Gesha - Natural Lot 26‑215 - Janson

From Volcán in Panama's Chiriquí highlands at 1,700 masl, this Green Tip Geisha undergoes 48-hour anaerobic fermentation followed by controlled dark-room drying for 12 days—a method that amplifies fruit expression while maintaining the variety's tea-like transparency. The cup delivers yellow peach, white tea florals, and bright Meyer lemon citrus over a polished stone-fruit core with delicate, focused acidity. Janson's lot management and natural forest integration reflect serious terroir stewardship; this coffee showcases how anaerobic processing can enhance Geisha's legendary clarity without masking it under heavy fermentation.