Producer: Don Benjie X Lost Origin
Country: Panama
Region: Chiriqui
Farm: Cafe Don Benjie
Altitude: 1400-1550 MASL
Process: Depulped Fermentation
Variety: Gesha
Yeast: L.Plantarium

DON BENJIE

Jose Benjamin de Dianous G. and Stefan Arwed Müller began operating the farm in 2011, focusing on quality and environmental preservation. They named their brand Café Don Benjie in honor of Mr. Benjamin de Dianous Henriquez who has made significant contributions to both the local town of Boquete and its coffee industry.

FERMENTATION

Harvested in early February at Don Benjie's estate, the cherries are depulped and fermented for 4 days under 2 psi of pressure and inoculated with cultures of P. kluyveri and L. plantarum, Framgarden Kveik and T. delbrueckii. After fermentation, the cherries are dried for 15 days to achieve the desired moisture level.