Flavor Differences Between Panama Jenson Natural and Washed Geisha Coffee Beans

FrontStreet Coffee: Janson Farm #364 Natural Geisha

Country: Panama
Region: Volcán, Janson Farm
Lot: Los Alpes
Altitude: 1700m
Variety: Geisha
Processing: Natural

Flavor: Grape juice, berries, fermented wine aroma, prune, dried fruit, pineapple

Considering that Panama's Geisha often contains delicate and complex floral and fruit aromas, FrontStreet Coffee's roaster chose a light-medium roast to present this Janson Natural Geisha. After four days of degassing and resting, FrontStreet Coffee couldn't wait to taste it, so we conducted a cupping evaluation of the beans.

Dry Aroma: Fermented wine aroma, raisin, cherry
Wet Aroma: Chocolate-covered cherry, cranberry

Flavor: Pineapple, fermentation, ripe fruits, dried fruits, elegant floral notes, berries, grape juice

The Story of Janson Farm

Janson Farm, a treasure estate that has been making consecutive appearances on the BOP award list since its debut at Best of Panama in 2013. In recent years, Janson Farm has not only become a leader in Panamanian Geisha due to its outstanding coffee quality, but has also been deeply favored by numerous professional competitors for its exquisite flavor profile, serving as an important part of their competitions. This has made the name "Janson Farm" appear frequently on the international stage. Next, FrontStreet Coffee will take you on a virtual tour of this renowned Panamanian Geisha estate.

As a family-run farm that has been passed down for three generations, the story of Janson Farm can be traced back to the early 20th century. In 1926, Carl Axel Janson, a 21-year-old young man from Sweden, came to Panama. He was quickly captivated by the unique natural landscapes and pleasant climate. Having always dreamed of retiring to the countryside, he decided to immigrate with his wife Margaret to the highlands of Chiriquí Province, where they purchased a cattle ranch and started a dairy business.

It wasn't until the mid-1980s that Carl and his family, with the help of agricultural experts, evaluated the property and realized that the volcanic soil, altitude, climate, and environment were highly suitable for growing coffee trees. In 1989, Mr. Janson and his sons (Michael, Carl, Ricardo, and Peter) founded the now award-winning Janson Coffee, officially entering the coffee industry. As the farm's facilities continued to improve, the Janson family built a processing plant specifically designed for specialty coffee production in 1993, exploring everything about coffee, including variety selection, cultivation, planting, harvesting, and post-processing.

In 2003, Hacienda La Esmeralda rose to fame with T2722 Geisha becoming a hot variety in Panama, and all coffee farmers rushed to plant it. The Janson family was no exception. The second-generation estate owners, who had already taken over the farm operations, began introducing Green Tip Geisha trees to their plantation for trial planting, laying the groundwork for later joining the ranks of renowned Panamanian estates. Today, this prestigious estate, which has been involved with coffee for over thirty years, cultivates varieties beyond the well-known Geisha, including Catuai, Caturra, and Pacamara.

The Farm's Geography

Janson Farm is located near the Talamanca Mountain in westernmost Panama and currently has two coffee growing areas: Hacienda las Lagunas and Los Alpes, situated on the high-altitude slopes of Volcán Tisingal and Volcán Barú respectively.

Hacienda las Lagunas, located west of Barú Volcano, gets its name from nearby lakes. It not only has fertile volcanic soil but also multiple natural springs that provide irrigation for crops. Most coffee trees are planted at altitudes between 1350-1400 meters.

Los Alpes, on the other hand, is near the northwest side of Barú Volcano. It sits on the edge of Volcán Tisingal in the higher-altitude Talamanca Mountain Range, bordering La Amistad International Park, a nature reserve designated as a UNESCO World Heritage Site. With natural advantages such as warm ocean currents, springs, wetlands, and volcanic soil, this pristine forest has become an important habitat for various birds and wildlife, creating an ideal environment for Geisha.

Tourism and Sustainability

FrontStreet Coffee discovered during research that unlike other renowned Panamanian estates such as Hacienda La Esmeralda and Elida Estate, Janson Farm not only operates livestock and coffee cultivation but is also a very welcoming tourist destination. Here you can not only explore everything about coffee but also enjoy boating on the lake near the farm and horseback riding on the beautiful slopes. Moreover, the Janson family members have specially created a Janson Café for visitors. Just imagine, who wouldn't want to enjoy a cup of Janson Geisha for just four dollars?

FrontStreet Coffee noticed that the logo designed by the Janson family is very simple, yet it fully showcases their most representative information through just a few lines: pristine forest and wild bird habitat. Whether in farm management or the specialty coffee sector, the Janson family has always prioritized the concept of "quality production, harmonious development," especially in protecting nature and water resources. Carl and his family are truly industry exemplars in this regard.

To resist pest invasions while protecting the region's wildlife, the Janson family separates the pristine forest from the plantation and focuses on avoiding the use of pesticides, insecticides, and herbicides. Instead, they rely on enzymes and microorganisms to maintain nutrient balance in the soil. Additionally, the farm utilizes solar energy and recycled water to provide reusable resources for coffee processing. The remaining pulp and skin from washed processing is organically treated to become fertilizer for coffee trees.

Processing Methods

Like many renowned Panamanian estates, half of the coffee trees at Janson Farm are Geisha varieties. Moreover, each batch launched by the Janson family carries a numerical designation. This is an independent batch number established by the estate owners to achieve complete traceability of each batch through refined management. For example, the Janson Geisha Lot #364 that FrontStreet Coffee acquired this year comes from the Los Alpes lot and was processed using the natural method.

Generally, most farms use ordinary burlap bags to transport harvested coffee cherries, but Janson Farm uses crates instead, as this minimizes pressure on the cherries and reduces the risk of juice loss. Janson Farm first sorts the harvested cherries, then spreads them on drying racks to receive the blessing of the sun. After about 27-30 days, when the cherry moisture content drops to around 12%, they are sent for hulling, then stored in warehouses until export.

To provide the best resting space for coffee cherries, the Janson family also added a temperature and humidity-controlled green bean warehouse to the processing plant, while closely monitoring the pH value of coffee cherries to ensure consistency across batches.

New Season Arrivals

Taking advantage of the arrival of the new season, FrontStreet Coffee has also acquired this famous estate's Geisha batch. The natural processing method allows the coffee beans to display more refined and intense fruity acidity and floral notes.

FrontStreet Coffee Brewing Recommendations

Filter: V60
Water Temperature: 92-93°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Fine sugar size (sieve #20 to 78%)

Three-stage pouring: Use twice the amount of coffee grounds in water to wet the coffee bed, forming a dome and let it bloom for 30 seconds. Then use a small water stream to pour in a circular motion from inside to outside until reaching 125g, then pause. Wait until the coffee bed drops to half the filter cup height, then continue with the same fine water stream for the third pour until reaching 225g. Remove the filter cup once all coffee liquid has filtered through. Total time should be approximately 2 minutes.

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