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AED 220.00
Panama Janson Coffee Geisha Washed Lot 26-178
Farm: Los Alpes
Altitude: 1600-1700 MASL
Producer: Janson Family
Process: Washed
Variety: Geisha
Taste Notes: Jasmine, Lemongrass, Blood Orange, Honey
About this Specialty Coffee
Sourced from Los Alpes Farm and produced by the Janson Family, this washed Geisha is a textbook example of why Panama commands such prestige in the specialty world. The washed process removes fruit pulp before drying, letting Geisha's signature floral-aromatic profile express itself with total transparency and precision.
Roasted very light by Julith to protect its aromatic complexity, the cup is exceptionally fragrant and tea-like — fresh jasmine and lemongrass lead, opening into juicy blood orange and a delicate honey sweetness on the back end. Acidity is lively and citrus-driven, balanced by pronounced sweetness and virtually no perceptible bitterness, giving the cup an almost weightless, silky quality.
This lot's aromatic intensity and delicacy make it ideal for slow, precise pour-over brewing, where its floral and citrus layers can fully unfold. A benchmark washed Geisha for drinkers who prize clarity, elegance, and tea-like refinement above all else.
| HS Code | 901210 |
|---|---|
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Los Alpes |
| Flavor Notes | Blood Orange, Honey, Jasmine, Lemongrass |
| Main Cup Profile | Floral, Fruity |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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