Panama - Lost Origin / Gesha / Honey

This exceptional Honey Gesha comes from Don Benjie Estate, situated in the lush mountains of Bajo Mono, Boquete, Panama, and processed by Lost Origin Coffee Lab, one of the country's most innovative names in experimental coffee processing.

Don Benjie has a rich history dating back to the early 20th century, with the de Dianous family's involvement in coffee cultivation in Boquete beginning in 1914. Today, the estate is operated by José Benjamín de Dianous and Stefan Müller, who took over the property in 2011, bringing a renewed focus to specialty coffee production while preserving the farm's remarkable natural environment.

Situated on the slopes of Volcán Barú, at elevations between approximately 1,400 and 1,550 metres above sea level, Don Benjie benefits from rich volcanic soils, abundant biodiversity and the cool mountain mist known locally as Bajareque. These conditions provide an exceptional environment for cultivating Gesha, allowing the cherries to mature gradually and develop the delicate floral and aromatic qualities for which Panamanian coffees are so highly regarded.

What makes this particular coffee especially interesting is its collaboration with Lost Origin Coffee Lab, an experimental coffee processing facility based in Panama City.

Founded by a team with a background in craft brewing, Lost Origin approaches coffee fermentation with a level of scientific precision rarely seen in traditional processing. Drawing on their experience with brewing and microbiology, the team explores how selected yeasts and bacteria can influence the development of flavour, using carefully controlled fermentation environments to create distinctive sensory profiles.

Their approach extends beyond conventional fermentation, with individual processing protocols designed around the characteristics of each coffee. By managing microbial activity, temperature, fermentation duration and drying conditions, Lost Origin seeks to develop sweetness, aromatic complexity and clarity while respecting the qualities of the original coffee.

For this particular Gesha, the proposed processing method begins with microbial inoculation of the whole coffee cherries, followed by approximately 48 hours of controlled fermentation.

Following fermentation, the cherries are depulped, leaving a portion of the mucilage attached to the parchment. The coffee then undergoes approximately 21 days of slow drying in a carefully controlled environment, where temperature, humidity and airflow are managed to encourage a gradual and consistent reduction in moisture.

This combination of microbial fermentation and honey processing is intended to develop additional sweetness and aromatic complexity while retaining the delicate floral characteristics of the Gesha variety. Rather than pursuing an overwhelmingly fermented profile, the approach allows the coffee's inherent qualities to remain central to the experience.

This particular lot was originally sourced as a potential competition coffee, carefully selected for its exceptional quality and distinctive sensory characteristics. A small quantity was set aside and preserved as frozen green coffee, allowing us to maintain its freshness and quality until the right opportunity to share it.

Having remained in frozen storage since its arrival, we're now making this small allocation available as a limited release.

It's a wonderful opportunity to experience a coffee originally considered for the competition stage, bringing together the exceptional growing conditions of Don Benjie Estate and the innovative processing philosophy of Lost Origin Coffee Lab.

We're delighted to finally share it with you.

Net weight: 100g.

Flavour profile: Bergamot, orange blossom. orange zest.

[Note] This coffee is roasted to order as a filter only. Please allow 1 – 2 days for dispatch.