Lost Origin Coffee Lab: Franz's Experiments

Taste these two lots side by side (60g each), Franz's experiments, hand-picked by Jiyoon for picolot. S209 is a Gran Del Val Geisha, which is an exploration of how water can affect flavor. S210 is a Las Nubes Geisha, an exploration of microbial influence on flavor. They're quite light, so make sure to rest them plenty. 

S209 Lost Origin Gran Del Val Geisha - Water Experiment ("BoP profile"). 60g
The cherry is from Gran Del Val in Alto Quiel, grown by the Fernandez family, who also run a blood-work lab in Panama. It was depulped and fermented for just two days at 22 °C with LOY-001, a kveik strain. Kveik is a Norwegian farmhouse beer yeast, and it's the one beer culture Lost Origin keeps coming back to for coffee. The mash was 30% water, reverse-osmosis water built back up with calcium and magnesium sulfate, part of their trials on how water chemistry shapes fermentation. The result leans toward a washed profile: clear, structured, Geisha-forward.

This profile was developed for Best of Panama. Then it dried for 16 days in a temperature- and humidity-controlled room.

S210 Lost Origin Las Nubes Geisha - Microbes Experiment. 60g
The cherry is from Las Nubes in Alto Jaramillo, grown by Agustin Gomez. It was depulped and fermented for eight days. Franz admits eight days sounds scary. The way they get away with it: 48 hours at 22 °C, then the temperature steps down toward 8 °C for the rest of the run, so the fermentation slows instead of running away. The culture is LOY-014 plus LOB-002, a Torulaspora yeast paired with a Lactobacillus. Pressure in the tank peaked at 18 psi. Brix in the mash dropped from 7.6 to 4.0 and pH from 3.96 to 3.69, which is a real fermentation, not a rinse.

Then 15 days of drying in a temperature- and humidity-controlled room.