Lost Origin Coffee Lab

Lost Origin Coffee Lab, founded in January 2023 by craft brewers Juan-Andres Typaldos and Franz Zeimetz, represents a departure from traditional on-farm coffee processing. Located in Panama City above a craft brewery, the lab operates on a 'From Farm to Lab' model. The founders leverage their extensive background in beer fermentation to experiment with yeast strains and controlled environments, aiming to enhance the aromatic and flavor profiles of Panamanian coffee, particularly the renowned Geisha variety. By applying brewing principles to coffee, they challenge conventional processing norms and seek to influence global standards for specialty coffee production.

The lab functions through close-knit partnerships with established coffee farms, primarily located in the high-altitude regions of Boquete, such as Finca La Estrella, Chevas Coffee Estate, and Finca Don Benjie. When cherries are harvested at these farms, they are transported to the Panama City facility in refrigerated trucks to maintain the integrity of the raw material. This logistical chain ensures that the lab receives pristine cherries, which are then subjected to meticulous, data-driven processing techniques, including custom fermentation vessels and controlled drying rooms.

One of the defining characteristics of Lost Origin’s methodology is the use of yeast inoculation. By selecting specific yeast strains, the team can influence the development of complex aroma compounds and fruit-forward notes, often drawing parallels to the flavor profiles found in craft IPAs. This scientific approach is not merely experimental; it is highly precise, involving continuous data collection at every stage of the process to ensure consistency and innovation in the final cup.

The impact of this approach was validated on the global stage in 2024, when Martin Wölfl of Austria won the World Brewers Cup using a Geisha coffee processed by Lost Origin. This victory brought significant international attention to the lab’s techniques, highlighting the potential for non-traditional processing methods to elevate high-end specialty coffee. The success of this collaboration demonstrated that the intersection of brewing science and coffee agriculture could produce world-class results.

Beyond its technical achievements, Lost Origin plays a role in the broader Panamanian coffee ecosystem by providing a new avenue for local producers. By purchasing cherries from various farmers—ranging from established estates to smaller family-run operations like that of Digna Nuñez—the lab creates a bridge between traditional farming and modern, laboratory-based processing. This model allows farmers to focus on cultivation while the lab manages the complexities of post-harvest fermentation and drying.

For the roaster and the consumer, Lost Origin coffees represent a shift toward intentional, engineered flavor profiles. The lab’s work is characterized by a commitment to transparency and the exploration of what is possible when traditional coffee heritage is combined with modern brewing expertise. As the project continues to evolve, it remains a focal point for those interested in the future of coffee processing and the ongoing pursuit of sensory excellence in the cup.