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costa rica + panama coffee

Janson Los Alpes Natural Geisha 1021 100g

by rosso coffee roasters - ramsay · 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 - ramsay.

stone fruitpeachjasminefloral
CA$118CADbuy from rosso coffee roasters - ramsay

the bean

origin
costa rica + panama
region
volcán
process
natural
status
in stock
availability checked
22 jun 2026
this is a natural processed geisha from the volcán region, sourced across costa rica and panama by rosso coffee roasters ramsay under the janson los alpes label, lot 1021. natural processing means the coffee dried inside the whole fruit, which concentrates sweetness and intensifies the floral, fruit-forward character geisha is known for. expect stone fruit and peach alongside jasmine and broader floral tones, with the natural process adding depth and body. the 100g size suits those wanting to explore it carefully. filter brewing methods, such as pour over or aeropress, will preserve the delicate floral and fruit notes without masking them.

common questions

What does Janson Los Alpes Natural Geisha 1021 100g taste like?

the listed tasting notes are stone fruit, peach, jasmine, and floral. natural processing tends to deepen the fruit character and add body, complementing geisha's inherently floral profile.

How is Janson Los Alpes Natural Geisha 1021 100g grown and processed?

it is a geisha variety grown in the volcán region spanning costa rica and panama, processed naturally, meaning the coffee cherries dried whole before milling.

How should I brew Janson Los Alpes Natural Geisha 1021 100g?

filter methods such as pour over or aeropress are well suited to geisha processed naturally, as they highlight the stone fruit, peach, and jasmine notes without adding bitterness. the 100g bag allows for careful dialling in before committing to a larger quantity.

about rosso coffee roasters - ramsay

rosso coffee roasters sits on 24th avenue southeast, and the 508 google reviewers who gave it a 4.6-star rating aren't wrong about this place. there's something different happening here. maybe it's the way they approach each batch with the kind of attention that chains simply can't replicate when they're grinding through thousands of pounds daily. the smell hits you first, that deep, toasted warmth that only comes from beans roasted in small batches by people who actually care about the outcome. regulars don't just come for caffeine. they come because someone here understands that good coffee isn't a commodity, it's a conversation between roaster and bean, then between cup and drinker. in a city full of corporate coffee, rosso feels like what independent roasting should be: focused, intentional, and unapologetically committed to doing one thing really well.

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