PANAMA Janson Geisha Alpes /507 Washed WX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

"Our goal is a quality production in harmony with our natural environment."

Janson
Producer, Cafe Volcan Baru, Panama

SCA SCORE 91.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low energy application to focus on the appearance of floral characteristics and refreshing acidity.

PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR

There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.

That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:

“Remember when your Mom made juice from picked berries and fruits in the garden?”

That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: 

"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."

PRODUCER'S SUPPLIED NOTES 

GENESIS

Producer	Carl Axel Janson with family
Country	Panama
Region	Tizingal, Tierras Altas, Chiriqui
Altitude	1,700 masl
Varietal	Geisha, Green Tip
Process	Washed
Lot size	35.00kg
Trade	84.00 USD/kg
Production	2024
History	Since 2020.

SENSORY EXPERIENCE

Aroma	Green apple, Pear
Flavor	Honey, Sugar cane, Toffee
Aftertaste	Green apple, Butter, Mid
Acidity	Grapefruit, Citric, Mid
Body	Juicy, Light
Balance	Synergetic
Spectra	Yellow, Orange, Bronze

 

SYNOPSIS

Janson is a well-known coffee producer who has performed exceptionally well at international coffee auctions and events. 

Although the Janson farm was established in 1926, when their Swedish ancestors settled in this area and began working on a dairy farm, Janson has been producing coffee since 1990. Carl Axel Janson established it in 1941 as a family-owned hacienda. The first and second generations of the Janson family own and operate the coffee farm. 

The farm's primary focus is on high-quality production without the use of pesticides or herbicides. Utilization of enzymes by microorganisms is what maintains the soil's nutrient balance. This farm uses solar panels to generate electricity for the farm, reuses all processed waste for fuel and fertilizer and plants seeds from the forest in the nursery to reforest and safeguard water resources. 

GEOGRAPHY

The two main coffee centers in the Panama Highlands are Boquete and Volcan.  They are each on a different facing of the Baru Volcano which is the focal point of the landscape and which provides rich soils and micro-climates ideal for growing coffee - particularly Geisha coffee. 

IMPACT

Over the course of many years, Janson has received numerous Best of Panama awards due to its constant focus on quality improvement.

FERMENTATION

The Janson Geisha coffee cherries are all produced with environmental care and aiming to maximize the quality and uniqueness of the region and fermentation.

Washed
This lot has undergone a traditional washed fermentation with a 48 hour duration and the coffee has been drum dried for 6 days.

This coffee is arranged by team Janson and Chris.

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
FMX	Fruit Maceration
RH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00.Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensureno grinds persist on the filter wall in the last pouring pulse.
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature.
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
• The recipe, technique and formula issingularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Panama
Finished in Scandinavia