Details
Origin: Volcan, Panama
Farm: Janson Coffee - Los Alpes
Producer: Kai and Janette Janson
Altitude: 1800m
Process: Natural
Variety: Geisha
Harvest: 2025
Processing Level: 2/5
Roasted in Zurich, Switzerland on January 26, 2026.
Brewing Recommendations
General Information:
Water: Soft, balanced mineral profile. Favour Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)
Rest time: 7–14 days post-roast
Filter Recipe
Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.
Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)
Dose: 16 g coffee → 260 g water
Water temp: 92–94 °C
Pours: 3 (bloom + 2 equal pours)
Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.
Total brew time: ~2:45
We've been buying from Janson Coffee in Panama since 2021, and first visited in 2022, and each year their lots are 2 things - consistent, and exceptional. This year we found the harvest to offer a slightly lighter and more complex profile compared to past years where there was more intensity. This 2025 harvest has been excellent, and we can't wait to share with you!
This lot has a small fermentation in grainpro bags before being dried in cherry on a mix of Patio and Raised beds - overall resulting in a great profile of red and orange fruits like Raspberry, Apricot, Strawberry, and Grape. The sweetness in this lot is high, and clear, with pink florals throughout the cup!
We love working with Kai and Janette Janson, and this lot is just another way that their coffees shine year after year - don't miss this lot, it's just a small size!