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HomeCoffeesJanson Honey Geisha Lot 623 100g
Volcán · Panama

Janson Honey Geisha Lot 623 100g

Honey 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
ProcessHoneyThis lot is processed using the honey method, where coffee cherries are depulped, leaving a layer of sticky mucilage on the beans before drying✓
Harvest—
Altitude1600 to 1700 masl✓
ClimateTropical rainforest
VarietiesGesha≈
Roast—
Tasting notesnougat, plum, milk chocolate, orange blossom✓

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

Flavor Profile

4NOTES
  • nougat
    Sweet › Overall Sweet
  • plum
    Fruity › Dried
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • orange blossom
    Floral

Supply Chain

  1. Estate

    Janson Coffee, Volcán, Panama

    Grown by Carl Axel Janson

  2. Roastery

    Rosso Coffee Roasters

  3. Coffee· viewing

    Janson Honey Geisha Lot 623 100g

Keep exploring the atlas

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

Tastes similarJanson X Los Alpes Natural Geisha Lot 535 100gJanson Los Alpes Natural Geisha Lot 446 100gJanson Natural Geisha Lot 542 100gJanson Lot 1047 Geisha Natural – 150g, OmniJanson Lot 1047 Geisha Natural – 60g, OmniJanson Lot 1047 Geisha Natural – 1kg, OmniMore from this producerCarl Axel Janson8More from this farmJanson Coffee7 moreSame variety, exploredGesha2495Similar flavour profilenougat, plum, milk chocolate2130Same processHoney1614From 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.

ProcessHoneyAltitude1600 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