PANAMA - Janson Geisha Lot 885 (Natural Anaerobic)

PANAMA - Janson Geisha Lot 885 (Natural Anaerobic)

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Sheep & Raven (Warsaw)

Panama - Janson Geisha Lot 885 120g

Lychee, Red Apple, Orange Blossom

Region: Volcan, Chiriqui
Producer: Kai Janson
Process: Natural Anaerobic
Varietal: Geisha
Growing Height: 1350-1700masl
Harvest: 2023


Janson Farms was founded in 1926, when Carl Axel Janson left Sweden and came to Panama, where he fell in love with land, nature and everything the Volcán region in Chiriquí province had to offer. Surrounded by forest and the weather that reminded him of his homeland, he began building his heritage from the import of Brangus cattle. Many years later, in the mid-1980s, the Janson family realised the potential of this land for a coffee plantation after evaluating the soil with the help of agricultural engineers. Later, moved by his father's passion, Ricardo (R.I.P), Carl, Peter and Michael Janson took over the company and officially founded Janson Coffee.


Geisha is often associated with coffees from Panama, although in fact the cultivation of the Geisha variety began to be grown there only in the 1960s. In the 1960s.

Geisha is an original variety of coffee that was discovered in the 1930s in the mountains around the southwestern city of Geisha in Ethiopia. Geisha trees grow tall and can be recognised by their beautiful and elongated leaves. The quality of this coffee can be greatly improved by practising it at very high altitudes.


In the case of this batch, the fruit is transported to the processing station at the end of each harvest day, in plastic boxes, so that the fruit is not pressed against each other and does not lose juice and sugar during transport. When the coffee reaches the station, it passes through a mechanical syphon to select the best fruit, distinguished by weight and separate any leaves, sticks or dirt. The intact fruit is inoculated with a proprietary mixture of Pichia kudriavzevii yeast and Klebsiella pneumonia bacteria, which were developed in Indonesia and the coffee is subjected to 48-hour anaerobic fermentation in plastic bags. After the desired fermentation period, the fruit is transferred to the terrace for one or two days to eliminate excess moisture. After two days of rest, the fruit is dried for about 3 weeks on elevated beds in an isolated cottage next to the station..

About Sheep & Raven


I started the coffee roastery, Sheep and Raven, because I wanted to share my experience and taste preferences that I gained during my long journey in the world of coffee. Here, you will be able to find the same exact coffees that I would drink everyday. Competing in championships opened me up to different flavors and methods of brewing coffee beans, so every one of you can easily find something for themselves.