Panama Lost Origin Geisha Helio Gazer Washed
vol.37
Panama Lost Origin Geisha Helio Gazer
[ 1 ] Coffee
Country: Panama
Farm: Chevas Coffee Estate
Farmer: Jose Louis Chevas
Producer: Franz Zeimetz / Lost Origin Lab
Variety: Gesha
Process: Washed / Inoculated with Helio Gazer
Region: El Salto, Boquete
[ 2 ] Notes
Roast degree: LightFlavor notes: Passionfruit - Cascara - Orange Blossom
Acidity ●●●●○
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○
[ 3 ] Story
Lost Orign Lab
Lost Origin Coffee Lab's founder, Franz Zeimetz, transitioned from artisanal craft beer maker to lead Panama's most innovative coffee processing facility. Through collaborations with top coffee producers in Panama, the lab is dedicated to crafting truly unique and exceptional coffees.
This lo lot was inoculated with Helio Gazer, a renowned thiolized yeast strain known for tropical beer production. The fermentation process also incorporated cascara juice to control the Brix levels, adding a distinctive tropical notes to the final product, while maintaining the efficiency of washed process.
[ 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
