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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 21-year-old Swedish guy named Carl visited the Volcán highlands and never left. He fell in love with the 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. 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 unlikely 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 floral, like hibiscus, on the nose and subtly tropical, like passion fruit, on the palate. Jammy red fruit notes, like strawberry jam, remind us of new world red wine.

As the coffee approaches a pleasantly warm temperature, acidity climbs while passion fruit persists. Strawberry jam makes way for juicy, fresh berries, like raspberries, blueberries, and fresh strawberries. 

When cool, it becomes both more acidic and more tropical, with notes like mango joining the ranks of that persistent passion fruit note. The coffee is juicy, fresh, and delightfully complex at this temperature, reminding us of a natural red wine we once sipped while on vacation…in Sweden.

Origin | Volcán, Chiriquí, Panama

Producer | The Janson Family

Farm | Janson Farms

Process | Natural

Variety | Gesha

Elevation | 1600–1700 MASL