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27 products
27 products
Producer Kai Janson
Farm Los Alpes
Country Panama
Region Chiriquí
Altitude 1700 masl
Process Washed
Varietal Green Tip Geisha
Taste Notes Jasmine, White Peach, Lemon
This GWA 920 lot is the a beautiful expression of Washed Geisha from Panama. Bright, Jasmine florals, full of citric lemon notes with malic fruits like peaches. With a creamy mouthfeel, juicy body and crisp, clean finish.
The Janson Farm's story started in 1926 when Carl Axel Janson, left Sweden and went to Panama where he fell in love with the land, nature and everything Volcán, Chiriquí Province had to offer.
Fast-forward to today, where Kai, Janette and their team are producing world-class coffees, consistently. This Green Tip Geisha lot was grown at the Alpes farm, located 1700masl, with an average rainfall of 4405mm per year, and an average annual temperature between 14-26°C.
These conditions are what make the Janson coffees so special, allowing for slower maturation of the cherries, creating complex, floral, bright, clean and sweet coffees.
Producer Cafe Granja La Esperanza
Farm Finca Potosí
Country Colombia
Region Valle de Cauca
Altitude 1800 masl
Process Natural
Varietal CGLE-17 Hybrid
Taste Notes Strawberry Jam, Red Grape, Mango
Cultivar: Pacamara
Flavour notes: Tart red berries, stone fruit & dark chocolate
Producer: Diego Baraona
Country: El Salvador
Region: Tecapa-Chinameca, Usulutan
Process: Washed
Harvest date: February 2026
An intense and fruity Pacamara coffee with notes of tart red berries, stone fruit & dark chocolate.
Cultivar: Geisha
Flavour notes: Sweet mandarin, jasmine & honey
Producer: Marysabel Caballero & Moises Herrera
Country: Honduras
Region: Chinacla, La Paz
Process: Washed
Harvest date: March - April 2025
Expect sweet mandarin flavours with floral notes and a herbal twist from this award winning Geisha coffee.
Farm: La Dinastía
Region: San Adolfo, Huila, Colombia
Producer: Wilder Lazo
Variety: Marageisha
Process: Anaerobic Washed
Altitude: 1480-1550 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Thyme, Lemongrass, Dark fruits
Flavor: Thyme, Blackcurrant, Spice
Aftertaste: Thyme, Blackcurrant
Mouthfeel: Smooth and berry-juice like
Processing
Coffee cherries underwent a 90-hour anaerobic chilled fermentation. After pulping, the coffee is packed into blue fermentation tanks, which are constantly chilled by spring water that flows through the farm at around 16 °C. This process extends the fermentation to 90 hours without creating funkiness or heavy flavors. The coffee cherries are then washed and dried.
Origin: Panama
Tasting notes: Granny Smith, Raspberry, Almond, White Flowers
Process: Washed
Varieties: Geisha
Producer: Lerida Estate, Maria Antonella Amoruso
This Geisha is cultivated with passion by producer Maria Antonella Amoruso, nestled between 1800 and 1900 meters above sea level in the magnificent Boquete region, Finca Lerida is one of the oldest and most prestigious coffee plantations in Panama.
This grand cru reveals a very balanced, smooth and clean cup. It is distinguished by a silky texture reminiscent of tea, enhanced by a delicate touch of citric acidity.
In the cup, its lively and floral aromatic profile opens with bright notes of Granny Smith apple and raspberry juice, harmoniously balanced by the sweetness of almond and an elegant bouquet of white flowers.
![GREEN – Jairo Arcila [Castillo Honey] {Filter} - Honey Co-Fermented w/ Wine yeast and Green apple - Colombia](http://kultivarcoffee.com/cdn/shop/files/People_Possession_-_GREEN.jpg?v=1788429815&width=1500)
Origin : Colombia
Process : Honey Co-Fermented w/ Wine yeast and Green apple
Varietal : Castillo
Region : Quindio
Altitude : 1400-1500m
Producer : Jairo Arcila
Notes : Apple Soda, Candy, Berries
Yeast Inoculated Anoxic Natural, Wild Guji Megadu (local landrace), JARC 74112/74158, Lightest Roaster Influence - Best brewed with Filter & Turbo Espresso
3 key notes: [Macerated Fruit, Custard, Pét Nat,]
Our final special prep release from Megadu and we saved one of our favourites for last - we bought two of the "Yeast Frenzy" lots, having finished the nano "lacto" inoculated natural we're finishing with this wine yeast version. Every lot we've featured have all had a distinct "Megadu" profile (from the enzymatically released terpenes from the cherry pulp + the base precursors in the seeds), with the fermentation developing unique iterations of it - who needs James & Lucia ;) - in this case we find lots of yeast derived esters, higher alcohols and acetates, in a natty wine profile.
Comparisons:
The Static cherry was a nice baseline - more classic "wild/spontaneous" Ethiopian/Guji nat flavours with additional intensity, perhaps the most floral of the lot, lightest body.
Lacto natural [Lot D]- funkier/more acetic, heavy body
Carbonic macerated [Lot H] - boozy cooked fruits with spice complexity
Wine yeast [This one, Lot B] - boozy patisserie + citrus + stonefruit
We're tasting:
A big high energy process forward cup - we're finding pineapple, yuzu, and berry aromatics. In the cup it's boozy and mega sweet - we're finding it quite like a sabayon, with macerated summer fruits (raspberry, blackcurrant, blackberry) and boozy custard, alongside white chocolate. As it cools the process note evolves to the wilder and brighter fruity notes of a pét nat wine - with white grape, pear, apricot and nectarine, and the floral tartness of tiger lemon.
Producer: Miriam Quesada
Origin: Colombia, Huila
Process: Anaerobic Natural
Variety: Pink Bourbon
Altitude: 1550masl
Roasted for: Filter
Origin: Colombia
Tasting notes: Wild Cherry, Red Plum, Blackberry, Chocolate
Process: Natural
Varieties: Sidra
Producer: Cafe Granja La Esperanza, Rigoberto Herrera
Grown on the Potosí farm of Granja La Esperanza, this natural Sidra offers an intensely fruity cup.
The attack reveals a structured, vinous acidity, supported by a lovely sweetness that perfectly balances the whole. Wild cherry brings a juicy vibrancy, followed by red plum and blackberry, which enrich the palate with remarkable fruity depth. The long, enveloping finish unveils nuances of chocolate that bring roundness and balance.
The body is creamy, the finish lingering. A coffee with the typical signature of Granja La Esperanza
Origin: Panama
Tasting notes: Green Tea, Jasmine, Lemon, Apricot, Almond
Process: Washed
Varieties: Geisha
Producer: Bambito Estate, Priscilla Amar de Gonzále
Perched between 1,600 and 1,800 meters above sea level, at the foot of the Barú volcano, Bambito Estate Coffee is a family-run plantation located in the province of Chiriquí, Panama. For over a century, the Amar Gonzalez family has cultivated coffee there with passion. Today, the fourth and fifth generations carry on this legacy, guided by the Kaizen philosophy, a constant quest for improvement and respect for the land.
The farm makes a point of working sustainably, by repurposing coffee by-products and supporting the local community, including a nearby primary school.
It is in this unique place that this Geisha, cleansed of great purity, was born.
In the cup, it reveals notes of green tea, jasmine, lemon, apricot and almond. An elegant and precise coffee, reflecting family expertise and an exceptional Panamanian terroir.
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