Panama Lost Origin Geisha

"This lot was harvested from Gran Del Val. After depulping, the coffee was placed in custom stainless steel fermentation tanks and fermented using the LOY-007P and LOY-009P strains. During the process, 22.6 liters of LOM-111 fermentation medium at a 15% concentration was utilized. The fermentation environment was strictly maintained at an average temperature of 24.35°C for 1.9 days. Subsequently, the coffee was moved to a temperature- and humidity-controlled drying room for a 17.4-day drying period.

At the beginning of the year, veteran brewers Franz Zeimetz and Andy Typalos founded the Lost Origin Coffee Lab above a local brewery in Panama. Rooted in Panama, the Lost Origin team actively collaborates with local producers and coffee estates, bringing coffee cherries from the farms back to their laboratory in Panama City for processing. By creatively applying brewing fermentation methods and theories, they explore the future of coffee flavor in highly innovative ways.

Lost Origin has steadily entered the spotlight for coffee professionals and enthusiasts worldwide, achieving remarkable success. In its first year, the lab submitted coffee to the Best of Panama (BoP) auction and secured a ranking. Furthermore, Martin Wölfl, the 2024 World Brewers Cup Champion, won his title using a selection from the Lost Origin collection.