{"product_id":"limited-panama-lost-origin-finca-la-estrella-pacamara-depulped","title":"LIMITED | PANAMA | Lost Origin - Finca La Estrella | Pacamara | Depulped","description":"\u003cdiv class=\"OutlineElement Ltr SCXW184533286 BCX0\"\u003e\n\u003cp class=\"Paragraph SCXW184533286 BCX0\"\u003e\u003cspan class=\"TextRun SCXW184533286 BCX0\" lang=\"EN-US\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003eFinca La Estrella is a 7-hectare coffee farm in Alto Quiel, Boquete,\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003em\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003eanaged by the Rios Saraceni family since its founding in 1914\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e. The\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e farm is currently under the stewardship of Giovanna Saraceni. The farm's legacy began with Antonio Saraceni, an Italian immigrant who arrived in Panama in 1900. With his background in viticulture, he \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003eacquired\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e land in Alto Quiel and began cultivating coffee. The farm has been passed down through generations, with each \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003esubsequent\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e generation being managed by women of the Saraceni family.\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-ccp-props='{\"134233117\":false,\"134233118\":false,\"201341983\":0,\"335551550\":1,\"335551620\":1,\"335559685\":0,\"335559737\":0,\"335559738\":0,\"335559739\":0,\"335559740\":259}' class=\"EOP SCXW184533286 BCX0\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"OutlineElement Ltr SCXW184533286 BCX0\"\u003e\n\u003cp class=\"Paragraph SCXW184533286 BCX0\"\u003e\u003cspan class=\"TextRun SCXW184533286 BCX0\" lang=\"EN-US\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003eLost Origin is the brainchild of Juan-Andres Typaldos and Franz Zeimetz, craft brewers at Panama City's Casa Bruja. With their craft brewing background, Lost Origin offers a unique perspective on coffee processing, allowing them to experiment and challenge conventional ideas. \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559740\":259}' class=\"EOP SCXW184533286 BCX0\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"OutlineElement Ltr SCXW184533286 BCX0\"\u003e\n\u003cp class=\"Paragraph SCXW184533286 BCX0\"\u003e\u003cspan class=\"TextRun SCXW184533286 BCX0\" lang=\"EN-US\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003eAll Lost Origin coffees are transported in refrigerated trucks to their processing lab. Upon arrival, each lot undergoes a unique fermentation process, after which the coffee is placed on drying trays, and moves through Lost Origin’s meticulously designed two-stage drying process. This \u003c\/span\u003e\u003cspan class=\"NormalTextRun AdvancedProofingIssueV2Themed SCXW184533286 BCX0\"\u003eparticular lot\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e, #66, took \u003c\/span\u003e\u003cspan class=\"NormalTextRun AdvancedProofingIssueV2Themed SCXW184533286 BCX0\"\u003e20 days\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e to slowly dry.\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559740\":259}' class=\"EOP SCXW184533286 BCX0\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"OutlineElement Ltr SCXW184533286 BCX0\"\u003e\n\u003cp class=\"Paragraph SCXW184533286 BCX0\"\u003e\u003cspan class=\"TextRun SCXW184533286 BCX0\" lang=\"EN-US\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003eStarting\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e with \u003c\/span\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW184533286 BCX0\"\u003ea cold\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e water and 2% citric acid float to \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003ediminish\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e the microbial load from \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003epost-harvest\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e transport. Th\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003eis lot was then fermented\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e in an open tank at 28°C for 96 hours, inoculated with\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003ePichia \u003c\/span\u003e\u003cspan class=\"NormalTextRun SpellingErrorV2Themed SpellingErrorHighlight SCXW184533286 BCX0\"\u003eKluyveri\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e and Lactobacillus Plantarum\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e, giving \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003ethe lot a fun, funky complexity. After \u003c\/span\u003e\u003cspan class=\"NormalTextRun AdvancedProofingIssueV2Themed SCXW184533286 BCX0\"\u003e96 hours\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e, the cherries were rinsed with \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003ecold water\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e, \u003c\/span\u003e\u003cspan class=\"NormalTextRun SpellingErrorV2Themed SCXW184533286 BCX0\"\u003edepulped\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e, and then dried\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"Paragraph SCXW184533286 BCX0\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan class=\"TextRun SCXW184533286 BCX0\" lang=\"EN-US\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SCXW184533286 BCX0\"\u003e\u003cspan data-teams=\"true\"\u003eLost Origin x Finca La Estrella's Pacamara was shipped to the US in insulated packaging and kept cool with frozen gel packs (and a temperature data logger). On its arrival, the coffee went straight into the freezer in ATX. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Proud Mary Coffee USA","offers":[{"title":"100gms","offer_id":45315957555416,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1939\/4095\/files\/PAN_Lost_Origin_x_Finca_La_Estrella_2024_Pacamara_Depulped_USA.png?v=1728660267","url":"https:\/\/proudmarycoffee.mom\/products\/limited-panama-lost-origin-finca-la-estrella-pacamara-depulped","provider":"Proud Mary Coffee USA","version":"1.0","type":"link"}