Sensation Coffee Roasters

30/03/2026

📍 New Coffee Release📍
Panama Janson
Green Tip Geisha
Anaerobic Natural

Rose • Grape • Red Berries • Citrus

Janson coffee plantations have an average altitude between 1,350 and 1,700 masl. They are located on the slopes of Tisingal and Baru volcanoes, which are part of the Talamanca mountain range in the Chiriqui highlands, providing unique climate and terroir to grow our coffee. The farms are micromanaged in lots for traceability and quality control. The plantations are separated by forests that serve as natural barriers against pests and protect the natural flora and fauna of the region. Our goal is a quality production in harmony with our natural environment. For this reason, we maintain a balance of nutrients in the soil without pesticides, herbicides, and others.
We have our own nursery where we carefully select special-grade arabica seeds for our green tip geisha, catuai, caturra, and pacamara seedbeds.
In 1993, They built a processing plant exclusively for specialty coffee, including several selections to separate coffee by quality and origin. They do natural and wash processing using updated technology combined with artisanal methods to obtain the best quality. All their premium coffees go through traditional drying preparation plus hand selection.
Janson Farm offers Janson Geisha Washed (Lavado), Janson Geisha Natural, Janson Pacamara Natural, and Janson Family Coffee (Caturra and Catuai) 100% Arabica. Our hand-selected Single Origin Geisha is processed and stored with the utmost care, always innovating by using artisan and custom modern wet and dry processing methods.

Available in
100g / 1,500 baht
Purchase via
Website or DM Instagram & Facebook
🌏 : https://sensationcoffeeroasters.com/products/panama-janson-green-tip-geisha-anaerobic-natural

25/03/2026

SPECIAL EDITION

📍 FINCA DEBORAH GREEN TIP GEISHA 📍

" ECHO "

Washed Carbonic Maceration Cascara Infused

Jasmine • Orange Candy • Citrus Peel
Sugarcane


Geisha from Deborah farm is consistently producing a very consistent quality since 2016 when it was first used on the WBC and it was winning coffee for that particular year and gaining its reputation of quality coffee many years following which makes Deborah Geisha has numerously been selecting by all the competitors and roasters around the world by its intense and dominant floral tone with a great sweetness, complex and very clean cup characteristic from its own terroir at high elevation with the dedication of the owner Jamison Savage.

The Echo process is initiated with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. A certain quantity of cascara, or the skin of the coffee cherry, is added into the tank and mixed within the freshly pulped coffee. coffee is then placed into the tank for an extended period exceeding 50 hours and is constantly monitored and data cataloged. pH, temperature, and CO, levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in processing and CO, infused, periodically. After the required time inside the CO, infused tanks, the coffee and cascara are removed, rinsed in freshwater to remove any residual pulp, coffee is removed and placed on shaded, raised African beds, avoid direct sunlight as the intense UV radiation and heat can cause cracks in the parchment. When the coffee has dried of about 11%, it's then packed into grain-pro bags and finalized for shipping.

Available in
60g ( Tin ) / 1,650 baht

Purchase via
Website or DM Instagram & Facebook

🌏 : https://sensationcoffeeroasters.com/products/panama-finca-deborah-echo-green-tip-geisha-washed-carbonic-maceration-cascara-infused

25/02/2026

📍New Coffee Release 📍
Colombia
EL BOMBO
Colombia, Castillo
Washed
Jasmine • Mandarin • Pomelo • Peach

The special regional blend is made up of coffee from seven members of ASOBOMBO Cooperative, an enterprising coffee association from the town of El Bombo, in the Pitalito municipality of Colombia’s state of Huila. Founded in 2015 by Jhon Díaz and his brother Hernando, the co-op has quickly become one of Pitalito’s best-regarded groups, and has now expanded to support hundreds of local producers. The town of El Bombo is one of Pitalito’s smallest, with most of the region’s producers farming on a hectare of land, or less. Jhon Díaz, ASOBOMBO’s founder, began growing coffee on half a hectare he and his brothers inherited from their grandmother. The brothers were no strangers to long days on the field, however, as their father, grandfather and great-grandfather all worked as day labourers across Colombia’s coffee regions.
HOW THIS COFFEE WAS PROCESSED
This lot was selectively hand-harvested and processed by individual families at their farms’ ‘micro-beneficio’ (mill) using the washed method.
At the end of each day, cherries were hand-sorted and left to pre-ferment for up to 48 hours.
This was done using permeable nylon sacks, which allow for airflow around the coffee cherry, keeping the internal temperature low and stable. Once bagged, each contributor carefully placed the cherries in a cool, dry place to protect them from the elements, as high temperatures can accelerate fermentation and introduce undesirable flavours. Fermentation times in El Bombo are not standardised, instead depending on that day’s workflow and the volume of cherry harvested. Pitalito’s cool climate allows farmers to collect 1-2 days’ worth of pickings before they need to pulp and wash the cherries, streamlining operations without risking over-fermented flavours in the final cup.
🧡💛Available in
200g bag / 720 baht
Order via
Website or DM Instagram & Facebook
🌏 : https://sensationcoffeeroasters.com/products/colombia-el-bombo-washed

31/01/2026

📍New Coffee Release 📍
** New Farm **
Colombia
Los Eucaliptos Estate
Geisha / Washed

Jasmine • Mandarin • Pomelo • Peach

Henrry is a third-generation coffee grower in his family. In his memory, coffee is not only a business for making a living, but also a continuation of life across three generations. From his grandfather planting the first coffee tree on the hillside, to his father taking over the daily operations of the farm, and now to him personally taking over, allowing this land to continue to thrive.
Unlike many traditional producers, Henrry possesses a deep and gentle commitment to the land. He is a locally renowned grower known for his friendliness, patience, and love of nature. At his Los Eucaliptos estate, he can often be seen testing the soil and observing insect activity in the shade of the eucalyptus grove. He also shares how he restores the ecosystem's vitality by reducing the use of chemical fertilizers and preserving more natural vegetation. For Henrry, environmental protection is not just a slogan, but a practice that truly permeates his life. He firmly believes that only when the land is healthy can the coffee grown possess a soul.
He is particularly passionate about exploring specialty coffee varieties, such as Geisha and Pink Bourbon, while experimenting with different fermentation methods to find cleaner, sweeter, and more prominent aromas.
Processing
After the coffee cherries are picked, they are first fermented in open bags for about 24 hours. Then, they are hulled and fermented in a washing tank for about 36 to 48 hours. After fermentation, they are cleaned and dried. The drying process lasts about 12 to 15 days until the target moisture content is reached.

💛🧡
Available in
200g bag / 950 baht

Order via
Website or DM Instagram & Facebook

🌏 : https://sensationcoffeeroasters.com/products/colombia-los-eucaliptos-estate-geisha-washed

25/01/2026

📍 New Coffee Release 📍

Costa Rica
Hacienda Copey
Geisha
Dark Room Fermentation / Washed
AUCTION LOT

Dark berries • Plum • Grape • Citrus

HACIENDA COPEY was found in 2011 with the aim of “producing high-quality specialty coffee” in the Tarrazu district of Costa Rica.
HACIENDA COPEY won the Cup of Excellence twice in the past and combine rare terroirs, attractive varieties centered on Geisha, and various processing methods to produce coffee with complex tastes.

Terroir
We carefully produce coffee in a unique climatic environment created by a diverse ecosystem that maintains nature at an altitude of 2,000 m.

Variety
We cultivate varieties suitable for Costa Rica’s growing environment, centering on Geisha, which requires delicate and advanced cultivation techniques.

Process
We take on the challenge of creating a wide range of flavors, from the traditional Honey process to the innovative Anaerobic process, and carry out consistent production control from coffee cultivation to export.

Available in 💜💜
100g bag / 1,200 baht

Purchase via
Website or DM Instagram & Facebook

🌏 : https://sensationcoffeeroasters.com/products/costa-rica-hacienda-copey-geisha-dark-room-fermentation-washed

25/12/2025

📍 Exclusive Release 📍

BEST OF PANAMA
SPECIAL EDITION XXIX 2025
AUCTION LOT GN-18

PANAMA
EL DESTINO
GEISHA / NATURAL
CWF( Cool Water Fermentation)

Jasmine • Berries • Peach • Mango

Finca El Destino is a passion project started by Benito Bermúdez and Mario Castrellón. After years in the gastronomy, cafe and roasting business we decided to start our own coffee farm in the Horqueta area of Boquete. With an adventurous gastronomic and roaster’s mind, we saw we could bring new ideas to coffee processing techniques and sustainable farm practices. Our off-the-grid farm presents a new terroir for BOP, Horqueta in Boquete at an altitude or 1,700 to 2,100 masl.
Our Carmesí Lot Was Hand Harvested And Processed With Our CWF (Cool Water Fermentation) In Which The Cherries Are Fermented In Small Tanks Anaerobically Underwater In A Natural Pool Using Cool Water From Our Mountain Reserve At The Farm. This Quick Cold Fermentation Produces An Horqueta Driven Terroir Profile With Florals, Fresh Delicate Berries And Citrics.
📖 Flavor Profile (Auction Notes)
According to the auction cupping notes:
Aroma & Taste Highlights
• Strawberry, cherry, jasmine blossom, nectarine & molasses
• Bright apricot and overripe berry acidity
• Raspberry, blackcurrant, cranberry
• Floral notes (violet, hibiscus), lemongrass
• Juicy, silky mouthfeel with passionfruit hints
This reflects the signature fruit-forward and floral complexity that Panama Geisha Natural coffees are known for — expressive, layered, and vibrant.

Available in
45g ( Tin ) / 4,900 baht
( Very Limited tins )

Purchase via
DM Instagram & Facebook only

22/12/2025

📍New Coffee Release 📍

SPECIAL EDITION
2025

PANAMA FINCA DEBORAH
GREEN TIP GEISHA
” ELIPSE “

Jasmine • Red apple • Sugarcane • Citrus Peel

NATURAL NITROGEN MACERATED
WASH FINISH
SLOW DRIED UNDER SHADED CONDITION

whole coffee cherries are moved into closed tanks, in which nitrogen can be circulated, replacing oxygen and allowing better control of the cherry environment during this first stage of the fermentation process. This initial operation, which lasts around 50 hours, is carried out with careful control of temperature and pH, to avoid the development of undesirable aromas.
 
At the end of this first stage, the coffee is washed: the skin and pulp of the fruit are entirely removed. Next, the washed coffee is placed on the 2nd level of a Three tier (3-level) drying bed system designed by Jamison Savage, which ensures gentle, even drying in the shade to prevent damage from direct exposure to sunlight or excessive heat. Again, throughout the drying process, the temperature and humidity levels of the environment are controlled and maintained within well-defined limits.
 
When the coffee reaches a residual moisture content of 11% - after around 12 days - it is placed in hermetically sealed bags and stored for several weeks at a cool, stable temperature. This resting period allows the moisture content of the coffee beans to even out, and finalizes the aromatic development.
 
Finally, the parchment coffee is hulled and sorted according to size, density and color, before being shipped.

💙🩵
Available in 60g Tin / 1,650 baht

🌏 Purchase via our website
OR Purchase through
DM Instagram and Facebook

https://sensationcoffeeroasters.com/products/panama-finca-deborah-green-tip-geisha-elipse-natural-nitrogen-macerated-wash-finish

09/12/2025

📍New Coffee Release 📍
Specail Edition

Panama El Salto
LAURINA
Natural Sun - Dried

Jasmine • Papaya • Honey - like • Apricot

At the end of the 1940s, in the District of Boquete at a region known as El Salto which is located near the top of the Baru Volcano, the highest mountain in Panama; the coffee tradition of our parents, Vidal Suarez and Eira Gutierrez de Suarez, was born. The parents eagerly worked and cultivated the land with their own hands at their first coffee plantation known as Camiseta. This farm was located at 1800 mts above sea level and planted with the Laurina / Bourbon Pointu (a variety of decaf by nature) variety. When the farm was in full production.
Nowadays, after 70 years and with a lot of pride and respect for their legacy, two of their six children (Carlos and Laura Suarez) decided to jointly continue this tradition and formed the enterprise of Grupo Vicala; this company has three farms and estates named in the same way.
Camiseta –Los Limones and Doña Eira are located at places with an altitude which range from 1700 to 1880 mts above sea level and a temperature between 13 and 22 degree celcius at El Salto area, there we keep the Typica, Yellow Catuai, Bourbon Pointu (Laurina) and Geisha varieties offering the wash and natural processes. Unique and outstanding Laurina or Bourbon Pointu (decaf by nature) is with a strong emphasis on natural processing that enhances the full aromatic richness and sweetness in the cup. This micro-lot immediately stood out during our cupping: an elegant and refined coffee, scoring 92/100, delivering a truly unique sensory experience. Expect an intense floral fragrance – jasmine, mallow, delicate yellow blossoms – lifted by hints of mangosteen and papaya, and wrapped in a honey-like sweetness reminiscent of fine tea. A rare, bright, and harmonious coffee that captures the very soul of the Boquete mountains.

Availablr in
90g ( Tin ) / 1,350 baht

30/11/2025

📍 New Coffee Release 📍

COLOMBIA
LOS NOGALES
PINK BOURBON / WASHED

Jasmine • Grape • Yellow Peach
Candied Orange

María Rosa had initially planted three different varieties on their land: Caturra, Typica, and Tabi. A few years ago, she made the tough decision to uproot her existing trees and renovate her farm, planting only Pink Bourbon, a variety with direct links to Ethiopia known for producing a floral and elegant cup. Since then, every lot we have sourced from Los Nogales is 100% Pink Bourbon. The high elevation of their farm (some 2,000 metres above sea level) makes it possible to continue growing this more disease-vulnerable variety, despite the dangers of coffee leaf rust. It also means the coffee cherries ripen more slowly, allowing a higher concentration of sugars to develop, resulting in a sweet and complex cup. The coffee trees at Los Nogales are fertilised up to three times a year depending on the state and quantity of coffee on the tree, and seeds for new trees are collected and germinated on the farm itself.

ABOUT THE PILLIMUÉ FAMILY
María Rosa and husband Alfonso are the heads of the influential Pillimué family, who work hand in hand with our supply partners, Pergamino, as their local logistical operators in San Antonio. The family has a longstanding presence in the area, having farmed coffee here across three generations. They also keep the town’s general store and have built adjacent warehouses and a QC lab, which act as a receiving point for over 200 local producers who deliver coffee to them.
Pillimue Jr, has recently joined Pergamino’s team as a trainee cupper and lab assistant at the family’s warehouse, demonstrating the Pillimué’s investment in the next generation of producers and coffee operators.
Available in
200g bag / 750 baht
🧡🧡
Order via
Website or DM Instagram or Facebook

🌏: COLOMBIA LOS NOGALES PINK BOURBON WASHED – sensationcoffeeroasters

26/11/2025

Our New shop Location Please follow the linked

📍

Find local businesses, view maps and get driving directions in Google Maps.

24/11/2025

📌 We are hiring

We are looking for Full time experienced barista to join our friendly & vibrant team.

If you think you have a real passion for hospitality and love serving quality coffee, don't hesitate to apply 👍

Send your resume via
[email protected]
or Drop off at our new shop.

22/11/2025

📍We are officially open 📍

Our new location is a bit further from the previous place 300 meters, Opposite
Lan Siew ( ลานเสี่ยว ) at the corner of the street

🚗🛵
: Parkings are available in front of the shop.
Or street parkings around

We open daily from 8:00 am - 18:00 pm
☕️Serving great selection of coffee
🍫Premium chocolate drink
🌱Premium selection Matcha
🍰Home made Dessert & Cake
🧉Cold press juices

🥪🥓🍞🍳
Breakfast & Brunch will be available from next month onward.

Roastery 🏠
: Will be running from this week and we will have a New opening Limited Edition tins releasing soon. 🔥🔥🔥

We hope that you will enjoy our new home❤️❤️