Resident Coffee Roasters Reviews
Gainesville, Florida
4.77(17)
All Reviews(17)
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Theo Chan, Managing Editor1351 roasts rated, avg score of 4.29
5.00 - Average
5.00 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
4.50 - Balance
Leaderboard Season 14 blind tasting.
On the grind, a fruit jammy aroma (Polaner's tropical?) and a hint of wine. From the first sip, it was clear that this was something specialfruity and floral, even more than a gesha.
I had a feeling it was a coferment, and I was right. The flavors were very bright, with distinct notes of strawberry and lemonade adding a refreshing brightness. There was also a hint of lychee, which added a unique, sweet dimension, but not overwhelming.
I got heavy lavender note (not rose which was in the co-ferment) - this was pretty strong and tied in with a bit of funkiness. This is a really fun coffee that tastes different at each temprature.
Great to find out it was Resident, a roaster that's barely put a foot wrong in my multiple experiences with them.Cupping Method:I made 2 batches on Hario v60 - 196F, 18:1 ratio (20g/360g).
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Victoria S-C533 roasts rated, avg score of 4.30
5.00 - Average
An aroma like fruity wine. This was so good! A definite 5! -
Pablo Taborda1 roasts rated, avg score of 5.00
5.00 - Average
5.00 - Aroma
5.00 - Value
5.00 - Finish
4.50 - Flavor
4.50 - Acidity
5.00 - Balance
Chocolate, slight nutty with a citrus twistCupping Method:Espresso
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Emily Schadler93 roasts rated, avg score of 4.24
5.00 - Average
Loved the spicy, earthy, peppery notes in this. A joy of an espresso that has a nice crema and is packed with flavor.Cupping Method:espresso
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
5.00 - Average
5.00 - Aroma
4.50 - Value
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
4.50 - Balance
Absolutely bonkers, unique coffee that's perfectly described by the roaster.
MAIZ. Well, what does that even mean. It's not really a note I've seen in coffee. But this one, on pourover, it's blueberry, black tea, chocolate, and then clear as day, Mexican corn. It's the best kind too, sweet and distinct.
As espresso, the corn is present but more as an aftertaste. It's very nice, chocolate, gorgeous crema. Just a touch floral. Very smooth with a nice blackberry mid-palate and just a hint of a corn finish.Cupping Method:Chemex pourover, and in my espresso machine (95C)
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Scott Greenaway164 roasts rated, avg score of 4.26
5.00 - Average
4.50 - Aroma
5.00 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
This is a well-crafted and delicious roast! It presents with a strong coffee flavor, with a blueberry tilt and a hint of sweet corn. It is a bit tart with a strong, but lightly sweet, acidity.Cupping Method:pourover
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
5.00 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
Clean, fruity, smooth coffee that was unique to me as I tasted blind. I got blood orange, milk chocolate, light almond, light hazelnut, and just a touch of lime at the end. Naturally sweet and tart (sweettart?)
I can't remember exactly what a makrut lime/kaffir tastes like that the roaster has suggested but this was a great and unique type of coffee that is a reminder of how much better Myanmar coffee has gotten in the last 5-10 yeras.Cupping Method:Blind tasting with a Hario v60, from the Revolver Coffee advent calendar
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Victoria S-C
533 roasts rated, avg score of 4.30
4.50 - Average
I liked it as pourover and latte. Very unique! -
Emily Schadler
93 roasts rated, avg score of 4.24
4.50 - Average
The lime notes came out strong for me, especially mid-sip. I enjoyed the sweet/tart contrast in this one. -
Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
4.50 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
This was a pretty unique and interesting coffee that I enjoyed. I left with the feeling that I didn't quite get the perfect extraction of it.
First is the aroma which is pure sugar cane juice. I grew up drinking it and chewing sugar cane, and it's a full on hit including nostalgia!
The coffee...
I tried 4 temps and grind sizes. No matter what I got an aromatic and smooth cup of coffee with a lot of natural sweetness. Bergamot mid palate, and a slightly buttery mouthfeel seemed consistent. I got a bit more of a lactic taste at the highter temps.
The roater described a creamy lime, and I think that's fair. I wanted more, and a bit more acidity would have taken it over the top. This sounds like it was a complex fermentation technique, and it's definitely a unique coffee. I think everyone is still sorting out the market expectation for Pink Bourbon, and I've had a couple similar to this one that are quite floral and muted on the acidity.Cupping Method:v60 pourover from 195F to 205F, Chemex at 204F. I bought the bag from Resident directly on the Internet.
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Scott Greenaway
164 roasts rated, avg score of 4.26
4.50 - Average
5.00 - Aroma
5.00 - Finish
5.00 - Flavor
4.50 - Acidity
4.50 - Balance
This roast leans dark, and has an unexpected hint of lime. A rather intense acidity emerges, lending complexity to the sipping experience.Cupping Method:pour over
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Victoria S-C
533 roasts rated, avg score of 4.30
4.50 - Average
Smells just like sugar cane juice out of the bag!
Smooth and tastes good, acidity is a bit simple. -
Emily Schadler
93 roasts rated, avg score of 4.24
4.50 - Average
Smooth, fruity, and then the sweet corn taste hits strong at the end - what a fun twist.Cupping Method:Chemex pourover
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Scott Greenaway
164 roasts rated, avg score of 4.26
4.50 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
We got an amazing crema with an espresso from this roast. The body is intense, with a bit of a peppery spice, balanced with a light sweetness, hints of tart berry, and a lively acidity. This espresso packs a punch!Cupping Method:espresso
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
5.00 - Balance
A really nice espresso to work with in terms of milk drinks, and a very nice sipper.
This espresso has an incredible aroma. Crema is outrageous, and I definitely get the sweet cola syrup. Chocolate flavors are deep, a lot of natural sweetness, and a spot-on mid-palate turn towards bittersweet. A little earthy in a neutral way. I like the level of floral here.Cupping Method:I drank espresso and made lattes for my wife. Extraction at 95 degrees, A53 Spaziale.
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Victoria S-C
533 roasts rated, avg score of 4.30
4.50 - Average
Sampled a few days ago with Ted. Rated 4.5 but didn't leave any notes.
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Leaderboard Season 14 blind tasting. On the grind, a fruit jammy aroma (Polaner's tropical?) and a hint of wine. From the first sip, it was clear that this was something specialfruity and floral, even more than a gesha. I had a feeling it was a coferment, and I was right. The flavors were very bright, with distinct notes of strawberry and lemonade adding a refreshing brightness. There was also a hint of lychee, which added a unique, sweet dimension, but not overwhelming. I got heavy lavender note (not rose which was in the co-ferment) - this was pretty strong and tied in with a bit of funkiness. This is a really fun coffee that tastes different at each temprature. Great to find out it was Resident, a roaster that's barely put a foot wrong in my multiple experiences with them.
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An aroma like fruity wine. This was so good! A definite 5!
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Chocolate, slight nutty with a citrus twist
