Los Alpes was named after the Swiss Alps by a Swedish family who came to Panama for cattle. The Jansons settled in Volcan in 1926 and ran dairy for six decades before Carl Axel's sons turned the place to coffee in 1989.
The plot sits at 1600 to 1700 mdpl in Tisingal, on the Talamanca range, northwest of Baru and hard against La Amistad. The reserve on the other side of that boundary is a UNESCO site, which is to say the treeline next to these rows is not going anywhere.
What Janson actually does differently is separate. This is lot 1059. There have been 546, 552, 749, 926, and each one is kept apart and sold apart rather than pooled into an estate natural. Los Alpes took second at Best of Panama in 2019 with eight judges over 95.
Pomegranate leads, tart and deep. Cherry sits under it, honey fills the body, and apricot closes it out.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.