Peach | Clementine | Jasmine | Juicy
Producer: Kai Janson
Farm: Los Alpes
Variety: Green Tipped Geisha
Process: Washed
Region: Tizingal, Chiriqui
Altitude: 1,700 masl
Panama Geishas tend to speak for themselves, and this lot does exactly that.
Janson Los Alpes Lot 928 shows clear notes of stone fruit and jasmine, followed by tangerine, apricot, and white grapes. Bright, clean, and structured a profile that reflects the precision behind Janson’s washed Geishas. Grown in Tizingal, Tierras Altas, Chiriquí at 1700 MASL, this coffee represents the clarity we look for from Panama’s highlands.
The Process
Good coffee starts at the farm, and the process begins with picking. Their harvest season starts in December and continues until the end of March or mid-April depending on the weather, varying slightly from year to year.
When picking, workers are encouraged to pick only ripe cherries and then check their baskets to remove any that do not belong. At the end of the day, Geisha coffee is transported to the beneficio (plant) in plastic crates instead of sacks, preventing cherries from being pressed and losing juice and sugars during transport. With crates, the cherries are preserved in better condition to begin processing. When the coffee arrives at the plant, it goes through a mechanical siphon to select the best (heavier) berries and separate leaves, dirt, and other debris.
When the desired fermentation period is complete, almost all lots go to the patio for one or two days to eliminate excess humidity before moving on to different drying methods. During patio drying, the coffee is spread out in the morning and constantly moved to ensure an even dry. In the afternoon, it is collected and placed inside the warehouse to avoid nighttime moisture, giving the coffee a rest period during which the beans continue absorbing sugar and flavors from the pulp as they dry.
What to Expect:
If you ever wanted to tasted a true Panama washed geisha, this is the one! We recommend faster brew times to help accentuate the juicy floral notes, avoiding over extracted savory notes that will blanket the true character of this beautiful offering. We recommend a V60 1:16-1:17 recipe in about 2:15 to 2:30 to nail our tasting notes. A smaller coffee does of 12-18 grams can help achieve these faster brew times if your grinder doesn’t have as many micro-adjustments on grind size.
Peach | Clementine | Jasmine | Juicy
Producer: Kai Janson
Farm: Los Alpes
Variety: Green Tipped Geisha
Process: Washed
Region: Tizingal, Chiriqui
Altitude: 1,700 masl
Panama Geishas tend to speak for themselves, and this lot does exactly that.
Janson Los Alpes Lot 928 shows clear notes of stone fruit and jasmine, followed by tangerine, apricot, and white grapes. Bright, clean, and structured a profile that reflects the precision behind Janson’s washed Geishas. Grown in Tizingal, Tierras Altas, Chiriquí at 1700 MASL, this coffee represents the clarity we look for from Panama’s highlands.
The Process
Good coffee starts at the farm, and the process begins with picking. Their harvest season starts in December and continues until the end of March or mid-April depending on the weather, varying slightly from year to year.
When picking, workers are encouraged to pick only ripe cherries and then check their baskets to remove any that do not belong. At the end of the day, Geisha coffee is transported to the beneficio (plant) in plastic crates instead of sacks, preventing cherries from being pressed and losing juice and sugars during transport. With crates, the cherries are preserved in better condition to begin processing. When the coffee arrives at the plant, it goes through a mechanical siphon to select the best (heavier) berries and separate leaves, dirt, and other debris.
When the desired fermentation period is complete, almost all lots go to the patio for one or two days to eliminate excess humidity before moving on to different drying methods. During patio drying, the coffee is spread out in the morning and constantly moved to ensure an even dry. In the afternoon, it is collected and placed inside the warehouse to avoid nighttime moisture, giving the coffee a rest period during which the beans continue absorbing sugar and flavors from the pulp as they dry.
What to Expect:
If you ever wanted to tasted a true Panama washed geisha, this is the one! We recommend faster brew times to help accentuate the juicy floral notes, avoiding over extracted savory notes that will blanket the true character of this beautiful offering. We recommend a V60 1:16-1:17 recipe in about 2:15 to 2:30 to nail our tasting notes. A smaller coffee does of 12-18 grams can help achieve these faster brew times if your grinder doesn’t have as many micro-adjustments on grind size.
