THE JANSON COFFEE FARM SPECIAL
Janson Coffee Farm, a presently well-known hacienda that was established by Carl Axel Janson, a Swedish immigrant, in the early 1940’s. The establishment today is managed by the first and second generation members of the Janson family. Janson Coffee Farm is made of two different farms that are within close vicinity to each other, the Hacienda Cafelatera Farm and the Los Alpes Farm. In addition to that,the farm has a benefecio (processing plant) and their own nursery.
Hacienda Cafelatera Farm
Situated on the slopes of Tisingal and Baru volcanoes that are part of the Talamanca mountain range of west Panama, the farm is blessed with average altitudes of 1350 – 1700 meters above sea level. The farm’s plantation area is merged with around 200 hectares of private nature reserve, home to many varieties of wildlife as well as being part of a large ecosystem.
The farm takes pride in nurturing and preserving the environment. This is done through the practice of eco-friendly methods. Methods such as composting (enzyme microorganism) to attain soil fertility while using pesticide and herbicide in the form of free agents to combat insects, unwanted vegetation and preserving the soil quality. Moreover, the farm is on the side of being climate positive as it is powered by 400 solar panels that supplies clean energy for both the farm and the beneficio (processing plant). The seeds from the surrounding forest are also planted in their own nursery for reforestation. Furthermore, reforestation is part of their efforts to be more self sustainable as it helps to protect their water resources such as spring water. This t is then later used for washed processed coffee. Their main goal for the farm is to instill harmony between nature with the quality of production.
Los Alpes Farm
Located on the north west area of Baru volcanoes, which is also part of the same Talamanca mountain range of west Panama. Specifically, the farm is also on the same mountain of the La Amistad International Park (a UNESCO World Heritage). The average altitude is between 1600 – 1800 meters above sea level. With the altitude levels, rich volcanic soil and a very unique microclimate, these variables help create the perfect conditions for growing coffee.. Similar to the Hacienda Cafelatera’s practices, no pesticides or herbicides are used here to ensure that natural elements like minerals in the soil are not tarnished or diminished. What is also great is that they have an agricultural engineer that helps ensure the soil stays healthy by conducting periodical soil and leaves tests regularly. The small details, the conscious initiative, the amount of heart and care invested in the farm reflects the importance placed by the members of the Janson family in preserving and respecting the environment whilst impacting the quality of coffee too.
Beneficio (Processing Plant) & Nursery
The benefecio was built in 1993, precisely for specialty coffee. Both natural and washed processes are done here on site viaup-to-date technology and integrating it with artisanal ways. Where a selection of specialty coffees are processed which then enables the separation of coffee by quality and origin. On top of that, the drying process is also done together with hand-picking only the best coffee cherries. Meticulous work is synonymous with the benefecio as to ensure the highest quality of coffee produced.
The nursery is where they hand-pick specialty grade arabica seeds of different varieties such as those of the green tip geisha, catuai, caturra and pacamara for seedlings. Apart from that, seeds from the surrounding forest are planted in the nursery for reforestation.
Coffee Name: Hacienda Lot 396
Producer: Janson Coffee Farm
Farm: Hacienda Cafetalera, Janson Coffee Farm
Región : Volcan, Panama Highlands
Country : Panama
Varietal : Green Tip Geisha
Process : Natural Extended Fermentation (144hours)
Elevation : 1300m above sea level
Hacienda Lot 396 is a green tip Geisha that is produced using the natural extended fermentation process for 144 hours. Presently, the natural extended fermentation is heavily used to increase the quality of the coffee by highlighting more of its sweetness and acidity. What contributes to the features of the coffee is also the drying process. This coffee is sun-dried on the patio for a day before shifting it onto raised beds which are then left to dry for another 7 days.
Hacienda Lot 396 is very complex. A lot goes on in a cup. Essentially, this coffee is a juice! Heavy on tropical fruits such as passionfruit and papaya, hints of blueberry notes and red grapes, sweet like brown sugar, soothing floral jasmine aroma with a dark cacao finish. Very bright, vibrant and juicy. Always an amazing experience drinking a cup of Panama Geisha coffee!
Coffee Name: HACSA Lot 283
Producer: Janson Coffee Farm
Farm: Los Alpes, Janson Coffee Farm
Región : Volcan, Panama HighlandsVe
Country : Panama
Varietal : Green Tip Geisha
Process : Natural Extended Fermentation (96hours)
Elevation : 1350m above sea level
The HACSA Lot 283, another special coffee of the green tip Geisha varietal. This was also produced using the natural extended fermentation process but instead, only for 96 hours. This lot of coffee is sun dried for 12 days on the patio.
This coffee is well balanced and super complex. Every sip is a different experience. The aroma is just as unique as the taste. Fragrant like orange blossom and rose but also with a bit of spice aroma like cloves. Very juicy and creamy in texture. Sweet like vanilla and honey. It is high in acidity and wide in range within the citrus-y spectrum. Hints of lime, lemon together with mandarin orange. Towards the end, a gulp of a smooth milk chocolate finish for the win!
Panama’s Geishas are one of the most sought after gems and perhaps one of the most valuable coffee worldwide. Definitely in a league of its own, known for its complexity in flavours and versatility in structure. If you do get a chance to try it anywhere around the world, go for it!
P/s: We have it here too!
Written by Haziq Ramlan
Edited and proof-read by Rasyad Yosof
