THE CUP

Lush, complex, and floral. Layers of lemon custard, mandarin, red grape, and peach, lifted by heady florals of bergamot, honeysuckle, and rose. A ripe, elegant Gesha that balances brightness with depth.

THE ORIGIN

• Farm: Los Alpes (Janson Family)

• Region: Talamanca, Chiriquí, Panama

• Variety: Gesha

• Altitude: 1,700 masl

• Harvest: March 3, 2025

• Process: Washed (72h fermentation, 10 days raised-bed drying)

THE PRODUCERS

The Janson Family has been producing some of Panama’s most celebrated coffees since transitioning from cattle farming in 1989. Their lots are a fixture in international competitions and consistently place among the best in the Best of Panama. This legacy is built on precision, care, and a deep respect for their terroir.

WHY Ilse LOVE IT
This is the first of four Janson releases Ilse will share this season, and it sets the tone beautifully. The balance of citrus, florals, and layered fruit complexity make it an archetypal Gesha — and a reminder why Janson remains at the pinnacle of Panamanian coffee.

What is the roast recency?

Ilse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.