Janson 501

Origin

Tasting notes

Character

• Clean
  30

More bangers from Kai Janson and co! This particular coffee was grown on the Hacienda farm at 1350 masl. It undergoes a traditional 96 hour washed processWashed 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. followed by being sun driedNatural 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. on the patio for four days. On the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table, we tasted sencha, lemon zest, and jasmine! Expect a clean and juicyAcidityThe 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. cup! Available for both filter and espresso!