Datura Coffee - Lost Origin x Finca Santa Teresa Gesha Depulped | Panama

Panama — Lost Origin x Finca Santa Teresa Gesha (Depulped)

Tastes Like — 🥝 Kiwi • 🌸 Geranium • 🌼 Honeysuckle • 🍵 White Tea • 🌸 Jasmine

DETAILS

• Collaboration: Lost Origin x Finca Santa Teresa
• Farm: Finca Santa Teresa
• Region: Chiriquí, Panama
• Varietal: Gesha
• Process: Depulped, 2-Day Fermentation
• Elevation: 1,500 masl
• Harvest: February 10, 2026

INTRO
Selected during a visit to Lost Origin in Panama — out of more than 20 coffees tasted blind, two lots immediately stood out, both turning out to come from Finca Santa Teresa, a farm with a long-standing place in the sourcing programme. This depulped lot and its natural sibling were selected together specifically to explore how processing alone can shape two distinct expressions of the same green coffee. Exceptionally floral, with a remarkably tea-like structure and a vibrant, juicy quality — its aromatic profile leans closer to a classic washed process while retaining its own distinct identity. In the cup: kiwi, geranium, honeysuckle, white tea, and jasmine.

THE PRODUCER
Finca Santa Teresa has been a trusted source for years, long holding a special place in the sourcing programme. This collaboration with Lost Origin builds on that relationship, applying Lost Origin's precise fermentation expertise to Santa Teresa's Gesha — here paired against its own natural counterpart lot, processed with the same base culture but a very different fermentation and drying window.

THE PROCESS
Unlike the natural lot, cherries here were depulped before a shorter, carefully controlled fermentation — 2 days rather than the natural lot's 5 — followed by 21 days of drying versus 27 for the natural. Both lots were developed using the same cultivated yeast, creating a fascinating foundation for comparison.

Fermentation was carried out in custom-built stainless-steel tanks using Lost Origin's base culture — a defined microbial consortium of LOY-007 (a Pichia kluyveri yeast strain) and LOB-002 (a Lactobacillus plantarum bacterial strain), held at an average 22°C for 2 days, then dried for 21 days in temperature- and humidity-controlled rooms.

The much shorter fermentation and drying window, paired with early depulping, is the defining step — it's what pushes this lot toward a washed-like clarity and tea-like structure, in direct contrast to the deeper, riper fruit character of its natural sibling.

THE CUP
Refined, clean, and transparent — exceptionally floral, with kiwi and jasmine aromatics, a honeysuckle sweetness, and a remarkably tea-like white tea structure throughout. Vibrant and juicy, distinct from its natural counterpart despite sharing the same base coffee and yeast culture.

Flavour Notes
🥝 Kiwi 🌸 Geranium 🌼 Honeysuckle 🍵 White Tea 🌸 Jasmine