Panama | Finca la Estrella | Pacamara | Depulped

Quick Facts

About This Bean

<p><strong>Region:</strong> <meta charset="utf-8"><span data-contrast="auto" lang="EN-US" class="TextRun MacChromeBold SCXW116061386 BCX0"><span class="NormalTextRun SCXW116061386 BCX0">Alto Quiel, Boquete, Chiriqui</span></span><span class="LineBreakBlob BlobObject DragDrop SCXW116061386 BCX0"><span class="SCXW116061386 BCX0"> </span></span><span class="LineBreakBlob BlobObject DragDrop SCXW213917892 BCX0"><br class="SCXW213917892 BCX0"></span></p> <p><strong>Elevation:</strong><span> 1600 masl</span></p> <p><meta charset="utf-8"><strong>About: </strong><span data-contrast="auto" lang="EN-US" class="TextRun SCXW102816663 BCX0"><span class="FindHit SCXW102816663 BCX0">Fin</span><span class="FindHit SCXW102816663 BCX0">c</span><span class="FindHit SCXW102816663 BCX0">a</span><span class="FindHit SCXW102816663 BCX0"> </span><span class="FindHit SCXW102816663 BCX0">L</span><span class="FindHit SCXW102816663 BCX0">a</span><span class="FindHit SCXW102816663 BCX0"> </span><span class="FindHit SCXW102816663 BCX0">E</span><span class="FindHit SCXW102816663 BCX0">s</span><span class="FindHit SCXW102816663 BCX0">t</span><span class="FindHit SCXW102816663 BCX0">re</span><span class="FindHit SCXW102816663 BCX0">l</span><span class="FindHit SCXW102816663 BCX0">l</span><span class="FindHit SCXW102816663 BCX0">a</span><span class="NormalTextRun SCXW102816663 BCX0"> is a 7-hectare coffee farm in Alto Quiel, Boquete,</span><span class="NormalTextRun SCXW102816663 BCX0"> </span><span class="NormalTextRun SCXW102816663 BCX0">m</span><span class="NormalTextRun SCXW102816663 BCX0">anaged by the Rios Saraceni family since its founding in 1914</span><span class="NormalTextRun SCXW102816663 BCX0">. The</span><span class="NormalTextRun SCXW102816663 BCX0"> farm is currently under the stewardship of Giovanna Saraceni. The farm's legacy began with Antonio Saraceni, an Italian immigrant who arrived in Panama in 1900. With his background in viticulture, he </span><span class="NormalTextRun SCXW102816663 BCX0">acquired</span><span class="NormalTextRun SCXW102816663 BCX0"> </span><span class="NormalTextRun SCXW102816663 BCX0">la</span><span class="NormalTextRun SCXW102816663 BCX0">nd in Alto Quiel and began cultivating coffee. The farm has been passed down through generations, with each </span><span class="NormalTextRun SCXW102816663 BCX0">subsequent</span><span class="NormalTextRun SCXW102816663 BCX0"> generation being managed by women of the Saraceni family.</span></span><span class="EOP SCXW102816663 BCX0" data-ccp-props='{"134233117":false,"134233118":false,"201341983":0,"335551550":1,"335551620":1,"335559685":0,"335559737":0,"335559738":0,"335559739":0,"335559740":259}'> </span></p> <div class="OutlineElement Ltr SCXW102816663 BCX0"> <p class="Paragraph SCXW102816663 BCX0"><span data-contrast="auto" lang="EN-US" class="TextRun SCXW102816663 BCX0"><span class="NormalTextRun SCXW102816663 BCX0">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="EOP SCXW102816663 BCX0" data-ccp-props='{"201341983":0,"335559740":259}'> </span></p> </div> <div class="OutlineElement Ltr SCXW102816663 BCX0"> <p class="Paragraph SCXW102816663 BCX0"><span data-contrast="auto" lang="EN-US" class="TextRun SCXW102816663 BCX0"><span class="NormalTextRun SCXW102816663 BCX0">All Lost Origin coffees are transported in refrigerated trucks to their processing </span><span class="NormalTextRun SCXW102816663 BCX0">la</span><span class="NormalTextRun SCXW102816663 BCX0">b. Upon arrival, each lot undergoes a unique fermentation process, after which the coffee is p</span><span class="NormalTextRun SCXW102816663 BCX0">la</span><span class="NormalTextRun SCXW102816663 BCX0">ced on drying trays, and moves through Lost Origin’s meticulously designed two-stage drying process. This </span><span class="NormalTextRun AdvancedProofingIssueV2Themed SCXW102816663 BCX0">particu</span><span class="NormalTextRun AdvancedProofingIssueV2Themed SCXW102816663 BCX0">la</span><span class="NormalTextRun AdvancedProofingIssueV2Themed SCXW102816663 BCX0">r lot</span><span class="NormalTextRun SCXW102816663 BCX0">, #66, took </span><span class="NormalTextRun SCXW102816663 BCX0">20 days</span><span class="NormalTextRun SCXW102816663 BCX0"> to slowly dry.</span></span><span class="EOP SCXW102816663 BCX0" data-ccp-props='{"201341983":0,"335559740":259}'> </span></p> </div> <div class="OutlineElement Ltr SCXW102816663 BCX0"> <p class="Paragraph SCXW102816663 BCX0"><span data-contrast="auto" lang="EN-US" class="TextRun SCXW102816663 BCX0"><span class="NormalTextRun SCXW102816663 BCX0">Starting</span><span class="NormalTextRun SCXW102816663 BCX0"> with </span><span class="NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW102816663 BCX0">a cold</span><span class="NormalTextRun SCXW102816663 BCX0"> water and 2% citric acid float to </span><span class="NormalTextRun SCXW102816663 BCX0">diminish</span><span class="NormalTextRun SCXW102816663 BCX0"> the microbial load from </span><span class="NormalTextRun SCXW102816663 BCX0">post-harvest</span><span class="NormalTextRun SCXW102816663 BCX0"> transport. Th</span><span class="NormalTextRun SCXW102816663 BCX0">is lot was then fermented</span><span class="NormalTextRun SCXW102816663 BCX0"> in an open tank at 28°C for 96 hours, inocu</span><span class="NormalTextRun SCXW102816663 BCX0">la</span><span class="NormalTextRun SCXW102816663 BCX0">ted with</span><span class="NormalTextRun SCXW102816663 BCX0"> </span><span class="NormalTextRun SCXW102816663 BCX0">Pichia </span><span class="NormalTextRun SpellingErrorV2Themed SCXW102816663 BCX0">Kluyveri</span><span class="NormalTextRun SCXW102816663 BCX0"> and </span><span class="NormalTextRun SCXW102816663 BCX0">La</span><span class="NormalTextRun SCXW102816663 BCX0">ctobacillus P</span><span class="NormalTextRun SCXW102816663 BCX0">la</span><span class="NormalTextRun SCXW102816663 BCX0">ntarum</span><span class="NormalTextRun SCXW102816663 BCX0">, giving </span><span class="NormalTextRun SCXW102816663 BCX0">the lot a fun, funky complexity. After </span><span class="NormalTextRun SCXW102816663 BCX0">96 hours</span><span class="NormalTextRun SCXW102816663 BCX0">, the cherries were rinsed with </span><span class="NormalTextRun SCXW102816663 BCX0">cold water</span><span class="NormalTextRun SCXW102816663 BCX0">, </span><span class="NormalTextRun SpellingErrorV2Themed SCXW102816663 BCX0">depulped</span><span class="NormalTextRun SCXW102816663 BCX0">, and then dried</span><span class="NormalTextRun SCXW102816663 BCX0">.</span></span></p> </div>