"Upon grinding, aromas of blueberry compote, grape juice, and violet florals emerge. The cup opens with ripe blueberry and sweet red grape, supported by a gentle peach-like sweetness. A silky, slightly oily texture adds depth while maintaining clarity. The finish is long and elegant, fading into lingering purple florals and refined berry sweetness."
Lot #1038 represents one of only a few commercial batches produced in 2025 using their proprietary microwave-assisted semi-anaerobic method. Only 15KG is available for this lot.
This lot comes from Janson Coffee Farm, one of Panama’s most respected family-owned coffee estates. The farm was founded in 1941 by Swedish immigrant Carl Axel Janson, originally as a cattle farm, before transitioning into specialty coffee under the second generation of the Janson family.
Today, Janson operates two principal farms: Los Alpes and Hacienda Las Lagunas, both situated along the Talamanca mountain range. Over the years, the estate has gained strong recognition in Panama’s Best of Panama (BOP) competitions, consistently placing among top Geisha producers and reinforcing its reputation for meticulous agronomy and processing precision.
Janson Estate represents multi-generational stewardship. The family has continuously refined both agronomic and post-harvest systems, integrating sustainability at every stage.
The farms operate with minimal agrochemical intervention, using microorganisms and bio-enzymatic soil management to preserve nutrient balance. Forest buffers surround cultivation areas, serving as natural pest control and protecting wildlife habitats — including the iconic Quetzal bird native to the region.
Energy requirements are partially supported by over 400 solar panels, and by-products from processing are repurposed as fertilizer or biofuel.
Los Alpes farm is located in Volcán, western Panama, near the slopes of Barú Volcano, at elevations between 1,700–1,800 meters above sea level. The farm borders La Amistad International Park, a UNESCO World Heritage natural reserve shared between Panama and Costa Rica.
The combination of high altitude, volcanic soils, cool mountain temperatures, and strong diurnal shifts slows cherry maturation. This extended ripening period promotes complex sugar development and higher organic acid retention.
The environment is naturally protected by surrounding forest, which acts as a biological buffer against pests and preserves biodiversity. The proximity to pristine water sources also supports clean and controlled processing conditions.
The variety is Geisha (Green Tip). Panama Geisha is globally celebrated for its elongated bean shape, floral aromatics, and refined structure. The Green Tip expression is particularly associated with clarity and elegance when grown at high altitude under controlled shade conditions.
Only fully ripe cherries are hand-selected at peak maturity. Post-harvest, cherries undergo a proprietary “Waved” microwave-assisted pre-treatment process developed with specialized ultra-low-frequency electromagnetic technology. This technique activates water molecules and polar compounds within the fruit, influencing fermentation dynamics while enhancing antioxidant potential.
For Lot #1038, cherries were treated with AO-conditioned water before undergoing a controlled 48-hour semi-anaerobic fermentation. The process consists of a 24-hour dry fermentation phase followed by 24 hours of wet fermentation, conducted under carefully monitored temperature and oxygen conditions.
After fermentation, the coffee is dried as a natural process lot, allowing the fruit to remain during controlled drying. Drying occurs on raised beds until moisture reaches approximately 10–11%, with final recorded moisture at 10.1% and density at 824 g/L.
Variety : Green Tip Geisha
Altitude : 1700 masl
Process : 48hrs Waved Semi Anaerobic Natural
Origin : Volcan