Special Guests - UK 🇬🇧
Mystery Coffee
🇵🇦 Panama Lost Origin
Lot: CHEV_TYPI_062_098
Farm: Chevas Coffee Estate
Region: Boquete, Chiriqui
Variety: Typica
Processing: Inoculated Washed
Altitude: 1650 - 1700 masl
Tasting notes: plum, pear, maple sirup
About the coffee from Paul:
This is the final lot we bought from Lost Origin, the processing lab in Panama City. To explain the coffee, the best description comes from Franz himself:
"This is a very unique lot for us, one in which we let our imagination as former brewers take the main stage. For this unique lot we decided to inoculate depulped Typica with Helio Gazer yeast, a strain of yeast largely popular on the Craft Brewing scene for its ability to produce thiol compounds, responsible for highly aromatic beers. To support thiol compounds 5 pounds of Cascade hops were added to the fermentation along with 2 litres of fresh Wort from the brewery. Fermentation was carried out for 6 days, starting at 18 degrees Celsius and dropping to 15 degrees Celsius towards the end. Parchment was then dried for 14 days until reaching 9% humidity."
It is an amazing opportunity to work with Franz and the team at Lost Origin as they continue to experiment, push the boundaries and prepare interesting, unique and outstanding coffee.
To this, for MCL, I'll add that we chose this coffee for a couple of different reasons.
1) It is a link to my trip to Panama in March, and the relationship I have with Franz and Lost Origin. I love what he is doing, the coffee is incredible and am excited about both the future of what they do and as they grow, what they achieve. Plus, also, my personal interest in post-harvest processing by a third party and whether this will 'catch on'.
2) It is a massive challenge. It's interesting and complex, some may even say divisive. It will attract a wide range of answers due to its layered profile and also not displaying classic characteristics of a region or process.