Taiwan Reviews

Evaluated as a green coffee sample-roasted to light-medium. Floral, citrusy, nutty. Narcissus, tangerine, macadamia nut, amber, maple syrup in aroma and cup. Crisp, juicy-tart acidity; vibrant, silky-smooth mouthfeel. Long, lingering, resonant finish that carries over all the aroma and flavor notes from the cup.

Evaluated as a green coffee sample-roasted to light-medium. Richly aromatic, delicately fruit-centered. Papaya, bergamot, walnut, cocoa butter, frankincense in aroma and cup. Brisk, sweet acidity; very full, syrupy mouthfeel. Cocoa butter and bergamot are supported by papaya and frankincense notes in the resonant, long, richly aromatic finish.

Evaluated as a green coffee sample-roasted to light-medium. Complex, punchy, sweetly tart. Mulberry, belladonna lily, mugwort, orange marmalade, hazelnut in aroma and cup. Juicy, sparkling acidity; very full, satiny-smooth mouthfeel. Crisp finish consolidates to notes of mulberry and hazelnut.

Evaluated as a green coffee sample-roasted to light-medium. Gently sweet, citrusy. Satsuma mandarin, fresh-cut oak, caramel, green apple, basil in aroma and cup. Bright, tart-leaning acidity; plush, syrupy mouthfeel. Gently drying, wood-framed finish with undertones of green apple and basil.

Evaluated as a green coffee sample-roasted to light-medium. Gently tart, quietly sweet. Ginkgo nut, dried peach, orange zest, cocoa powder, cane sugar in aroma and cup. Gently tart, citrusy acidity; crisp, lightly satiny mouthfeel. Cocoa-toned, citrusy finish.

Evaluated as a green coffee sample-roasted to light-medium. Richly aromatic, fruit- and flora-toned. Star jasmine, apricot jam, almond butter, amber, cocoa nib in aroma and cup. Gently bright, balanced acidity; vibrant, silky-smooth mouthfeel. Apricot jam and cocoa nob lead in the long, lingering finish.

Evaluated as a green coffee sample-roasted to light-medium. Richly sweet-savory. Red currant, baking chocolate, freesia, sugar cane, oak in aroma and cup. Briskly sweet acidity; crisp, lightly satiny mouthfeel. Finish consolidates to notes of baking chocolate and freesia.

Evaluated as a green coffee sample-roasted to light-medium. Delicately sweet, straightforward. Red apple, caramel, cocoa powder, lemon verbena, fir in aroma and cup. Gentle, round acidity; velvety mouthfeel. Cocoa-toned finish with notes of red apple and lemon verbena.

Evaluated as a green coffee sample-roasted to light-medium. Juicy, bright. Blackberry, thyme, cocoa nib, vanilla orchid, almond wood in aroma and cup. Balanced, high-toned acidity; round, syrupy soft mouthfeel. Finish consolidates to notes of almond wood and thyme.

Evaluated as a green coffee sample-roasted to light-medium. Delicately sweet tart. Raspberry, hazelnut, fir, maple syrup, orange zest in aroma and cup. Brisk acidity; lightly satiny mouthfeel. Wood-framed finish with undertones of hazelnut and orange zest.