JANSON LOS ALPES GESHA — VOLCÁN, CHIRIQUÍ, PANAMA

THE CUP

Vivid, tropical, and refined. This Natural Semi-Anaerobic Gesha from Janson Los Alpes bursts with ripe passion fruit and pink guava jam, underscored by white florals and bright bergamot citrus. The mouthfeel opens creamy and smooth, gradually turning juicy as the cup cools. Layers of tropical sweetness and crisp acidity interplay beautifully - a dynamic and complex expression of Gesha at its most vibrant.

THE ORIGIN

Producer: Janson Family
Farm: Finca Los Alpes
Region: Volcán, Chiriquí, Panama
Variety: Gesha
Altitude: 1,700 masl
Process: Natural, Semi-Anaerobic (48 hours)
Harvest: February 4, 2025

THE COLLABORATION: KOMAKASE X DATURA

Datura is thrilled to share this coffee in partnership with their friends at Komakase in San Francisco - a pioneering, intimate coffee omakase experience that celebrates the world’s finest coffees through curated tasting courses. Their dedication to precision and storytelling through coffee mirrors Datura's own, and this Gesha was the perfect choice to honour their shared vision.

THE FARM

Finca Los Alpes, part of the legendary Janson Coffee Estate, sits in the volcanic highlands of Volcán, Chiriquí - one of Panama’s most prized coffee regions. Established by the Janson family in 1941, the farm is known for its meticulous cultivation, biodiversity preservation, and sustainable practices. The Gesha grown here benefits from rich volcanic soil, cool mountain air, and slow ripening, which contribute to its refined balance of sweetness and acidity.

THE PROCESS

This lot underwent a 48-hour semi-anaerobic fermentation, a controlled process that enhances aromatic complexity and builds layers of fruit character without overpowering the variety’s natural florals. After fermentation, cherries were slow-dried on patio for 11 days, allowing sugars to concentrate and aromatics to bloom. The result is a coffee that seamlessly balances tropical depth, floral grace, and radiant acidity.

WHY WE LOVE IT

This Janson Gesha captures the brilliance of both Panamanian terroir and thoughtful craftsmanship. With its cup-interplay of passion fruit, guava jam, and citrus florals, it is  elegant yet interesting - a coffee worthy of the stage it’s been given at Komakase. A cup that reminds everybody in the space, why Panama remains the benchmark for Gesha excellence.

Flavour Notes: Elderflower, Pink Guava, Bergamot, Passion Fruit, Lemongrass

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.