Origin: Panama - Chiriqui
Farm: Finca Santa Teresa
Altitude: 1500 m
Variety: Gesha
Process: Natural
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.
While we selected both a Washed and a Natural lot, we chose the Natural for this collaboration as it best highlights the work Lost Origin is doing around fermentation and drying.
The result is a vibrant and expressive cup that builds on the character of Finca Santa Teresa while pushing it in a new direction, tropical, sparkling, and remarkably dynamic.
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 5 days under control conditions at an average temperature of 22°C.
The coffee was dried for 27 days in temperature and humidity controlled drying rooms.
