Product Information - Panama Lost Origin x Altieri 136-217

Lost Origin x Altieri

Origin : Callejon Seco, Boquete, Panama
Varietal : Geisha
Process : Natural
Altitude : 1,8000masl
Harvest : March 2025

Lost Origin is a well-known coffee processing lab partnering with multiple producers in Boquete, Panama. While the lab is located in Panama City, the cherries are transported by trucks in a refrigerated environment to slow natural fermentation all the way from Boquete to the lab for approximately 8 hours.

Altieri Specialty Coffee was founded by Eugene Altieri in 2005, and his offspring look after the operation of the farm as enthusiastically focusing on the highest quality. 

This lot 136-217 that the cherries were harvested from Dilgo Lot in Alteiri Coffee boasts its crystal clean cup profile along with high flavour clarity.

Natural processing underwent some additional steps. Fermentation was carried out in custom-built stainless steel tanks, guided by LOB-002(Bacteria) and LOY-007(yeast). The process lasted 0.9 days under controlled conditions. Then the cherries were dried over 33.4 days in temperature and humidity-regulated drying rooms.

It does not require more words than experience. We are confident that this coffee is by far the most premium you can find in Australia, that suits your holiday season to celebrate, and pat on yourself for the hard work throughout a year.

This coffee turns into either a bouquet or a fruit box depending on brews

• (Always) Delicate, elegant, luxurious
• (Always) If other Panamanian Geishas are described to be super clean, this is another level that you can set a new standard of what clean coffee is
• (Always) It can be developed within the range of flowery attributes such as violet / hibiscus tea / coffee flower / frangipani / pink rose
• (Always) It can be developed within the range of sweet and sour fruit such as strawberry / lychee / watermelon / cherry / poached pear / green kiwi fruit / pineapple candy / tangerine / candied orange
• (Always) The base note is musk and it gently persists to finish
  
• (Often) The body is light, silky and sleek but it can vary depending on different extractions

Also we have found this coffee consistently flowery, flowery, flowery, flowery, flowery, floral, floral, fruity, fruity, fruity, clean, clean, clean, clean, clean, and clean during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

It is roasted for filter coffee. Drippers made of glass is not much recommended.

• Brewing ratio : 1(coffee) to 16(brewing water)
• Brewing time : around 02:20 to extract the most pleasant sweetness of this coffee.
• Brewing water temperature : 93 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

• Brewing ratio : 1(coffee) to 18(brewing water).
• Brewing time : 3 - 4 minutes (medium coarse grind size).
• Brewing water temperature : 96 degrees Celsius water.

Reminder

1. Generally coffee tastes much better and cleaner when at least a week old since roasted.
2. Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.