Complex, Red and Purple Fruits, Sweet Floral, Yellow Fruits, Clean Farmer: Justin Boudeman Farm: Windy Ridge & Misty Mountain
Region: Boquete Altitude: 1600m Variety: Geisha Process: Natural and Washed
Longboard coffee is a very famous name within the coffee industry - Justin manages 3 farms, and we have the absolute pleasure of releasing 2 of the great ones - a Natural lot from Windy Ridge, and a Washed lot from Misty Mountain. Justin works beyond organic and biodynamic principles with his coffees - using no chemicals at all, and fully working with mother nature to achieve an incredible depth, complexity and flavour profile with his coffees. He has started with untouched native forests of the highlands above Boquete, in Panama, and simply removed the understory and replaced with Geisha. This allows the coffee to grow in harmony with the surrounding forest, and doesn't interfere, and isn't over producing cherries.
The Natural lot comes from Windy Ridge, where a south facing slope is more exposed to the harsh conditions at the altitude and grows hardy. The coffee is picked at peak ripeness of cherries, and brought down to process without washing the native bacteria and yeast off the cherries. It's fermented with these natural bacterias and yeast for 38 hours in a cool room before being taken to slowly dry in a dark dry room for 33 days. This natural processing utilises the natural flavours and sugars in the cherry to increase complexity, richness, and sweetness in his Naturals.
The Washed lot comes from Misty Mountain, also on a south facing slope, and has a thick mist that covers the farms most afternoons. This mist slows the maturation of the cherries, and means that often the cherries are picked at a deep purple colour of ripeness, which increases sugars and sweetness in the final cup. The washed lot is fermented in cherry first for 38 hours, before being depulped, and added back with the Mosto of the cherry fermentation for 48 hours. It's then hand washed underwater, and let to dry in the dark dry room for 15 days. This results in an incredibly complex, and deep expression of a washed geisha, with sweetness, clarity, and high quality flavours that you've come to expect from Justin's coffee.
Check out the video we made earlier this year, to learn a bit more about Justin and the amazing work he does at Misty Mountain. I strongly urge you not to miss this incredible experience of Justin's coffees, as they are rare and hard to find at the best of times! These lots have been resting, and then frozen at their peak, since their harvest in April. They are available in 50g doses of both the Washed, and the Natural coffee.