The Maillard Project

Janson Geisha Lot 219

Name: Janson Geisha Lot 219
Brand: The Maillard Project
Price: 50.0 AUD
Availability: InStock

$50.00 AUD

Sale Sold out

Size 100g

Product variants

Quantity

Espresso | Filter

Origin: Panama Volcan

Variety: Geisha

Process: Natural

Passionfruit. Cotton candy grapes. Elderflower

Brewing Guide

Espresso

Ratio: 1:2

Dose: 20g

Extraction: 40g

Extraction Time: about 24-26 sec (on La Marzocco)

Temperature: 93°C

Best used: Aged after 10 days from roasting

Filter

Brew Guide for Pour Over

Shipping

Standard post - Every order is subject to a $13 AUD standard postage fee.

All orders will be shipped within 1 to 3 business days

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Janson Family Coffee

In 1926, Carl Axel Janson, just twenty-one years old, left Sweden for Panama, where he developed a deep love for the natural beauty of Volcán, Chiriquí Province. With his wife Peggy Janson by his side, he purchased land and established the first automated dairy farm in Panama, importing Brangus cattle, horses, and fish to enrich the farm's lakes.

In the mid-1980s, the Janson family recognized the potential for coffee cultivation in the area, conducting soil evaluations with agricultural engineers. In 1990, Carl's sons, Michael, Carl, Ricardo (R.I.P.), and Peter, officially founded Janson Coffee, driven by their father's dedication to hard work, quality, and land stewardship. Their vision was to produce and sell high-quality specialty coffee varieties like Catuai, Caturra, Pacamara, and the renowned Panama Geisha.

Today, three generations of the Janson family, led by Kai, Janette, and Janette's son Miguel, oversee all operations in Panama, ensuring that Janson Coffee thrives as a family business. Their primary goals include producing excellent coffee while preserving the land, promoting sustainable growth, and enhancing the well-being of their workers and their families.

We are roasting with the 7kg Loring roaster in the shop which provides an efficiency and control of the quality, as the automated controls allow us to concentrate on creating the best coffee by releasing green beans from the hopper and precisely controlling the burner.