PANAMA Lost Origin Geisha 010/017 Yeast Inoculation YX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“We believe coffee has the potential to be transformed and shaped into a novel experience."

Lost Origin Coffee Lab
Coffee Processor, Panama

SCA SCORE 91.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low level of energy application is sustained to focus on the appearance of elderflower, grape and pear characteristics that can be perceived as a champagne-like sensation. 

PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR

There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.

That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:

“Remember when your Mom made juice from picked berries and fruits in the garden?”

That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: 

"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."

PRODUCER'S SUPPLIED NOTES 

Producer	Don Benjie & Lost Origin Coffee Lab
Country	Panama
Region	Boquete Bajo Mono, Boquete
Altitude	1,500 masl
Varietal	Geisha
Process	Depulped, Bacteria Inoculation (Lactobacillus Plantarum)
Lot size	1kg
Trade	150 USD/kg

SENSORY EXPERIENCE

Aroma	Almond, Orange
Flavor	Sugar cane, Honey, Yellow plum
Aftertaste	Bing cherry, Honey, Mid
Acidity	Mandarin, Malic, Mid
Body	Juicy, Light
Balance	Synergetic

SYNOPSIS

Let's wander and get lost through our path of discovery, where raw untamed nature and modern science meet in our daily dose. 

Lost Origin Coffee Lab originated from the core of Casa Bruja Beer Brewery. A high-end craft beer brewery that creates amazing types of beer. Lost Origin is a new and modern take on controlled coffee fermentations with particularly yeast inoculations. 

Lost Origin Coffee Lab created a unique way of fermenting coffee in a controlled area where science of coffee meets the science of brewing. The use of yeast is the reason why the coffees absorb specific characteristics. Instead of 'adding' to the coffee, knowledge is used to 'remove' characteristics from the coffee, and thus create clear sensory experiences. Being able to do that means that one has to be in full control over the yeast, temperature, time, humidity and other aspects of the production, fermentation and drying. 

The yeasts used are cultivated in the proprietary lab and the knowledge of brewing beer helps understanding the effects that it will have on the coffees.

FERMENTATION

Geisha from Don Benjie, depulped, yeast inoculated (Pichia kluyveri).

Pichia kluyveri is one of the most investigated species within the Pichia genus for its high production of volatile compounds. Pichia kluyveri newly been revealed for generating low-alcohol or alcohol-free beers can ferment glucose to produce flavor compounds (Saerens & Swiegers, 2014) with volatile thiols (3-mercaptohexyl acetate (passion fruit aroma) and 3-mercaptohexan-1-ol (grapefruit aroma)) (Anfang et al., 2009).

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

 

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
RH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport. 
• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.

Calcium (Ca)	0.9 mg/l
Sodium (Na)	1.7 mg/l
Silicon Dioxide (SiO2)	1.4 mg/l
Potassium (K)	0.3 mg/l
Magnesium (Mg)	0.2 mg/l
Sulfate (SO4-)	<7.0 mg/l
Chloride (Cl-)	2.5 mg/l
Nitrate (NO3-)	0.1 mg/l
Fluoride (F-)	<0.1 mg/l
pH	6.2

 

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Panama
Finished in Scandinavia