John Small

Berg Wu

Berg Wu is a Taiwanese barista of some renown, and John Small is a Korean roaster with a borderline cult following. So was excited to try this lot and it does not disappoint.

It has a big stone fruit note, juicely ripe peach. There's a hint of Ocean Spray cranberry juice, the sweet kind a lot of us in New England drank as kids. It's very floral in a balanced way, a little lavender, a little jasmine, and little bergamot. It has a very smooth mouthfeel. An outstanding lot roasted perfectly.

Cupping Method:I got this from Airworks as a small sample size, 20g so had just one crack at it. Made it 199F, 18:1 with Hario v60.

REALLY amazing!!

The natural Keramos are popping this year (this is my 4th, I think). This one from John Small, a Korean microroaster is really well done. It has a very appealing aroma with a touch of peach lemonade, and that's a good preview. For an Ethiopian natural, this has a rich mouthfeel and a lot of natural sweetness while being true to expectations. There's a nice balance here of peach, a little lemon, and jasmine tea. The finish is is clean and simple.

Cupping Method:199F v60, 18:1 (a little hotter than usual.

I got this as a 20g sampler from Airworks and am drinking it about six weeks from roast date. It's had a long journey but still drinking outstanding!

Very clean with a silky mouthfeel. Black tea, a slight hint of bergamot but more subtle than in Ethiopian. Maybe it has a touch of jasmine. A subtle but bright satsuma / clementine mid-palate and a very clean finish. A lovely cup.

Cupping Method:I ordered this from Airworks. I made it with v60, 196F, 18:1.

Very good. So special to try a coffee from Korea!

Very balanced and super smooth roast characteristic of washed Panamian geshas. There's a lovely honeysuckle/bergamot floarity, and an nice cranberry/orange acidity. It's a well-structured gesha with pleasant natural sweetness.

Cupping Method:I got this from Airworks Coffee (8 different coffees from John Small, 20g). Made it 18:1, 197F in the v60.

Very good!

This was an interesting lot. I had heard a bit about Twako, which is small coffee-growing area in Sidama. Known for its high elevation and fertile soils, Twakok produces coffee beans that are highly sought after for their distinct flavor profiles. Coffee from this area tends to feature the signature fruit-forward notes typical of Sidama coffees, with flavors like stonefruit, berry, citrus, and floral undertones with bright acidity. This one had some of those traits, but the natural processing brought out a bit more character and sweetness than your typical Sidama, IMHO.

While the usual Ethiopian bean size variation was present, some of the beans were especially small and lighter in color—almost quakers, though not quite.

The first thing that hit me was a burst of blueberry sweetness balanced which transitions to a fresh apricot note. There's a slight lime edge also gives the cup a bright, citrusy lift. This coffee isn't bitter at all, but the touch of it is similar to the way lime has just a touch of it. It's just a touch funky.

As it cools, a subtle black tea undertone comes through, adding some depth and a smooth finish. It's one of those brews that keeps revealing itself with each sip.

Cupping Method:I got a John Small sampler pack from Airworks.

I brewed it using a V60 at 197°F, with an 18:1 ratio. My V60 pot broke, so I had to make do with a backup pitcher.

This is good Kenyan, but it's missing a little something. It's very smooth and has a pleasant natural sweetness. There's a touch of hibiscus/cranberry/tamarind flavor and fruitiness, then a very slight oakiness. The fruitiness is interesting and unique, but lacks brightness. The finish is smooth and clean.

It's good!