Janson X Los Alpes Natural Geisha Lot 535 100g

Flavour Notes

passion fruit / pineapple / red grape / dark chocolate

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

Janson X Los Alpes Natural Geisha Lot 535 is a vibrant and fruit-driven coffee, showcasing tropical passionfruit and pineapple, layered with juicy red grape and a rich dark chocolate finish. Its lush sweetness and balanced acidity create a dynamic and expressive cup.

This lot undergoes the Janson X drying process, an innovative method combining advanced technology with traditional techniques. After natural processing, where whole cherries are carefully dried, the coffee is placed in temperature-controlled "dark rooms." These chambers regulate humidity and airflow, ensuring even drying while preserving the coffee’s bold fruit intensity and refined sweetness.

About the Farm & Producer

Janson Coffee, a family-owned estate in Volcán, Panama, has been producing exceptional coffee since 1941. Nestled at 1,600–1,700 meters above sea level, the farm benefits from volcanic soil and a cool microclimate, creating ideal conditions for growing Geisha.

The Los Alpes plot is one of Janson’s premier growing areas, known for producing coffees with remarkable complexity and clarity. Lot 535 highlights the farm’s commitment to innovation and quality, delivering a natural-processed Geisha with striking tropical vibrancy and depth.

The Janson X Los Alpes Natural Geisha Lot 535, sourced from the Volcán region of Panama, represents a meticulous collaboration with Janson Coffee. This lot showcases the Geisha varietal, a plant celebrated globally for its distinct floral aromatics and tea-like clarity. By utilizing a natural process, the producers allow the coffee cherry to dry around the bean, a technique that often imparts a heavier body and intensified sweetness compared to washed counterparts.

Roasted by Rosso Coffee Roasters, this specific selection highlights a complex profile featuring passion fruit, pineapple, red grape, and dark chocolate. When evaluating such nuanced profiles, enthusiasts often consult the flavor wheel to better identify the interplay between these vibrant fruit acids and the underlying cocoa notes. This offering serves as a prime example of how high-altitude cultivation and careful post-harvest handling converge to create a sophisticated cup.