Lost Origin began as an experimental fermentation lab founded by a former craft brewer, partnering with farms like Las Margaritas to explore how microbial selection, tank pressure, and drying protocols can shape flavor. This lot is a direct result of that philosophy—a cup engineered to express terroir with structure, sweetness, and aromatic vitality.

For this release, Gesha cherries were depulped and placed into custom stainless steel tanks inoculated with two specific yeast strains: LOY-011P and LOY-006P. These yeasts were first discovered in wildflower nectar collected in the Berkeley Hills of California—a detail that makes this coffee especially exciting for us, knowing it carries a touch of our own local roots. Fermentation lasted 13.1 days at an unusually cool average temperature of 8.5°C, allowing the yeast to work slowly and predictably. Afterward, the coffee was dried for 20 days in humidity- and temperature-controlled drying rooms with layer-specific airflow inspired by pasta-drying methods—ensuring even, gentle drying that preserves delicate aromatics.

The final cup is a bit funky, but fun to us. It’s sweet like fresh red cherry, carries a lively tropical acidity reminiscent of passionfruit, and finishes with soft purple florals that make it stand out—especially for a process-forward coffee. The yeast inoculation introduces complexity, but never overwhelms clarity, giving this lot a rare dual personality: playful yet composed, expressive yet structured.