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:

Natural coffee beans are processed using a traditional method where the coffee cherries are dried with the fruit still intact, allowing the beans to absorb the fruit’s sugars and flavors. After harvesting, the cherries are spread out on raised beds or patios and left to dry under the sun. The cherries are regularly turned to ensure even drying and prevent mold. This process can take two to four weeks, depending on the climate. Once the cherries have dried to the desired moisture content, the outer fruit layer is removed mechanically, revealing the coffee beans inside. The natural process tends to produce coffee with a fuller body, rich sweetness, and fruit-forward flavors, often with notes of berries, tropical fruits, and chocolate.