History & Origins
The Janson Farms story started in 1926 when Carl Axel Janson, at only age twenty-one, left Sweden and came to Panama where he fell in love with the land, nature, and everything Volcán, Chiriquí Province had to offer. Surrounded by green forests and eternal spring weather that reminded him of his home country, he began his legacy along with his wife Peggy Janson.
Carl decided to buy land, and he opened the first automated dairy farm in Panama. He imported Brangus cattle and different breeds of horses. He also imported largemouth bass and the bluegill fish from Florida, preserving the natural richness of the farm’s lakes for future generations.
Years later, in the mid 1980s, the Janson family realized the land’s potential for coffee plantation after evaluating the soil with the help of agricultural engineers.
In 1990, Carl’s sons Michael, Carl, Ricardo (R.I.P.), and Peter took over the business and officially founded Janson Coffee.
More than 30 years later, the story continues through Kai and Janette – second Janson generation, along with Jannette’s son Miguel – third Janson generation. Today, the three generations lead all operations in Panama to bring Janson Coffee to the local market and abroad.
The excellence of Panama Geisha grown especially at their Los Alpes farm in Tizingal has frequently been recognized through the Best of Panama Competition, with the family’s lots qualifying for the BOP Auction since 2013.
Most amazingly yet, it was used to win the 2023 World Barista Championship and rank among the top finishers at the 2023 World Brewer’s Cup.
Terroir & Growing Conditions
Our coffee plantations are located in the Cordillera de Talamanca on the slopes of the Tisingal and Barú volcanoes, average altitude between 1350 and 1700 meters. The farm operates two distinct properties: Hacienda las Lagunas in Tierras Altas, the High Lands District, in Volcan. Its name comes from the wetlands and lagoons in the vicinity. Located west of the Barú Volcano, Hacienda las Lagunas is rich in volcanic soil and has access to natural springs. The second property, Los Alpes, sits at the higher elevations and was named after the Swiss Alps, reflecting the family’s Swedish heritage.
The land combines planting areas with 200 hectares of a private nature reserve, including wetlands, a vital habitat for a large variety of birds and wildlife.
The plantations are separated by forests that serve as natural barriers against pests and also protect the natural flora and fauna of the region. This creates a unique microclimate where green forests and eternal spring weather provide ideal growing conditions for specialty coffee.
The coffee plantations grow Green tip geisha, catuari, caturra and pacamara. The volcanic soil composition and natural spring water access create optimal conditions for these premium cultivars, particularly the prized Green Tip Geisha variety grown at the highest elevations on Los Alpes.
Processing & Production
The Janson’s processing plant was built in 1993. It was designed specifically for specialty coffee. They do Natural and Washed processing with updated technology added to artisanal methods to achieve the quality you will experience in this delicious bean!
The beneficio (processing plant) was built in 1993, designed exclusively for specialty coffee, including several selections to be able to separate coffee by quality and origin. We do natural and wash process by using updated technology combined with artisanal methods to obtain the best quality.
The farm employs sustainable practices throughout their production cycle. We maintain a balance of nutrients in the soil using enzymatic microorganisms, without pesticides, without herbicides, among others.
Natural spring water is used for their Washed processing.
400 solar panels produce energy for our farms, and all the excess raw material from our processing is reused as fuel or fertilizer. The seeds of our forests are planted in our nursery for reforestation and protection of our water resources.
The farms are micro managed in batches for traceability and quality control. During harvest, pickers are trained to select and hand-collect only the properly ripe cherries at harvest, and to further re-assess the cherries in their baskets and remove any that do not conform. These are then carefully placed in plastic crates, and no longer in sacks, to be sent for processing. This change was done to remove the risk of the cherries being compressed, and losing juices and sugars beneficial to flavor development, while in transit to the beneficio or plant.
Cup Profile & Tasting Notes
Janson Coffee Farm’s Geisha exhibits the classic characteristics that have made Panamanian Geisha legendary in the specialty coffee world. Tasting Notes: Delicate, stone fruit, jasmine honey suckle, round represent the signature profile of their washed process coffees. The farm’s natural processed lots showcase more intensity, with Cup Characteristics: Mandarin orange, bergamot, intense flavor but cleanly done allowing tropical fruit flavors to come through, notably pineapple. Juicy, syrupy. Typical jasmine with orange zest and sweet florals.
Balanced, juicy, crisp, mild, and smooth with flavor notes of milk chocolate, caramel, orange blossom, lemon, black cherry, and blueberry! The farm’s washed Geisha lots display aromas of lavender. Delicious medium bodied Geisha with notable lavender and plumeria flavors. Their natural process innovations create unique profiles, with some lots featuring brighter acidity and elevated floral notes that shine through every sip. Prepare to be captivated by its burst of tangerine, white grape, and black cherry, balanced by a medium body and a lingering sweet-citrus aroma.
It is noteworthy that Janson Geisha coffees made it to the coveted top 8 winners in both Geisha Washed and Natural categories. In the Geisha washed category they took 5th place and in the Geisha Natural category 3rd place, the latter with a score of 94.50 points. This consistent performance at the Best of Panama competition demonstrates the farm’s mastery of processing techniques that enhance rather than mask the inherent characteristics of their exceptional terroir.