Panama - Lost Origin Don Benjie Geisha Yeast Inoculation

OriginPanama

ProcessYeast Fermentation

Summary

A Panama Geisha coffee produced by Lost Origin (Franz Zeimetz) from the Don Benjie farm in Bag Mono, Boquete region at 1,600 masl. The coffee undergoes a yeast inoculation process using Pichia Kluyveri & Lactobacillus Plantarum. Flavour notes include clementine, white flower, peach, pear, and yuzu. Suitable for filter brewing.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Filter

Coffee in: 15 g
Water: 225 g
Time: 2:00
Temperature: 91°C

Grind: 650 to 750 microns

1.Pre-wet the paper filter on the dripper and dispose of the water in the server.
2.Place the coffee grinds onto the pre-wetted paper filter on the dripper.
3.Pour 40 ml in a circular manner.
4.Let the coffee bloom until 30-40 seconds. (30 s)
1:10Continuing in a circular manner, pour 70 ml more, until 110 ml, by 1 minute and 10 seconds.
2:00Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
7.For the last pour, focus at the center until 225 ml.

If the water drains slower than 2 minutes 40 seconds to 3 minutes and 20 seconds, consider adjusting your grind size.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Producer: Lost Origin / Franz Zeimetz
Altitude: 1600 m.a.s.l
Variety: Geisha
Notes: Clementine, Pear, Peach, Floral

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The roaster

Archers

Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…

AI-assisted description, based on roaster & cupping data.

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