About The Selection

Janson Coffee Panama Geisha was key to the 2023 World Barista Championship 1st Place victory of Brazil’s Boram Um and instrumental in top-ranking finishes at the 2023 World Brewers Cup. At the Best of Panama 2023, Janson Geisha Natural ranked 3rd, while Janson Geisha Washed placed 5th.

It is Archers’ privilege and pleasure to be in an enduring friendship with Janson Coffee, led by founding brothers Carl and Michael along with their children Kai and Jannette Janson.

Janson Coffee Curated Set

Janson Coffee Curated Set

310.00 Sale Save

Each box set includes, three jars with 80 grams of carefully selected coffee, and a booklet with a dedicated space for you to handwrite notes and well wishes.

Making each box set perfect for gifting your loved ones, too —

Savor and share 3 of their choicest coffees in this curated selection

Los Alpes Lot 134, with notes of peach, jasmine, sugarcane, papaya

Hacienda Las Lagunas Lot 152, with notes of orange candy, stewed fruits, raspberry, caramel

Los Alpes Lot 140, with notes of tangerine, jasmine, mixed berries, red grape

Brewing Guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 24-28 clicks in Comandante MK4 and 16-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!