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AED 1,400.00+
PANAMA LONGBOARD DIVINE MIND GEISHA LAW 1 WASHED (AUCTION LOT)
Altitude: 1,550–1,800 MASL
Farm: Misty Mountain
Producer: Longboard Coffee
Variety: Geisha
Process: Washed
Taste Notes: Orange blossom, Orange marmalade, Earl Grey, Brown sugar
About This Specialty Coffee
PANAMA LONGBOARD DIVINE MIND GEISHA LAW1 WASHED is a rare and highly expressive Panama Geisha, selected through an exclusive coffee auction for its exceptional cup quality, complexity, and distinctive character.
Produced by Longboard Coffee, this limited lot represents the pursuit of excellence that defines Panama’s finest specialty coffees. The renowned Geisha variety, combined with careful cultivation and a precise washed process, creates a cup that is remarkably clean, aromatic, and layered.
The washed process allows the intrinsic qualities of the Geisha variety to shine, emphasizing its clarity, elegant structure, refined sweetness, and vibrant aromatics. Every element of the cup is carefully defined, making this an exceptional coffee for those who enjoy nuanced and highly transparent coffees.
The cup opens with the delicate and aromatic character of orange blossom, followed by the rich citrus sweetness of orange marmalade. As the coffee develops, elegant Earl Grey notes bring a refined tea-like character, while brown sugar adds warmth and depth to the finish.
Expect a beautifully balanced cup with floral aromatics, bright citrus sweetness, delicate tea notes, and a smooth, lingering sweetness.| Weight | 0.3 kg |
|---|---|
| Lot Type | Micro Lot |
| Origin | Panama |
| Farm | MISTY MOUNTAIN |
| Flavor Notes | Brown Sugar, Earl Grey, Orange Blossom, Orange Marmalade |
| 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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