S210 Lost Origin Las Nubes Geisha - Microbes Experiment

Lost Origin doesn't own a farm. They buy cherry from producers around Boquete, truck it cold to Panama City, and ferment it in stainless tanks inside the warehouse they share with their brewery. Every step is logged. This is the longer, wilder of the two coffees I brought back.

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.

Taste it against S209 Gran Del Val. Same variety, same tanks, same team. Eight days versus two, a yeast-and-bacteria pair versus one yeast. That difference is the whole point of shipping them together.

5 kg lot. Roasted to order in one wave. When it's gone, it's gone.