The story of Janson Farms began in 1926 when 21-year-old Carl Axel Janson left Sweden for Panama. Enchanted by the land and natural beauty of Volcán in the Chiriquí Province, Carl decided to settle there. He established Panama’s first automated dairy farm, importing Brangus cattle, various horse breeds, and even introducing largemouth bass and bluegill fish to the farm’s lakes, ensuring the ecological preservation of its rich biodiversity for generations to come. In the mid-1980s, the Janson family recognized the land’s untapped potential for coffee cultivation, a vision realized with the support of agricultural engineers who helped assess the region’s fertile volcanic soils. Today, more than three decades later, the legacy continues through the hands of Carl’s descendants—Kai, Janette, and the third generation—who now manage all operations and have positioned Janson Coffee as a respected name in the international specialty coffee market.
From this storied estate, we present two standout coffees from Janson’s Hacienda Las Lagunas and Hacienda Los Alpes. Hacienda Las Lagunas, named after its natural lagoons and wetlands, is located west of Volcán Barú and features an ideal coffee-growing altitude of 1,500 to 1,600 meters above sea level. Its lush volcanic soil and abundant natural springs contribute to the unique character of its coffees. In contrast, Hacienda Los Alpes, inspired by the Swiss Alps, sits on the northwest slopes of Volcán Barú and reaches up to 1,850 masl—making it the highest among Janson’s three haciendas.
The first coffee, Los Alpes #942, is a Semi-Anaerobic Natural processed lot. After harvest, ripe cherries are meticulously sorted and placed into sealed tanks where oxygen levels are carefully regulated, allowing for a 48-hour semi-anaerobic fermentation. Once fermentation is complete, the coffee is dried for 12 days using a combination of patio drying and raised beds, imparting rich complexity and enhanced sweetness.
The second coffee, Las Lagunas #938, undergoes a 72-hour Anaerobic Natural process. Post-harvest, the cherries are again sorted and sealed in a fully anaerobic tank, eliminating oxygen exposure for a prolonged 72-hour fermentation. This extended, oxygen-free environment fosters the development of deep, fruit-forward flavors and a vibrant acidity. The drying process combines patio drying and mechanical drying methods, optimizing consistency and moisture stability.
Los Alpes #942 Semi Anaerobic 48hrs Natural
"A bold and juicy cup bursting with bright raspberry, jammy blueberry, and the deep richness of concord grape juice. Balanced by the zesty sweetness of candied orange peel, the profile is both vibrant and indulgent, offering a layered fruit-forward experience."
Varietal : Green Tip Geisha
Altitude : 1800 masl
Process : Semi Anaerobic Natural
Origin : Volcan Baru
Las Lagunas #938 Anaerobic 72hrs Natural
"A unique and layered cup featuring the natural sweetness of raisin and crisp apple juice, brightened by the vivid tartness of roselle. A gentle hint of ginseng adds herbal depth, delivering a refreshing and revitalizing profile with elegant complexity."
Varietal : Green Tip Geisha
Altitude : 1500 masl
Process : Anaerobic Natural
Origin : Volcan Baru