In 2011, Benjamin de Dianous and Stefan Müller acquired their farm, Finca Don Benjie. Nestled in the Bajo Mono canyon, near Boquete and the slopes of the Barú volcano, the farm possesses all 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 the late 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, each lot undergoes a unique fermentation process, after which the coffee is placed on drying trays, and moves through Lost Origin’s meticulously designed two-stage drying process. This particular lot, #53, took 17 days to slowly dry. 

After depulping, this lot was fermented for 6-days with Helio Gazer yeast and Phantasm powder - derived from Sauvignon Blanc grapes, this powder boosts thiol biotransformation, unlocking untapped layers of tropical complexity.