Panama Geisha – Finca Don Benjie (Depulped Anaerobic – Lost Origin)

A rare and expressive Panama Geisha grown on the volcanic slopes of Barú Volcano and finished through Lost Origin’s innovative fermentation program. This experimental depulped anaerobic lot delivers intense florals, bright sweetness and a silky, gelato‑like texture — a standout example of why Panama Geisha remains one of the world’s most celebrated coffees.

About Finca Don Benjie

Finca Don Benjie is a beautiful coffee plantation spanning 33 hectares in the Highlands of Chiriquí, north of Boquete, nestled in the Bajo Mono Canyon at the slopes of the Barú Volcano. The farm lies alongside the pristine waters of the Caldera River, with elevations ranging from 1400 to 1550 masl.

Bajo Mono is recognised as one of Panama’s premier regions for growing exceptional specialty coffee. The area is blessed with volcanic soil, crystal‑clear spring water fountains, and the region’s famous mist known as Bajareque — a cool, drifting fog that creates unique microclimates ideal for producing high‑quality Geisha.

Lost Origin: Brewing Science Meets Coffee Innovation

Lost Origin is led by Juan‑Andres Typaldos and Franz Zeimetz, craft brewers from Panama City’s Casa Bruja. Their approach brings brewing science into coffee processing — controlled fermentation, pressure management, yeast selection and precision drying.

All coffees are transported in refrigerated trucks to the Lost Origin processing lab. Each lot undergoes a tailored fermentation protocol before moving through a two‑stage drying system designed for clarity and flavour stability.

Processing Details: Depulped Anaerobic

Depulped: Lachancea thermotolerans

This particular lot was part of a small experimental trial comparing Natural vs Depulped processing under identical conditions. The lots were fermented with the same parameters, with the only variable being whether the cherries were left whole (Natural) or depulped.

Lot 50 (Depulped):

• Depulped and inoculated with Pichia kluyveri and Lactobacillus plantarum
• Fermented under pressure for 3 days at 17°C
• Dried in Lost Origin’s controlled drying rooms for 20 days

The result is a Geisha with lifted aromatics, refined fruit expression and exceptional sweetness.

Tasting Notes

A vibrant and fruit‑forward Geisha with layered sweetness and sparkling clarity.

Expect: Cherry, Pomegranate, Green Grape, Brown Sugar, Peach, Pineapple, Nectarine.

The cup opens with bright cherry and pomegranate acidity, followed by crisp green‑grape freshness and gentle brown‑sugar sweetness. Stone‑fruit tones of peach and nectarine build warmth and depth, while pineapple adds a tropical lift to the finish. Clean, elegant and beautifully expressive.

Why Panama Geisha Is So Special

Panama Geisha is globally recognised for its floral intensity, tea‑like clarity, and high‑altitude sweetness. The combination of volcanic soil, cool misty microclimates, slow cherry maturation and meticulous processing creates a flavour profile unmatched anywhere else in the world.

Bajo Mono, in particular, is considered one of Panama’s most prized Geisha‑growing regions — producing coffees with exceptional aromatics, structure and elegance.

This lot is a perfect example: floral, sweet, delicate and deeply expressive.

Why We Love It

A beautifully crafted Panama Geisha that balances innovation with terroir. Expect a cup that’s fruit‑forward, sweet, aromatic and silky — a refined expression of one of the world’s most iconic coffee varieties.

Origin

• Origin: Panama
• Region: Bajo Mono, Boquete
• Producer: Benjamin de Dianous & Stefan Müller
• Varietal: Geisha
• Altitude: 1500 MASL
• Process: Depulped Anaerobic
• Roast Level: Light (Optimized for Clarity)

Brew Guide

To fully appreciate the tea-like complexity of this Single Origin Geisha, we recommend a pour-over method (V60 or Chemex):

• Dose: 18g
• Yield: 300ml
• Temp: 94°C
• Time: 3:00 mins