Whole Beans

Massive chocolate notes, big body and caramelised cherry like fruity finish. The Artisan creation that shows milk who's boss

50% Sitio de Torre, Carmo de Minas, State of Minas Gerias, Brazil

5% Aceh Province Sumatra 

17% Gishyita Wet Mill, Western Province, Rwanda. 

28% San Martin de Pangoa, Satipo, Junín, Peru  

Arabica Cultivar:  Various across the blend including P88, Yellow Catuai, Bourbon
Process: Natural, Giling Basah, Washed, Washed

Altitude: Range of 1090 - 2200m asl

Roast Level: Medium dark

Artisan Roast Coffee Roasters Janszoon flavour chart


" I've been using AR for almost 2 years now for a subscription of Janszoon 1kg coffee. Always freshly roasted and super tasty - couldn't recommend any more "
Gray S. 




Our house blend Janszoon has been around since Artisan Roast first started and remains one of our most popular coffees to this day. It's an oldie but a goldie and Janszoon version 2.0 is the latest iteration.

Its big, full-bodied and syrupy sweet and a coffee where a balance of taste and flavour to allow for delicious coffee whether brewed as a white or black drink was central to the blend. This makes it perfect either as an espresso, latte or for a full-bodied punchy filter to start the morning.


The current version has four speciality grade arabica coffees each of which has its own unique roast profile to develop the optimum taste experience. High altitude Sumatran coffees as ever are the bedrock of the blend and provide both deep chocolate bass notes and hints of heady tropical fruits. This chocolate-like character is enhanced by the milk chocolate, caramel and berry notes of
the natural process coffee from Sitio de Torre in southern Brazil. Milk chocolate flavours and an orange citrus finish are characteristics of both the remaining two components - a high grown washed arabica from Gishyita washing station in Western Rwanda and a collective lot from the San Martin de Pangoa co-operative in Northern Peru.  Both bring structure and sweetness to Janszoon and help refine the mouthfeel into a smooth, dense, and syrupy experience.


Overall this gives a versatile blend with a wide sweet spot heavily focused on rich chocolate notes, underlying caramels and fruit sweetness. We recommend the following recipe as a starting point for pulling an espresso on your home machine:


Dose: 18-20 grams
Brew Ratio: 1:1.85 to 1:2
Brew temperature: 93ºC-94.5ºC
Brew time: 27-30 sec





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