Gesha
Natural Lot 26‑215
Janson

Tastes Like: Yellow Peach, White Tea, Meyer Lemon

Origin: Volcan, Chiriqui, Panama

Variety: Gesha 

Producer: Janson Kai

Elevation: 1700 masl

Process: 48 Hour Anaerobic Natural 

Harvest: 2026

Abstract 

Lot 215 is a clean, aromatic natural Green Tip Gesha with yellow peach sweetness, white tea florality, and a focused Meyer lemon citrus lift. The cup is delicate and tea-like for a natural process, with a polished stone-fruit core, bright acidity, and a transparent finish that keeps the Gesha structure in focus.

About the Farm

Janson Coffee Farm is based in Volcán, Tierras Altas, in Panama’s Chiriquí highlands. The Janson family’s history in the region began with Carl Axel Janson, and the coffee company was formally established in 1990 by the next generation of the family. Today, Kai Janson and the Janson family continue to produce traceable specialty lots across all their farms.

Janson’s farms sit on the slopes of the Tisingal and Barú volcanoes in the Talamanca mountain range, where highland conditions and elevations up to 1,700 masl support slow cherry development. The farms are managed by lot for traceability and quality control, with natural forest barriers integrated throughout the plantations.

Variety

Green Tip Gesha refers to Gesha plants with green new leaf tips, a common way producers distinguish selections within Gesha plantings. Panamanian Geisha is known in specialty coffee for high cup quality at elevation, often showing floral aromatics, tea-like structure, citrus clarity, and peach-like sweetness. In this lot, those traits align with the white tea, Meyer lemon, and yellow peach profile, while the natural process adds a gentle fruit density without obscuring the variety’s clarity.

Processing

This is a natural-process Gesha, meaning the coffee cherries are fermented anaerobically for 48 hours. This anaerobic fermentation in cherry increases fruit expression, sweetness, body, and aromatic intensity compared with washed processing.

For Lot 215, the cherries were dried in a dark room for 12 days. This protected drying approach helps frame the natural character in a more measured way, emphasizing yellow stone fruit, citrus, and tea-like aromatics rather than a heavy or overly ferment-driven profile.