[Rested] Lost Origin x Don Benjie Depulped Gesha - APAX Experiment Set
One set contains 3 different bags: 1 bag of RO Process, 1 bag of Tonik Process, and 1 bag of Lylac Process. Tastes Like: Lavender, Red Grape, Kumquat Origin: Bajo Mono, Boquete, Panama Variety: Gesha Producer: Franz Zeimetz x Stephan Muller Elevation: 1,500 masl Process: Depulped with (RO, APAX Tonik, APAX Lylac) Abstract This set presents three sibling lots from the same Don Benjie Gesha, each built around the same depulped, inoculated fermentation framework but shaped by a different fermentation-water composition. The RO + minerals lot reads more citrus-forward, the APAX Tonik lot leans toward stonefruit, and the APAX Lylac lot shows a more berry-forward profile. Tasted together, the set highlights how controlled fermentation variables can shift fruit expression while maintaining the clarity and structure of Gesha. About the Farm and Producer Finca Don Benjie is located in Bajo Mono Canyon, north of Boquete in Chiriquí, Panama, on the slopes of Volcán Barú. The farm’s broader elevation range is listed around 1,400–1,550 meters, with these lots recorded at 1,500 masl. Bajo Mono’s volcanic soil, cool mist, spring water, and highland microclimate have made the area one of Panama’s most recognized regions for high-quality Gesha production. These lots come from a collaboration between Stefan Müller of Finca Don Benjie and Lost Origin, the Panama City fermentation lab led by Franz Zeimetz. Lost Origin works with custom fermentation vessels and controlled drying rooms, allowing the team to isolate variables like inoculation, temperature, water composition, mineral profile, and drying conditions across related lots. Variety Gesha, also commonly written as Geisha, is one of Panama’s most recognized specialty coffee varieties. It is generally associated with high aromatic potential, refined acidity, and strong cup clarity when grown and processed carefully at altitude, though variety alone does not determine the final cup. In this set, Gesha provides the shared structure, while the three fermentation-water profiles create distinct expressions of citrus, stonefruit, and berries. About the Processing All three coffees were depulped before fermentation, placing them closer to a honey-style fermentation than a whole-cherry natural process. Fermentation was carried out in custom-built stainless-steel tanks for 4 days under controlled conditions at an average temperature of 22°C, guided by the LOY-007 + LOB-002 inoculation. Each lot also received a 30% water addition based on parchment weight, with reverse-osmosis water plus minerals (except for the RO) used as the fermentation water. Depulped RO: Citrus-forward This lot uses RO water plus minerals during fermentation, creating a controlled water baseline with reduced variability from the local water source. In the cup, this expression is the most citrus-forward of the set, emphasizing clean acidity, clarity, and a lifted finish. Depulped Tonik: Stonefruit-forward This lot uses APAX Tonik as part of the RO + mineral fermentation-water composition. The cup presents a more stonefruit-forward profile, with the controlled depulped fermentation supporting sweetness, juiciness, and a clear fruit structure. Depulped Lylac: Berry-forward This lot uses RO water remineralized with APAX Lylac as part of the fermentation-water composition. Compared with the other two sibling lots, this expression is more berry-forward, with the depulped fermentation building fruit intensity and texture while keeping the cup focused. After fermentation, the coffees were dried for 12 days in temperature- and humidity-controlled drying rooms. This shared drying approach helps preserve consistency across the set, making the differences in fruit expression easier to compare side by side.