Grown on the famous Janson Los Alpes farm, in the Chiriquí highlands of Panama, this Geisha embodies Janson Coffee's commitment to excellence. This lot is processed using a 96-hour semi-anaerobic honey method, a mastered process that combines a gentle partial fermentation with drying under mucilage, to enhance aromatic complexity while preserving great clarity. The process requires precise control of temperature, humidity, and airflow during each stage. In the cup, the sensory profile reveals an elegant florality carried by rose, associated with the finesse of white tea and enhanced by a brilliant lemony acidity.