cocoa.

Delicate, fruit-toned. Raspberry, dark chocolate, fresh-cut fir, magnolia, hazelnut in aroma and cup. Sweet-toned in structure with round, gentle acidity; satiny mouthfeel. The wood-framed finish consolidates around notes of fresh raspberry, hazelnut and fir.

Crisp, roundly and sweetly zesty. Cedar, lemon zest, blackberry, pistachio, rose-like flowers in aroma and cup. Quietly tart and very sweet-toned in structure; full and syrupy in mouthfeel. Flowers, blackberry and pistachio all carry into a resonant, sweet-savory finish.

Evaluated as espresso. Fruit- and chocolate-toned. Dark chocolate, ripe plum, lily-like flowers, molasses, a hint of fresh earth in aroma and small cup. Creamy-textured, mildly tannic mouthfeel; crisp, savory-leaning finish. In three parts milk, chocolate notes take center stage, supported by stone fruit and deep florals.

Deeply rich, spicy sweet. Pear, cedar, vanilla, grapefruit zest, cumin in aroma and cup. Tartly bittersweet in structure; full, syrupy though drying mouthfeel. Resonant finish consolidates around pear and a floral-toned vanilla.

Evaluated as espresso. Fir, almond, baker’s chocolate, white peppercorn, molasses in aroma and small cup. Satiny though slightly lean mouthfeel. Almond and chocolate dominate in a drying finish. Three parts milk sweetens the nut and chocolate, though the finish remains dry.

Evaluated as espresso. Richly sweet-tart, wood-framed. Dark chocolate, tangerine zest, fir, hazelnut, a hint of flowers in aroma and small cup. Dense in mouthfeel; bittersweet chocolate dominates in finish. The chocolate reappears in three-parts milk, though its sweetness is limited by a bitterish, wood-toned edge.

Evaluated as espresso. Subtle and enveloping, richly sweet-toned. Jasmine, roasted cacao nib, passionfruit, sandalwood, nougat in aroma and small cup. Delicate, silky mouthfeel; cocoa- and sandalwood-toned finish with notes of passionfruit carrying into the long. In three parts milk, passionfruit and jasmine harmonize with cocoa and a pleasing aromatic wood.