PANAMA Longboard Geisha Misty Mountain /21 Natural NX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

"I firmly believe that each region of the world has a varietal that does make magic."

Justin Boudeman
Producer, Panama

SCA SCORE 94.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low energy application to focus on the appearance of floral characteristics and refreshing acidity whilst retaining expression of its origin.

PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR

There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.

That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:

“Remember when your Mom made juice from picked berries and fruits in the garden?”

That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: 

"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."

PRODUCER'S SUPPLIED NOTES 

GENESIS

Producer	Justin Boudeman
Country	Panama
Region	La India, Boquete
Altitude	1,500-1,700 masl
Varietal	Geisha, Green Tip
Process	Natural
Lot size	3kg
Trade	630.00 USD/kg
Production	2024
History	Since 2021.

SENSORY EXPERIENCE

Aroma	Coffee cherry, Orange
Flavor	Cranberry, Grapefruit, Tangerine
Aftertaste	Grapefruit, Orange, Mid intensity
Acidity	Cranberry, Citric, Mid intensity
Body	Juicy, Light
Balance	Synergetic
Spectra	Yellow, Orange, White

 

SYNOPSIS

The combination of the Geisha varietal in this terroir and this microclimate makes something magical.

Everything is about the volcano and what it deposited the richness of the soil the proximity of the two oceans is its unique in the world and it comes out in our coffees it's something that can be reproduced.

It was almost like a love story, Justin fell in love with Geisha I fell in love with every aspect of it. He didn't know from previously that coffee could be so elegant, that the coffee could be so nuanced and appreciated to the level of fine wines. That's when it kind of all came together for him.

Justin is lucky enough to have received a slice of land in Panama. It is like a blank canvas and it's our job to create a painting and hopefully a masterpiece on that piece of property.

Justin's story in his own words

I first came to Panama after my university studies. I fell in love with surfing and when my son was born we came to the highlands of Boquete. It is just a magical place the and it's still so close to the surfing that I do every few days. In 2000, when we moved to Boquete, it was when the geisha was becoming discovered. It was really an interesting time and I was fortunate to play poker every week with my friends the Peterson family from Hacienda Esmeralda and through him we watched the Geisha become discovered and then how it did at the Best of Panama auction. Soon, Geisha broke the world's record by becoming the most expensive coffee. At the time, the Peterson family sold me my first farm in combination with me becoming more interested in coffee. I converted the farm to use organic farming practices. With time, I became more focused on coffee. Around 2015, I acquired the other farms at higher elevations and also in the prime Geisha region, namely Windy Ridge and Misty Mountain. From that point on it has been just our entire focus and passion. Geisha coffee is what we live and breathe and they are both unique entities and I look at them as living beings. 

About the farms, Windy Ridge is west facing and sits at 1,550 meters above sea level. It is a little bit more exposed so that where the name came from. We have some nice wind there in the dry season it's a more mature plantation. The roots are deep and the the connection with the land is very profound the roots have gone deep and they're absorbing all of this beautiful minerals. 

We created Misty Mountain from the forest. It was it was a labor of love and passion by finding the right balance between allowing enough light in to the farm. At the same time, also leaving plenty of space for the wildlife and such as the monkeys and the beautiful bird life. There is a lot of animal activity here. 

Both farms are wonderful they're probably only less than five kilometers from each other. Still, it is just so much difference and diversity with different terroir, different orientations. Windy Ridge has more sun while Misty Mountain has more beautiful clouds. The clouds that come in almost every day and are just like blankets for the coffee. This mist contributes to create a very dense bean, very high in flavor and very large cherries. Windy Ridge produces smaller cherries and they absorbs beautiful sunlight during the afternoon sun. Looking right at the volcano which is our highest point in Panama.

Misty Mountain 

Misty Mountain is true forest Geisha. It is young and wild, playful yet majestic. It is a mysterious and silent place on the edge of virgin forest, rough hewn from the wilderness. Its unique microclimate is sunny and breezy half the year and enshrouded in mist the other half. Isolated from other farms and accessed by four wheel drive via a kilometer long private drive that rises abruptly through lush cloud forest, just getting there is an adventure.

With the same passion as the founders of Boquete generations ago. Justin and his team built the farm from scratch, carefully clearing by hand leaving all large trees, finding the ideal mix of sun and shade and monkey bridges, planting a mix of green and bronze tip Geisha into the virgin soil. It is truly remarkable how content the Geisha is to be there- not necessarily the case with some of the other varietals. Occupying an elevation between 1,550 and 1,700 meters in the La India region of Boquete, a primarily south facing orientation allows for morning sun to filter through the forest while offering protection from the pummelling north wind of the dry season.

The Longboard Geisha has found a happy home at Misty Mountain. Carving this farm from the jungle has been a long and challenging process, and the efforts were rewarded the very first harvest with a 6th Place finish in the Geisha Natural category at the 2018 Best of Panama with an overall score of 92.25 points. The coffee went on to fetch 101 USD/lb (approximately 210 USD/kg) at the auction. The story of Longboard continues from there with the years that has passed.

GEOGRAPHY

Elevation: 1,500-1,700 masl
Area:  12 Hectares (currently 3-4 hectares planted, expanding by 2,000-3,000 plants per year).
Region: La India, Boquete
Varietals: Geisha, Pache, Pacamara.
Orientation:  Primarily south facing, some west, with a combination of flat and gently sloping terrain.

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
FMX	Fruit Maceration
RH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00.Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensureno grinds persist on the filter wall in the last pouring pulse.
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature.
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
• The recipe, technique and formula issingularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Panama
Finished in Scandinavia