"Our goal is a quality production in harmony with our natural environment." Janson Producer, Cafe Volcan Baru, Panama SCA SCORE 90.25 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Low energy application to focus on the appearance of floral characteristics and refreshing acidity. PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”. That word has no other reference or synonym in (at least) the English language what I know. It can be explained as: “Remember when your Mom made juice from picked berries and fruits in the garden?” That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: "The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories." PRODUCER'S SUPPLIED NOTES Not available. GENESIS Producer Carl Axel Janson with family Country Panama Region Tierras Altas, Chiriqui Altitude 1,700 masl Varietal Geisha, Green Tip Process Natural Lot size 17kg Trade 84.00 USD/kg Production 2024 History Since 2020. SENSORY EXPERIENCE Aroma Coffee cherry, Red apple Flavor Cinnamon, Red apple, Orange Aftertaste Honey, Mango, Mid Acidity Orange, Citric, Mid Body Juicy, Light Balance Synergetic Spectra Red, Purple, Bronze SYNOPSIS Janson is a well-known coffee producer who has performed exceptionally well at international coffee auctions and events. Although the Janson farm was established in 1926, when their Swedish ancestors settled in this area and began working on a dairy farm, Janson has been producing coffee since 1990. Carl Axel Janson established it in 1941 as a family-owned hacienda. The first and second generations of the Janson family own and operate the coffee farm. The farm's primary focus is on high-quality production without the use of pesticides or herbicides. Utilization of enzymes by microorganisms is what maintains the soil's nutrient balance. This farm uses solar panels to generate electricity for the farm, reuses all processed waste for fuel and fertilizer and plants seeds from the forest in the nursery to reforest and safeguard water resources. GEOGRAPHY The two main coffee centers in the Panama Highlands are Boquete and Volcan. They are each on a different facing of the Baru Volcano which is the focal point of the landscape and which provides rich soils and micro-climates ideal for growing coffee - particularly Geisha coffee. IMPACT Over the course of many years, Janson has received numerous Best of Panama awards due to its constant focus on quality improvement. FERMENTATION The Janson Geisha coffee cherries are all produced with environmental care and aiming to maximize the quality and uniqueness of the region and fermentation. Natural This lot passed a traditional natural in-cherry fermentation and drying on raised beds. This coffee is arranged by team Janson and Chris. FERMENTATION MORPHEMES As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation". AX Anaerobic Fermentation CX Cold Fermentation CMX Carbonic Maceration DX Dry Fermentation EX Extended Fermentation FMX Fruit Maceration RH, WH, BH Honey Fermentation HX Hypoxia Fermentation MX Macerated Fermentation NX Natural Fermentation SX Slow Fermentation WX Washed Fermentation YX Yeast Fermentation EXTRACTION RECOMMENDATIONS Our World Bre