The Janson X Project began in 2018 at a trade show in Dubai, sparking a shared interest in refining coffee production techniques, particularly drying. This led to the creation of custom-built dehydrators designed to dry coffee faster under cooler conditions, enhancing the flavor profile. Using a hybrid washed method, this coffee undergoes extended fermentation, followed by pulping, washing, and careful drying, resulting in a cup that highlights the complexities of this innovative approach.

About the farmer:

Janson Farms was founded in 1926 by Carl Axel Janson, who moved from Sweden to Panama and initially established the country’s first automated dairy farm. In the 1980s, the family realized the land’s coffee-growing potential and launched Janson Coffee in 1990, focusing on high-quality specialty coffee. Today, the second and third generations manage the farms in the Chiriqui Highlands (1,350–1,700m), cultivating Geisha, Catuai, Caturra, and Pacamara varieties using sustainable methods. Coffee is micromanaged for traceability and processed with a mix of modern and artisanal techniques for premium quality.

About the process:

The hybrid washed process combines elements of both washed and natural methods, aiming to balance clarity and sweetness. After harvesting, ripe cherries are sorted and partially depulped, leaving some mucilage on the beans. The beans are then fermented in a controlled environment, allowing the natural sugars from the remaining fruit to influence the flavor. After fermentation, the beans are washed to remove residual mucilage, then dried on raised beds or patios. This method results in a balanced cup, combining the clean acidity of washed coffee with the fruity sweetness of natural processing.