Pour-over Guide: How to Brew a Perfect 'Floral Butterfly'? Suitable Methods: Pour-over Drip, Siphon, French Press

FrontStreet Coffee Panama Mariposa

Because of this FrontStreet Coffee Mariposa's distinctive varietal character, we settle on a medium-light roast to frame the flavour. That choice preserves the floral notes and white grape character typical of Gesha while drawing out a remarkable black tea quality, rounded off by honey-like sweetness and smoothness. The aroma and finish are exceptionally long, delivering a truly memorable cup.

Product Information

Product Name: FrontStreet Coffee Panama Mariposa

Region: Boquete, Barú Volcano Area

Varietals: Catuai, Caturra, including 50% Natural Process Geisha

Processing Method: Natural Process

Roast Level: Medium-Light

Bean Size: 17 screen

Frequently Asked Questions

Is FrontStreet Coffee Panama Boquete Mariposa a blend?

No. All three varietals in FrontStreet Coffee Panama Boquete Mariposa come from the same origin and region, which makes it a single-origin coffee.

Suitable Brewing Methods: Pour-over drip, siphon, French press, cold drip, and drip bags

Brewing Guide

How do you brew FrontStreet Coffee Mariposa?

Pour-over Reference:

For FrontStreet Coffee Panama Mariposa, we recommend 15g of grounds with water between 89-90°C and a 1:15 coffee-to-water ratio. Grind to 3.5 on a Fuji grinder, use a V60 dripper, and start with a 30g bloom for 28-30 seconds. Continue pouring to 110g, then pause at 140g and wait for the water level to drop halfway before continuing. Slowly pour to a total of 225g, avoiding the last 5g. Total extraction time should be 2:00.

This pour-over approach highlights sweetness and gentler flavours. It is a reference only—adjust to your own taste.

Flavor Profile: A clean, transparent body with white grape and caramel aromas followed by honey sweetness. The high-mountain black tea fragrance is captivating. High sweetness, low acidity, and a smooth, rounded mouthfeel.

FrontStreet Coffee Recommendation

The Gesha in the Mariposa is the same variety that made Panama famous, and it is worth understanding how it is sold, since the label on the bag tells you a great deal. FrontStreet Coffee's Esmeralda Red Label Gesha is officially called "Esmeralda Special": it grows at 1600-1800 meters, every lot must cup above 90 points, and each lot carries its own number and comes from a single small plot—so buyers can chase the subtle differences between lots. The Green Label Gesha, originally "Private Collection," takes the opposite approach: rather than stressing plot detail, it blends lots from several plots to express the estate's signature high-altitude Gesha character, and its lower price makes it excellent value.

Newcomers who simply want to taste what "Gesha flavour" means are best served by the entry-level FrontStreet Coffee Boquete Gesha, which delivers the classic Panamanian orange-blossom and honeyed sweetness, oolong-tea body, and delicate fruit acidity at a friendly price. For an Ethiopian take, FrontStreet Coffee's Granada Gesha comes from a processing station founded in 2014 on the border of the Kochere and Gelana Abaya areas, where the surrounding coffee area spans some 700 hectares; the cherries are hand-picked and dried on raised beds for 14-20 days depending on the weather. Medium-light roasted, it shows bright citrus acidity, elegant ginger-flower aroma, ripe fruit sweetness, and a fine, silky texture with the refined finish that defines the variety.

Gesha rewards a careful pour. Because the beans are dense and can settle and clog the dripper, FrontStreet Coffee grinds to about 78% pass-through on the Chinese standard #20 sieve—roughly caster-sugar texture—and brews at 91°C. Use 15g of coffee in a small Hario V60 at a 1:16 ratio, then pour in three stages: 30g of water for a 30-second bloom, a second gentle circular pour to 125g, then wait for the bed to drop halfway before finishing with a slow circular pour to 225g, for a total extraction of about 2:10-2:20.