Geisha coffee that has won multiple times at "Best of Panama" with strong fruity notes
Medium Light Roast
In 2004, Panama's Peterson family presented to the world the first Geisha coffee and the rest was history. There came a frenzy over Geisha globally, even calling it the "the champagne of the coffees".
There is a new contender for the "Best of Panama" award given by the Specialty Coffee Association of Panama (SCAP) - Carl Janson's Janson Estate Geisha coffee. This estate mainly deals with local sales and hardly exports. Asides from that, up to 50% of the land is used to cultivate Geisha coffee, which is why it is the second largest producer of Geisha coffee in Panama. We have managed to directly import this from Panama and became the main distributor for Taiwan in 2016. Carl Janson is a Swiss who fell in love with Panama's Volcan's peaks and valleys. After his marriage to his wife Margaret, Janson started Panama's first automated farm and coffee plantation.
Janson's farm is not only equipped with a dedicated coffee processing facility to process the coffee cherries, it also uses the best roasting methods, to achieve the best cupping results.
In Janson estate's pursuit of perfection in coffee quality, they would spend as much as USD4 per day to hire workers who are strictly instructed to only harvest the most red and ripened coffee cherries. The area used to be a plantation for cultivating high-altitude avocados, which were then transported to the capital, Panama city. Due to their unique flavor and dense texture, these avocados are exorbitantly priced.
Currently, the area is mainly used for coffee cultivation, with some parts for high-altitude avocados. The coffee estate undergoes fertilization four times each year, the first time occurring after the harvesting of the coffee cherries. The fertilizer mainly consists of nitrogen and phosphorus, with other elements in minute quantities.
The third and fourth time occurs in July and September using suitable organic fertilizers. The last time will occur three weeks before harvesting, by spraying Canada-imported foliar fertilizers as a final nutrients boost. During the whole harvesting season, no fertilizing is carried out.
Sun-dried beans are naturally dried for four days, depending on the weather conditions. When the moisture level has dropped to approximately 40%, a machine is used to dry the beans gradually over a number of days, requiring more than 12 days. After each batch of beans is dried, it will be placed inside a black grain bag, which in turn is placed inside a Polypropylene (PP) Knitted Bag also more commonly known as "fertilizer bag". This is then placed in the warehouse for the coffee beans to mature for three months, so as to avoid humidity and sunlight. These innate advantages of the coffee farm allow the flavors of Geisha coffee to be perfectly displayed.
Dry aroma: Mixed dried fruits, Pineapple, Orange, Peach, Lemon
Wet aroma: Sweet peach, Blueberries, Strawberry, Sugarcane, Tangerine, Magnolia scent
Slurping: Orange, Tropical fruitiness, Sourness of ripe apples coupled with fruity scent of sweet peaches, distinct lines of flavors, Rich and mellow and optimally clean