Panama Janson Estate GeshaCoffee Bean Intro:

Front Street Coffee: Panama · Janson Estate Gesha Coffee Beans

Region: Volcan Region, Panama

Estate: Janson Estate

Soil: Volcanic soil

Elevation: 1750 meters

Processing Method: Natural

Variety: Gesha

Grade: SHG

Flavor: Delicate berry notes, clean taste with honey and lychee flavors

If the Boquete region’s Boquete Estate Gesha is the largest in production, then the Janson Estate Gesha from the Volcan region is the second-largest. In previous articles, Front Street introduced the coffee farms in the Boquete region, so you’re likely already familiar with it. In this article, Front Street will talk about another major specialty coffee region in Panama — Volcan — and introduce you to the Janson Estate.

Volcan Region  Volcan

When it comes to Panamanian coffee, most people are familiar with the Boquete region as a premium coffee area. However, in recent years, coffee from the Volcan region has gradually emerged in the specialty market. A significant number of farms from this region have entered the Best of Panama (BOP) competition and even won championships. Among them, Janson Estate achieved second place in the natural category at the 2019 BOP competition.

Unlike Boquete, the Volcan region is located on the eastern side of the Baru Volcano. The Boquete region benefits from Atlantic ocean winds coming through geographical gaps, combined with varied terrain, creating diverse microclimates and very humid conditions. However, the Volcan region is quite different. The northern part of Volcan has deep mountain barriers, making it harder for Atlantic moisture to be carried by the wind, resulting in a much dryer climate with abundant sunshine — perfect conditions for drying coffee beans. This is why naturally processed coffee beans from Volcan are known for their high quality.

The Volcan region sits at elevations between 2000-3000 meters. Coffee grown in volcanic soil exhibits mild and balanced flavors. Additionally, most coffee producers in Volcan use the natural processing method. Through cupping, Front Street found that Volcan coffee beans have strong dried fruit sweetness and aroma.

Janson Estate  Panama Janson 

In 2013, a new contender appeared in the Best of Panama (BOP) awards by the Panama Specialty Coffee Association (SCAP)! That was the Karl Janson – Janson Estate Gesha variety, also known as the “Champagne of the coffee world.” It offers rich jasmine floral notes and delicate berry flavors, with a clean taste and honey and lychee profiles.

The Janson Estate is located on the western side of the Baru Volcano, covering a total area of 1200 hectares at an elevation of approximately 1700 meters. With nutrient-rich volcanic soil, ample rainfall, and suitable temperatures, the estate has gradually become the second-largest Gesha-producing farm in Panama. About 50% of the farm is planted with Gesha variety coffee trees.

Mr. Carl Janson, the owner of Janson Estate, places great emphasis on maintaining the balance of the natural environment. He adopts 100% sustainable farming practices, using enzyme microbes to maintain nutrient balance in the soil. He also runs livestock farming alongside coffee cultivation and has built a dedicated processing facility to turn coffee cherry byproducts into farm fertilizer. Only 2000 Gesha plants are planted per hectare to ensure sufficient soil space between each plant.

Gesha Coffee Variety Geisha

The Gesha coffee variety only thrives at high altitudes to develop its rich and enchanting floral aromas. The fertile soil and high elevation at Janson Estate provide an ideal growing environment for Gesha. Front Street conducted a cupping comparison between the natural Gesha beans from Boquete Estate and those from Janson Estate.

The Gesha from Boquete Estate grows in high-altitude and harsh climatic conditions, which slows down its growth rate and leads to more complex flavor development. Its primary notes are rose and berry juice, with a solid and full-bodied mouthfeel. In contrast, the Gesha from Janson Estate enjoys better growing conditions and grows slightly faster than that from Boquete Estate. As a result, its floral notes are not as pronounced as those from Boquete Estate, but it still features subtle jasmine and ginger flower aromas with richer fruit fragrances.

Natural Processing Method Natural

The natural processing method is the oldest and most primitive way of processing coffee beans. At Janson Estate, harvested coffee cherries are first sorted and then spread out on concrete surfaces to dry in the sun. The coffee cherries are directly exposed to the sun for about 27-30 days until their moisture content drops from around 60% to approximately 12%.

Once dried, the coffee cherries are sent to the processing facility to remove the parchment layer. The resulting green coffee beans are sorted again to remove lower-quality beans. This step reflects the quality of the drying process — over-dried beans tend to be brittle and may break into pieces during hulling, while under-dried beans with excess moisture are prone to bacterial growth and mold. These beans are then stored in warehouses until export. Front Street believes that naturally processed coffee beans have low acidity, high sweetness, clear body, but slightly lower cleanliness, with more berry-like flavor notes and greater complexity.