<h2>Lost Origin Castelara Depulped Gesha Coffee: Exceptional Quality and Flavor</h2> <p>Orange blossom leads the aroma with hints of raspberry and mandarin. The cup opens warm with orange sherbet and smooth nectarine. It features a coating medium-heavy body, a refreshing lift in acidity, and sweetness that settles into orange marmalade. As it cools, the profile shifts to juicy and fruit-forward, unveiling notes of stonefruit, peach, and orange. The taste carries complexity and soft florals before settling into a long, juicy finish.</p> <h3>Farm and Origin Details</h3> <p><strong>Farm:</strong> Castelara<br/><strong>Location:</strong> Alto Jaramillo, Boquete<br/><strong>Altitude:</strong> 1700 masl<br/><strong>Producer:</strong> Andreina Castillo<br/><strong>Varietal:</strong> Gesha<br/><strong>Process:</strong> Depulped Lab Process<br/><strong>Origin:</strong> Boquete, Processed at Panama City</p> <h3>Innovative Fermentation Process</h3> <p>Fermentation was carried out in custom-built stainless steel tanks, guided by proprietary cultures LOY-007P and LOB-001P. A fermentation medium, LOM-111, was used at a volume of 54.1 liters, representing a 15% concentration. The process lasted 1.8 days at an average temperature of 21.15°C under controlled conditions. After fermentation, the beans were dried slowly over 16.5 days in temperature and humidity-regulated drying rooms. These precise steps bring out the unique flavors of this special lot.</p> <h3>Aroma and Flavor Profile</h3> <ul> <li> <strong>AROMA:</strong> Orange blossom, raspberry, mandarin</li> <li> <strong>HOT:</strong> Orange sherbet, smooth nectarine, medium-heavy coating, velvet texture, medium-high acidity, refreshing sweetness, trailing orange marmalade</li> <li> <strong>COOL:</strong> Juicy stonefruit, peach, orange, floral complexity, lingering juicy finish</li> </ul> <h2>The Story Behind Lost Origin Gesha Coffee</h2> <p><a href="https://www.instagram.com/lostorigincoffee/" target="_self" title="Lost Origin Gesha Panama">Lost Origin</a> in Panama is a cutting-edge lab that honors both deep heritage and forward-thinking innovation in Panamanian coffee. Located in Panama City, Lost Origin sources cherries locally and applies advanced fermentation techniques. Their goal is to craft exceptional lots like this one that stand out around the globe.</p> <p>Founded in early 2023 by beer brewers Frans Zeimatz and Andy Typalos, the lab weaves brewing expertise with coffee innovation. This approach has earned significant international recognition, including a win at the 2024 World Brewers Cup by Martin Wolfl from Austria, using Lost Origin’s product. Their philosophy, “From Farm to Lab,” highlights origin, science, and flavor precision.</p> <h3>Castelara Farm: A Legacy of Excellence</h3> <p>One of Lost Origin's key collaborators is <a href="https://www.standoutcoffee.com/blogs/news/lost-origin-castelara-depulped-gesha-boquete-panama">Castelara Farm,</a> a family-owned estate managed by the Castillo Arauz family since the 1960s. Initially growing Creole coffee, the second generation expanded into specialty coffee cultivation, adding an on-site mill. The current third generation—Andreina, Ana Isabel, Jose, and Carlos—continue this legacy with innovation and sustainable practices. They strive to elevate their product on the global specialty scene.</p> <p>The farm is located at an altitude between 1,600 and 1,700 meters above sea level. This high elevation provides an ideal microclimate for growing quality beans. Along with careful farming, it forms the perfect raw material base for Lost Origin’s innovative fermentation experiments.</p> <h3>Advanced Processing Methods</h3> <p>This product is processed using Lost Origin's “Lab Process,” a novel method developed in Panama. After harvesting, cherries were depulped and underwent a three-day fermentation under 2 PSI pressure in a controlled environment. The fermentation involves a mixed culture, including yeast Pichia kluyveri and bacteria Lactobacillus plantarum.</p> <p>The yeast consumes simple sugars such as fructose and glucose, producing ethanol and carbon dioxide. This creates an ethanol-rich, acidic environment where the bacteria metabolize maltose. This cooperation reduces microbial competition and suppresses unwanted bacteria, resulting in a stable controlled fermentation.</p> <p>Fermentation took place in custom stainless steel tanks guided by Lost Origin's proprietary cultures LOY-007P and LOB-001P. The fermentation medium LOM-111 was added at 15% concentration. The whole process lasted 1.8 days at 21.15°C average temperature, allowing precise flavor control.</p> <p> </p> <h3>Controlled Drying and Final Product Quality</h3> <p>After fermentation, the beans transferred to temperature- and humidity-controlled drying rooms. They dried slowly over 16.5 days to preserve delicate flavor compounds. Afterwards, the beans were conditioned and dried further at Lost Origin’s specialized facilities, totaling 54 days of meticulous drying. This ensured perfectly stabilized beans.</p> <p>The outcome is a product rich in volatile aromatic compounds. The cup profile is vibrant, layered, and distinctive, showcasing the craftsmanship and precision behind Lost Origin’s signature process. This offering is a showcase of heritage and modern innovation combined.</p> <h2>Crafting Our Daily Dose of Exceptional Coffee</h2> <p>Lost Origin Coffee Lab is uniquely located in Panama City's heart, above a craft brewery. Here, innovation and experimentation thrive, far from traditional farms. The lab challenges conventional norms with a dynamic trial-and-error approach that fuels creativity and discovery.</p> <p>Leveraging Panama’s prime location and deep processing know-how, Lost Origin influences and inspires producers locally and globally. They merge brewing culture’s collaborative spirit with the historically rich industry.</p> <p><iframe allow=