Origin: Panama - Chiriquí
Farm: Finca Santa Teresa
Altitude: 1500 m
Variety: Gesha
Process: Depulped
Harvest: February 10, 2026
This lot was selected during our visit to Lost Origin in Panama.
Out of more than 20 coffees tasted blind, two lots immediately stood out. Looking at the table afterward, we realized that both came from Finca Santa Teresa, a farm we have worked with for years and one that has always held a special place in our sourcing program.
We found it particularly compelling to select both the natural and depulped versions of the same green coffee, allowing us to explore how processing can shape two distinct expressions of the very same coffee.
This lot reveals an exceptionally floral character, with a remarkably tea-like structure and a vibrant, juicy quality. Its aromatic profile leans closer to what we would typically associate with a classic washed process, while retaining a distinctive identity of its own.
Unlike the natural lot, the cherries were depulped before undergoing a shorter, carefully controlled fermentation. The process lasted 2 days, compared to 5 days for the natural lot, followed by 21 days of drying versus 27 days for the natural one. Both lots, however, were developed using the same cultivated yeast, creating a fascinating foundation for comparison.
The result is a beautifully refined, clean and transparent expression of the terroir and processing methods, highlighting how processing alone can reveal an entirely different facet of the same green coffee.
Process
Fermentation was carried out in custom-built stainless-steel tanks using Lost Origin’s base culture, a defined microbial consortium composed of LOY-007, a Pichia kluyveri yeast strain, and LOB-002, a Lactobacillus plantarum bacterial strain.
The process lasted 2 days under control conditions at an average temperature of 22°C.
The coffee was dried for 21 days in temperature and humidity controlled drying rooms.
