JANSON FARM GEISHA - SINGLE DELUXE BOX
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Grown at 1350–1700 meters on the volcanic slopes of Volcán, Panama, this Geisha from Janson Coffee Farm reflects the landscape that shapes it: cool mountain air, rich soil, and slow, steady ripening. The medium roast preserves the natural clarity and aromatics that define this varietal without overwhelming its character.
Each processing method reveals a different facet of the same origin, offering different ways to experience the land through the cup.
Natural Process
Fresh and juicy, with clean fruit tones that feel alive and unforced.
Washed Process
Crisp and bright, with a clear structure and a gentle, syrupy sweetness.
Honey Process
Warm and layered, carrying notes of honey, jaggery, apple, pear, and light fruit.
Product Details
Producer: Janson Coffee Farm
Region: Volcán, Panama
Altitude: 1350–1700 MASL
Varietal: Arabica Geisha
Roast: Medium
Processing: Natural, Washed, or Honey
Grind: Whole Bean
About Processing Methods
To customize your coffee experience, you can choose between 'natural', 'washed' or ‘honey’ processing methods.
With the 'natural' processing method, ripe coffee cherries are harvested and dried with the beans inside. The cherries are spread out in the sun or on raised beds, allowing the beans to absorb flavors from the fruit during drying. This method imparts unique characteristics to the coffee, including fruity and wine-like flavors, a full body, and often lower acidity. Natural coffees are known for their complex flavor profiles.
With the 'washed' processing method, ripe coffee cherries are harvested, de-pulped to remove the outer skin, and then undergo fermentation to remove the mucilage. The beans are thoroughly washed, dried, milled, and sorted. This process results in a clean and distinct flavor profile with bright acidity, clarity of flavor, and a pronounced aroma. Washed coffee is appreciated for its balanced and nuanced characteristics.
With the 'honey' processing, ripe coffee cherries are de-pulped, leaving a layer of mucilage (a sticky, honey-like substance) on the beans. These beans are then dried with the mucilage still attached, imparting a sweet, fruity flavor and distinctive complexity to the coffee.
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