Subtle and clean. Definitely see the red jello thing. Fruit note is redcurrant for me. Smooth mouthfeel. Black and red tea notes.

Stays very middle of the road acidity wise and it's almost like a chuggable bottle of unsweetened ice tea.

Cupping Method:17:1, 93C, V60.

This is a pretty cool coffee for not being a co-ferment. It's quite floral with rose, white wine, pink lemonade, and a lot of tropical fruit notes. The mouthfeel is quite nice the first half the palate and it fades out a little to be slightly hoppy and perhaps tannic.

I do think it's a little bit astringent in the aftertaste notes. Not sure there's much Methodical could have done to clean it up. 5 minutes after you drink I still feel it on the tongue and it's a neutral at best note there.

Tough one to grade because you do get the wow factor in the aroma and first sip. I'll focus on the positives and give it an A-.

Cupping Method:17:1, 92C in the Hario v60. I got this coffee from Bean Archives.

A very well balanced, geisha that is dominated by a sweet orange note. It has a bright acidity that's something like a cranberry and is pretty smooth and approachable.

Cupping Method:Pourover at Intelligentsia in Watertown, MA

POMA is doing some cool stuff. when I heard I was going to get a sample from a industry friend I was blown away when I started reading about their research.

This is a Caturra lot where 20% of the fruit was removed just before the seed ripening stage. in theory, this pushes nutrients into the remaining beans and concentrates sugars and creates more complexity.

I think this is a very nice cup of coffee to drink, smooth and clean with some subtlety. Caramel sweetness, a hint of lemongrass, a light touch of pomegranate or strawberry depending on temp.

I like the overall experience and what they're doing here. I don't think I would order at the price they were charging unless you were really looking for an intellectual exercise.

Cupping Method:V60, 17:1, 92C

An interesting and tasty coffee. The aroma smells like a chocolate/goji berry bar I had recently. Goji berry is the primary note I get in the coffee. I would say that's better or worse as I do think your traditional red fruits are a bit cleaner and more tangy. This has that slightly earthy, herby, winey note that comes with goji. I also get red tea and a sage-like note. I think this is probably more of a coffee for connoisseurs than your everyday drinker, but let's see what my wife scores it at!

Cupping Method:I got this as a sample from an industry friend. 17:1, 92C on v60.

Very nice microlot from Helm here. Pleasant medium mouthfeel, blackberry sweetness, definitely get a slight panela kick at the end. An easy drinker but with a few subtle notes that elevate it.

Cupping Method:17:1, 92C on Hario v60. This was a sample I picked up from a coffee industry friend.

Chocolate, blackberry, slightly herbal.

Leaderboard blind tasting. Bad notes, sorry.

Leaderboard blind tasting. Cool to find it was Regalia which has been on my list for awhile.

Fruity and tasty coffee. Got notes of strawberry, lemon, red tea, red fruit, and brown sugar. Maybe a touch of caramel. Nice aroma overall.

Very nice decaf espresso. Lots of natural sweetness and reminds me of an orange Milano cookies that I had when I was a kid. Slightly walnut and earthy note mid-palate gives it balanced. Solid medium crema, good mouthfeel overall.

Cupping Method:Decaf espresso shot, Twisted Tree, Lincoln, MA.

Super smooth, red apple and caramel. Flavors are bright and distinct. Nice silky and rich mouthfeel. Very convenient and fast to make. Honestly specialty coffee wise most things I'm drinking are more exciting but I'm grading this out well because I think your average drinker will like it.

Cupping Method:Cometeer

Leaderboard blind tasting. Got caught up trying to figure out what this was origin wise and didn't take notes on the sub-category ratings.

Smallish beans but not as all as Ethiopian. Tasted somewhat Kenyan and somewhat Ethiopian but didn't mimic either in the usual structure. A light, smooth, easy drinker that I thought was pretty good. Light concord grape, citrus, sweet orange, orange pekoe.

Leaderboard blind tasting.

Medium small beans. Uniform, attractive roast with a few peaberries.

Black tea, cranberry, tamarind, pomelo notes. Pretty interesting coffee. Wouldn't have guessed Sumatran in a thousand years.

An excellent choice to have around the house for decaf. Very balanced and unfussy, with great depth in the chocolate note and well-balanced cherry/blackberry acidity. A nice hint of almond and a touch of earthiness. Very versatile and has a great balance for complimenting a dessert.

Leaderboard blind tasting.

Honey caramel aroma, medium-sized beans, Better cool. Passionfruit, bright strawberry, fresh watermelon. Very tasty!

Cupping Method:Took a little bit of dialing in. Best was 17:1, 94C in Hario v60.

Caramel, toasted grain, sweet orange. In one run I got papaya and pineapple. Just slightly funky as naturals are. Between a 4 and a 4.5 for me so I'm rounding up.

Cupping Method:Leaderboard Blind Tasting. I like it at 94C more than 92C, otherwise 17:1 on the v60.

Took very poor notes as I guessed this quickly with Pacamara but both me and wifey gave this 4.5.

I struggled with this one as I feel like often do with Ecuadorian coffees. The notes tend to be more subtle and the glycerine mouthfeel makes it a bit harder for me to pickup. I didn't really do anything differently actually, but my last couple really brought out rooibos, brown sugar, a touch of rose and raspberry. A very easy to drink cup.

Cupping Method:92C in v60, 17:1 ratio

Versatile decaf espresso with nice crema and mouthfeel. As promised, milk chocolate with some cherry and blackberry notes. Slightly nutty and earthy with a clean milk chocolate finish. Worked well as espresso, cortado, and latte, and went very nicely with the cookies I had just baked.

Well-balanced easy drinker with a bright strawberry note that makes it winner. Also some pink grapefruit and brown sugar. Long linger with grapefruit note (but not bitter).

Cupping Method:“Complex” drip at Revival (rotating roast program)

As with just about every Resident coffee I've ever had I like this. It is clean, smooth and interesting. I find it fairly straightforward with a slight papaya note but more caramel and fig. There's just enough lightly tropical acidity (pineapple juice?) for it to all hold together.

Cupping Method:I got this coffee from Bean Archives. I had three cracks at it, and I did like it with a slightly higher temp (94C as opposed to 92).

This is quite a nice drip roast, on the darker side. When hot, it drinks bold, slightly smoky, and chocolately without being bitter or overwhelming.

As it cools, some fruity notes come out, perhaps some plum and blackberry jam. Very smooth.

Cupping Method:I'm not normally a dark roast drip drinker but it seemed appealing on a cold NYC day. I got this coffee at Starstruck in the Hudson Yards neighborhood.

Very good espresso blend with as promised red delicious apple, caramel, baking spice, blackberry and poached pear. Syrupy mouthfeel. Big mid-palate dark chocolate. Earthy, walnutty, spicy finish. Not the cleanest finish as espresso but I'd imagine you could make some great milk drinks with this.

Cupping Method:Espresso at SOTE Upper West Side.

Well-balanced Colombian with red apple and lemon notes. Silky mouthfeel. An unfussy cup with nice fruitiness. Better after cooling off a bit IMHO.

Cupping Method:Filter at Black Fox in NYC

It's not a hit you over the head red or purple fruit Kenyan, but I don't think that's Hydrangea's style. Very smooth mouthfeel and clean. Everything is subtle. I get Concord grape, pomelo, and a bit of trailing Ribena. Very nice overall.

Cupping Method:94C worked a bit better than 92C. 17:1 ratio in v60. I got this coffee from Bean Archives.

OK a few runs through this Wonderstate espresso now, and I think I have it pretty dial-in. This is a very pleasant, easy-drinking espresso with a lot of fruitiness (cherry, orange). It's a bit milk chocolate and brown sugar as well. It worked well in cafe drinks for being so fruity. I'd like a little more depth in some of the chocolate notes but this is a great medium roast espresso. Consistent crema that contributes nicely to mouthfeel and flavor.

This is a well-balanced cup of coffee that works great as pourover, and I can imagine it doing well as filter/drip. It's a good easy drinker. I could compare it to an elevated breakfast blend.

I think red apple is a good description of the fruitiness here. It's very smooth and sweet, with a honeyed mouthfeel. I get a slight bit of peanut and hops towards the end of the palate before the finish, but it's not really bitter at all.

Cupping Method:I made it as v60, 18:1, 92C.

Balanced, well-prepared iced Americano that left a good impression of the house espresso here. Chocolate ganache, Bing cherry, and slight earthiness.

Just reviewing the Americano here and will separately do espresso when I come back in a month (I hope).

Cupping Method:Got this from Drip Drop in Lower Manhattan and finished it while on the West Side Highway back to Boston.

Tasty and balanced Italian style espresso. Chocolatey, earthy, blackberry, a little spice. Crema disappeared a bit quickly but the balance and flavor was very nice.

Cupping Method:I had this at Fellini in Lower Manhattan.

I struggled a little with this Gesha but my final cup was pretty good. Generally, it's an easy drinker, the florality here is subtle. There's some brown sugar sweetness, raspberry, and a clean lemony finish.

Cupping Method:I got this coffee from Bean Archives. Best was 16:1, 92C in Chemex.

My wife loved this coffee, and I really enjoyed it. It has some notes you see less in specialty coffee now. I definitely get a red apple and bourbon thing going as she mentioned. It's very smooth with a slight caramel sweetness, and a mild walnut access.

Cupping Method:I got this coffee from Bean Archives. 18:1, 92C in the Hario v60 worked well. Hotter it's a bit more raw walnut and grapefruit zest.