Lost Origin x Digna Nuñez Cold Ferment Honey Geisha
Josh’s Notes:
Dang dude! Exceptional clarity and depth of flavor. The coffee has such excellent separation of instruments that it would make audiophiles rage with jealousy. Hot lemon tea comes through in the brew powerfully, and as it cools it mellows into more of an orange juice space. Surrounded by florals of all sorts; jasmine, peony, rose to name a few. Makes me feel like I’m having brunch during rose season at Brooklyn Botanical Garden.
Full disclosure: This coffee is very expensive. I love it, but you are really hitting diminishing returns here when it comes to flavor and quality. Please don’t purchase this unless you have your equipment dialed in perfectly and really understand how to get the most out of it, or if you’re a competitive barista, or if you just love rare coffees for the sake of rare coffees. :)
Ignis’ Notes:
“This coffee was grown by Digna Nuñez in Boquete, then transported in temperature controlled trucks 8 hours away to Lost Origin’s lab in Panama City. The coffee is then again sorted by hand to ensure maximum consistency and quality. They then begin fermentation within their custom designed fermentation vessels with specific temperature, pressure, and agitation control parameters. Within these 3 stage drying rooms with hepa filters, humidity and temperature is finely controlled to ensure maximum understanding of how the coffee reacts to the organic processes applied to it.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Dang dude! Exceptional clarity and depth of flavor. The coffee has such excellent separation of instruments that it would make audiophiles rage with jealousy. Hot lemon tea comes through in the brew powerfully, and as it cools it mellows into more of an orange juice space. Surrounded by florals of all sorts; jasmine, peony, rose to name a few. Makes me feel like I’m having brunch during rose season at Brooklyn Botanical Garden.
Full disclosure: This coffee is very expensive. I love it, but you are really hitting diminishing returns here when it comes to flavor and quality. Please don’t purchase this unless you have your equipment dialed in perfectly and really understand how to get the most out of it, or if you’re a competitive barista, or if you just love rare coffees for the sake of rare coffees. :)
Ignis’ Notes:
“This coffee was grown by Digna Nuñez in Boquete, then transported in temperature controlled trucks 8 hours away to Lost Origin’s lab in Panama City. The coffee is then again sorted by hand to ensure maximum consistency and quality. They then begin fermentation within their custom designed fermentation vessels with specific temperature, pressure, and agitation control parameters. Within these 3 stage drying rooms with hepa filters, humidity and temperature is finely controlled to ensure maximum understanding of how the coffee reacts to the organic processes applied to it.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Dang dude! Exceptional clarity and depth of flavor. The coffee has such excellent separation of instruments that it would make audiophiles rage with jealousy. Hot lemon tea comes through in the brew powerfully, and as it cools it mellows into more of an orange juice space. Surrounded by florals of all sorts; jasmine, peony, rose to name a few. Makes me feel like I’m having brunch during rose season at Brooklyn Botanical Garden.
Full disclosure: This coffee is very expensive. I love it, but you are really hitting diminishing returns here when it comes to flavor and quality. Please don’t purchase this unless you have your equipment dialed in perfectly and really understand how to get the most out of it, or if you’re a competitive barista, or if you just love rare coffees for the sake of rare coffees. :)
Ignis’ Notes:
“This coffee was grown by Digna Nuñez in Boquete, then transported in temperature controlled trucks 8 hours away to Lost Origin’s lab in Panama City. The coffee is then again sorted by hand to ensure maximum consistency and quality. They then begin fermentation within their custom designed fermentation vessels with specific temperature, pressure, and agitation control parameters. Within these 3 stage drying rooms with hepa filters, humidity and temperature is finely controlled to ensure maximum understanding of how the coffee reacts to the organic processes applied to it.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.