Black Label - Janson Natural Gesha - Lot 914

Origin | Volcán, Chiriquí, Panama
Producer | The Janson Family
Farm | Janson Farms
Process | Natural
Variety | Gesha
Elevation | 1600–1700 MASL

Tastes Like — hibiscus 🌺 • passion fruit 🥭 • red wine 🍷 • juicy 🍇

MEET THE PRODUCER

From veterinarians to computer gurus, we've shared many stories of unlikely people becoming renowned coffee producers—but the Janson family’s story might be one of the most charming. Founded in 1926, Janson Farms began as the first automated dairy farm in Panama when a 21-year-old Swedish adventurer named Carl visited the Volcán highlands and never left. Enchanted by the land, he built his life there—importing Brangus cattle, several breeds of horses, and even largemouth bass to fill the region’s emerald lakes.

Decades later, Carl and his sons partnered with agricultural engineers who recognized that the same fertile volcanic soils ideal for livestock could also grow world-class coffee. In 1990, Carl’s sons—Michael, Carl, Ricardo, and Peter—took over the family business and officially founded Janson Coffee. Today, the third generation—led by Kai and Janette Janson and Janette’s son, Miguel—continues to expand the farm’s legacy, now known globally for exceptional coffees and meticulous processing.

TRUST THE PROCESS 

This Gesha is processed as a low-impact anaerobic natural: coffee cherries spend just 24 hours in stainless steel barrels fermenting without oxygen, allowing for a delicate lift in aromatics without overwhelming the cup. After fermentation, the cherries undergo a 21-day drying phase, alternating between patio drying and African-style raised beds, with short resting intervals to protect flavor clarity and structure. The result is a refined, clean natural that preserves terroir expression while adding gentle tropical complexity.

TAKE A SIP
 
From the first sip, this coffee is unmistakably vibrant. When hot, it opens with floral notes of hibiscus and a tropical passion fruit brightness. As it cools slightly, the fruit deepens into ripe red tones reminiscent of young red wine, balanced by the natural sweetness of fresh berries and soft tropical undertones. By the time it reaches a cool, juicy temperature, the cup becomes even more expressive—lush, fruit-forward, and mouthwatering, with a dynamic acidity that makes every sip feel alive.

This is a lively, elegant, and irresistibly juicy Gesha natural—one of the most compelling expressions of Janson’s craft.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.