Journey Behind the Coffee
About the Producer/Farm
Janson Coffee’s legacy began in 1926 when Carl Axel Janson, captivated by Panama’s misty volcanic highlands, traded his life in Sweden for a rugged dairy estate on the slopes of Volcán, Chiriquí. Decades later, by 1990, his sons—Ricardo, Michael, Peter, and Carl—transformed that legacy into what is now Janson Coffee, founded on deep respect for the land and unwavering quality standards.
Today, under the stewardship of Kai, Janette, and Miguel Janson, the farm has become renowned for cultivating Green Tip Geisha alongside varieties like Catuari, Caturra, and Pacamara. On the high-altitude finca of Los Alpes near the lush UNESCO-protected La Amistad corridor, they manage their fields with ecological balance—using enzymatic soil management, integrated natural forest barriers, and solar energy—all crafted to nurture the forest and farm in harmony.
Region / Terroir
Set between 1,350 and 1,700 meters above sea level in the Chiriquí Highlands, the Janson finca benefits from volcanic soil, temperate cloud forests, and mist-laden mornings that slow cherry ripening. The high elevation and stable climate coax complex layers of flavor from Geisha beans—resulting in an expressive cup that mirrors the vibrancy of its home.
This particular lot (#957) comes from the esteemed Los Alpes section. Known for their precision and depth, the Janson family have consistently placed in Panama’s Best of Panama competitions—especially with their Geisha lots. In 2023, for instance, Geisha Natural and Washed entries from Los Alpes ranked among the top finalists, a testament to their meticulous attention and farm’s terroir-driven excellence.