Gesha - Natural Lot 26‑215 - Janson

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Bold
  50
• Experimental
  50
• Funky
  40

Tastes Like: Yellow Peach, White Tea, Meyer Lemon Origin: Volcan, Chiriqui, Panama VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Producer: Janson Kai Elevation: 1700 masl Process: 48 Hour Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Harvest: 2026 Abstract Lot 215 is a clean, aromatic naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Green Tip Gesha with yellow peach sweetness, white tea florality, and a focused Meyer lemon citrus lift. The cup is delicate and tea-like for a natural process, with a polished stone-fruit core, bright acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and a transparent finish that keeps the Gesha structure in focus. About the Farm Janson Coffee Farm is based in Volcán, Tierras Altas, in Panama’s Chiriquí highlands. The Janson family’s history in the region began with Carl Axel Janson, and the coffee company was formally established in 1990 by the next generation of the family. Today, Kai Janson and the Janson family continue to produce traceable specialty lots across all their farms. Janson’s farms sit on the slopes of the Tisingal and Barú volcanoes in the Talamanca mountain range, where highland conditions and elevations up to 1,700 masl support slow cherry development. The farms are managed by lot for traceability and quality control, with natural forest barriers integrated throughout the plantations. Variety Green Tip Gesha refers to Gesha plants with green new leaf tips, a common way producers distinguish selections within Gesha plantings. Panamanian Geisha is known in specialty coffee for high cup quality at elevation, often showing floral aromatics, tea-like structure, citrus clarity, and peach-like sweetness. In this lot, those traits align with the white tea, Meyer lemon, and yellow peach profile, while the natural process adds a gentle fruit density without obscuring the variety’s clarity. Processing This is a natural-process Gesha, meaning the coffee cherries are fermented anaerobically for 48 hours. This anaerobic fermentation in cherry increases fruit expression, sweetness, bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., and aromatic intensity compared with washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. processing. For Lot 215, the cherries we