Lot 010_015 is a Washed Geisha from Cafe Don Benjie.

At Lost Origin Lab, our experimental journey is deeply rooted in our background in craft brewing. This expertise naturally led us to ferment several of our coffee batches using microbial strains commonly found in the beer industry. However, our true commitment has always been to step into the unknown.

During our inaugural processing season, we partnered with Chr. Hansen, a leading global bioscience company. This collaboration granted us access to unique, highly specialized strains we had never worked with before—most notably Lachancea thermotolerans and Pichia kluyveri.

The Microbes Behind the Flavor

Lachancea thermotolerans: Naturally occurring on grapes, plants, and in soil, this yeast is a staple in winemaking. In the brewing world, it has gained traction as an innovative alternative strain for crafting sour beers. While it isn't the primary strain for traditional sour styles—and isn't currently used in our own brewery—its potential for coffee fermentation was undeniable.

Pichia kluyveri: This microorganism is widely celebrated for its highly active metabolism, which yields an exceptionally high concentration of volatile aromatic compounds. Much like L. thermotolerans, it is traditionally utilized to elevate the flavor profiles of fine wines.

The Experiment

To isolate microbial metabolism as a single variable and truly understand these strains, we designed a series of controlled trials. Our first trial consisted of three distinct lots, all utilizing pristine Geisha cherries harvested from Don Benjie’s estate.

To accurately measure how different microbial pathways alter the final cup profile, we kept environmental factors like temperature perfectly identical across all batches. We then inoculated the three lots with distinct variables:

Pichia kluyveri

Lactobacillus plantarum

A mixed starter culture combining both microbes

The Cup Profile: Lot 010_015

The result of this rigorous experimentation is an incredibly expressive cup. This specific lot radiates vibrant, clear notes of jasmine paired with the bright, characteristic phosphoric acidity that defines exceptional Panamanian Geisha. It features a beautifully structured body complemented by a lingering, clean sugarcane sweetness.