Lost Origin Lot CRIS_GEIS_120_181

Batch 181 is a very special coffee for us — we jokingly call it Lost Origin’s “Sky Project.”

The Sky Project is an initiative started by Triup, with the mission of sourcing coffees grown at extreme altitudes.

Over the past few years, this project has led to outstanding lots from Ethiopia, Guatemala, Costa Rica, and more.

But more importantly, it has expanded the mindset of producers — encouraging them to invest time and effort into pushing quality even higher, both literally and figuratively.

This year, Franz from Lost Origin discovered an incredibly promising high-altitude farm in Panama, located at 2,000 meters above sea level: Crispiliano Contreras.

He began purchasing cherries from the producer, then carried out fermentation himself.

When we cupped this coffee at Franz’s table, we couldn’t help but smile — this is likely the highest-elevation lot we’ve ever worked with from Lost Origin.

At such high altitude, the colder climate allows the cherries to accumulate more sugars, and also results in a more selective and purified microbial activity.

Because of that, this Depulped-processed Lot 181 expresses clean florals and a delicate, white-sugar sweetness.

We are truly honored to share this coffee with you at our bar.

Processing Details：

Farm: Crispiliano Contreras

Location: Trompo, Boquete

Altitude: 2000 masl

Producer: Crispiliano Contreras

Varietal: Geisha

Harvest Date: February 4, 2025

Process: Depulped

Fermentation was carried out in custom-built stainless steel tanks, guided by LOY-007P

and LOB-001P. A fermentation medium (LOM-111) was used at a volume of 52.2 liters,

representing a 30% concentration. The process lasted 5.7 days under controlled

conditions in an average temperature of 13.9°C. The coffee was dried over 15.6 days in

temperature and humidity-regulated drying rooms.

Lost Origin

The man behind Lost Origin, Franz, previously ran an award-winning craft beer company. Living in Panama—home to some of the world’s most exceptional Gesha coffees—inspired him to apply fermentation knowledge from brewing into coffee.

He began sourcing coffee cherries directly from farmers and fermenting them on the second floor of his brewery, using a beer fermentation mindset to create unique coffee profiles. Out of this approach, Lost Origin Coffee Lab was born—symbolizing a “lost origin” of coffee farms, where his fermentation philosophy could bring out new sensory dimensions.

At first, the project faced many setbacks, with few farmers willing to collaborate. But Franz’s aim was never to erase the effort of producers; rather, by purifying microbial strains and identifying the unique native yeasts of each farm, he refined the fermentation process to elevate their strengths. After a year of perseverance, he earned the trust of producers—and by the second year, a WBrC Champion had already won with his coffee.

Today, Lost Origin has become one of the most sought-after micro-producers in specialty coffee. With an annual output of only 2,000 kg (and a long-term cap at 4,000 kg), their coffees remain exceptionally rare. We are thrilled at Oasis to share with you Franz’s work—an uncompromising pursuit of excellence that continues to redefine fermentation in coffee.