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How to Drink Geisha Hu Hudie Coffee? What Are the Characteristics of Hu Hudie Coffee?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). Single origin coffee offers more clarity and precision. Unlike mixed beans or regional beans, it contrasts with blended beans, emphasizing origin flavors. Current single origin coffee typically focuses on a single estate or cooperative as the largest scope. Some large estates are divided into many plots, thus giving rise to single plot coffees.

Understanding Single Origin Coffee: The Case of Butterfly

Single origin coffee offers more clarity and precision.

Unlike blended beans or regional beans, single origin is relatively distinct from blended coffees, emphasizing terroir flavors.

Today's "single origin" typically refers to coffee from a single estate or cooperative at its broadest scope. Some large estates are divided into many plots, giving rise to single plot or even micro-lot varieties. With various green bean competitions and policy incentives, coffee farmers spare no effort, treating cultivation and processing like individual experiments.

This creates a competitive dynamic among various "single origin" coffees. It emphasizes both the significance of "single" and makes the "quality" more targeted. Geology, climate conditions by year, varieties, cultivation methods, and processing techniques can all be compared and discussed.

At this point, single origin coffee, known in English as "Single Origin" (literally: single source), becomes more tangible. It refers to the general unity of growing environment and methods, with a single processing approach.

Some translate "Single Origin" as "single producing region," which is too broad and somewhat inappropriate. After all, many producing regions are comparable in size to provincial-level administrative areas.

The Butterfly: A Special Single Origin Case

And then there's "Butterfly"—although it's composed of 70% Geisha + Caturra + Catuai, it's still considered a single origin bean.

According to historical records, Panama coffee cultivation began around 1780 when European immigrants introduced the first Typica varieties. With advantages like abundant sunshine, fertile soil, and highland ecosystems, plus sufficient labor, Panama has become a representative country producing high-quality specialty coffee. Especially after the successful debut of Hacienda La Esmeralda's Geisha variety, which dominated the scene, Panama coffee has become a focal point in the international coffee market.

The Boquete region is Panama's oldest and most famous producing area, located on the eastern side of Baru Volcano at altitudes of approximately 1,200-2,000 meters. The "Baru Volcano National Park" serves as a national ecological conservation area with rich biodiversity, featuring seven microclimates. Coupled with year-round mist and abundant rainfall, it naturally creates excellent coffee growing conditions, allowing Boquete to produce coffee with unique aromas—making it Panama's most productive and highest-quality coffee region.

'Butterfly' is an exclusive product developed through collaboration between Black Gold Specialty Coffee and Panama's Boquete region, sold exclusively. Because it contains a certain proportion of Geisha varieties from the Boquete region (same area as the renowned Hacienda La Esmeralda), it has been extremely popular since its launch, with supply unable to meet demand. (Reportedly, counterfeit versions of Butterfly even appeared on the market, forcing the bean supplier to issue clarifications.) The '2017 Butterfly' is still composed of Geisha + Caturra + Catuai varieties. Notably, this year the supplier increased the Geisha proportion to 70%—the highest Geisha content since Butterfly's launch. According to supplier information, these coffee beans are grown in volcanic regions around 1,600 meters altitude, cultivated and harvested by small farmer members of cooperatives using Boquete's traditional meticulous methods, while post-processing is handled by the nearby Café de Eleta SA. Although production is limited, quality is stable, while also maintaining ecological environment and soil quality.

Due to the special nature of 'Butterfly' in terms of varieties, it's strongly recommended to roast it at a medium-light degree to preserve the floral aromas, fruity sweetness, and elegant acidity...

FrontStreet Coffee suggests brewing 'Butterfly' with water at 90-92°C, which brings out nice citrus acidity and some nutty notes, along with jasmine floral aromas.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also offering online services.