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AED 1,500.00+
A natural Geisha from Longboard's Misty Mountain farm in Boquete, picked under the 2025 blood moon, with orange marmalade, passion fruit and cola.
Coffee Expression
Orange blossom first, then orange marmalade and passion fruit in a lush, syrupy body. The finish is long and lands on cola.
Producer
Grown at Misty Mountain, Boquete, by Longboard Specialty Coffee, the farm founded by the late Justin Boudeman.
Coffee Details
Producer: Longboard Specialty Coffee
Farm: Misty Mountain
Region: Boquete, Chiriquí
Altitude: 1,550 to 1,800 masl
Varietal: Geisha
Process: Natural, cold wild yeast fermentation
The Story
The cherries were picked during the 2025 blood moon eclipse, which is where the lot takes its name. They fermented cold with wild yeasts, spent one day in the sun, then dried for 45 days in a climate-controlled room, turned regularly so every cherry dried evenly.
Justin Boudeman came to Panama in the 1990s to surf, and founded Longboard in 2003. He passed away in 2025, shortly before the farm's first auction. The team carries on what he built, and each harvest we cup with them.
| Weight | 0.3 kg |
|---|---|
| Lot Type | Micro Lot |
| Origin | Panama |
| Farm | MISTY MOUNTAIN |
| Flavor Notes | Cola, Orange Blossom, Orange Marmalade, Passion Fruit |
| Main Cup Profile | Floral, Fruity |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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