Lost Origin x Las Margaritas #258
Product details
| Management number | 253486239 | Release Date | 2026/10/24 | List Price | CA$36.00 | Model Number | 253486239 | ||
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Lost Origin Coffee Lab is a Panama City-based processing lab founded in 2023 by Franz Zeimetz and Andy Typaldos, two friends who came to coffee through beer. Their coffee processing lab sits above their own craft brewery, Casa Bruja, where custom fermentation tanks track and adjust temperature, pressure, and agitation with the same precision brewers use on beer. Lost Origin is less a wet mill than a lab — one built to treat fermentation as a controlled variable rather than a folk tradition.
This particular lot is the result of a collaboration between Lost Origin and Thibaut Paggen, Even's Director of coffee, carried out earlier this year with coffee cherries from Finca Las Margaritas — a small estate in the Coquito sector of Volcán, on the western edge of Panama's celebrated Volcán–Boquete corridor. Sitting at 1,300 metres in the Chiriquí highlands, the farm is run by the Navarro family and planted with gesha, the variety that put this corner of Panama on the specialty map two decades ago. Altitude, cool nights, and volcanic soil give this gesha its floral backbone, high malic acidity, and dense terpene profile — the raw material Lost Origin had to work with. Cherries picked at Las Margaritas travel overnight by refrigerated truck to the lab in Panama City, where they are split into different lots, each fermented with a different intention. The result is three lots, from the same farm, same trees, same harvest, but with very different outcomes.
Lot #258 was depulped and fermented for just one day at 15.1°C with the LOY-014 culture — barely long enough for anything to happen. pH held flat at 3.98 throughout, and Brix didn't move, the signature of a fermentation used to clean the mucilage rather than build flavour. With microbial activity essentially switched off, the aromatic compounds native to gesha — linalool, geraniol, β-damascenone — stay fully intact, and the acidity in the cup is inherited from the bean itself rather than produced by microbes. Drying was then carried over 17 days in Lost Origin’s drying rooms equipped with HEPA filters, and humidity and temperature controls.
In the cup, this lot is definitely the one that puts its focus on terroir. You’ll find delicate florals, like jasmine, followed by notes of white grapes and peach. The sweetness and the acidity are perfectly balanced and reminiscent of a lemon candy.
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