Janson Los Alpes Natural Geisha Lot 446 100g

Flavour Notes

melon / tangerine / kiwi / jasmine

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

Janson Los Alpes Natural Geisha Lot 446 is a vibrant and fruit-forward coffee, offering layers of juicy melon, ripe tangerine, and tart kiwi, complemented by delicate jasmine florals. A silky body and balanced acidity create a refined yet expressive cup, highlighting the best of the Geisha varietal.

The natural processing method enhances the coffee’s fruit intensity and aromatic complexity. Ripe cherries are carefully selected and dried whole under controlled conditions, allowing the beans to absorb the full sweetness of the fruit. This extended drying process develops a rich, complex profile while maintaining the elegance and structure characteristic of high-altitude Geisha.

About the Farm & Producer

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

The Los Alpes plot is one of Janson’s premier sections, known for its meticulous farming and dedication to traditional natural processing. Lot 446 showcases the farm’s commitment to quality, delivering a Geisha that is both complex and deeply flavourful.

The Janson Los Alpes Natural Geisha Lot 446, roasted by Rosso Coffee Roasters, represents a meticulous expression of the Geisha varietal. Cultivated by Janson Coffee in the Volcán region of Panama at elevations between 1600 and 1700 masl, this lot undergoes a natural processing method that often emphasizes a coffee's inherent sweetness and body. While Geisha is widely prized for its distinct floral and tea-like clarity, the natural process can further influence the final cup profile, potentially highlighting the vibrant fruit characteristics noted here, such as melon, tangerine, kiwi, and jasmine. To better understand how these specific descriptors align with broader sensory categories, enthusiasts often consult a flavor wheel to map the complex interplay between the varietal’s genetic profile and the post-harvest handling techniques employed at the farm level.