• Hydrangea Coffee Roasters - Lost Origin x Don Benjie Depulped Gesha APAX Experiment Set
  • Hydrangea Coffee Roasters - Lost Origin x Don Benjie Depulped Gesha APAX Experiment Set
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Hydrangea Coffee Roasters - Lost Origin x Don Benjie Depulped Gesha APAX Experiment Set

£75.00
Size
Roast Date
Description

Panama — Franz Zeimetz x Stefan Müller Finca Don Benjie Gesha (Depulped APAX Experiment Set)

Tastes Like — 🌸 Lavender • 🍇 Red Grape • 🍊 Kumquat

DETAILS

  • Producer: Franz Zeimetz (Lost Origin) x Stefan Müller (Finca Don Benjie)

  • Farm: Finca Don Benjie

  • Region: Bajo Mono, Boquete, Chiriquí, Panama

  • Varietal: Gesha

  • Process: Depulped, three water compositions (RO, APAX Tonik, APAX Lylac)

  • Altitude: 1500 MASL

  • Size: Set of 3 bags — 2.11oz (60g) x3 / 4oz (114g) x3 / 8oz (227g) x3

INTRO

This set presents three sibling lots from the same Don Benjie Gesha, each built around the same depulped, inoculated fermentation framework but shaped by a different fermentation-water composition. Tasted together, the set highlights how controlled fermentation variables can shift fruit expression whilst maintaining the clarity and structure of Gesha.

THE PRODUCER

Finca Don Benjie is located in Bajo Mono Canyon, north of Boquete in Chiriquí, Panama, on the slopes of Volcán Barú. The farm's broader elevation range sits around 1400–1550 metres, with these lots recorded at 1500 MASL. Bajo Mono's volcanic soil, cool mist, spring water, and highland microclimate have made the area one of Panama's most recognised regions for high-quality Gesha production.

These lots come from a collaboration between Stefan Müller of Finca Don Benjie and Lost Origin, the Panama City fermentation lab led by Franz Zeimetz. Lost Origin works with custom fermentation vessels and controlled drying rooms, allowing the team to isolate variables like inoculation, temperature, water composition, mineral profile, and drying conditions across related lots.

THE PROCESS

The Depulped APAX Experiment process at Finca Don Benjie involves:

  • 🍒 Depulping — Cherries depulped before fermentation, closer to honey-style than whole-cherry natural

  • 🧪 Controlled Fermentation — 4 days in custom stainless-steel tanks at average 22°C, guided by LOY-007 + LOB-002 inoculation

  • 💧 Water Addition — 30% water addition based on parchment weight, varying by lot:

    • RO — Reverse-osmosis water plus minerals (citrus-forward)

    • APAX Tonik — RO + mineral composition with Tonik (stonefruit-forward)

    • APAX Lylac — RO water remineralised with Lylac (berry-forward)

  • ☀️ Controlled Drying — 12 days in temperature- and humidity-controlled drying rooms

This shared drying approach helps preserve consistency across the set, making the differences in fruit expression easier to compare side by side.

THE CUP

Three distinct expressions from a single Gesha lot: the Depulped RO leans citrus-forward with clean acidity, clarity, and a lifted finish; the Depulped Tonik presents a stonefruit-forward profile with sweetness, juiciness, and clear fruit structure; the Depulped Lylac shows a berry-forward intensity and texture whilst staying focused. Across the set, lavender, red grape, and kumquat notes emerge as fermentation-water composition shifts the fruit expression whilst Gesha's inherent clarity and structure hold steady.

Flavour Notes

  • 🌸 Lavender

  • 🍇 Red Grape

  • 🍊 Kumquat