There are moments in coffee where the result feels bigger than any single decision along the way. This Geisha is one of those moments — a coffee shaped not by chance, but by the careful work of four crafts, each practiced at the highest skill level, each leaving their imprint on the final cup.
The story of this coffee begins, as all great experiences do, at origin. High in Alto Jaramillo, Boquete, at around 1,600 metres above sea level, Andreina Castillo grows this Geisha at Castelara Farm. The conditions here are ideal — cool nights, slow cherry development, volcanic soils — but it’s the human attention that defines the outcome. Geisha is an unforgiving variety. It rewards patience, restraint and deep familiarity with place. In the hands of a producer who understands both the land and the plant, it becomes something quietly extraordinary.
From there, the coffee moves into the care of Lost Origin, whose work in Panama continues to challenge conventional ideas of coffee processing. Operating more like a laboratory than a traditional mill, Lost Origin bring techniques from fermentation science into coffee with precision and intent. For this lot, cherries were processed as a natural, undergoing a carefully controlled fermentation using Pichia kluyveri and Lactobacillus plantarum. Over just more than four days, at a steady 15.4°C, flavour was shaped gently rather than pushed — allowing complexity to build without masking the elegance that defines Geisha.
As roasters, our role is to recognise when a coffee asks for less, not more. This is a coffee where the work has already been done — by the producer in the field, and by the processor in the fermentation room. Our responsibility is to roast with clarity and restraint, preserving fragrance, structure and balance rather than imposing a signature. We approach coffees like this as stewards, trusting the material and allowing its character to remain intact.
This release is also shaped by an artist’s hand. The cover artwork, created by Renee Broders, draws on themes of memory, material and transformation — ideas that resonate deeply with specialty coffee. Just as reclaimed elements are reassembled into something new, this coffee is the result of many individual acts of craft brought together into a single experience.
In the cup, the coffee is layered and expressive. Jasmine and lime lift from the aroma, followed by notes of lychee and yellow tropical fruits. There’s a softness to the sweetness, a clarity that holds as the cup cools, and a sense of balance that reflects the care taken at every stage. Nothing dominates. Everything feels considered. The texture is phenomenal, with structure and body, a velvety mouthfeel that only compares to the finest of brews.
We see this coffee as a celebration — not just of rarity or flavour but of collaboration. Producer, processor, roaster and artist, each practicing their craft with intention, curiosity and respect for the material. Together, they’ve created something that we are overwhelmingly proud to share – our most memorable coffee to date. This coffee is the finest way to sign off for 2025.
So, when it’s time to brew, we recommend a filter method that allows the coffee’s aromatics and structure to shine. A pour-over works beautifully.
The Recipe: Start with 12.5g of coffee to 200g of water at 90–92°C, using a medium-fine grind and a 3 pour method.  Bloom with 40g of water for 30seconds, then pour in a spiral like motion to reach 120g, finishing the pour up to 200 by 1:30. Aim for a total brew time of about 2:30.
Only a small group of lucky people will share in this experience with us – if you like to mark the occasion. We’d love to see your brewing moments, please share and celebrate this incredible cup with @craig_simon @lostorigincoffee @reneebroders
From all the Criteria Coffee team, we thank you for sharing in this release with us.
