Janson Gesha 238 Anaerobic Natural

Highlights

“The Janson story began in 1926 when Carl, a Swedish guy, visited the Volcán highlands and never left. He fell in love with the land and built his legacy there, importing cattle, horses, and even largemouth bass. Decades later, Janson and his sons began working with agricultural engineers to cultivate coffee. In 1990, the brothers founded Janson Coffee. Today, the family business is thriving under the leadership of third-generation producers Kai and Janette Janson, as well as Janette's son, Miguel. This coffee is a low-impact anaerobic natural, fermented for 24 hours in stainless steel barrels and dried for 21 days using a combination of patio-drying and African-style raised drying beds. When hot, the coffee is supremely floral, with flavors of magnolia and hibiscus. The body is round and full, with intense flavors of red wine, dark chocolate, and berry compote. As the coffee cools, the body lightens up and acidity increases, transitioning from cooked fruits and wine to fresh fruits and jam, like red cherries, mango jam, and orange marmalade. When cool, the flavor profile showcases elements from each of the previous temperatures, reminding us of things like Pet Nat and mango nectar. There's also a confectionary sweetness, something like crème brûlée, or honey.”