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Janson Lot 43 - Panama
42.00
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Geisha Lot 43 Janson - Panama. Geisha. Natural.

Every bean has a story


A great natural Geisha from Janson Coffee Farms in Panama.

Janson Coffee


Janson Farms started in 1926 when Carl Axel Janson left Sweden and came to Panama. There, he fell in love with the land, nature, and everything Volcán, Chiriquí Province had to offer. Surrounded by green forests and eternal spring weather that reminded him of his home country, he began his legacy along with his wife, Peggy Janson.

Carl decided to buy land, and he opened the first automated dairy farm in Panama. He imported Brangus cattle and different breeds of horses. He also imported largemouth bass and the bluegill fish from Florida, preserving the natural richness of the farm’s lakes for future generations.

Years later, in the mid 1980s, the Janson family realized the land’s potential for coffee plantation after evaluating the soil with the help of agricultural engineers.

In 1990, Carl’s sons Michael, Carl, Ricardo, and Peter took over the business and officially founded Janson Coffee. They were driven by their dad’s obsession with hard work, quality, and love for the land. Their vision was, and continues to be, that of a company producing and selling nationally and abroad high quality specialty coffee of different varieties that we know and enjoy today – Catuai, Caturra, Pacamara and the famous Panama Geisha.

More than 30 years later, the story continues through Kai and Janette – second Janson generation, along with Jannette’s son Miguel – third Janson generation. Today, the three generations lead all operations in Panama to bring Janson Coffee to the local market and abroad.

Janson Coffee continues to grow as a family business keeping in mind our main goals: producing excellent quality coffee while preserving the land, growing sustainably and improving the quality of life of our workers and their families.

 

Lot 43


Kai and his team grow this award winning Geisha in Chiriqui at Volcan Baru. The altitude is 1800m above sea level. The minimum temperature in this area is 17 Celsius and the maximum 22 C with 72% humidity. This means an exceptional microclimate full of humidity. A unique environment affecting the flavor, giving such a tropical character to the final cup.

The cherries are carefully selected and then are set in a special tank closed but not sealed to let the air flow. Fermentation lasts for 72 hours in whole cherries and thanks to higher sugar concentration, it will allow the cup to have more intense fruit notes. The temperature during fermentation is controlled every 6 hours in order not to reach temperatures above 30 Celsius. After fermentation is complete, the cherries are drying in Janson X custom dark room.

If you fancy more coffees from Janson Coffee in Panama click here
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Tasting notes
This Geisha, thanks to the exceptional microclimate full of humidity, which affects the flavor, produces such a tropical character to the final cup. Flavors of pineapple jam, melon, sweet lime and sugar cane make this cup a mouthwatering one!

Ideal for espresso and milk beverages. In milk beverages you will be enticed by the notes of vanilla, fiore di latter ice cream and sweet lime.

 
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Beans: Whole Beans 100g
  • Whole Beans 100g
  • Ground for Espresso 100g
  • Ground for Filter - Hand Brew 100g
  • Ground for Filter - Cafetiere 100g
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