Panama Janson Estate Coffee Gold Roast Pour Over, Siphon Geisha Brewing Methods

FrontStreet Coffee · Panama Janson Estate Coffee Gold Roast Pour-over, Siphon Geisha Brewing Methods

In 2013, the Best Panama Coffee Award presented by the Specialty Coffee Association of Panama (SCAP) gained a new finalist: the Geisha variety from Carl Janson's Janson Estate! Janson Geisha is rarely heard of in Taiwan because this estate primarily focuses on domestic sales rather than exports. Additionally, over 50% of the estate is planted with Geisha coffee, making it the second-largest Geisha producer in Panama. Due to the farm's inherent advantages—rich volcanic ash soil and elevation of 1700-1750 meters—both ideal for coffee bean growth, the cultivated Geisha coffee beans showcase their elegant flavors perfectly on this farm.

Geisha coffee is also acclaimed as the "champagne of the coffee world." Janson Geisha offers a clean taste that is neither bitter nor astringent, with refreshing, slightly acidic fruit notes and rich, complex aromas that make you finish it before you realize it—truly an instant-gratification beverage. The estate owner, Carl Janson's Janson Estate, was selected as a finalist for the Best Panama Coffee Award presented by the Specialty Coffee Association of Panama (SCAP). OKLao Specialty Coffee obtained the Taiwan exclusive distribution rights for Panama Janson Estate. Over 50% of the estate is planted with Geisha coffee, making it the second-largest Geisha producer in Panama, with harvesting focused primarily on ox-blood red coffee cherries.

Exceptional Environment

The farm possesses inherent advantages, including rich volcanic ash soil and elevation of 1700-1750 meters—both ideal conditions for coffee bean cultivation.

Ecological Conservation

Janson Farm (Panama Janson Coffee Farm) doesn't just cultivate coffee beans; it's also an organic ecological farm. The estate primarily focuses on cattle and horse ranching, using organically processed coffee cherries as farm fertilizer. It emphasizes soil and water conservation, recycles mountain spring water, and conducts annual reforestation activities.

Siphon Brewing Method

Recommended Water Temperature: 90-95°C

Equipment: Siphon pot + electric stove (or alcohol lamp) + cloth filter + digital thermometer

Grind Size: Medium-coarse

1. First, boil water (to speed up heating), then pour into the lower chamber of the siphon. After heating with the electric stove (which ensures even heating of the siphon pot).

2. Water will rise to the upper chamber. At this point, the water will have large bubbles; continue heating until small bubbles form.

3. Add coffee grounds to the upper chamber with the boiling water, stir evenly and wait for 45 seconds, then turn off the electric stove.

4. Wait for the coffee to slowly flow back into the lower chamber of the siphon, and it's ready.

Pro Tip: To accelerate the return flow to the lower chamber—wrap the lower chamber with a damp cloth to cool it down faster.

Pour-over Brewing Method

Recommended Water Temperature: Around 90°C

Equipment: Gooseneck kettle + dripper (filter) + filter paper + digital thermometer

Grind Size: Medium

1. Water Boiling: Use water around 90°C for best results.

2. Rinse Filter Paper: This step helps the filter paper adhere to the dripper and removes paper pulp taste. Remember to discard the rinse water.

3. Pre-wet Coffee Grounds: "Bloom" the coffee grounds briefly. At this point, the coffee grounds will release carbon dioxide. Do not exceed 30 seconds.

4. Pour Water Slowly: Continue pouring water in concentric circles from inside to outward, and your delicious coffee is ready.

Pro Tip: When pouring water with the gooseneck kettle, maintain a continuous stream to avoid losing the coffee's flavor!

When acidity is enhanced, it actually creates a sensation of mouth-watering sweetness, bringing out the sweet moisture in your palate. Geisha coffee has another special characteristic: it has tea-like notes. Due to its variety, when lightly roasted, you might feel it doesn't taste like coffee because it's acidic yet has tea aromas. Some well-processed Geishas, whether honey-processed or natural sun-dried, even exhibit honey sweetness and floral notes, like drinking fruit and flower tea.

FrontStreet Coffee Janson Estate Geisha Cupping Notes

Earl Grey tea aroma, rich and clean bright jasmine floral notes with citrus fruit acidity,

Extremely smooth mouthfeel with multi-layered aftertaste that lingers.

Semi-washed processing station for washed coffee beans.

The estate's sun-drying area is also well-integrated with nature, surrounded by exceptionally beautiful scenery.

Important Notice :

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