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Panama Lost Origin Las Margaritas Geisha Washed

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:80grams
:Whole Bean

A washed Geisha from the Navarro family at Las Margaritas, processed by Lost Origin, with mandarin, citrus and honey.

Coffee Expression
Layered citrus led by mandarin, juicy and a little winey, over a honeyed body. Clean and silky to the end.

Producer
Grown by the Navarro family at Las Margaritas, Alto Quiel, Boquete. Processed by Franz Zeimetz at Lost Origin Coffee Lab.

Coffee Details
Producer: Navarro family
Processor: Lost Origin Coffee Lab
Farm: Las Margaritas
Region: Alto Quiel, Boquete, Chiriquí
Altitude: 1,300 masl
Varietal: Geisha
Process: Washed

The Story
Lost Origin is a fermentation lab in Panama City, set up by Franz Zeimetz, a former craft brewer. The Navarro family grows the Geisha in Alto Quiel and picks at full ripeness. Franz’s team depulps and ferments it in clean water before drying.

Washing takes the fruit away early, and what is left is the variety itself: citrus, florals, clarity.

Elevation
1300 MT
Process
Washed
Variety
Geisha
Producer
Franz Zeimetz

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Las Margaritas

Flavor Notes

Complex Citrusy, Honey, Mandarine

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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