Processing method:

Traditional washed with 72 hours of fermentation and sun-dried on patios for five days.

Farm story:

The story of Janson Farms began in 1926 when Carl Axel Janson left Sweden at 21 and arrived in Panama. He was immediately enamoured with the land, nature, and the charming town of Volcán in the Chiriquí Province.

Inspired by the green forests and the pleasant spring weather that reminded him of his home country, Carl and his wife Peggy decided to buy land and establish the first automated dairy farm in Panama. He imported Brangus cattle and various breeds of horses, as well as largemouth bass and bluegill fish from Florida, to preserve the natural richness of the farm's lakes for future generations.

After many years, the Janson family discovered the potential of coffee plantations in the mid-1980s. With the assistance of agricultural engineers, they evaluated the soil and purchased coffee plants. In 1990, Carl's sons, Michael, Carl, Ricardo (R.I.P.), and Peter inherited the business and established Janson Coffee, driven by their father's obsession with hard work, quality, and love for the land. They envisioned creating a company that would produce and sell high-quality specialty coffee of different varieties, such as Catuai, Caturra, Pacamara, and the famous Panama Geisha, locally and internationally.

Today, the business is led by Kai and Janette, the second generation of Jansons, and Janette's son, Miguel, the third generation. Janson Coffee is a family business that continues to expand while preserving the land, growing sustainably, and improving the quality of life for its workers and their families.