Just last week, we received a lot of packages from LOST ORIGIN COFFEE LAB . Lots of top-quality green coffee that needs to be processed into delicious roasts. And who exactly is Lost Origin Coffee Lab? They are coffee processors from Panama. And we're going to take a closer look at them now so you know what we're dealing with!
Lost Origin Coffee Lab – Fermentation Freaks
The founders of Lost Origin Coffee Lab describe themselves as fermentation freaks. They like to experiment and, as the name suggests, they also like to process the coffee cherries under laboratory conditions. The laboratories, or rather the coffee processing plant, are located in the heart of Panama City, directly above a craft beer brewery. Compared to conventional processing plants, which are often more rural and rustic, i.e. farms, the Lost Origin laboratories are extremely modern - almost sterile. As they say themselves, "they challenge conventional coffee norms and pursue a dynamic trial-and-error approach." This requires a lot of creativity, but often leads to great results.
Lost Origin Coffee Lab – the history
The Lost Origin Coffee Lab 2023 was created from a beer brewery. From the aforementioned caffeine brewery, which is located below the coffee lab. The Casa Bruja brewery. The Coffee Lab was founded by Franz Zeimatz and Andy Typalos, who both had previously gained a lot of experience in fermenting beer at Casa Bruja. This is where the passion and the plan to prepare or ferment coffee with yeast comes from. To achieve this, Franz Zeimatz built up a network of well-known coffee producers in Panama. At first he worked as a driver for the fincas, later a few coffee producers enabled him to experiment with cherries and traditional beer brewing methods. And so Franz Zeimatz set up a small laboratory in the garage.
Lost Origin Coffee Lab – the success
Success was not long in coming. In 2021, coffee cherries fermented by Franz Zeimatz took first place at Best of Panama. As a result, he was commissioned by the then World Barista Champion to make him some batches for upcoming competitions. And the rest is history. Today, Lost Origin coffees are very popular, especially among competition participants, as the coffees not only have a very special variety of flavors, but are also of particularly high quality and usually only come in small batches.
Lost Origin Coffee Lab – the processing process
Lost Origin organizes the coffee cherries in Boquete. The growing region is a good 8 hours drive from Panama City. Freshly harvested by hand, the cherries are transported from Boquete to Panama City in refrigerated trucks in just one night. This ensures that the cherries retain their flawless quality. In addition, the people at Lost Origin always select only the best cherries from the best lots of selected fincas in the region. These include Gran del Val, Don Benjie, Nadeia Guerra, Finca Maya and Chevas Coffee Estate.
Lost Origin Coffee Lab – delivery
Lost Origin coffee is processed or fermented under laboratory conditions. As we have already learned, the coffee cherries are transported to the laboratory in Panama in just one night in refrigerated trucks. Once there, they are disinfected, cooled and then processing begins immediately.
Lost Origin Coffee Lab – the vaccination
The processing begins with inoculation - which basically means nothing more than mixing with selected yeasts. The whole process takes place in specially designed tanks that track and control the temperature, pressure and movement of the contents. This processing stage can also include a second fermentation with a different yeast. When Martin Wölfl, World Brewers Cup Champion 2024, won his title in Chicago, he had a double-processed coffee from Finca Maya and Lost Origin Coffee Lab with him.
Lost Origin Coffee Lab – taking something away
Using yeast gives the coffees specific characteristics. But instead of "adding" something to the coffee, Lost Origin uses its knowledge to "remove" characteristics from the coffee, creating distinct flavor experiences. To be able to do this, you have to have full control over yeast, temperature, time, humidity and other aspects of production, fermentation and drying. That's why it's a laboratory.
Lost Origin Coffee Lab – drying
After fermentation, whether single or multi-stage, the coffee beans are dried. This process also takes place in several stages and at a low temperature. According to Lost Origin Coffee Lab, the drying rooms have HEPA filters as well as humidity and temperature controls. This is the only way to ensure continuous and constant drying of the beans. Drying is usually multi-stage and takes up to a month.
Lost Origin Coffee Lab - what Martin Wölfl says
Our man in Vienna, Martin Wölfl, not only won the World Brewers Cup title in the spring, but also recently harvested some exciting coffees together with Lost Origin Coffee Lab. Such as the Martin E, which was available to buy from us on Sunday. (Demand was so high and the lot so small that the coffee was sold out in just a few minutes.) We asked him a few questions about Lost Origin.
- What impressed you most about your visit to Lost Origin?
- What do you think makes the coffees so special?
The coffees are so great because they come out very clear. Lost Origin's fermentation really emphasizes the flavors of the variety instead of changing the taste. You don't taste any fermentation notes at all, just the nuances of the variety. The acidity is also very balanced and well integrated. And then there's the matter of temperature: I love how Lost Origin's coffees constantly change in cup profile as the temperature drops and yet remain great.
- Why should you, even as an amateur, try Lost Origin coffees?
Because these coffees have a whole new range of flavors that you can't get anywhere else. The Coffee Lab is only available in Panama.
Lost Origin Coffee Lab – Conclusion
Now we’ve really made you want a coffee from Lost Origin Coffee Lab, haven’t we?
No problem, we have a lot of green coffee in stock. That means you'll keep finding something from Lost Origin Coffee Lab in our shop in the coming months. We'll of course keep you informed via social media and newsletter. Last Sunday we briefly had Martin E from the Brewers series in the shop. A Geisha from the Gran del Val farm , from Lot 85 to be precise. This was fermented with four different yeasts and then dried for a good two weeks. It brings tangerine, pineapple and mango to your cup. Unfortunately - or perhaps to our delight - it was sold out in less than 30 minutes.
As already mentioned, the batches from Lost Origin are usually very small, only a few kilograms. So if you didn't get the Martin E, don't be sad, in the coming weeks we will be stocking top-quality coffees from Lost Origin in small quantities.
