Gesha
Lot 26‑130 Washed
Janson

Tastes Like: White Floral, Citrus, Brown Sugar

Origin: Volcan, Chiriqui, Panama

Variety: Gesha

Producer: Janson Kai

Elevation: 1700 masl

Process: Washed 

Harvest: 2026

Abstract

A clean, bright Green Tip Gesha from Janson’s Hacienda lot in Volcán, Panama, with white-floral aromatics, citrus clarity, and brown-sugar sweetness. The washed process keeps the cup structured and transparent, while the 48-hour fermentation and raised-bed drying support a syrupy, juicy texture and a precise sweet finish.

About the Farm

This coffee comes from Janson Coffee Farm in Volcán, Chiriquí, within Panama’s Tierras Altas highlands. The lot is identified as Lot #130 from of Janson's farm situated at 1,350 meters above sea level.

Janson Coffee is operated by the Janson family, whose coffee work began after the family recognized the agricultural potential of their land in the 1980s and formally established Janson Coffee in 1990. Their farms sit along the Talamanca mountain range near the Tisingal and Barú volcanoes, and are managed by individual lots for traceability and quality control. Today, the next generation of the family, including Kai and Janette Janson, continues to lead the farm’s coffee production and processing work.

Variety

Green Tip Geisha is a selection of the Gesha variety, referring to plants with green-colored new leaf tips. In Panama, Gesha is widely associated with high cup quality at higher elevations and is often valued for delicate aromatics, floral structure, and refined acidity when cultivation and processing are well executed. In this lot, the variety’s floral and citrus qualities are presented through a washed process, giving the cup a clean and transparent expression rather than a heavily ferment-forward profile.

Processing

This lot is processed as a classic washed coffee, with 48 hours of fermentation before drying on raised beds for 9 days. Washed processing typically emphasizes clarity, defined acidity, and a more transparent expression of variety and origin. Raised-bed drying supports airflow around the coffee as it dries, helping preserve a clean cup structure; here, the result is described as bright and juicy, with syrupy sweetness.