Panama FrontStreet Coffee Mariposa Coffee Region Introduction, Green Bean Processing, Roasting Analysis, and Brewing Parameter Recommendations

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Panama Butterfly - Butterfly Coffee Bean - FrontStreet Coffee Butterfly

Panama is a Central American country, bordering Costa Rica to the west and Colombia to the east. Those familiar with single-origin coffee should know that Panama coffee is famous in the coffee world for the Geisha variety from Hacienda La Esmeralda. It can be said to be a country that pursues excellence in coffee and produces high-quality coffee.

Panama coffee is famous for the Geisha from Hacienda La Esmeralda, and the region where Hacienda La Esmeralda is located is also quite famous; this is the Boquete region in Chiriqui Province. Boquete is a town in Chiriqui Province, located near the border between Panama and Costa Rica, close to the famous Baru Volcano. With its beautiful scenery, fertile and rich soil, and climate and soil conditions ideal for producing high-quality coffee.

In the Boquete region, there are also many excellent estates. Besides the famous Hacienda La Esmeralda, there are also Elida Estate, Kotowa Duncan Estate, and other renowned estates that produce high-quality specialty coffee. This is not only due to the superior ecological conditions of the Boquete region in Panama and the fertile volcanic ash soil of the Baru volcano area.

Another important factor is that the microclimate in the highlands of Boquete, Panama, is a unique resource for specialty coffee in the Boquete region; Panama's east-to-west environment allows cold air currents to converge above 6,500 feet through the central mountain range, creating various microclimates in the Boquete area. The temperature and rainfall are very suitable for plant growth, so coffee trees growing here thrive exceptionally well.

So in the land of Boquete, there is a coffee bean with exceptional value for money, and it has a very beautiful name — Butterfly.

Panama Butterfly has 40%-50% excellent Geisha lineage, composed of three varieties: Geisha, Caturra, and Catuai. It is grown in the Baru Volcano region of Boquete, at an altitude of 1,600 meters in the volcanic area. The processing plant uses refined washed processing. Panama's special local microclimate leads to abundant rainfall in this region, with large temperature differences between day and night. Combined with the unique volcanic rock soil of the volcanic area, as well as careful harvesting and refined processing, this coffee performs exceptionally well in terms of body, acidity, and floral notes.

What's even more surprising is that on top of its excellent quality, the very affordable price makes this coffee bean's value explode. The special feature of this coffee bean is that it contains the Geisha variety, which gives this coffee very distinct Geisha flavors.

Is Butterfly a Blend?

According to research from available data, due to the historical reasons of the estate, in the past when pursuing yield, early Geisha varieties were mixed and planted together with Caturra and Catuai variety coffee trees. To facilitate harvesting, coffee farmers did not reclassify them but processed the three varieties directly mixed together.

No, the three varieties in Panama Butterfly all come from the same origin and same producing region, so it is a single-origin bean!

Product Information

Name: Panama Butterfly

Region: Boquete Baru Volcano region

Varieties: Catuai, Caturra, Geisha

Processing Method: Washed

Recommended Roast Level: Medium (light-medium roast)

Green Bean Specification: 17 screen

Due to the particularity of the varieties in this Panama Butterfly, we use a light-medium roast to complete the final flavor profile of this bean, deciding to shorten the Maillard reaction time and follow a relatively fast curve. Because the beans are dense and hard, we start with high heat for dehydration, then reduce the heat before first crack to enter the crack while minimizing the loss of aromatic substances like floral notes, preserving the unique Geisha floral characteristics, white grape, caramel, honey, and black tea aromas.

Baking amount: 550g (full load) beans in.

Bean entry temperature: 200°C

First crack: 184.5°C ± 0.5°C @ 8:31 seconds ± 3 seconds

The next day, the cupping results are as follows:

Wet aroma: Citrus, jasmine hints

Flavor: Peach, grape, caramel, honey

How to Brew

Suitable equipment: Pour-over drip, siphon, French press, cold drip, siphon, drip bags

Pour-over Record

Pour-over Panama Butterfly, V60, recommended 15g of powder, 89-90°C water temperature, water-to-powder ratio 1:15, Fuji R440 grind setting 3.5, V60 dripper, first pour 30g of water for 28-30s bloom, pour to 110g, stop at 140g, wait for the powder bed water level to drop to half before pouring again, slowly pour until 225g, avoid the last 5g, extraction time 2:00s.

This pour-over method yields higher sweetness and gentle sweet flavors, for reference only; everyone should make fine adjustments according to their preferred taste.

Flavor: Clean and clear body, white grape and caramel aromas followed by honey sweetness, charming high mountain black tea aroma! High sweetness, medium acidity, rounded mouthfeel.

Other brewing methods:

Pour-over, cake cup: Grind 3.5 (Japan Fuji R440), water temperature 90°C

French press: Recommended grind 4, water temperature 90°C

AeroPress: Recommended grind 3.5, water temperature 87°C

Siphon: Grind 4, water temperature 90-91°C

Panama Butterfly Coffee Taste Flavor Description Processing Method Variety Origin Region Introduction

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473