Lost Origin x Finca Berlina – Where Tradition Meets Fermentation Science

In the highlands of Boquete, Panama, Finca Berlina provides the perfect canvas: high-altitude Geisha, rich volcanic soil, and decades of heritage. But it's in Panama City, under the guidance of Franz Zeimetz—brewer turned coffee innovator—that this coffee is transformed. At Lost Origin, cherries from Berlina are taken into a precision-controlled lab where custom fermentations and microbial design reshape flavor expression.

The fermentation took place in custom-built stainless steel tanks, guided by proprietary microbial strains LOY-007P and LOB-001P. A fermentation medium (LOM-111) was used at a volume of 120.4 liters, corresponding to a 30% concentration. The process lasted 7.9 days at a stable average temperature of 13.3 °C. Afterward, the coffee was dried over 14.5 days in controlled drying rooms with regulated temperature and humidity.

The result is a Geisha like no other: bright florals, layered acidity, and a clarity that feels engineered for competition. By fusing legacy farming with modern fermentation science, Lost Origin and Finca Berlina are not just preserving Panama’s reputation—they’re redefining it.