Panama Mariposa Pour-Over Temperature, Grind Size, and Coffee-to-Water Ratio Guide - How to Brew Mariposa Coffee for Best Taste

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Product Information: FrontStreet Coffee Panama Butterfly

Origin: Boquete, Baru Volcano Region

Varieties: Geisha, Catuai, Caturra

Processing Method: Fine Washed

Roast Level: Medium-Light Roast

Agtron: 75-83

Net Weight: 227g

Flavor Profile: Floral notes, bergamot, berries, tropical fruits, honey, cherry, with persistent aroma and finish, clean and layered mouthfeel, bright acidity

Washed Processing Method

There are many ways to process washed coffee, but generally, after coffee cherries are harvested, floating beans are removed, then the pulp is removed, and the coffee beans are soaked in fermentation tanks. Enzymes in the water soften the mucilage attached to the parchment's inner skin, while natural yeast breaks down the sugars in the mucilage - this process is called fermentation. After fermentation is complete, the coffee beans are moved to drying patios to dry. During the drying process, the beans must be continuously turned to ensure even drying. Finally, they are stored in their parchment form in cool warehouses, and only after green bean buyers place orders are they hulled and bagged. Coffee processed this way has a clean taste, emphasizing bright, lively fruit acidity, as well as clear fruit flavors and floral notes.

Boquete: Premium Growing Region

Boquete is a high-altitude volcanic region where Baru Volcano provides particularly fertile soil. The towering terrain, cool humid air, varying sunlight patterns, abundant rainfall, and converging rivers create excellent Panama specialty coffee. This batch comes from coffee grown in the same region as Hacienda La Esmeralda, located in an area with continuous valleys and ridges that form several microclimates. Coffee produced in different blocks each has its unique flavor characteristics. The refreshing citrus notes, bright tropical fruit sensations, and delicate floral notes interweave to create an exceptionally elegant and generous flavor profile.

Produced near Dilla town by the Yirgacheffe Coffee Farmers Cooperative Union. The cooperative was established in 1976 and is currently a member of the Sidama Coffee Farmers Cooperative Union (SCFCU). We have conducted secondary screening of this coffee, selecting this batch for its excellent flavor performance, with notes leaning toward honey, citrus, and coffee floral aromas.

Due to the special varieties in this FrontStreet Coffee Panama Boquete Butterfly, we use a medium-light roast to determine the final flavor direction. This allows it to not only possess the characteristic floral notes and bergamot flavors of Geisha but also makes cherry, tropical fruit, and berry flavors particularly outstanding, while maintaining honey-like sweetness and smoothness. The aroma and finish are exceptionally persistent, delivering quite impressive mouthfeel performance.

Composed of three varieties - Geisha, Caturra, and Catuai - this coffee grows in volcanic regions at 1600 meters altitude. The processing plant uses fine washed processing. Panama's special local microclimate results in abundant rainfall in this area, with significant temperature differences between day and night. Combined with the unique volcanic rock soil of the volcanic region, as well as meticulous harvesting and fine processing, this FrontStreet Coffee's Butterfly Coffee performs excellently in body, acidity, and floral notes.

Brewing Instructions

For pour-over brewing of FrontStreet Coffee's Panama Butterfly, using V60: 15g of coffee, water temperature 89-90°C, water-to-coffee ratio 1:15, Fuji grinder setting 3.5, V60 dripper. First pour 30g of water for 28-30s bloom, then pour to 110g, stop at 140g, wait until the water level in the coffee bed drops to halfway before continuing to pour. Slowly pour until reaching 225g total, avoiding the last 5g. Extraction time: 2:00 minutes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473