Colombia Lost Origin Geisha Washed Lot 79

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 32 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

ABOUT LOST ORIGIN

Lost Origin in Panama is a coffee lab that embraces both the rich history and innovative spirit of Panamanian coffee culture. Nestled in the mystical landscapes of Boquete, they purchase coffee cherries from local producers and process them using cutting-edge fermentation techniques. The team at Lost Origin are fermentation experts, employing a wide range of methods and microorganisms to create outstanding, unique cups of coffee.

While only in their infancy as a company, they have exploded onto the world stage with Martin Wolfl of Austria winning the 2024 World Brewers Cup with a Lost Origin anaerobic natural Geisha! Established in early 2023, beer brewers Frans Zeimatz and Andy Typalos created the Lost Origin Coffee Lab to truly elevate Panamanian coffee. The lab secures locally sourced Panamainan Geisha before processing the cherries using their extensive knowledge of brewing craft beer. As they say, from Farm to Lab.

During their processing, Lost Origin pays intense attention to detail. It is a continuous exploration, collecting data in each step, driving innovation. Fermentation nerds, crafting their daily dose to elevate your coffee experience.

ABOUT FINCA DON BENJIE

Finca Don Benjie is a 33-hectare coffee plantation in Chiriquí’s Highlands, north of Boquete in Bajo Mono Canyon. Located at 1400-1550 meters altitude near Barú Volcano and Caldera River, it benefits from volcanic soil, spring water, and the Bajareque mist, creating an ideal microclimate for specialty coffee.

The de Dianous family entered Boquete’s coffee business in 1914. The farm, originally owned by pioneer Mrs Archer, was later purchased by Dr Renan Esquivel, who introduced exotic flora. In 2011, Jose Benjamin de Dianous G. and Stefan Arwed Müller took over, naming it Café Don Benjie after Benjamin de Dianous Henriquez, a local coffee enthusiast.

The farm grows various Arabica varieties: Typica, Caturra, Catuai, Magarogype Geisha, Bourbon, Pacamara, and Kenya SL’s. They focus on quality, environmental preservation, and worker welfare. Micro lots are harvested by varietal and processed using innovative techniques like Carbonic Maceration and Natural Yeast Fermentations. Their eco-friendly approach extends to minimal water use in processing washed coffees.

ABOUT WASHED LOT 79

Lot 79 was harvested in early February 2024 at Finca Don Benjie. The cherries where then depulped/washed and fermented under 2psi of pressure. This fermentation used a mix of cultures/microorganisims which where inoculated (inoculate means to introduce a microorganism) with the beans. The selected microorganisims are Pichia Kluyveri (yeast), Lactobacillus Plantarum (bacteria), Framgarden Kviek (yeast) and Torulaspora Delbruekii (yeast). Following the 4-day fermentation, seeds remained in their drying facility for 15 days.

Pichia Kluyveri is a microorganism extensively studied for its ability to produce high concentrations of volatile compounds through its metabolism. Volatile compounds, also known as Volotile Organic Compounds (VOCs) contribute significantly to the aroma of coffee. This is because VOCs evaporate easily at room temperature. This yeast is widely used in winemaking.

In this fermentation, the bacteria and yeasts work symbiotically. The yeasts consume coffee sugars like fructose and glucose, producing ethanol and carbon dioxide. While ethanol is toxic to many bacteria, Lactobacillus Plantarum thrives in high ethanol levels. This bacteria prefers to process maltose, allowing yeast and bacteria to avoid competing for the same resource. The acid produced by the bacteria prevents the growth of other bacteria intolerant to acidic environments. Meanwhile, the yeast, which flourishes in acidic conditions, breaks down starches into simpler sugars. Together, bacteria and yeasts create an inhospitable environment for microbes that might outcompete, while producing coffee compounds that create this unique profile.