Kai Janson

Kai Janson coffees originate from the Chiriqui region of Panama, cultivated at high altitudes ranging from 1500 to 1700 meters. This geographic focus establishes a foundation for producing distinctive microclimates suited to specialty coffee cultivation. The varietal landscape represented in the catalog centers entirely on the geisha cultivar. This variety is featured across all recorded offerings from the producer. The process portfolio observed in the catalog is specialized, consisting entirely of anaerobic natural treatments. This points to a deliberate focus on experimental and controlled fermentation methods for their harvested lots. The catalog footprint includes three total coffees represented across two different roasters, specifically Hydrangea Coffee and Onyx Coffee Lab. The harvest lots carry an average Cherrybook Index of 62.4. Recent catalog entries feature offerings such as the Gesha Natural Lot 215 roasted by Hydrangea Coffee, alongside the Panama Janson Family Gesha Natural roasted by Onyx Coffee Lab. All recent examples consistently pair the geisha variety with anaerobic natural processing. Overall, the work of Kai Janson within the catalog is defined by a singular dedication to the geisha variety paired exclusively with anaerobic natural processing methods.