No products in the cart.
AED 90.00+
Farm: Los Alpes
Altitude: 1350-1700 MASL
Producer: Janson Family
Process: Washed
Variety: Geisha
Taste Notes: Orange Blossom, Mandarin, Pear, Honey
About this Specialty Coffee
Sourced from Los Alpes Farm and produced by the Janson Family, this washed Geisha delivers the clean, high-clarity expression the variety is prized for. The washed process removes fruit pulp before drying, allowing Geisha's delicate floral aromatics to come through with precision and transparency.
Roasted very light by Julith to preserve its nuanced character, the cup opens with fragrant orange blossom, moving into fresh mandarin brightness and a soft, ripe pear sweetness. Honey rounds out the profile on the finish, adding a smooth, rounded sweetness against the cup's vibrant acidity. Bitterness is remarkably low throughout, leaving a clean, aromatic finish that lingers pleasantly.
This lot's floral clarity and bright fruit make it well-suited to pour-over brewing, where its delicate layers can fully develop. An elegant, fruit-forward washed Geisha for drinkers who appreciate high-quality floral complexity in the cup.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Los Alpes |
| Flavor Notes | Honey, Mandarine, Orange Blossom, Pear |
| 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.
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.