Collection: Brewers Cup Series

On the Chevas Coffee Estate they cultivate typica varietal among others, that are processed by LOST ORIGIN. Theses typica cherries come from lot #98.

It is a very unique lot for LOST ORIGIN. So, they decided to inoculate the depulped typica with Helio Gazer yeast, a strain of yeast largely popular on the Craft Brewing scene for its ability to produce thiol compounds, responsible for highly aromatic beers. To support thiol compounds 5 pounds of Cascade hops were added to the fermentation along with 2 liters of fresh Wort from the brewery.

Fermentation was carried out for 6 days, starting at 18 degrees Celsius and dropping to 15 degrees Celsius towards the end. Parchment was then dried for 14 days until reaching 9 % humidity.

Harvested in the early stages of the harvest season, at Chevas Estate, this batch of geisha cherries was depulped and later fermented for 4 days.

A mixed culture inoculum composed of Pichia kluyveri and Lactobacillus plantarum was selected to enhance and deepen fruity qualities. Following this process, coffee seeds remained in the drying rooms for 14 days, until they reached the desired moisture content.

This coffee comes from the Elida Estate of Lamastus Family Estates in Alto Quiel in Boquete, Panama, at an altitude of 1,670 to 1,950 meters.

The cherries for this Geisha are grown at an altitude of 1,700 to 1,775 meters above sea level. Classic Natural was dried on beds for 15 days. The dormancy period began on February 13, 2024.

Santos Café Panamá has 55 hectares of plantations on volcanic soil and natural shade, ranging from 1,100 to 1,400 meters above sea level. On this land, the Lezcano family grows a mix of Caturra and Catui, which accounts for 80% of their production.

La Mimada's property features Pacamara, Caturra, Yellow Bourbon and Geisha, and temperatures can drop below 13°C. This farm is greatly supported by expansive shade, investment in temperature swings, and a sweeter and brighter cup.