PANAMA Janson Geisha Alpes /876 Natural Anaerobic NAXPanamaAlpes876NAX40g
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."
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."
Carl Axel Janson with family
|Region||Tizingal, Panama Highlands|
|Varietal||Geisha, Green Tip|
|Process||Natural, 72h, Patio & Open drying 25 days|
|Aroma||Red grape, Purple plum, Nectarine|
|Flavor||Cotton candy, Cantaloupe, Raspberry|
|Aftertaste||Purple plum, Raspberry, Rose|
|Acidity||Raspberry, Malic, Mid|
|Body||Juicy, Light, Mid|
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.
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.
Over the course of many years, Janson has received numerous Best of Panama awards due to its constant focus on quality improvement.
The Janson Geisha coffee cherries are all produced with environmental care and aiming to maximize the quality and uniqueness of the region and fermentation.
This lot has undergone a 72 hour anaerobic, sealed in barrels fermentation, dried in cherry during 14 days on raised beds an static dryers.
This coffee is arranged by team Janson and Chris.
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".
|RH, WH, BH||Honey Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- 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. Ensure no 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 is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
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.
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.
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