Collection: Brewers Cup Series

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.

This washed Geisha comes from Huila in Colombia. The cherries are grown on the Lasso family's Finca El Diviso at an altitude of 1,700 to 1,900 meters.

After harvesting at optimum ripeness, the cherries are washed, cleaned and then placed in open plastic bags for oxidation. This is followed by 24 hours of fermentation with the addition of must from previous fermentations of the same variety. The cherries are then depulped and packaged for anaerobic fermentation for a further 60 hours until the process is interrupted with hot water. Finally, the coffee is dried until it reaches a moisture content of 11%.

Huila is known as a region for growing specialty coffee due to its fertile soils, altitude and ideal climate.

This Geisha grows in Panama in the area of Boquete near the Volcano Barú on the Chevas Coffee Estate.

After being brought to LOST ORIGIN this depulped Geisha was inoculated with a mixed culture of thiolized yeast Lunar Crush and Pichia kluyveri. Mixed inoculations create a dynamic environment in which microbes compete over sugar sources. In turn, this allows for the creation of richer cup profiles. The fermentation took place at 15 °C over a period of 6 days, after which the seeds remained in drying for 13 days, until they reached the desired moisture content.

The coffee plantation of Bambito is at an altitude between 1,660 and 1,800 m, located between two national forest parks and crossed by two mountain ridges from east to west, creating two natural microclimates. These ridges protect the coffee trees from the summer north winds. They also have two water springs, which are the main source of water for their mill.

The farm is located in the mountains of Bambito in the Chiriqui province in Panama. At this moment the farm is led by the fourth and fifth generation of the family. It was founded by Alberto Sittón Rios in the early 1900’s.

Beide Kaffees stammen vom Elida Estate von Lamastus Family Estates in Alto Quiel in Boquete, Panama, auf einer Höhe von 1.670 bis 1.950 Metern.

Martin Y - Loma
Die Kirschen für diesen Geisha werden auf einer Höhe von 1.700 bis 1.775 Metern über dem Meeresspiegel angebaut. Classic Natural wurde 15 Tage lang auf Betten getrocknet. Die Ruhephase begann am 13. Februar 2024.

Martin D - Falda
Dieser Geisha wurde auf einer Höhe von 1.800–1.825 m über dem Meeresspiegel gezüchtet. Teilweise im Baru-Vulkan-Nationalpark gelegen. Die Früchte wurden geerntet und fünf Tage lang in den Gärtanks gelgegt. Die Ruhephase für diese Gruppe begann am 26. Februar 2024 in einem Kontrollraum mit einer Durchschnittstemperatur von 16 Grad Celsius. Die Trocknung dauerte mehr als 20 Tage.