Janson X - 819
- tastes like
We’re proud to bring you the culmination of years of work with the Janson family for another year running. The story of the Janson X project began in 2018 when Ben first met Kai at a trade show in Dubai. After some debate about what would be more important: threshing, or drying, a friendship was formed with a need to find out the answer.
Firstly, drying was on the table. What is good drying? Why do we have systems that have parameters like range of humidity and water activity, and why does quality differ even if these ranges are met. The Janson X project is simply about trying to quantify these differences in custom-built dehydrators that can dry coffee quickly under cooler conditions than average harvest norms.
This particular lot comes from separating the main washed lot (fermented in outdoor tanks for 48hrs, then pulped and washed of all mucilage) then put into the dryers in an isolated house next to the beneficio. The results are utterly spectacular, we believe it’s one of the most crisp and clean expressions of geisha you’re likely to taste anywhere.
Expect notes of white rose, black tea and lemon.
- janson coffee estates
- the janson family
- volcán, chiriqui
- 1800 masl
- green tip geisha