Panama Janson Estate Blue Label Geisha Coffee Pour-Over Watering Guide & Flavor Characteristics

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About Panama Coffee Estate - Janson Estate

In 2004, the Peterson family of Panama first introduced the Geisha variety to the world. Since then, the international community has gone crazy for Geisha, calling it the champagne of the coffee world. In 2013, the Best of Panama award presented by the Specialty Coffee Association of Panama (SCAP) had a new finalist - the Geisha from Carl Janson's Janson Estate.

"Unique Microclimate"

The microclimate of Panama's highlands is the most important resource that makes Panama's distinctive coffees unique. The east-west environment of the Republic of Panama allows cold air currents to flow through the central mountain range, converging above 6,500 feet, creating multiple microclimates in the Boquete and Volcán-Candela regions, making them the main production areas for Panama's distinctive coffees. These distinctive coffees are cultivated in the nutrient-rich, balanced soils 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 distinctive coffees.

Estate Owner Mr. Janson (Carl Janson) is Originally from Switzerland

When he came to Panama, he deeply fell in love with the Volcan area, a mountain-surrounded place similar to his hometown of Switzerland. After marrying his wife Margaret, he purchased this estate in 1940. Carl Janson, an enthusiastic rancher, was also the first person to introduce the Angus cattle breed to Panama.

Janson Estate Geisha

Geisha, also known as Geisha

The pronunciation of Geisha is the same as the Japanese word for geisha, hence it's also called Geisha coffee; because the tree variety is taller than typical coffee trees, it was originally planted in a small area within the estate and used as a windbreak.

Geisha, as a Variety

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

For a long time, not many people paid attention to Geisha. Until one day, Don Pachi initially 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 La Esmeralda estate separated it from other varieties and won the national coffee competition championship, which officially brought Geisha into everyone's view.

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

In 2013, the Best of Panama award presented by the Specialty Coffee Association of Panama (SCAP) had a new finalist! It was the Geisha variety from Carl Janson's Janson Estate! Also known as the "champagne of the coffee world." Full jasmine flower aroma with delicate berry notes, clean taste, honey, and lychee flavors.

Geisha has full sweetness, an extremely clean taste, 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 remained the champion among coffee varieties.

Janson Geisha is relatively less heard of in China,

because Janson Estate mainly focuses on domestic sales and does not export.

In this high altitude, nutrient-rich volcanic soil, abundant rainfall, and suitable temperature.

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. Currently, three generations of their family jointly operate this estate. Today, Carl's four sons run the farm: Carl, Michael, Ritchie, and Peter. Carl is responsible for the JANSON FAMILY coffee roasting facilities, and Michael runs part of the coffee farm. Ritchie and Peter assist with overall management.

With an average altitude of about 1700 meters, the estate is covered with nutrient-rich volcanic soil, abundant rainfall, and suitable temperatures. The managers of the Janson family follow environmentally friendly management principles, adopting 100% sustainable cultivation methods, and have specially built processing plants to use coffee cherries as farm fertilizer after processing;

Only 2000 Geisha plants are planted per hectare of land, ensuring sufficient soil between plants; half of the estate area is planted with Geisha, ranking second in Panama's Geisha production, and each batch of raw beans has a highly recognizable batch number, 100% traceable.

This estate not only has an exclusive 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 increasingly improved the quality of Janson Estate's coffee beans, with results that enabled Janson Estate Geisha to achieve second place in the Panama (BOP) competition.

In recent years, coffee from the Volcan region has gradually gained prominence in the specialty market, and many 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 coffee from this region stronger dried fruit flavors, sweetness, and aroma compared to the Boquete region.

In the early days, the Volcan area mostly grew cash crops such as fruits and vegetables, with only a few farmers engaged in coffee cultivation. Among the pioneers of coffee cultivation in the Volcan region were the well-known Hartman family and the Janson family in Panama.

Panama Janson Estate Blue Label Washed Geisha

Geisha is a famous coffee variety from Panama, a small Central American country. Panamanian coffee farmers call it a miracle.

Janson Estate is one of several estates famous for Geisha, including La Esmeralda and Elida Estate.

This coffee bean has obvious citrus and sweet orange aroma, clean and soft acidity, and high sweetness.

Many people have fallen in love with specialty single-origin coffee because of a cup of Geisha, and you can also give it a try.

How to Brew Panama Coffee [Janson Estate Blue Label Washed Geisha] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Janson Estate Blue Label Washed Geisha] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, extracted with a V60 dripper.

The hot water in the pour-over kettle circles clockwise with the center of the filter cup as the center point. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, circle clockwise with the center of the filter cup as the center point, and avoid letting the water flow hit the area where the coffee powder connects with the filter paper to prevent channel effects,

Leave a circle when brewing the coffee powder to the outermost circle, then brew back toward the center circle by circle. At 2 minutes and 20 seconds, brew the coffee to 220g, and the coffee brewing is complete.

Ice Brew [Janson Estate Blue Label Washed Geisha]

FrontStreet Coffee ice brew [Janson Estate Blue Label Washed Geisha] reference:

Panama coffee [Janson Estate Blue Label Washed Geisha], light to medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 83°C water temperature, steam for 3 minutes, Chemex pot, then brew with ice water, total water 200ml

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