Janson Gesha 188 - Anaerobic Natural
MEET THE PRODUCER | From veterinarians to computer gurus, we've relayed many stories of unlikely people becoming renown coffee producers. 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 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 distinctly floral. We definitely perceive honeysuckle and jasmine, but you could make an argument for others as well - it's got ALL. THE. FLORALS. Even the sweetness here is like a floral honey. Fruit characteristics, like strawberry, present themselves as "cooked" at this temperature. As the coffee approaches a pleasantly warm temperature, both acidity and fruit begin to amplify. The fruit characteristics can be perceived as fresher versions of their former selves, like fresh strawberries and mangoes. It's crisp and black tea-like in both texture and taste, and the coffee is very structured here. When cool, that distinctly Gesha acidity shines through, and everything starts to take on a yellowish hue. It's still crisp, but this time the experience is more like sipping on a glass of Sauvignon Blanc. Tropical fruit, like passionfruit, can be perceived at this temperature, as well as a really interesting note akin to mosaic hops. Here, that pronounced acidity reminds us of tartaric acid and finger limes.
Origin | Volcán, Chiriquí, Panama
Producer | The Janson Family
Farm | Janson Farms
Process | Anaerobic Natural
Variety | Gesha
Elevation | 1350-1700 masl