n t o T h e M i t A u c t i o n
introducing
u r F i r s P i v a t e A u c t i o
Welcome to Into the Mist 2025: A rare collection of twelve Panama lots, each a snapshot of Longboard Coffee’s craft and the wild forest we call home. Register now to secure your place in the auction.
Experience
h e n i c E r e s o f T e r r i o r
“With this auction, we are bringing out the importance of the Mist. It is much more than just a catchy phrase. I learned through my experience in vineyards, the extreme value in having regular mist, especially ocean mist. This slows maturation and concentrates flavors even MORE than elevation. This goes in hand with another factor of the Longboard principle- the importance of mid- slope location. You do not want to be at the top of the slope, or at the bottom. Mid slope location is VERY important. Almost all of the worlds greatest vineyards are mid slope. Next factor is exposure. For the Longboard principle, we want south facing slope, for protection from the north wind and proper exposure to sunlight, as well as facing Pacific Ocean. Then comes elevation. In Boquete Geisha likes 1600 to 1850 masl. That is the sweet spot for us. Over that, requires too many chemicals for Longboards Wildynamic chemical free methods. Therefore, recurring Mist is more important than elevation.
Next, we have terroir, which we wanted rocky and mineral rich. Again, the opposite of what most producers look for with is black volcanic- but again they are after production and LB is only about the cup. Lastly, I was looking for a location with a very dry dry season and no Bajareque, to force the roots down into the minerals instead of up towards the moist surface which is only better for production. Also the dry dry season is best for ripening cherries to perfection.
I hope this give you a better understanding of what makes Longboard unique.
Thank you,”
Justin
INTRODUCING
h e C o l l c t o
Explore Longboard’s purest expression – no blends, just rare, authentic Geisha lots from our smallest harvest yet. Welcome to Into the Mist 2025.
Geisha Natural
c c e n t r i
Harvest notes: Harvested on March 27th, 2025. Moon at harvest: Waning Crescent.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 45-day slow dry in climate controlled dry room.
Cupping notes: Complex florals, forest berries, tropical fruit, wild honey. Clean and juicy.
Geisha Natural
n ( Q u i n e s e n c e n a t u r a l
Harvest notes: Harvested on March 27th, 2025. Moon at harvest: Waning Crescent.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 45-day slow dry in climate controlled dry room.
Cupping notes: Complex florals, forest berries, tropical fruit, wild honey. Clean and juicy.
Geisha Natural
l o o d M o n
Harvest notes: Harvested on the 2025 Blood Moon.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 45-day slow dry in climate controlled dry room.
Cupping notes: Red florals, raspberry, white peach, apricot, bergamot, mango. Creamy and juicy.
Geisha Natural
r o p i c a l S u s e t
Harvest notes: Harvested March 22nd, 2025. Moon at harvest: Third Quarter.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 45-day slow dry in climate controlled dry room.
Cupping notes: Honeysuckle, peach, mango, wild honey, nectar. Sparkling.
Geisha Natural
u r p l e H z e
Harvest Notes: Harvested on February 8th, 2025. Moon at harvest: Waxing Gibbous.
Process Notes: Wild yeast fermentation at cold temperature. One-day sunbath, 45-day slow dry in climate controlled dry room.
Cupping notes: Violet florals, concord grape, blueberry, blackberry. Complex.
Geisha Honey
n f i n i t u e
Harvest notes: Harvested on March 17th, 2025. Moon at harvest: Waning Gibbous.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 30-day slow dry in climate controlled dry room.
Cupping notes: Jasmine, coffee blossom, raspberry, blueberry, blackberry, mandarin, honey. Creamy.
Geisha Honey
r a n s c e n e n e
Harvest notes: Harvested on March 25th, 2025. Moon at harvest: Waning Crescent.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 30-day slow dry in climate controlled dry room.
Cupping notes: Lilac, magnolia, orange wine, mandarin, clementine, lime. Complex acidity.
Geisha Washed
i v i n e M n d
Harvest notes: Harvested April 9th, 2025. Moon at harvest: Waning crescent.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 25-day slow dry in climate controlled dry room.
Cupping notes: Jasmine, vanilla, raspberry, peach. Juicy, bright citric acidity.
Geisha Washed
i n k M o o
Harvest notes: Harvested on the 2025 Pink Moon.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 25-day slow dry in climate controlled dry room.
Cupping notes: Jasmine, orange blossom, lemongrass, peach, honey. Soft and creamy.
Geisha Washed
w ( Q u i n e s e n c e w a s h e d )
Harvest notes: Harvested on March 1st, 2025 Moon at harvest: Waxing crescent.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 25-day slow dry in climate controlled dry room.
Cupping notes: Orange blossom, magnolia, bergamot, peach, apricot, nectar. Juicy, velvety, round.
Geisha Washed
m m o r t a l
Harvest notes: Harvested on March 19th, 2025. Moon at harvest: Waning Gibbous.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 25-day slow dry in climate controlled dry room.
Cupping notes: Jasmine, bergamot, muscat grape, strawberry, white peach, wild honey. Complex crystal minerality.
Geisha Washed
l o w e r C i l
Harvest notes: Harvested March 26th, 2025. Moon at harvest: Waning crescent.
Process notes: Wild yeast fermentation at cold temperature. One-day sunbath, 25-day slow dry in climate controlled dry room.
Cupping notes: Jasmine, orange blossom, vanilla, passionfruit, yellow peach, tangerine. Very sweet and low acidity.
