80. The Mad Scientist of Panama Geisha Coffee, Franz Zeimetz | Lost Origin

81. Competition on a New Level with Panama Geisha, Kai Janson | Janson Coffee

Jun 12, 20261h 9mSummary

In this episode of Buy the Drip, Kai Janson of Janson Coffee shares his deep-rooted perspective on the complexity and evolution of the coffee industry. Spanning his career since 1992, Janson reflects on his family's pioneering work in Panama, where they transitioned from commercial production to specialty-focused estate coffee. He discusses the historic emergence of Geisha coffee, noting how it challenged traditional industry perceptions and helped create a new, collaborative culture among producers and buyers. A central theme of the conversation is the philosophy of connection. Janson explains his fascination with the multisensory experience of coffee, detailing how variables like brewing methods, water quality, and even the design of the drinking vessel can influence how one perceives flavor. He introduces listeners to his own innovations, such as the oily bloom brewing method, designed to enhance mouthfeel and texture. Ultimately, Janson describes coffee as an interactive, evolving art form that requires an embrace of its inherent complications. By focusing on the intentionality of production and the shared passion of the community, he highlights how coffee can serve as a conduit for raising consciousness and creating unique, meaningful moments for every consumer.

79. Perfecting Geisha Coffee and Pushing to New Heights, Wilford Lamastus | Lamastus Family Estates

May 29, 20261h 49mSummary

In this episode of Buy the Drip - Coffee and Business, Wilford Lamastus of Lamastus Family Estates offers an intimate look into the art and science of producing high-end Geisha coffee in Boquete, Panama. Lamastus discusses the unique terroir of his family’s estates, emphasizing how drastic variations in elevation, volcanic soil, and microclimates—driven by the interaction between Caribbean winds and Pacific air—create distinct cup profiles even across farms located only a few kilometers apart. The conversation explores the challenges and technical rigor required to maintain coffee quality, particularly regarding the genetic purity of Geisha trees. Lamastus details the family’s ongoing efforts to refine their harvests, including the meticulous selection process to eliminate non-Geisha varieties and the difficulties of managing different environments, such as the wind-swept, dry terrain of the Trompo farm. Beyond the technical aspects, Lamastus reflects on the profound responsibility of being a third-generation coffee producer. He shares how his family’s 108-year history informs his commitment to sustainability, soil regeneration, and securing a future for the fourth generation, ensuring that the legacy of their land continues to thrive for years to come.