Gesha
Lot 26‑189 Washed
Janson

Tastes Like: Vita Lemon Tea, Hyacinth, Buddha's Hand

Origin: Volcan, Chiriqui, Panama

Variety: Gesha

Producer: Janson Kai

Elevation: 1700 masl

Process: Washed 

Abstract 

This washed Green Tip Gesha from Janson Coffee Farm presents a clean citrus-tea profile, with Vita Lemon Tea-like sweetness, hyacinth florality, and the aromatic lift of Buddha’s hand. The cup is bright and delicate, with a syrupy, rounded texture and a juicy finish that reflects both the variety’s floral character and the precision of a classic washed process.

About the Farm 

This Lot #189 comes from the Hacienda farm within Janson Coffee Farm in Volcán, Tierras Altas, Chiriquí, Panama. Janson Coffee was formally established in 1990 after the Janson family recognized the coffee potential of their land in the Chiriquí highlands; today, Kai and Janette Janson, along with Miguel, continue the family’s work in Panama.

Janson’s plantations are located on the slopes of the Tisingal and Barú volcanoes, part of the Talamanca mountain range. The broader farm system spans elevations from 1,350 to 1,700 masl, while this specific Hacienda lot is listed at 1,350 masl. The farm is managed by individual lots for traceability and quality control, with forested areas separating plantings and a dedicated specialty coffee processing plant supporting washed and natural production.

Variety

Green Tip Gesha is a selection of the Panamanian Gesha variety, known in specialty coffee for high cup quality when grown and managed carefully at elevation. In general, Gesha is associated with delicate florality, tea-like structure, citrus clarity, and refined aromatics; in this lot, those traits show through as lemon-tea sweetness, floral lift, and a clean, juicy finish.

Processing

This coffee was processed as a classic washed lot with a 48-hour fermentation before drying. Washed processing removes the fruit from the seed before drying, often emphasizing clarity, acidity, and aromatic definition rather than heavier fruit-fermentation character.

After fermentation and washing, the coffee was sun-dried on patio for five days. That drying approach helps preserve the lot’s clean structure while supporting the syrupy, rounded texture.