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AED 100.00+
Farm: Los Alpes
Altitude: 1350-1700MASL
Producer: Janson Coffee
Process: Natural
Variety: Geisha
Taste Notes: Red Grape, Watermelon, Candied Raspberry, Sugarcane
About this Specialty Coffee
A beautifully expressive Panamanian Geisha from the renowned Los Alpes Farm, produced by the Janson Family. This natural-process lot showcases the variety’s signature elegance and vibrant fruit character, with an exceptionally sweet and clean profile.
Roasted very light by Julith, the coffee reveals layers of red grape, juicy watermelon, and candied raspberry, balanced by a delicate sugarcane sweetness. Bright, refined acidity and minimal bitterness create a remarkably transparent cup with a long, sweet finish.At Julith, we roast this exceptional Geisha with a light-touch approach, allowing the coffee’s natural sweetness, floral-fruit complexity, and vibrant acidity to shine. A distinctive specialty coffee for those looking to experience the expressive side of Panamanian Geisha.| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Los Alpes |
| Flavor Notes | Candied Raspberry, Red Grape, Sugarcane, Watermelon |
| 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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