The Rare Box Series: Return of Lost Origin

Stitch Coffee’s dual values of innovation and sourcing exceptional coffees have become one as we bring back three Lost Origin lots as part of our larger Rare Box series: four exclusive lots representing some of the best beans the industry currently offers.

Contrary to last year, the three Lost Origin lots that we present in 2025 are inoculated with the same cultures and boast one key difference—we now have a Red Bourbon variety amidst the Geisha, the first of its kind!

Read on to reacquaint yourself with the coffee and discover how the Rare Box series represents our personal quest to bring you the best coffee experiences.

Lost Origin is a Panama City-based lab pushing the boundaries of coffee processing by applying craft brewery and wine-making techniques to specialty beans.

Founded on a spirit of innovation and collaboration, Lost Origin works closely with farmers in Boquete—renowned for its production of Panama geisha—to produce experimental lots that explore coffee's diverse flavour potential.

Lost Origin's approach is unique. They experiment with microbial fermentations to unlock new and exciting profiles, and they have earned a reputation for producing coffees that are not only high quality but unique in taste.

Though each lot below experienced a slightly different fermentation period depending on varietal and on-site processing method (e.g., washed or natural), they were all inoculated using the same cultures: Pichia Kluyveri and Lactobacillus Plantarum.

We’re big fans of these particular microbes at Stitch Coffee as we find they work in harmony to break down the sugars in the coffee cherries (where sugar breakdown = hella flavour).

Moreover, the healthy fermentation environment these microbes create induces volatile compounds and organic acids, further enhancing the complexity of the final cup.

Back by popular demand—albeit as different variety that sports equal flavour to its predecessor.

The Finca Don Benjie lot produced by Stefan Müller was a standout last year, where the coffee’s pristine characteristics reflected the unique microclimate of the farm it came from.

Located in the highlands of Chiriquí, the cherries grown there receive the five-star treatment. Think irrigation from the Caldera River, the fertile soil informed by the Barú volcano, and a lofty altitude of 1,400–1,550 meters.

This particular lot represents Lost Origin's first-ever fermented bourbon trial. The inoculation period saw the cherries ferment for five days under pressure (10 psi) with the two cultures, after which they were dried for 32 days to develop flavour fully.

Expect an aromatic, fruit-forward coffee with bright acidity and a silky body—a testament to the farm’s attention to detail and Lost Origin’s innovative processing technique.

From citrus to coffee, 88-year-old producer Gabriel de Dianous has grown it all. When looking to diversify his crop output, Gabriel and his grandson began planning geisha in 2012 and haven’t looked back since!

Grown under the shade of Ingas and banana trees, the Finca Irma geisha cherries were handpicked and de-pulped (as usual for washed coffees) before heading to the Lost Origin lab for further processing.

There, the team inoculated the beans with the cultures inside a fermenter under controlled conditions for 48 hours. Once the mucilage broke down, the beans were ready to enter a 29-day drying period.

The result is an extraordinary coffee with floral notes, a delicate sweetness, and a long, elegant finish—everything you'd expect from a top-tier Geisha​.

Get in quick as this woman-produced lot is small but mighty! Jaramillo Estate is one of the most prestigious coffee farms in the world, often regarded as the ideal place to grow geisha.

Owned and operated by Nadeia Guerra Suarez, the estate has been in her family for generations. Since taking over the farm in 2017, Nadeia has worked to combine traditional coffee-growing practices with innovative processing methods to produce some of the finest coffee in Panama, which made her lot a perfect choice for Lost Origin to experiment with.

Carefully selected for its uniform ripeness, this natural geisha was fermented as whole cherries with the two cultures and a 2% citric acid solution in the fermenter. The acid was introduced to reduce the microbial load in the fermenter, leading to a healthy environment that would allow the flavour in the cherries to truly thrive.

The fermentation lasted five days followed by a drying period of 37 days, resulting in a vibrant, full-bodied coffee with complex fruit flavours, a hint of floral notes, and a clean, crisp finish. All of which showcase Lost Origin’s expertise and Nadeia’s dedication to quality!

The return of these three exceptional Lost Origin lots is an exciting moment for coffee lovers. Each of these coffees reflects the unique terroir of Panama and the innovative processing techniques that Lost Origin is known for.

Whether you're a fan of fruity, bright coffees or prefer something with more complexity and depth, there's something in this Rare Box series for everyone. Now available online and in the Stitch Coffee cafes!