How does washed and natural Panama geisha differ?
Panama geisha tastes very different depending on processing. Janson Estate natural geisha brings maple syrup, lemon citrus, apple, rose and dark chocolate, with pomegranate, ripe grape, peach and dark berry notes. Its washed geisha is more delicate, showing honey, floral, bergamot and peach with gentle acidity.
Janson Estate ranks second in Panama for geisha production and focuses mainly on domestic sales; its washed geisha placed second in the washed category at the 2013 B.O.P. The Peterson family introduced the variety to the world in 2004, and Panamanian geisha from Volcan now commands wide attention among buyers.
For the same Panamanian Geisha, how big is the flavor difference between washed and natural processing methods? What are the respective characteristics of Geisha from Janson Estate and Hacienda La Esmeralda? Starting with Janson Estate, this article provides a detailed overview of the flavor profiles, estate background, and growing conditions of its natural and washed Geisha, and compares the stylistic differences with Hacienda La Esmeralda. Janson Estate focuses mainly on domestic sales and ranks second in Panama for Geisha production; its washed Geisha won second place in the washed category at the 2013 B.O.P. competition. The article also includes recommendations and purchasing information from Front Street Coffee, making it suitable for coffee enthusiasts who want to gain a deeper understanding of Panamanian Geisha.
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[Panama Janson Estate Natural Geisha]
Estate: Janson Estate
Region: Volcan
Variety: Geisha
Processing Method: Natural
Altitude: 1750M
Annual Rainfall: 3000mm
Average Annual Temperature: 20℃
Soil: Volcanic soil
Harvest: Hand-picked
Flavor: Maple syrup, lemon citrus, apple, rose, dark chocolate fruity notes, pomegranate, ripe grape, peach, and dark berry flavors, multi-layered sweetness and acidity
[Panama Janson Estate Washed Geisha] (panama janson geisha washed)
Region: Volcan
Estate: Janson Estate (Familia Janson)
Variety: Geisha
Altitude: 1,700 meters
Grade: European standard washed extremely hard bean SHB
Processing Method: Fully washed
Flavor Description: Delicate and gentle acidity, honey, floral, bergamot, peach.
Dry Aroma: Candied fruit, passion fruit, vanilla, lemon peel, jasmine, tea aroma
Wet Aroma: Cream, green apple juice, honey, black cherry, strawberry, lychee, brown sugar
Slurp: Rich and sweet tropical fruit flavors, full jasmine aroma with delicate berry notes, clean and round balanced mouthfeel.
Panama Janson Estate Information
Annual Rainfall: 3000mm
Grading Standard: SHB
Coffee Variety: Geisha
Average Annual Temperature: about 20°C
Processing Method: Washed
Green Bean Specification: 17-18 screen
Growing Altitude: about 1750M
Soil Type: Volcanic soil
Harvest Method: Hand-picked
Panama Janson Estate Geisha Washed
In 2004, the Peterson family of Panama introduced the Geisha variety to the world for the first time,
and since then the international coffee community has gone crazy for Geisha! It is also called "the champagne of the coffee world."
In 2013, the Best of Panama award presented by the Specialty Coffee Association of Panama (SCAP)
had a new finalist! It was Carl Janson's Janson Estate Geisha variety!
In Taiwan, Janson Geisha is probably rarely heard of,
because this estate focuses mainly on domestic sales and does not export;
in addition, more than 50% of the estate is planted with Geisha coffee
and it is the second-largest producer of Geisha in Panama.
Carl Janson was originally Swiss,
and in the early 1940s he fell in love with the peaks and valleys of Volcan, Panama.
After marrying his wife Margaret,
he started Panama's first automated farm for growing coffee beans as well as livestock farming.
Because of the farm's inherent advantages—rich volcanic ash soil, altitude of 1700-1750 meters—
all are suitable for coffee bean growth,
so the coffee beans grown there—Geisha—present their elegant flavors perfectly on this farm.
Janson Farm not only has its own dedicated coffee processing facility to process coffee cherries,
but also uses the best roasting methods to achieve the most perfect cupping results.
It is also an organic ecological farm, using organically processed coffee cherries as farm fertilizer,
emphasizing soil and water conservation, recycling mountain spring water, and carrying out reforestation every year.
It is also an agritourism destination,
with its main itinerary combining coffee tours and enjoying the lakes at Panama's highest point.
They also provide farm job opportunities, supply dormitories, allocate funds for healthcare and education,
and occasionally hold summer camp activities, hoping that everyone who comes can enjoy working on the farm while also enjoying quality of life.
Dry Aroma Fragrance
Jasmine, berry, citrus, banana, peach, mango
Wet Aroma Aroma
Wild ginger flower, cantaloupe, lemon, grape, juicy feel, blackcurrant
Slurp Flavor
The perfect flavor of classic Geisha, delicate and gentle acidity, light mouthfeel,
floral and honey intertwine to create an unforgettable and exquisite finish.
At the Best of Panama award presented by the Specialty Coffee Association of Panama, the Janson Estate Geisha variety emerged as a dark horse in the 2013 B.O.P. (Best of Panama) competition, winning second place in washed coffee beans!
In 2004, the Peterson family of Panama introduced the Geisha variety to the world for the first time, and since then the international coffee community has gone crazy for Geisha! It is also called "the champagne of the coffee world." In 2013, the Best of Panama award presented by the Specialty Coffee Association of Panama (SCAP) had a new finalist! It was Carl Janson's Janson Estate Geisha variety! In Taiwan, Janson Geisha is probably rarely heard of, because this estate focuses mainly on domestic sales and does not export; in addition, more than 50% of the estate is planted with Geisha coffee and it is the second-largest producer of Geisha in Panama. Because of the farm's inherent advantages—rich volcanic ash soil, altitude of 1700-1750 meters—all are suitable for coffee bean growth, so the coffee beans grown there—Geisha—present their elegant flavors perfectly on this farm. Janson Farm not only has its own dedicated coffee processing facility to process coffee cherries, but also uses the best roasting methods to achieve the most perfect cupping results. It is also an organic ecological farm, using organically processed coffee cherries as farm fertilizer, emphasizing soil and water conservation, recycling mountain spring water, and carrying out reforestation every year. It is also an agritourism destination, with its main itinerary combining coffee tours and enjoying the lakes at Panama's highest point. They also provide farm job opportunities, supply dormitories, allocate funds for healthcare and education, and occasionally hold summer camp activities, hoping that everyone who comes can enjoy working on the farm while also enjoying quality of life.
Country: Panama
Grade: Blue Label
Region: Boquete
Roast Level: Light roast
Processing Method: Washed
Variety: Geisha
Estate: Janson Estate
Flavor: Jasmine aroma, berry, fruit tea
Introduction:
In 2004, the Peterson family of Panama introduced the Geisha variety to the world for the first time, and since then the international coffee community has gone crazy for Geisha! It is also called "the champagne of the coffee world."
In 2013, the Best of Panama award presented by the Specialty Coffee Association of Panama (SCAP) had a new finalist! It was Carl Janson's Janson Estate Geisha variety!
In Taiwan, Janson Geisha is probably rarely heard of, because this estate focuses mainly on domestic sales and does not export; in addition, more than 50% of the estate is planted with Geisha coffee and it is the second-largest producer of Geisha in Panama.
It was only in 2015 that a green coffee bean importer in Taiwan began importing it. Carl Janson was originally Swiss, and in the early 1940s he fell in love with the peaks and valleys of Volcan, Panama. After marrying his wife Margaret, he started Panama's first automated farm for growing coffee beans as well as livestock farming. Because of the farm's inherent advantages—rich volcanic ash soil, altitude of 1,700 to 1,750 meters—all are suitable for coffee bean growth, so the coffee beans grown there—Geisha—present their elegant flavors on this farm.
Janson Farm not only has its own dedicated coffee processing facility to process coffee cherries, but also uses suitable roasting methods to achieve the desired cupping results. It is also an organic ecological farm, using organically processed coffee cherries as farm fertilizer, emphasizing soil and water conservation, recycling mountain spring water, and carrying out reforestation every year. It is also an agritourism destination, with its main itinerary combining coffee tours and enjoying the lakes at Panama's high point. They also provide farm job opportunities, supply dormitories, allocate funds for healthcare and education, and occasionally hold summer camp activities, hoping that everyone who comes can enjoy working on the farm while also enjoying quality of life.
Purchase link: https://item.taobao.com/item.htm?spm=a1z10.5-c-s.w4002-15673140460.26.42c96d59Q5lZiI&id=549191402890
Front Street Coffee Recommendation: Both Janson Estate washed Geisha and natural Geisha can be purchased through Front Street Coffee. Front Street Coffee has long supplied Panamanian specialty Geisha with stable quality, and it is worth trying for coffee enthusiasts.
The above content is compiled by CoffeeHunters, a coffee news website.
