Coffee, Chocolate, & Beer in Panama with Franz Zeimetz of Lost Origin Coffee Lab & Casa Bruja and Jaime Pérez of Bocao

In this episode we talk with Franz Zeimetz of Lost Origin Coffee Lab and Casa Bruja brewery and Jaime Pérez of Bocao chocolate, all from Panama. We discuss the state of craft chocolate, craft beer, and coffee in Panama, and a series of experiments and collaborations they've pursued between these three worlds. Franz has used raw cacao fruit from Jaime in a mixed-fermentation Saison, and is experimenting with various cacao and coffee fermentations. You can find out more about Bocao here, Lost Origin Coffee Lab here, and Casa Bruja here.Also mentioned in the episode are Dark Matter Coffee, Omega Yeast, and White Labs. If you want to learn more about cacao fermentation, listen to this episode with cacao agronomist Sarah Bharath.  Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.