Janson Honey Geisha Lot 623 100g

Flavour Notes

nougat / plum / milk chocolate / orange blossom

Sweetness ●●●●● Acidity ●●●●○ Body ●●●●○

Janson Honey Geisha Lot 623 is a rich and balanced coffee, featuring the creamy sweetness of nougat and milk chocolate, complemented by juicy plum and delicate orange blossom florals. Its velvety body and gentle acidity create a smooth, structured cup with a lingering sweetness.

This lot is processed using the honey method, where coffee cherries are depulped, leaving a layer of sticky mucilage on the beans before drying. This process enhances the coffee’s sweetness and complexity, developing deeper fruit and caramelized sugar notes while maintaining clarity in the cup.

About the Farm & Producer

Janson Coffee, a family-owned estate in Volcán, Panama, has been producing exceptional coffee since 1941. The farm sits at 1,600–1,700 meters above sea level, where volcanic soil and a cool climate create the ideal conditions for growing high-quality Geisha.

Lot 623 is a testament to Janson’s meticulous processing and dedication to quality, delivering a honey-processed Geisha that balances fruit, florals, and creamy sweetness in a refined and expressive cup.

The Janson Honey Geisha Lot 623, roasted by Rosso Coffee Roasters, represents a meticulous approach to one of the world’s most celebrated cultivars. Sourced from the Volcán region of Panama, this lot showcases the distinct characteristics of the Geisha varietal, which is widely prized by enthusiasts for its exceptional floral clarity and complex aromatic profile. By utilizing a honey processing method, the producers at Janson Coffee balance these delicate qualities with a structured sweetness.

When evaluating such refined coffees, it is helpful to reference a flavor wheel to identify the interplay between the bright orange blossom notes and the deeper, comforting undertones of nougat, plum, and milk chocolate. Because honey-processed coffees often retain a portion of the fruit mucilage during drying, they frequently bridge the gap between the clean acidity of washed coffees and the syrupy body associated with natural-processed beans. This specific lot offers a sophisticated expression of its high-altitude terroir.