Kai and Jannette Janson are the main people behind Janson Family Estates - and are two of the loveliest people in Panama. They've been running the operations at the farm, located in the town of Volcan, for many years now - preceded by generations in the Janson family.
This coffee is grown at their Los Alpes farm, around 1700m, which is about a 30 minute drive from their processing factory, and offers amazing growing conditions for their Green Tip Geisha. The cherries are brought down to the lower altitude, where it's warmer and more dry, to help with drying.
This particular lot was picked from the "Chivo" lot in the Alpes farm. It had a 16 hour (overnight) soak in cherries, before being depulped and moved to insulated fermentation buckets, for 72 hours. After this it was washed and dried for 1 day on the patio, and then to a special dry room for 3 days until the moisture was at 9.5%. This process added vibrancy and body to this washed lot, which uplifted a lot of these classic washed giesha notes.
All of this makes it perfect to brew as a filter, offering a light and bright profile which is very very clean and elegant.
