Janson Gesha 238 - Anaerobic Natural

MEET THE PRODUCER | From veterinarians to computer gurus, we've relayed many stories of unlikely people becoming renown coffee producers. Well, the Janson story might just be one of our favorites. Founded in 1926, Janson Farms began as the first automated dairy farm in Panama when a twenty-one year old Swedish guy named Carl visited the Volcán highlands and never left. He fell in love with land and decided to build his legacy there, importing Brangus cattle, several breeds of horses, and even largemouth bass to stock the highlands' storied lakes. 

Decades later, Janson and his sons began working with agricultural engineers who helped them realize the land's potential for cultivating coffee. Then, in 1990, the brothers (Michael, Carl, Ricardo, and Peter) took over the family business and officially founded Janson Coffee. Today, under the leadership of third-generation producers Kai and Janette Janson, as well as Janette's son, Miguel, the family business is thriving.

TRUST THE PROCESS | This is a low-impact anaerobic natural, having only spent 24 hours fermenting in stainless steel barrels. After fermentation, the coffee cherries were dried for a total of 21 days using a combination of patio-drying and time spent on African-style raised drying beds, with a brief respite in between.

TAKE A SIP | When hot, this coffee is supremely floral, especially on the nose. Think magnolia and hibiscus. The body is round and full, and the flavors are more intense, reminding us of things like red wine, dark chocolate, and berry compote.

As the coffee approaches a pleasantly warm temperature, the body lightens up and acidity increases. The flavors here lose some of their initial intensity, transitioning from cooked fruits and wine to fresh fruits and jam. Think red cherries, mango jam, and orange marmalade. 

When cool, the flavor profile showcases elements from each of the previous temperatures, like the round body when hot and the big citrus when warm. The combination of the two reminds us of things like Pet Nat and mango nectar. There's also a new element here - a confectionary sweetness, something like crème brûlée, or honey. The whole journey from hot to cool is a pretty remarkable one, making it easy to see why one of the Janson family's coffees helped Mikael Jasin win the World Barista Championship earlier this year.

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Origin | Volcán, Chiriquí, Panama

Producer | The Janson Family

Farm | Janson Farms

Process | Anaerobic Natural

Variety | Gesha

Elevation | 1350-1700 masl