costa rica + panama coffee
Janson Los Alpes Natural Geisha 1021 100g
by rosso coffee roasters - 17th ave · calgary, canada
you'll taste stone fruit before peach. this is janson los alpes natural geisha 1021 100g, a natural costa rica + panama from rosso coffee roasters - 17th ave.
the bean
- origin
- costa rica + panama
- region
- volcán
- process
- natural
- status
- in stock
common questions
What does Janson Los Alpes Natural Geisha 1021 100g taste like?
it carries stone fruit and peach flavours alongside jasmine and floral character, which is consistent with the geisha variety processed naturally. the fruit notes tend to be sweet and pronounced rather than sharp or citrus-driven.
How is Janson Los Alpes Natural Geisha 1021 100g grown and processed?
the coffee is a geisha variety grown in the volcán region across costa rica and panama, and it is processed naturally, meaning the whole fruit dried around the seed before milling. this method builds the concentrated stone-fruit sweetness in the cup.
How should I brew Janson Los Alpes Natural Geisha 1021 100g?
filter or pour-over methods suit this coffee well, as they preserve the clarity needed to appreciate the floral and fruit notes in a geisha. keep water temperature around 92-94°c and avoid over-extraction, which can flatten the delicate jasmine character.
about rosso coffee roasters - 17th ave
the steam hisses differently here. maybe it's the way the barista's hands move, confident but unhurried, or how the grinder sounds like it means business without trying to prove anything. rosso coffee roasters sits on 17th avenue southeast like it's always belonged there, pulling locals into its orbit with something chains can't replicate: actual care in the cup. 537 google reviewers figured this out, rating it 4.6 stars. those numbers tell a story. regulars don't just come back for caffeine, they return for consistency that feels personal, not corporate. each pour has weight behind it. the kind of place where your morning ritual becomes something worth protecting. this isn't coffee as commodity. it's coffee as conversation between roaster and drinker, where beans get treated with the respect good ingredients demand. calgary's got plenty of options, but rosso understands something fundamental: when you slow down enough to do things right, people notice.
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