Variety:Geisha Process:Semi Anaerobic Region:Volcán, Chiriqui, Panama Altitude:1,700 masl Sensory Profile:Raspberry, green tea, rose Producer Information: Janson Coffee is a family farm in Panama, renowned for producing some of the world's most prestigious specialty coffees, particularly the Geisha variety. The Janson family, originally from Sweden, began their agricultural project in Panama several decades ago and today cultivate coffee on multiple farms located in the highlands of the Volcán province, at altitudes ranging from 1350 to over 1700 meters. Their approach is based on meticulous control of the entire process, from cultivation to processing and drying, prioritizing traceability and quality over volume. Their coffees are distinguished by a very clean and elegant cup, with floral, citrus, and stone fruit profiles in washed coffees, and greater tropical intensity and sweetness in natural coffees. Thanks to this consistency, Janson Coffee is a regular producer in national and international competitions such as the World Brewers Cup and the World Barista Championship, where many competitors select their lots for their routines.

Variety: Gesha Process: Natural Region: Cauca Altitude: 1752-1941 masl Cupping notes: Mint, floral, and cherry Producer information: Café Granja La Esperanza was born from the coffee-growing tradition of a family from Valle del Cauca.Its history begins on an original farm: Finca Potosí, acquired in 1945, when the family decided to plant new varieties (Yellow Bourbon, Red Bourbon, and Caturra) alongside the traditional Typica plantations. Over generations, two of the children, Rigoberto Herrera and Luis Herrera, showed a special interest in improving coffee production and quality. In the late 90s, they committed to organic farming, expanding their original farm and acquiring new lands, such as the farm called La Esperanza. This drive marked the beginning of a profound transformation: from traditional, volume-oriented cultivation to specialty coffee, artisanal, with high standards of quality, traceability, and terroir care. Today, Granja La Esperanza operates several farms, each with its own microclimate, soil, altitude, and unique characteristics. Among them are Cerro Azul, Las Margaritas, La Esperanza, Potosí, and others. For example, Cerro Azul, the most emblematic farm for premium varieties, boasts altitudes between 1,700 and 2,000 meters above sea level, temperatures between 15-21 °C, volcanic soils, abundant annual rainfall, and very high humidity, ideal conditions for high-altitude crops and delicate-profile coffees. It was precisely in Cerro Azul that the Gesha variety was first introduced in Colombia, from seeds brought from Panama: a milestone that marked a before and after in the farm's history. Since then, thanks to this concept of terroir + varied microclimates + experimentation, the farm produces everything from traditional varieties (Bourbon, Caturra) to exotic varieties, each cultivated in the most suitable environment. The essence of Granja La Esperanza combines: - A half-century family heritage of coffee cultivation, tradition, and local identity. - A serious commitment to quality, sustainability, and specialization: they adopted organic production, rigorously select cherries, control fermentations and drying, and research appropriate processes for each variety. - A global vision: they began exporting specialty coffees in 2003 and today supply international markets, with traceability, sensory consistency, and exhaustive process control. This approach has allowed their coffees, and especially their Geisha, to be recognized in international competitions, auctions, and world rankings: not just as another "Colombian coffee," but as a benchmark for specialty. In 2007, after their time in Panama (where they managed the "La Carleida" farm), they won first place in the Best of Panama competition with their Gesha, which marked the beginning of a new era for the farm in Colombia. Their Cerro Azul Geisha and other versions have been ranked among the best coffees in the world in international rankings. Currently, the farm exports high-end coffees to dozens of countries, the result of a combination of tradition, innovation, and rigorous quality control from cultivation to cup.  

Variety: CaturraProcess: WashedRegion: HuehetenangoAltitude: 1,800 masl Sensory profile: Apple, caramel and citrusProducer Information: Ramon Pablo Chalez is a first-generation coffee producer in Aldea Com Jacaltenango, inHuehuetenango region. He grows coffee on his farm called “Los Pablos”, which is namedafter his family. All the work dnoe at the farm is done only by the family members and it’stheir only source of income.During the hearvest Ramon makes sure to pick only the ripe cherries, which equals inthree picking passes on the farm. The depulping of the cherries is done the same dayas the picking. The coffee is fermented in wood crates for three days. The coffee is thendried on a patio for four days.