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2024 Stitch Coffee
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Some specials for you
4 Pack
Single
12 Pack

Sold out

Sold out

Sold out

Sold out

200g
1kg

Sold out

250G
500G
1KG
Whole Bean
Aeropress
Batch Brew
Cold Brew
Espresso
Moka Pot
Plunger
Pour Over

Sold out

4 Pack
Single
12 Pack

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Sold out

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200g
1kg

Sold out

250G
500G
1KG
Whole Bean
Aeropress
Batch Brew
Cold Brew
Espresso
Moka Pot
Plunger
Pour Over

Sold out

4 Pack
Single
12 Pack

Sold out

Sold out

Sold out

Sold out

200g
1kg

Sold out

250G
500G
1KG
Whole Bean
Aeropress
Batch Brew
Cold Brew
Espresso
Moka Pot
Plunger
Pour Over

Sold out

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Lost Origin (Lachancea Thermotolerans)

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About the Bean

A volcanic crater, Lanchancea Thermotolerans culture, and geisha cherries; in other words, all the ingredients you need to create a Panama coffee that’s truly epic. This geisha coffee from producer Stefan Müller was grown on Don Benjie farm, where it took nourishment from the pure Caldera river and volcanic soils of the Chiriquí highlands. Inoculation prior to depulping and fermentation then suffuses with a special culture. This informs the bean’s elevated aroma and even more pronounced notes of pomegranate, peach and pineapple flavour.

ABOUT LOST ORIGIN

Brought to you by STITCH COFFEE, our Lost Origin limited releases proffer a return to the pursuit of excellent coffee. We’ve partnered with the Lost Origin coffee lab in Panama City to bring home a batch of beans quite like no other.

Their team of methodology-minded brew techs take traditionally-harvested beans and ferment them with special microorganisms (a process inspired by craft brewery practices) to create brand new coffees bursting with riveting flavour. It’s a breakthrough for the world of coffee processing, and your palate too.

Region
Boquete, Alto Quiel
Variety
Geisha
Process
Fully Washed (Lachancea Thermotolerans)
Altitude
1,400-1,600 MASL
Producer
Stefan Müller
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Filter
Pours
2 (including bloom): 30g, 221g
Water
221g
Dose
13g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:17
Draw Time
2:30
Temperature
95-97°C

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