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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
From the misty highlands of Boquete, Longboard Coffee was founded by Justin Boudeman, whose passion for nature and flavor, led him to cultivate the legendary Geisha variety. Grown and cultivated under Wildynamics in Boquete, this coffee was harvested on April 9th, 2025 during a Waning Crescent moon, reflecting biodynamic practices aligned with nature’s rhythms. Misty Mountain stands out for its volcanic soil, cool mountain air, and constant mountain mist creating an ideal environment for producing vibrant, expressive coffees that reflect Panama’s remarkable terroir.
This Divine Mind Geisha Washed LAW 1 is hand harvested between December and April, with pickers returning to the same trees more than 30 times to select only perfectly ripe cherries. Harvesters are paid by the hour rather than by volume, prioritizing quality over speed. After picking, the cherries are transported to Fennario, where they are washed, carefully dried on raised beds, and turned by hand three times daily. The cherries undergo wild yeast fermentation at cold temperatures, followed by one day of sunbath and a slow 45-day drying process in a climate controlled drying room by using biodynamic and organic principles, with no chemicals or machines, the process ensures the coffee reflects the harmony of the land and the care of its producers.
Divine Mind Coffee embraces the idea that coffee is more than a beverage, it is a mindful ritual that awakens creativity, connection, and clarity. Inspired by the harmony between mind, nature, and flavor, the concept invites people to slow down and savor every aroma, texture, and note within the cup. Each brew becomes a moment of reflection, a spark of inspiration, and a way to bring people together through conversation and shared experience. In this philosophy, coffee transforms from a daily drink into something deeper an intentional journey that engages both the senses and the mind.
In the cup, this Geisha bursts out with bright orange blossom aromatics, flowing into juicy orange marmalade sweetness with a splash of Earl Grey tea. Hints of brown sugar and soft tropical fruit dance across the palate, A lively, sparkling acidity carries through to a clean, long citrus-floral finishing, leaving a teasing, joyful impression.
| 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 2 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
17 g coffee
255 ml water
Ratio 1:15
Water temperature 90–93°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 50 ml pour, slow and even.
-Allow the coffee to bloom for 30 to 35 seconds.
-Continue pouring in circles until reaching 140 ml.
-Pause briefly, letting the coffee draw down.
-Finish with a centered pour to 255 ml.
The brew should complete between 2 minutes and 3 minutes 20 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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