Panama Lost Origin Don Benjie Bourbon Natural P23 & F42
vol.40
Panama Lost Origin Don Benjie Bourbon Natural P23 & F42
[ 1 ] Coffee
Country: Panama
Farm: Don Benjie
Farmer: Benjamin de Dianous & Stefan Müller
Producer: Franz Zeimetz / Lost Origin Lab
Variety: Bourbon
Process: Natural / Inoculated with L. thermotolerans & Pichia kluyveri
Region: Los Naranjos, Boquete
[ 2 ] Notes
Roast degree: Light
Flavor notes: Raspberry - Blueberry - Cacao Nibs
Acidity ●●●●○
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○
[ 3 ] Story
Finca Don Benjie is nestled in the highlands of Chiriqui, near the Baru Volcano, at an elevation of 1,400-1,550 meters.
The farm benefits from volcanic soil, pure spring water, and the unique "Bajareque" mist. creating an ideal microclimate for coffee cultivation.
This Bourbon Natural lot was fermented using innovative techniques with P. kluyveri and L. thermotolerans for five days and dried for 32 days.
These microbes, commonly used in beer and wine fermentation, add complexity and enhance the vibrant, fruity notes of this exquisite coffee.
[ 4 ] Brewing
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
Coffee to Water Ratio
55-60g of coffee: 1L of water
-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 94C / Inverted method. Steep 2min and quick stir and push
-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 94C / Steep 2min and drain
-Plunger / French Press
Grind size - Table Salt like (finer than above) / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently
-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 92C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.
- Too weak and dry finish ➞ Grind Finer
- Too strong and sour ➞ Grind coarser
