Tasting Notes

Black Currant, Grape Candy, Pineapple, Stevia & Strawberry Jam.

Roast Level

Process

Particulars

Elevation:	1,800 m
Variety:	Geisha
Process Type:	Natural
Producer:	Janson Coffee

About this Specialty Coffee

The legacy of Janson Farms traces its roots back to 1926 when a young and adventurous Carl Axel Janson, barely 21, journeyed from Sweden and was captivated by the enchanting vistas of Volcán in Panama's Chiriquí Province. The lush green forests and perennial spring-like weather, reminiscent of his homeland, inspired Carl and his wife, Peggy Janson, to etch their mark on this foreign land. With visionary zeal, Carl established the first automated dairy farm in Panama, introducing Brangus cattle, diverse horse breeds, and even freshwater fish like the largemouth bass and bluegill from Florida. This was a testament to his foresight in conserving the aquatic richness of the farm's lakes.

However, it was in the mid-1980s that the Janson family, guided by agricultural experts, uncovered the true potential of their lands for coffee cultivation. Fast forward over three decades, and the tale of Janson Coffee blossoms under the stewardship of Kai and Janette, the second generation, and Miguel, representing the third generation. Their collective endeavor is driven by an unwavering ethos: delivering exceptional quality coffee while championing sustainability, land conservation, and enhancing the well-being of their workforce and their families.

At The Espresso Lab, we've always been enticed by the allure of Janson Coffee's washed process, renowned for its pristine, radiant, and unwavering flavors. This intricate procedure involves meticulously stripping the coffee cherry's exterior prior to fermentation and washing, culminating in a harmoniously balanced coffee. The outcome? A symphony of delicate acidity that truly accentuates the coffee's provenance. In contrast, Janson's natural process, revered for its rich, fruit-centric nuances, demands an unparalleled dedication to perfection. As entire coffee cherries are dried before the external layer is peeled off, the resulting coffee is a riot of robust fruity tones. This method mandates vigilant supervision to avert over-fermentation or mold, and it's evident that Janson Coffee is unrelenting in upholding these standards.

The Espresso Lab holds a special reverence for family-driven ventures, and Janson Coffee stands as a paragon in this regard. For over thirty years, this family-owned enterprise has been a beacon of specialty coffee. Nestled in Volcán, the pinnacle of Panamanian terrain, their farm is not just a source of premium coffee varieties like Catuai, Caturra, Pacamara, and the coveted Panama Geisha, but also a testament to the Janson family's commitment to environmental stewardship and community upliftment. Their unwavering dedication to excellence has cemented Janson Coffee's reputation as an elite specialty coffee producer, making them a cherished favorite at The Espresso Lab.