
by Proud Mary Coffee – Proud Mary Coffee Melbourne
Origin
Panama
Process
Depulped
Variety
Maragogipe
Altitude
1400 - 1550 masl
<p><strong>Region:</strong> <meta charset="utf-8"><span class="TextRun MacChromeBold SCXW9314729 BCX8" lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW9314729 BCX8">Bajo Mono, </span></span><span class="TextRun MacChromeBold SCXW9314729 BCX8" lang="EN-AU" data-contrast="auto"><span class="NormalTextRun SCXW9314729 BCX8">Boquete, </span><span class="NormalTextRun SCXW9314729 BCX8">Chiriqui</span></span></p> <p><strong>Elevation:</strong><span> 1400-1550 masl</span></p> <p><meta charset="utf-8"><strong>About: <meta charset="utf-8"></strong><span class="TextRun SCXW101014703 BCX8" lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW101014703 BCX8">In 2011, Benjamin de </span><span class="NormalTextRun SpellingErrorV2Themed SCXW101014703 BCX8">Dianous</span><span class="NormalTextRun SCXW101014703 BCX8"> and Stefan Müller </span><span class="NormalTextRun SCXW101014703 BCX8">acquired</span><span class="NormalTextRun SCXW101014703 BCX8"> their farm, Finca </span><span class="NormalTextRun SCXW101014703 BCX8">Don</span><span class="NormalTextRun SCXW101014703 BCX8"> </span><span class="NormalTextRun SCXW101014703 BCX8">Be</span><span class="NormalTextRun SCXW101014703 BCX8">nj</span><span class="NormalTextRun SCXW101014703 BCX8">i</span><span class="NormalTextRun SCXW101014703 BCX8">e. Nestled in the Bajo Mono canyon, near Boquete and the slopes of the Barú volcano, the farm </span><span class="NormalTextRun SCXW101014703 BCX8">possesses</span><span class="NormalTextRun SCXW101014703 BCX8"> all the essentials for exceptional coffee cultivation: volcanic soil, pristine spring water, and the renowned </span><span class="NormalTextRun SpellingErrorV2Themed SCXW101014703 BCX8">Bajareque</span><span class="NormalTextRun SCXW101014703 BCX8"> mist that </span><span class="NormalTextRun SCXW101014703 BCX8">maintains</span><span class="NormalTextRun SCXW101014703 BCX8"> cool temperatures year-round. </span></span><span class="TextRun SCXW101014703 BCX8" lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW101014703 BCX8">They named it </span><span class="NormalTextRun SCXW101014703 BCX8">Don</span><span class="NormalTextRun SCXW101014703 BCX8"> </span><span class="NormalTextRun SCXW101014703 BCX8">Be</span><span class="NormalTextRun SCXW101014703 BCX8">nj</span><span class="NormalTextRun SCXW101014703 BCX8">i</span><span class="NormalTextRun SCXW101014703 BCX8">e Estate in honor of the late Mr. Benjamin de </span><span class="NormalTextRun SpellingErrorV2Themed SCXW101014703 BCX8">Dianous</span><span class="NormalTextRun SCXW101014703 BCX8"> Henriquez, affectionately known as </span><span class="NormalTextRun SCXW101014703 BCX8">Don</span><span class="NormalTextRun SCXW101014703 BCX8"> </span><span class="NormalTextRun SCXW101014703 BCX8">Be</span><span class="NormalTextRun SCXW101014703 BCX8">nj</span><span class="NormalTextRun SCXW101014703 BCX8">i</span><span class="NormalTextRun SCXW101014703 BCX8">e, a local legend in Boquete and a coffee enthusiast who reminds us to cherish life's joys. </span></span><span data-ccp-props='{"201341983":0,"335559740":259}' class="EOP SCXW101014703 BCX8"> </span></p> <div class="OutlineElement Ltr SCXW101014703 BCX8"> <p class="Paragraph SCXW101014703 BCX8"><span class="TextRun SCXW101014703 BCX8" lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW101014703 BCX8">Lost Origin is the brainchild of Juan-Andres Typaldos and Franz Zeimetz, craft brewers at Panama City's Casa Bruja. With their craft brewing background, Lost Origin offers a unique perspective on coffee processing, allowing them to experiment and challenge conventional ideas. </span></span><span class="TextRun SCXW101014703 BCX8" lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW101014703 BCX8">All Lost Origin coffees are transported in refrigerated trucks to their processing lab. Upon arrival, each lot undergoes a unique fermentation process, after which the coffee is placed on drying trays, and moves through Lost Origin’s meticulously designed two-stage drying process.</span><span class="NormalTextRun SCXW101014703 BCX8"> </span></span></p> <p class="Paragraph SCXW101014703 BCX8"><span class="TextRun SCXW101014703 BCX8" lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW101014703 BCX8">This </span><span class="NormalTextRun AdvancedProofingIssueV2Themed SCXW101014703 BCX8">particular lot</span><span class="NormalTextRun SCXW101014703 BCX8">, #53, took </span><span class="NormalTextRun SCXW101014703 BCX8">17 days</span><span class="NormalTextRun SCXW101014703 BCX8"> to slowly dry.</span></span><span data-ccp-props='{"201341983":0,"335559740":259}' class="EOP SCXW101014703 BCX8"> </span><span class="TextRun SCXW101014703 BCX8" lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW101014703 BCX8">After </span><span class="NormalTextRun SpellingErrorV2Themed SCXW101014703 BCX8">depulping</span><span class="NormalTextRun SCXW101014703 BCX8">, this lot was fermented for 6-days with Helio Gazer yeast and Phantasm powder</span><span class="NormalTextRun SCXW101014703 BCX8"> - derived from Sauvignon Blanc grapes, this powder boosts thiol biotransformation, unlocking untapped layers of tropical complexity.</span></span><span data-ccp-props='{"201341983":0,"335559740":259}' class="EOP SCXW101014703 BCX8"> </span></p> </div>
This bean is roasted by Proud Mary Coffee – Proud Mary Coffee Melbourne. Visit their website to buy direct, or track it in the app to log your shots.