Morgan Family x Lost Origin Washed Gesha | Panama
£72.95
- Jasmine, Lychee, Mango
Additional information
Coffee Details
- Country of Origin
- Panama
- Region
- Chiriquí
- Varietal
- Gesha
- Process
- Washed
- Roast Level
- Light
- Farm
- Morgan Family x Lost Origin
- Altitude
- 1800 masl
Rest guidance
Recommended rest: 4 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Jasmine, Lychee, Mango
Overall profile
Panama Gesha at its best. Delicate, complex tropicals sit alongside a bouquet of jasmine florals.
Sensory profile
- Acidity
- 1/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 0/3
- Adventurous
- 4/5
About SEY Coffee
Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.
Roaster notes
Panama — Morgan Family x Lost Origin "Gales" Gesha (Washed)
Tastes Like — 🥭 Mango • 🍈 Lychee • 🌸 Jasmine
DETAILS
- Producer: The Morgan Family (in collaboration with Lost Origin)
- Region: Bambito, Volcán, Chiriquí, Panama
- Varietal: Gesha
- Process: Washed (yeast-guided fermentation)
- Altitude: 1,800 masl
- Harvest: March 3, 2026
- DDP: $234.21/kg (green)
INTRO
SEY's second lot of the year from Lost Origin, a stunning expression of Gesha with a very floral-forward profile. In the cup: mango, lychee, and jasmine.
THE PRODUCER
The Morgan Family farm is new to SEY, introduced by Franz of Lost Origin. Planted in 2008 in one of SEY's favourite regions of Panama, it ranges from 1,650 to 2,500 masl. Eight hectares (about 20 acres) are planted with Gesha, with the rest maintained as native forest. Harvesting is meticulous, with cherries picked between 21 and 24 Brix over more than twelve passes.
Gesha was collected from the coffee forests of Ethiopia in the 1930s, sent to the Lyamungo Research Station in Tanzania, then brought to CATIE in Central America in 1953 (accession T2722). It spread through Panama in the 1960s after its leaf-rust tolerance was recognised, and came to prominence in 2005 when the Peterson family entered it in the Best of Panama competition, breaking the then-record auction price.
THE PROCESS
From Franz at Lost Origin: fermentation was carried out in custom-built stainless steel tanks guided by the yeasts LOY-007P and LOB-001P. A fermentation medium was used at a volume of 103.3 litres (a 15% concentration). The process lasted 5 days under controlled conditions at an average of 22°C. The coffee was then dried over 22 days in temperature- and humidity-regulated drying rooms.
The 5-day, yeast-guided fermentation in stainless steel tanks, followed by 22 days of climate-controlled drying, is the defining combination. It builds the floral-forward tropical character behind this cup.
THE CUP
Floral-forward and tropical: mango and lychee fruit over a jasmine florality.
Flavour Notes
🥭 Mango 🍈 Lychee 🌸 Jasmine
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