Lost Origin x Las Margaritas #234
Product details
| Management number | 253486237 | Release Date | 2026/10/24 | List Price | CA$36.00 | Model Number | 253486237 | ||
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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 #234 spent five days as whole cherries at 18.8°C with LOY-013 — the only lot where real microbial work took place. The 0.13-point pH drop (3.89 → 3.76) is the fingerprint of active lactic-acid bacteria, generating lactic, citric and malic acids, while the higher temperature also lets acetic acid bacteria thrive — the source of this lot's funk. A small Brix rise (6.7 → 6.9) points to partial sugar release from hydrolysis, and coexisting wild yeasts contribute fruity esters and the γ-lactones behind its distinctive apricot-yogurt note. This process is followed by twenty-five days of careful drying in Lost Origin’s drying rooms equipped with HEPA filters, and humidity and temperature controls.
In the cup, this warm fermentation brings all the funk. You’ll find intense notes of pineapple and black cherry. The acidity is round and lactic, like an apricot yogurt. While the sticky sweetness reminds us of dark honey.
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