JANSON FARM GEISHA - SINGLE DELUXE BOX
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Grown at 1350–1700 meters on the volcanic slopes of Volcán, Panama, this Geisha from Janson Coffee Farm reflects the landscape that shapes it: cool mountain air, rich volcanic soil, and slow, steady ripening. The medium roast preserves the natural clarity and aromatics that define this varietal without overwhelming its character.
Each processing method reveals a different facet of the same origin, offering different ways to experience the land through the cup.
Natural Process
Fresh and juicy, with clean fruit tones that feel alive and unforced.
Washed Process
Crisp and bright, with a clear structure and a gentle, syrupy sweetness.
Honey Process
Warm and layered, carrying notes of honey, jaggery, apple, pear, and light fruit.
Product Details
Producer: Janson Coffee Farm
Region: Volcán, Panama
Altitude: 1350–1700 MASL
Varietal: Arabica Geisha
Roast: Medium
Processing: Natural, Washed, or Honey
Grind: Whole Bean
About Janson Farms
Janson Farms is a family-owned estate founded in 1941 by Swedish immigrant Carl Axel Janson, originally as a cattle farm. In 1989, his sons—Carl, Michael, Ricardo, and Peter—established Janson Coffee. Today, the family operates two coffee farms on the Talamanca Mountain Range, on the slopes of the Tisingal and Barú volcanoes in western Panama.
Hacienda Las Lagunas (1,350–1,400 m) lies west of Barú Volcano in fertile volcanic soil, surrounded by wetlands, natural springs, and protected forest reserves that shelter diverse wildlife. Los Alpes (1,600–1,700 m), named after the Swiss Alps, sits near La Amistad International Park, a UNESCO World Heritage site known for its exceptional biodiversity, including the quetzal. The farms grow specialty-grade Arabica varieties such as Geisha, Catuai, Caturra, and Pacamara, all produced with a strong focus on environmental balance, traceability, and minimal intervention.
Janson Farms operates its own specialty-focused processing plant, built in 1993, combining modern technology with artisanal methods for washed and natural coffees. Sustainability is central to operations, with solar power, water management, and waste reuse integrated throughout the process. Still family-run by first and second generations, Janson Coffee has consistently ranked among the top producers at the Best of Panama, earning multiple awards—including a second-place finish for a Geisha Natural from Los Alpes in 2019 and first place for Pacamara in 2020.
About Processing Methods
To customize your coffee experience, you can choose between 'natural', 'washed', or ‘honey’ processing methods.
With the 'natural' processing method, ripe coffee cherries are harvested and dried with the beans inside. The cherries are spread out in the sun or on raised beds, allowing the beans to absorb flavors from the fruit during drying. This method imparts unique characteristics to the coffee, including fruity and wine-like flavors, a full body, and often lower acidity. Natural coffees are known for their complex flavor profiles.
With the 'washed' processing method, ripe coffee cherries are harvested, de-pulped to remove the outer skin, and then undergo fermentation to remove the mucilage. The beans are thoroughly washed, dried, milled, and sorted. This process results in a clean, distinct flavor profile with bright acidity, clarity, and a pronounced aroma. Washed coffee is appreciated for its balanced and nuanced characteristics.
With the 'honey' processing method, ripe coffee cherries are de-pulped, leaving a layer of mucilage (a sticky, honey-like substance) on the beans. These beans are then dried with the mucilage still attached, imparting a sweet, fruity flavor and distinctive complexity to the coffee.
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