Region: Los Naranjos, Boquete, Chiriqui Elevation: 1550 masl About: Finca La Estrella is a 7-hectare coffee farm in Alto Quiel, Boquete, that has been run by the Rios Saraceni family since its founding in 1914. It is currently under the stewardship of Giovanna Boutet Saraceni. The farm's legacy began with Antonio Saraceni, an Italian immigrant who arrived in Panama in 1900. With a background in viticulture, he acquired land in Alto Quiel and began cultivating coffee. The farm has been passed down through generations, with each successor being a woman of the Saraceni family. Lost Origin is the creation of Juan-Andres Typaldos and Franz Zeimetz—self-described “mad‑scientists and craft brewers” based at Casa Bruja Brewery in Panama City. Drawing on their extensive brewing experience, they channeled their expertise into an innovative approach to coffee processing, bringing a creative and experimental spirit to the specialty coffee world. All Lost Origin coffees are transported in refrigerated trucks to their processing lab. At the facility, each lot undergoes a custom fermentation process using purpose-built stainless‑steel vessels with tightly controlled temperature, pressure, and agitation. After fermentation, the coffee is placed on drying trays and follows Lost Origin’s carefully designed multi-stage drying protocol. This particular lot, #079‑129, was harvested on December 11, 2024. Upon its arrival at the Lost Origin lab, it was fermented for 4 days using custom yeast and bacterial cultures developed by Lost Origin, specifically for coffee. After fermentation, the beans were transferred to a temperature- and humidity-regulated drying room, where they were slowly dried over 36.5 days. Region: Los Naranjos, Boquete, Chiriqui Elevation: 1550 masl About: Finca La Estrella is a 7-hectare coffee farm in Alto Quiel, Boquete, that has been run by the Rios Saraceni family since its founding in 1914. It is currently under the stewardship of Giovanna Boutet Saraceni. The farm's legacy began with Antonio Saraceni, an Italian immigrant who arrived in Panama in 1900. With a background in viticulture, he acquired land in Alto Quiel and began cultivating coffee. The farm has been passed down through generations, with each successor being a woman of the Saraceni family. Lost Origin is the creation of Juan-Andres Typaldos and Franz Zeimetz—self-described “mad‑scientists and craft brewers” based at Casa Bruja Brewery in Panama City. Drawing on their extensive brewing experience, they channeled their expertise into an innovative approach to coffee processing, bringing a creative and experimental spirit to the specialty coffee world. All Lost Origin coffees are transported in refrigerated trucks to their processing lab. At the facility, each lot undergoes a custom fermentation process using purpose-built stainless‑steel vessels with tightly controlled temperature, pressure, and agitation. After fermentation, the coffee is placed on drying trays and follows Lost Origin’s carefully designed multi-stage drying protocol. This particular lot, #079‑129, was harvested on December 11, 2024. Upon its arrival at the Lost Origin lab, it was fermented for 4 days using custom yeast and bacterial cultures developed by Lost Origin, specifically for coffee. After fermentation, the beans were transferred to a temperature- and humidity-regulated drying room, where they were slowly dried over 36.5 days.

Region: Los Naranjos, Boquete, Chiriqui Elevation: 1550 masl About: Finca La Estrella is a 7-hectare coffee farm in Alto Quiel, Boquete, that has been run by the Rios Saraceni family since its founding in 1914. It is currently under the stewardship of Giovanna Boutet Saraceni. The farm's legacy began with Antonio Saraceni, an Italian immigrant who arrived in Panama in 1900. With a background in viticulture, he acquired land in Alto Quiel and began cultivating coffee. The farm has been passed down through generations, with each successor being a woman of the Saraceni family. Lost Origin is the creation of Juan-Andres Typaldos and Franz Zeimetz—self-described “mad‑scientists and craft brewers” based at Casa Bruja Brewery in Panama City. Drawing on their extensive brewing experience, they channeled their expertise into an innovative approach to coffee processing, bringing a creative and experimental spirit to the specialty coffee world. All Lost Origin coffees are transported in refrigerated trucks to their processing lab. At the facility, each lot undergoes a custom fermentation process using purpose-built stainless‑steel vessels with tightly controlled temperature, pressure, and agitation. After fermentation, the coffee is placed on drying trays and follows Lost Origin’s carefully designed multi-stage drying protocol. This particular lot, #079‑129, was harvested on December 11, 2024. Upon its arrival at the Lost Origin lab, it was fermented for 4 days using custom yeast and bacterial cultures developed by Lost Origin, specifically for coffee. After fermentation, the beans were transferred to a temperature- and humidity-regulated drying room, where they were slowly dried over 36.5 days. Region: Los Naranjos, Boquete, Chiriqui Elevation: 1550 masl About: Finca La Estrella is a 7-hectare coffee farm in Alto Quiel, Boquete, that has been run by the Rios Saraceni family since its founding in 1914. It is currently under the stewardship of Giovanna Boutet Saraceni. The farm's legacy began with Antonio Saraceni, an Italian immigrant who arrived in Panama in 1900. With a background in viticulture, he acquired land in Alto Quiel and began cultivating coffee. The farm has been passed down through generations, with each successor being a woman of the Saraceni family. Lost Origin is the creation of Juan-Andres Typaldos and Franz Zeimetz—self-described “mad‑scientists and craft brewers” based at Casa Bruja Brewery in Panama City. Drawing on their extensive brewing experience, they channeled their expertise into an innovative approach to coffee processing, bringing a creative and experimental spirit to the specialty coffee world. All Lost Origin coffees are transported in refrigerated trucks to their processing lab. At the facility, each lot undergoes a custom fermentation process using purpose-built stainless‑steel vessels with tightly controlled temperature, pressure, and agitation. After fermentation, the coffee is placed on drying trays and follows Lost Origin’s carefully designed multi-stage drying protocol. This particular lot, #079‑129, was harvested on December 11, 2024. Upon its arrival at the Lost Origin lab, it was fermented for 4 days using custom yeast and bacterial cultures developed by Lost Origin, specifically for coffee. After fermentation, the beans were transferred to a temperature- and humidity-regulated drying room, where they were slowly dried over 36.5 days.