Finca La Estrella is a 7-hectare farm in Los Naranjos, Boquete, run by the Rios Saraceni family since its founding in 1914. Its story begins with Antonio Saraceni, an Italian immigrant who arrived in Panama in 1900 and brought his background in winemaking to coffee. The farm has been passed down through generations of Saraceni women and is now in the care of Giovanna Boutet Saraceni. 

Lost Origin is the creation of Juan-Andrés Typaldos and Franz Zeimetz, brewers at Casa Bruja Brewery in Panama City. They bring a brewer's precision and a mad-scientist curiosity to coffee processing. Freshly picked cherries travel overnight from Boquete to their lab in Panama City, where each lot is fermented in purpose-built vessels with tightly controlled temperature, pressure, and agitation. The coffee then moves through a three-stage drying process in climate-controlled rooms. 

Their depulped process sits somewhere between a natural and a washed. The cherries ferment whole first, building fruit and complexity, before being depulped and dried. 

This lot was harvested on March 3, 2026. It was fermented in Lost Origin's custom-built stainless-steel tanks, guided by their LOY-007 culture at an average temperature of 24°C, then dried for 24 days in temperature- and humidity-controlled drying rooms. 

With Pacamara's big, distinctive personality and Lost Origin's fermentation, this is a fun, complex coffee that's full of character.