About This Bean

Presale: All orders will be shipped by 16th Jan Region: <meta charset="utf-8">Bajo Mono, Boquete, Chiriqui Elevation: 1400-1550 masl <meta charset="utf-8">About: <meta charset="utf-8">In 2011, Benjamin de Dianous and Stefan Müller acquired their farm, Finca Don Benjie. Nestled in the Bajo Mono canyon near Boquete, on the slopes of the Barú volcano, the farm possesses all the essentials for exceptional coffee cultivation: volcanic soil, pristine spring water, and the renowned Bajareque mist that keeps temperatures cool year-round. <div class="OutlineElement Ltr SCXW36982283 BCX8"> They named it Finca Don Benjie in honor of the late Mr. Benjamin de Dianous Henriquez, affectionately known as Don Benjie, a local legend in Boquete and a coffee enthusiast who reminded everyone to cherish life's joys. </div> <div class="OutlineElement Ltr SCXW36982283 BCX8"> Lost Origin is the brainchild of Juan-Andres Typaldos and Franz Zeimetz, craft brewers at Panama City's Casa Bruja. Drawing from their brewing expertise, Lost Origin offers a unique perspective on coffee processing, allowing for experimentation and challenging conventional ideas. </div> <div class="OutlineElement Ltr SCXW36982283 BCX8"> All Lost Origin coffees are transported in refrigerated trucks to their processing lab. Upon arrival, each lot undergoes a unique fermentation process before being placed on drying trays and moving through Lost Origin’s meticulously designed two-stage drying process. This particular lot, #63, took 13 days to dry slowly. </div> <div class="OutlineElement Ltr SCXW36982283 BCX8"> After depulping, this lot was fermented with Lunar Crush yeast for six days at 15°C and held under 12 psi of pressure to encourage metabolic activity. Lunar Crush, renowned in the beer industry, amplifies vibrant tropical aromas. </div>

Panama | Lost Origin x Finca Don Benjie | Geisha | Depulped

Quick Facts

Tasting Notes

About This Bean

Where to find it