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Panama Janson Anaerobic Natural Gesha

279 kr
479 kr
279 kr
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    Amount of coffee

    Each box contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

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    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

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    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

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    Product Details

    Coffee: Natural processed green tip gesha that have undergone a 42-hour anaerobic fermentation, dried on patio for a few days and then on raised beds for 15 days. The Lot is 936 from Los Alpes at the Hacienda farm at Janson Estate in Panama. The coffee has grown on 1800 masl and is harvested at 3rd of January 2022.

    Process/Variety: After picking the cherries undergo an natural processed green tip gesha that have undergone a 42-hour anaerobic fermentation.

    Taste description: Aroma of orange blossoms, notes of mango, tangerines and purple grapes. Sparkling acidity and juicy texture.

    Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

    Story: The Janson Farms story started in 1926 when Carl Axel Janson, at only age twenty-one, left Sweden and came to Panama where he fell in love with the land, nature, and everything Volcán, Chiriquí Province had to offer.

    Surrounded by green forests and eternal spring weather that reminded him of his home
    country, he began his legacy along with his wife Peggy Janson.

    Carl decided to buy land, and he opened the first automated dairy farm in Panama. He imported Brangus cattle and different breeds of horses. He also imported large mouth bass and the bluegill fish from Florida, preserving the natural richness of the farm’s lakes for future generations.

    Years later, in the mid-1980s, the Janson family realized the land’s potential for coffee plantation after evaluating the soil thanks to agricultural engineers.

    In 1990, Carl’s sons Michael, Carl, Ricardo (R.I.P.), and Peter took over the business and officially founded Janson Coffee. They were driven by their dad’s obsession with hard work, quality, and love for the land; and their vision was and continues to be that of a company producing and selling nationally and abroad high quality specialty coffee of different varieties that we know and enjoy today – Catuai, Caturra, Pacamara and the famous Panama Geisha.

    More than 30 years later, the story continues through Kai and Janette – second Janson generation, along with Jannette’s son Miguel – third Janson generation. Today, the three generations lead all operations in Panama to bring Janson Coffee to the local market and abroad.

    Janson Coffee continues to grow as a family business keeping in mind our main goals: producing excellent quality coffee while preserving the land, growing sustainably and improving the quality of life of our workers and their families.