Buy the Drip - Coffee and Business
Dave + Cole
81. Competition on a New Level with Panama Geisha, Kai Janson | Janson Coffee
SummaryIn 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.
Updated Jun 13, 2026
About This Episode
Celebrated for their incredible coffees around the World, Janson Coffee is one of the most sought after brands producing Panama Geisha.Kai spends months of the year traveling to far corners for exhibitions, special events and to work with roasters, baristas and competitors. One of the leaders in collaboration and innovation when it comes to the approach for coffeeOne of two coffees from Panama that has ever won the World Barista Championship, working with celebrated barista, Boram Um in 2023.Janson is a Panama Geisha that you'll see on the menu of top roasters and coffee shops, in the hands of the most talented professionals, as it's a coffee that's layered, unique and complex. One to be celebrated and consumed with intention.Cole lives in Panama full time and curates a selection of top Panama Geisha and Varietals, from Kai Janson and Panamanian producers you see in these videos..
Forward is a green coffee sourcing and exporting company based in Chiriqui, Panama, working with 20+ producers. Cole is one of 22 International Judges for the Best of Panama and is ready to source your next favourite coffee. Forward is a Panamanian registered business and exporter living and working in Panama 12 months per year
ROSSO COFFEE ROASTERS, since 2007
Anyone can be a specialty coffee drinker, and that means you. Dave and the team at Rosso roasted for the last two World Barista Champions and would love to roast a coffee for you too – try world-class coffeeFollow on INSTAGRAMFollow JansonStay updated with the latest Buy The DripFollow Forward CoffeeFollow DaveFollow Cole
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More Episodes
80. The Mad Scientist of Panama Geisha Coffee, Franz Zeimetz | Lost Origin
SummaryIn this episode of Buy the Drip, the hosts sit down with Franz Zeimetz, a co-founder of Lost Origin Coffee Lab in Panama. Zeimetz shares his unique journey from working in the craft beer industry to applying advanced fermentation techniques to high-quality Panama Geisha coffee. By treating coffee processing with the same precision, hygiene, and scientific control used in beer brewing, Lost Origin has carved out a niche as a specialized facility that experiments with microbial activity to enhance the final cup. The discussion explores the logistical challenges of operating a processing facility in Panama City, far from the western coffee farms, and the importance of standardizing processes to maintain consistency. Zeimetz also highlights the company’s impact on smallholder producers, explaining how their involvement helped launch brands like Fincamaya onto the global stage through prestigious competitions like the World Brewers Cup. Ultimately, the conversation shifts to the philosophy of coffee processing, emphasizing a shift from purely mechanical methods to a microbial-focused approach. Zeimetz highlights the balance between creative experimentation and the responsibility of preserving the inherent, world-class quality of Panamanian coffee.
79. Perfecting Geisha Coffee and Pushing to New Heights, Wilford Lamastus | Lamastus Family Estates
SummaryIn 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.
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