Geisha | Lactobacillus Aerobic Natural

This lot was handpicked and carefully sorted from a Cafe Don Benjie plot, in Bajo Mono, Boquete, and started its journey to Franz Zeimetz's lab on February 21st, 2023. The cherries were carefully transferred overnight in a refrigerated truck for 8h from the coffee region of Boquete to the Lost Origin Processing Lab in Panama City.

The cherries were received around 4 AM the next day, as soon as it arrived it was further sorted, and the cherries were washed in a citric solution in order to neutralize any unwanted bacteria.

The cherries were placed in Franz’s custom-made Fermentation Vessels for 72h and inoculated with Lactobacillus Plantarum bacteria at a controlled temperature of 23°C and under 17 psi of pressure from the naturally occurring CO2 within the vessel as a by-product of the fermentation.

After 72h of controlled fermentation, the tank was brought down to 10°C at the end of the processing, before transferring the cherries to individual trays within the 3-stage drying room, under clean air conditions, humidity and temperature control. Here it would spend 32 days before being milled, sorted and shipped to us in Australia.

Stefan Muller from Cafe Don Benjie was referred to Franz by local producers, and they described Stefan as a coffee enthusiast with a keen interest in quality, farm productivity and new processing methods.

“We knew his production volumes exceeded his processing capabilities so we invited him over to our Lab and explained what we wanted to do if we could get our hands on good quality cherries. He saw the opportunity immediately and since our first purchase he has been great to work with. Very supportive and a true ambassador of our vision and goals within the coffee community of Panama.” Franz Zeimetz

This plot is called Hacienda Bajo Mono and is located in Los Pozos is located in the Highlands of Chiriquí, north of the town of Boquete in the Bajo Mono Canyon, at the slopes of the Barú Volcano. The climate is mild tropical with temperature as low as 4°C at night and sometimes even frost and ice. The annual averages are 18°C during the day, 15°C during the morning and a maximum of 26°C in the afternoons during the summer.

The farm lies alongside the pristine waters of the Caldera River in the Bajo Mono Canyon and the altitude of the plantation ranges from 1400 to 1550 meters. Bajo Mono is known amongst the best regions for growing great quality coffees, as the region is blessed with volcanic soil, crystal clear spring water fountains, the famous mist called Bajareque, forming one of the many microclimates that make the region famous for specialty coffee growing.

The new owners Jose Benjamin de Dianous G. and Stefan Arwed Müller started operating the farm in 2011, committed to quality and preserving the environment.

“Our plantation is under a constant renewal, always aiming for excellent quality, taking care of the environment and the well-being of our workforce. We are producing micro lots of specialty coffees that are carefully harvested by varietal.” Stefan Muller

The result in the cup is incredibly colorful with confectionary tones like tutti-frutti lollipops and berries like acai, blueberry, redcurrant and strawberry. It is incredibly complex and harmonious with ripe notes of muscat grapes making the aftertaste a touch winey.

3 x 22 grams doses, vacuum sealed, ready to brew or to freeze.

Every order is roasted and shipped on the same day.