"Upon grounding, aromas of lily, peach, and bright orange emerge. The palate reveals sweet layers of peach and orange, wrapped in a floral embrace. A gentle honeyed note finishes the cup, leaving a soft, elegant trail."
Lost Origin in Panama is a cutting-edge coffee lab that celebrates both the deep-rooted heritage and forward-thinking innovation of Panamanian coffee. Based in the capital of Panama, Panama City, Lost Origin sources cherries from local producers and applies advanced fermentation techniques to craft exceptional coffees. Founded in early 2023 by beer brewers Frans Zeimatz and Andy Typalos, the lab leverages their extensive knowledge of brewing to elevate Panamanian Geisha to new heights. Despite being relatively new, Lost Origin has already made waves internationally—most notably with Martin Wolfl of Austria winning the 2024 World Brewers Cup using a Lost Origin Geisha. Their philosophy, “From Farm to Lab,” encapsulates a commitment to origin, science, and flavor precision.
One of their collaborators is Castelara Farm, a family-run estate managed by the Castillo Arauz family since the 1960s. Originally cultivating Creole coffee, the second generation—led by Carlos Santiago Castillo and Ana Isabel Arauz—transitioned the farm into specialty coffee, expanding the land and establishing an on-site mill. Today, the third generation—Andreina, Ana Isabel, Jose, and Carlos—has taken the helm with a renewed vision. They aim to honor their grandfather’s legacy while pushing forward with innovative processing and sustainable agricultural practices, elevating their coffee on the global stage.
Located between 1,600 and 1,700 meters above sea level, Castelara benefits from an ideal microclimate for growing high-quality coffee. This altitude, combined with meticulous farming, sets the foundation for exceptional raw material—perfect for Lost Origin’s experimental fermentation.
This coffee was processed using the innovative “Lab Process” method developed at Lost Origin in Panama. After harvesting, the cherries were depulped and subjected to a three-day fermentation under 2 PSI of pressure in a highly controlled environment. This fermentation featured a mixed culture of microorganisms, including the yeast Pichia kluyveri and the bacteria Lactobacillus plantarum. While the yeast consumed simple sugars like fructose and glucose—producing ethanol and carbon dioxide—the bacteria thrived in the resulting ethanol-rich, acidic environment by metabolizing maltose. This cooperative dynamic reduced microbial competition, stabilized the fermentation, and suppressed the growth of undesirable bacteria. Fermentation took place in custom-built stainless steel tanks, guided by Lost Origin's proprietary microbial cultures LOY-007P and LOB-001P. A fermentation medium, LOM-111, was introduced at a volume of 54.1 liters, constituting a 15% concentration. The entire process lasted 1.8 days at an average temperature of 21.15°C, allowing precise control over microbial activity and flavor development.
After fermentation, the coffee was moved into temperature- and humidity-regulated drying rooms, where it was dried slowly over 16.5 days. Following this phase, the seeds were carefully conditioned and dried further in Lost Origin’s specialized facilities for a total of 54 days to achieve optimal moisture and flavor stability.
The result is a coffee rich in volatile aromatic compounds, with a vibrant, complex, and distinctive cup profile that highlights the cutting-edge precision and craftsmanship behind Lost Origin’s signature processing method.
Varietal : Geisha
Altitude : 1700 masl
Process : Lab Process
Origin : Boquete, Processed at Panama City