Introduction to Panama Jansen Estate Geisha Coffee Beans - How Much Does Authentic Panama Geisha Coffee Cost Per Bag

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Janson Estate Panama Geisha Coffee

Estate: Janson Estate

Region: Volcan Region

Variety: Geisha

Processing: Natural

Altitude: 1750m

Annual Rainfall: 3000mm

Average Temperature: 20°C

Soil: Volcanic soil

Harvest: Hand-picked

Flavor: Delicate berry notes, clean mouthfeel, honey, lychee flavors

About Janson Estate

In 2004, Panama's Peterson family first introduced the Geisha variety to the world, and since then, the international coffee community has been captivated by Geisha, calling it the champagne of coffee. In 2013, when the Specialty Coffee Association of Panama (SCAP) awarded the Best of Panama coffee awards, there was a new contender—Carl Janson's Panama Janson Estate Geisha.

"Unique Microclimate"

The microclimate possessed by Panama's highlands is the most important resource that makes Panama's unique coffee unparalleled. The environment from east to west in the Republic of Panama allows cold air currents to flow through the central mountain range and converge above 6,500 feet, creating multiple microclimates in the Boquete and Volcán-Candela regions, making them the main production areas for Panama's unique coffee. These unique coffees are cultivated in the nutrient-rich, balanced soil of the Barú Volcano region. The appropriate microclimate, soil, temperature, and altitude of these highlands are suitable for the sowing, planting, and harvesting of various unique coffees.

The Estate Owner - Mr. Janson (Carl Janson)

Originally from Switzerland, Mr. Janson (Carl Janson) fell deeply in love with the Volcan area, surrounded by mountains similar to his homeland Switzerland, when he came to Panama. After marrying his wife Margaret, he purchased this estate in 1940. Carl Janson, an enthusiastic rancher, was also the first person to introduce Angus cattle to Panama.

Panama Janson Estate Geisha

Geisha, also known as Geisha

Geisha is pronounced the same as the Japanese "geisha," hence it has another name as Geisha coffee; because the tree variety is taller than ordinary coffee trees, it was originally planted in a small area within the estate and used as a windbreak.

Geisha is a Variety

First, the Geisha variety was discovered in 1931 from the Geisha forest in Ethiopia and later sent to the Coffee Research Institute in Kenya. In 1936, it was introduced to Uganda and Tanzania; in 1953, Costa Rica introduced it.

For a long time, not many people paid attention to Geisha. Until one day, Don Pachi originally brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica, after which Geisha entered Panama along the southern route. Panama's Hacienda La Esmeralda separated it from other varieties and won the national coffee competition championship, officially bringing Geisha into everyone's spotlight.

Geisha coffee is particularly picky about its growing environment, requiring high altitude, cloud and shade protection, fertile soil, and sufficient accumulated temperature.

In 2013, when the Specialty Coffee Association of Panama (SCAP) awarded the Best of Panama coffee award, there was a new contender! It was Carl Janson's Panama Janson Estate Geisha variety! Also known as "the champagne of coffee." Rich jasmine flower aroma and delicate berry notes, clean mouthfeel, honey, and lychee flavors.

Geisha has rich sweetness, an extremely clean mouthfeel, and rich aromas that extend from berries and citrus to mango, papaya, and peach flavors. A very distinct bergamot-like aftertaste is also its typical cupping attribute. To date, Geisha has always been the champion among coffee varieties.

Panama Janson Estate Geisha is relatively unheard of in China because Panama Janson Estate focuses mainly on domestic sales and does not export.

Under the conditions of high altitude, nutrient-rich volcanic soil, abundant rainfall, and suitable temperatures, Panama Janson Estate has gradually become the second-largest Geisha-producing estate among Panama's various estates, and 50% of the estate is planted with Geisha variety coffee trees. The harvested coffee beans are called "ox-blood coffee cherries" with particularly high sweetness.

To maintain the balance of the natural environment, Janson Estate simultaneously operates livestock farming and coffee cultivation, and currently, three generations of the family jointly operate this estate. Today, Carl's four sons run the farm: Carl, Michael, Richy, and Peter. Carl manages the JANSON FAMILY coffee roasting facility and part of the coffee farm that Michael runs. Richy and Peter help with overall management.

With an average altitude of about 1,700 meters, the estate is covered with nutrient-rich volcanic soil, abundant rainfall, and suitable temperatures. The Janson family's operators follow environmentally friendly operating principles, adopting 100% sustainable farming methods, and have specially built processing plants to use coffee cherries as farm fertilizer after processing.

Only 2,000 Geisha plants are planted per hectare to ensure sufficient soil between plants; half of the estate is planted with Geisha, ranking second in Panama's Geisha production, and each batch of green beans has a highly recognizable batch number, 100% traceable.

This estate not only has a dedicated processing plant to handle its coffee cherries but also puts considerable effort into roasting to enhance the reference value of cupping results.

These efforts have progressively improved the quality of Panama Janson Estate's coffee beans, and their results enabled Panama Janson Estate Geisha to achieve runner-up status in the Panama (BOP) competition.

In recent years, coffee from the Volcan region has gradually emerged in the specialty market, and quite a few estates have entered the Best of Panama competition and even won championships. The Volcan region generally has less average annual rainfall than Boquete, and its geographical location on the west side of Barú Volcano also gives the coffee stronger dried fruit flavors, sweetness, and aroma compared to the Boquete region.

In the early days, the Volcan area mostly planted fruits, vegetables, and other economic crops, with only a few farmers growing coffee. Among the pioneers of coffee cultivation in the Volcan region were the well-known Hartmann family and the Janson family in Panama.

Green Bean Analysis

Geisha coffee green beans have a very beautiful blue-green color. Geisha green beans are relatively slender, with pointed ends. They have a jade-like warm texture, smelling of fresh grass, peach, berry aromas, and the unique milky sweetness of oolong tea that most coffee beans lack. It seems that aroma and flavor require associative thinking, but the light tea aroma is something we can clearly feel.

Roasting Analysis

This coffee has relatively large beans and high density, absorbing more heat during the roasting process, and the Maillard reaction proceeds relatively quickly. In the first batch of roasting, I used a high drop temperature of 200°C and continuously applied heat before the coffee beans dehydrated and turned yellow to ensure sufficient heat would persist until the end of roasting.

Finally, I chose an entry temperature of 200°C with relatively reduced heat, gradually increasing the heat during the roasting process as needed. Under this operating method, the coffee's dehydration time was extended compared to the first batch, with a temperature increase rate of 6-8 degrees every thirty seconds.

Geisha Roasting

To highlight the characteristics and aroma of this bean, light roasting is used, as this roast level can better bring out the bean's inherent characteristics. Too dark would damage the floral aroma and fruit acidity. Of course, this should also be adjusted according to the coffee bean's characteristics and the roaster's understanding of the bean itself.

During the roasting stage, smaller starting heat of 140°C and a slower roasting rhythm are used to express the multi-layered flavors of this coffee.

Roasting machine: Yangjia 600g semi-direct flame

Preheat the roaster to 200°C, set the air damper to 3.5. After 30 seconds, adjust heat to 160°C, set the air damper to 3. Return temperature point at 1'32'', when drum temperature reaches 153.3°C, adjust heat once. At this point, the bean surface turns yellow, grassy aroma completely disappears, dehydration is complete. Adjust heat to 140°C, set air damper to 4.

At 9'00', ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'47", first crack begins, reduce heat to 50°C, open air damper fully to 5 (adjust heat very carefully, not so low that there's no cracking sound). Develop for 2'40" after first crack, drop at 197.1°C.

Cupping Results

Flavor: Maple flavor, lemon citrus, apple flavor, rose aroma, dark chocolate fruit notes, pomegranate, ripe grapes, peach, and dark berry flavors, multi-layered sweet and sour

Recommended Brewing Method: Pour-over

Grind Size: 3.5 (Japan Fuji R440)

Water Temperature: 91°C

Cake cup, 15g coffee grounds, water temperature 91°C

Grind 3.5, water-to-coffee ratio close to 1:15

30g water for bloom, bloom time 30s

Hot water from the pour-over kettle circles clockwise around the center of the filter cup. Start timing when brewing begins, pour water to 30g, then stop pouring and wait 35 seconds for the second pour.

For the second pour, like the first, circle clockwise around the center of the filter cup. The water flow should not hit the area where coffee grounds meet the filter paper to avoid channeling effects. The cake cup belongs to immersion brewing, so 91°C water can well bring out Geisha's flavors.

Segmentation: Pour water to 120ml, pause, then slowly pour to 225ml.

That is: 30-120-95

Geisha's Unique Flavor

What makes Geisha special is its very obvious and distinct floral and citrus flavors, very high cleanliness, soft and elegant acidity, lasting cotton-like sweetness, and premium black tea mouthfeel.

Among many coffees, floral aroma and intense tropical fruit sweetness, unique floral and fruit aromas are consistent characteristics of Geisha.

Sweetness: ☆☆☆☆

Panama Janson Estate Natural Geisha Coffee Brand Recommendation:

FrontStreet Coffee's roasted Panama Geisha coffee beans have full guarantees in both brand and quality. More importantly, they offer extremely high cost performance—each 100g pack costs only 138 yuan. Calculated at 15g of coffee beans per cup, one pack can make 6 cups of coffee, with each cup costing only about 22 yuan. Compared to cafés selling cups for tens of yuan each, this is truly a conscientious recommendation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473