Hydrangea - Gesha - Lot 26‑189 Washed - Janson - Geisha (Green Tip) - Washed - Panama 114g

Clean citrus-tea profile with floral elegance and juicy finish

• Variety: Geisha (Green Tip)
• Process: Washed
• Country: Panama
• Region: Volcan, Chiriqui
• Altitude: 1700 masl
• Producer: Janson
• Tasting Notes: Vita Lemon Tea, Hyacinth, Buddha's Hand

About the Variety
Green Tip Geisha is a selection of the Panamanian Geisha variety, known in specialty coffee for high cup quality when grown and managed carefully at elevation. In general, Geisha 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.

Production
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. 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. This coffee was processed as a classic washed lot with a 48-hour fermentation before drying. After fermentation and washing, the coffee was sun-dried on patio for five days.

Roaster Notes
This washed Green Tip Geisha 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. Washed processing removes the fruit from the seed before drying, often emphasizing clarity, acidity, and aromatic definition rather than heavier fruit-fermentation character. That drying approach helps preserve the lot's clean structure while supporting the syrupy, rounded texture.