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HomeCoffeesJanson X Los Alpes Natural Geisha Lot 535 100g
Volcán · Panama

Janson X Los Alpes Natural Geisha Lot 535 100g

Natural Gesha, grown at 1600 to 1700 masl

Roasted by Rosso Coffee Roasters

Available now· checked 3 Aug
EstateRoaster-stated
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Details

RoasteryRosso Coffee Roasters· Calgary, Canada
EstateJanson Coffee, Volcán, Panama✓
ProducerCarl Axel Janson
ProcessNaturalAfter natural processing, where whole cherries are carefully dried, the coffee is placed in temperature-controlled "dark rooms."✓
Harvest—
Altitude1600 to 1700 masl✓
ClimateTropical rainforest
VarietiesGesha≈
Roast—
Tasting notespassion fruit, pineapple, red grape, dark chocolate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • passion fruit
    Fruity
  • pineapple
    Fruity › Pineapple
  • red grape
    Fruity › Grape
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate

Supply Chain

  1. Estate

    Janson Coffee, Volcán, Panama

    Grown by Carl Axel Janson

  2. Roastery

    Rosso Coffee Roasters

  3. Coffee· viewing

    Janson X Los Alpes Natural Geisha Lot 535 100g

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarJanson Los Alpes Natural Geisha Lot 446 100gJanson Honey Geisha Lot 623 100gJanson Natural Geisha Lot 542 100gJanson Lot 1047 Geisha Natural – 60g, OmniJanson Lot 1047 Geisha Natural – 150g, OmniJanson Lot 1047 Geisha Natural – 1kg, OmniMore from this producerCarl Axel Janson8More from this farmJanson Coffee7 moreSame variety, exploredGesha2495Similar flavour profilepassion fruit, pineapple, red grape1974Same processNatural7627From the same originPanama1359More from this roasterRosso Coffee Roasters90 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1600 to 1700 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability