Longboard Misty Mountain Washed Geisha Lot 17a 100g

Flavour Notes

white peach / orange blossom / honey

Sweetness ●●●●○ Acidity ●●●●● Body ●●●○○

Longboard Misty Mountain Washed Geisha Lot 17a is a bright and refined coffee, with delicate notes of white peach and orange blossom, lifted by lemon and a subtle, honeyed sweetness. Its tea-like body and lively acidity make for a clean, elegant cup with exceptional clarity.

This lot is processed using the washed method: after careful hand-harvesting, the ripe cherries are depulped, fermented, fully washed, and then dried under controlled conditions. This approach highlights the Geisha variety’s floral and citrus-driven character with precision and purity.

About the Farm & Producer

Longboard Coffee is known for its commitment to quality-driven, sustainable farming in Panama’s high-altitude regions. Misty Mountain, a select plot within their estate, sits at 1,700–1,850 meters above sea level, benefiting from a cool, mist-shrouded climate that slows cherry maturation and enhances flavour development.

The Misty Mountain plot is known for producing coffees with high floral intensity and expressive acidity. Lot 17a reflects Longboard’s meticulous cultivation and processing approach, delivering a washed Geisha that is nuanced, balanced, and deeply aromatic.

The Longboard Misty Mountain Washed Geisha Lot 17a, roasted by Rosso Coffee Roasters, represents a meticulous expression of the Geisha varietal. Cultivated by Longboard Coffee in the Misty Mountain region of Panama at elevations between 1700 and 1850 masl, this lot undergoes a washed process to highlight its inherent clarity. While washed coffees are often celebrated for their clean, vibrant acidity, the Geisha varietal is widely prized for its distinct floral and tea-like characteristics. In this specific offering, the cup profile presents delicate notes of white peach, orange blossom, and honey. For those exploring the nuances of such high-elevation beans, referencing a flavor wheel can be a helpful tool in identifying these subtle aromatic compounds. This 100g release serves as a focused study on how regional terroir and careful processing influence the final cup.