In 2011, Benjamin de Dianous and Stefan Müller acquired their farm. Nestled in Bajo Mono canyon, near Boquete and the Barú volcano slopes, the farm possesses the essentials for exceptional coffee cultivation: volcanic soil, pristine spring water, and the renowned Bajareque mist that maintains cool temperatures year-round.
They named it Don Benjie Estate in honor of Mr. Benjamin de Dianous Henriquez, affectionately known as Don Benjie, a local legend in Boquete and a coffee enthusiast who reminds us to cherish life's joys.
Lost Origin is the brainchild of Juan-Andres Typaldos and Franz Zeimetz, craft brewers at Panama City's Casa Bruja. With their craft brewing background, Lost Origin offers a unique perspective on coffee processing, allowing them to experiment and challenge conventional ideas.
All Lost Origin coffees are transported in refrigerated trucks to their processing lab. Upon arrival, cherries are placed on individual drying trays, with 4.5 kg in each tray, and stored in controlled indoor drying rooms. This coffee was dried for a total of 56 days.
