Original: $28.25
-65%$28.25
$9.89The Story
Region: Bajo Mono, Los Naranjos, Boquete, Chiriqui
Elevation: 1,400 – 1,600 masl
About: In 2011, Benjamin de Dianous and Stefan Müller purchased their farm in Bajo Mono canyon near Boquete and the Barú volcano's slopes. With volcanic soil, pristine spring water, and the legendary Bajareque mist ensuring year-round cool temperatures, the farm is ideal for cultivating exceptional coffee.
They named it Don Benjie Estate in honor of Mr. Benjamin de Dianous Henriquez, affectionately known as Don Benjie, a local legend in Boquete and a passionate coffee enthusiast, embodying the joy of life.
Lost Origin, founded by Juan-Andres Typaldos and Franz Zeimetz, craft brewers at Panama City's Casa Bruja, was inspired by Dark Matter Coffee in Chicago, IL. Their craft brewing background provides a unique perspective on coffee processing, enabling experimentation and challenging established coffee concepts.
All Lost Origin coffees are transported to their processing lab in refrigerated trucks. For this lot, cherries are floated in a citric acid and cold-water solution to reduce microbial load. Then, they undergo fermentation with Philly Sour yeast for 7 days before 22 days of drying.
Description
Region: Bajo Mono, Los Naranjos, Boquete, Chiriqui
Elevation: 1,400 – 1,600 masl
About: In 2011, Benjamin de Dianous and Stefan Müller purchased their farm in Bajo Mono canyon near Boquete and the Barú volcano's slopes. With volcanic soil, pristine spring water, and the legendary Bajareque mist ensuring year-round cool temperatures, the farm is ideal for cultivating exceptional coffee.
They named it Don Benjie Estate in honor of Mr. Benjamin de Dianous Henriquez, affectionately known as Don Benjie, a local legend in Boquete and a passionate coffee enthusiast, embodying the joy of life.
Lost Origin, founded by Juan-Andres Typaldos and Franz Zeimetz, craft brewers at Panama City's Casa Bruja, was inspired by Dark Matter Coffee in Chicago, IL. Their craft brewing background provides a unique perspective on coffee processing, enabling experimentation and challenging established coffee concepts.
All Lost Origin coffees are transported to their processing lab in refrigerated trucks. For this lot, cherries are floated in a citric acid and cold-water solution to reduce microbial load. Then, they undergo fermentation with Philly Sour yeast for 7 days before 22 days of drying.
