台湾咖啡 评论

Richly sweet-savory, spice- and floral-toned. Dried apricot, tangerine zest, narcissus-like flowers, brown sugar, a hint of thyme in aroma and cup. In structure, sweetly tart and juicy with a savory depth; syrupy-smooth mouthfeel. Spicy florals carry the quietly flavor-saturated finish.

高调，酥脆的酸味。李子，可可豆，枫糖浆，丁香，雪松的香气和杯具。酸甜的结构，明亮多汁的酸度；缎面的口感。令人回味十足的香味：短时的李子和紫丁香，长时的雪松铺面。

酸甜。罗望子，杏仁，柠檬马鞭草，烘烤巧克力，香气和杯中的小苍兰。结构甜，具有明亮的酸度；轻柔丝滑的口感。味道饱和的饰面以罗望子和杏仁为中心。

色彩丰富，酥脆，甜美明亮。粉红葡萄柚皮，薰衣草，可可豆粒，檀香木，杏木和香气。精致，多汁的甜味结构；丝般柔滑的口感。安静而复杂的表面处理可巩固至杏和薰衣草。

Sweet-toned, delicately floral. Raspberry, narcissus, cocoa nib, almond, agave syrup in aroma and cup. Deeply sweet structure with rich, vibrant acidity; full, viscous mouthfeel. The finish leads with notes of raspberry and agave in the short, rounding to cocoa nib in the long.

High-toned, floral. Star jasmine, apricot, lemon verbena, maple syrup, marjoram in aroma and cup. Crisply sweet with vibrant, delicate acidity; silky-smooth mouthfeel. Flavor-saturated short finish with notes of star jasmine and lemon verbena, supported by a hint of marjoram, extending into the long.

酒香和果味。酒桶，樱桃派，檀香木，龙舌兰糖浆，garden子和杯子中的cup子花。酸甜的柑橘酸味；毛绒，糖浆般的口感。口感清脆，单宁和果香。

香甜可口，丰富而深刻。黑巧克力，紫罗兰色，石榴，枫蜜，雪松木和香气。酸脆多汁的酸度；非常糖浆的口感。紫罗兰和石榴的香气与雪松的底调共鸣。

酸甜，充满活力。杏干，焦糖，木兰，百里香，橡木香气和杯装。酸味酸甜的结构；毛绒，粘稠的口感。安静的表面带有焦糖色的杏和鲜切橡木的香气。

Evaluated as espresso. Bright, juicy, floral-toned. Chocolate fudge, black cherry, lemon verbena, brown sugar, sandalwood in aroma and cup. Satiny-smooth mouthfeel; the crisply sweet finish leads with black cherry and brown sugar suggestions. In cappuccino -scaled milk, black cherry and dark chocolate notes harmonize far into the long finish.

评价为浓咖啡。深色调，浓郁的酸味。罗望子，李子，黑巧克力，雪松，糖蜜的香气和小杯子。口感非常糖浆；完成以罗望子和浓郁的雪松味为中心。在核果和巧克力的驱动下，牛奶分为三部分均衡。

深花香，可可色。淡紫色，黑巧克力，杏子，杏仁牛轧糖，檀香和香气。结构甜，具有明亮多汁的酸度；糖浆般光滑的口感。表面处理融合了黑巧克力和杏子的香味，并带有檀香气息。

酸甜，芳香浓郁。可可粒，青苹果，橙皮，榛子酱，杜鹃花香气和杯具。酸甜的结构，带有酸甜的柑橘味；缎面的口感。杜鹃花般的花香使坚果色调的妆感更加生动。

Richly fruit- and floral-toned. Blueberry, gardenia, dark chocolate, orange zest, a hint of thyme in aroma and cup. Sweet-savory with gently fruity acidity; full, satiny-smooth mouthfeel.The finish consolidates to notes of blueberry and dark chocolate with undertones of thyme.

Richly sweet, chocolaty and fruit-toned. Mango, dark chocolate, sandalwood, maple syrup, rhododendron-like flowers in aroma and cup. Sweet-toned structure with bright, juicy acidity; plush, syrupy mouthfeel. The resonant, flavor-saturated finish leads with mango and dark chocolate suggestions.

High-toned, richly sweet-tart. Black currant, hibiscus flower, fresh-cut cedar, roasted cocoa nib, tamarind in aroma and cup. Richly sweet-tart structure with resonant, lively acidity; very syrupy mouthfeel. The pleasing finish leads with black currant and hibiscus flower in the short, rounding to cocoa nib and cedar in the long.

Provocative in structure, richly sweet-savory, tangy. Pineapple kefir, vanilla, cocoa nib, aromatic orchid, fresh-cut fir in aroma and cup. Sweet-savory structure with high-toned acidity; lightly syrupy, very viscous mouthfeel. The finish consolidates to notes of vanilla, cocoa and tangy pineapple.

独特的甜酸，乳酸状。粉红葡萄柚皮，山羊奶酪，丁香，蜂蜜，橡木和香气。平衡，错综复杂的分层结构，酸度复杂，丰富；丰满，糖浆般光滑的口感。丰富，悠长，柑橘味，带有蜂蜜色调。

Richly aromatic, delicately fruit-forward. Dried persimmon, cocoa nib, tangerine zest, shiitake mushroom, carnation in aroma and cup. Savory-sweet with deep, fruit-toned acidity; lively, syrupy-smooth mouthfeel. The finish consolidates to persimmon and cocoa nib with an attractive hint of shiitake mushroom.

Poised, balanced, quietly complete. Cocoa nib, green grape, freesia-like flowers, roasted almond, brown sugar in aroma and cup. Balanced, sweet-toned structure with vivacious acidity; lively, satiny-smooth mouthfeel. The finish focuses around notes of green grape and freesia with almond undertones.