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Panama Janson Coffee Geisha Washed Lot 26-255

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:80grams
:Whole Bean

A washed Geisha from the Janson family in Tierras Altas, with orange blossom, mandarin and pear.

Coffee Expression
Orange blossom, then mandarin and ripe pear. Honey on the finish softens the acidity.

Producer
Grown by Kai and Jannette Janson, Tierras Altas, Chiriquí.

Coffee Details
Producer: Janson family
Region: Tierras Altas, Chiriquí
Altitude: 1,350 to 1,700 masl
Varietal: Geisha
Process: Washed

The Story
The gentler of the two washed Janson lots. Where 26-178 is about jasmine and lemongrass, this one is rounder: orchard fruit and honey. At Chapter I we poured it beside the natural 26-135, same farm, same variety, same season, so the only difference in the glass was the process.

The Janson family has farmed in Panama since Carl Axel Janson arrived from Sweden in 1926. Coffee came in 1990, and Kai and Jannette run the farm now.

Elevation
1300 MT, 1750 MT
Process
Washed
Variety
Geisha
Producer
Janson Family

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Competition Lot

Origin

Panama

Farm

Los Alpes

Flavor Notes

Honey, Mandarin, Orange Blossom, Pear

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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