T h e C o f f e e

THE LAND

T h e T e r r o i r

Boquete is one of the most prized coffee-growing regions in the world — and for good reason. Nestled between two oceans, at the foot of the ancient Barú Volcano, it offers a rare collision of biodiversity, volcanic soil, and shifting microclimates.

At Longboard, we treat terroir as our foundation — not something to manipulate, but something to reveal. Each of our three farms sits at a different elevation and faces a different direction, creating dramatically unique conditions for flavour to emerge.

We don’t chase yield or consistency. Instead, we adapt to each season, listen to the land, and honour the wild character of the place. It’s farming not by formula, but by feel — shaped by cycles of sun, rain, wind, and moon.

Site Specific Characteristics

B o r n o f T h e W i l d

"Our coffees are not made - they are expressed."

– Justin Boudeman, Founder and Owner

A premier region

T h e P r o c e s s

Every step is done by hand. Harvesters are paid by the hour, not by volume, so each cherry is picked at peak ripeness — sometimes taking a full day to collect just a few pounds. Over 30 passes are made through each farm during harvest, from December to April.

Once picked, the cherries are brought to Fennario — our drying and processing site — where they are laid out on raised beds and turned by hand three times a day. We use no chemicals, no machines, and no shortcuts. Our farms are guided by the principles of biodynamics, organic stewardship, and a deep reverence for nature’s rhythm.

While the industry trends toward process-driven coffee, we stay committed to terroir. Our goal is not to impress with fermentation or force boldness — it’s to let the bean speak for itself.

T h i s i s s l o w c o f f e e — b u t i t ’ s t h e o n l y k i n d w e k n o w h o w t o m a k e .

THE FARMS

F r u i t s o f t h e L a n d – T h e V a r i e t i e s

Each of our farms has a distinct personality, and so do the coffees they produce. We grow several varietals, but our focus is Geisha — the varietal that thrives in this region more than anywhere else on earth.

The farms

M i s t y M o u n t a i n

Our forest Geisha. Wild, mist-wrapped, and carved from the edge of virgin cloud forest at 1700 -1850m in the La India region. Sunny and breezy half the year, shrouded in fog the other. This is where our Geisha is happiest — producing citrus-led coffees with notes of tangerine, pink grapefruit, orange zest and lemongrass florals. In 2023, our Misty Mountain Geisha achieved a score of 94.75 at the Best of Panama and sold for $3,048/kg — the second highest price of the auction.

The farms

W i n d y R i d g e

Mature and expressive. Facing the Barú Volcano at 1600 – 1700m in Alto Jaramillo, Windy Ridge gets drenched in afternoon sun, producing Geishas rich in tropical fruit, green apple, jasmine, and complex floral aromatics.

The farms

F e n n a r i o

Our processing hub, located at 1,150m in the drier Palmira region. Fennario grows organic Caturra and Catuai, alongside banana, citrus and plantain trees. It’s also home to the Longboard Lab — the heart of our post-harvest operations and a place for experimentation and refinement.

In small quantities, we also grow Typica-Catuai and Pache, which offer a more traditional flavour profile — approachable, balanced, and still unmistakably Longboard.

sustainability

M i n d f u l n e s s o f t h e E n v i r o n m e n t

Our approach to coffee mirrors a surfer’s bond with the ocean—sensitive to wind, climate, and the subtle cycles of the earth. It’s not just cultivation; it’s a spiritual practice.