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Geisha Mariposa Coffee Flavor Profile Characteristics V60 Pour-over Brewing Recommendations

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). According to historical records, Panama's coffee cultivation began around 1780 when European immigrants introduced the first batch of Typica varieties. Thanks to Panama's advantages including abundant sunshine, fertile land, alpine ecosystems, and sufficient labor force, Panama has become a producer of high-quality specialty

Panamanian Coffee Excellence

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

According to historical records, Panamanian coffee cultivation began around 1780 when European immigrants introduced the first batch of Typica coffee trees. With Panama's advantages including abundant sunshine, fertile land, highland ecosystems, and sufficient labor force, Panama has become a representative country for producing high-quality specialty coffee. Particularly after the successful introduction and dominance of Hacienda La Esmeralda's 'Geisha' variety, Panamanian coffee has become the focus of attention in the international coffee market.

Boquete: Panama's Premier Coffee Region

The Boquete region is Panama's oldest and most famous coffee-growing area, located on the eastern side of Baru Volcano at highland elevations of approximately 1,200-2,000 meters. The "Baru Volcano National Park" serves as a national ecological conservation area with diverse and rich biological species, featuring 7 microclimates. Combined with year-round mist coverage and abundant rainfall, natural conditions create excellent coffee cultivation environments, making Boquete the region with the highest coffee production and best quality in Panama.

The Butterfly Blend: A Unique Coffee Offering

'Butterfly' is an exclusive brand item launched through collaboration between Black Gold Specialty Coffee and Panama's Boquete growing region, sold exclusively. Due to containing a certain proportion of Geisha varieties from the Boquete region (the same growing area as the renowned Hacienda La Esmeralda), it has been extremely popular since its launch, with demand exceeding supply. (Rumor has it that counterfeit versions of Butterfly have appeared on the market, forcing coffee merchants to issue relevant statements for clarification.) The '2017 Butterfly' is still blended from three varieties: Geisha + Caturra + Catuai. Notably, this year the merchant increased the Geisha variety proportion to 70%, the highest Geisha content since 'Butterfly' was first launched. According to information provided by the merchant, these coffee beans are grown in volcanic areas around 1,600 meters elevation, cultivated and harvested by small farmer members of cooperatives using Boquete's traditional meticulous methods. Post-processing is handled by the nearby Café de Eleta SA. Although production is not large, quality is stable, while also balancing ecological environment and soil quality maintenance.

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

Boquete is located in the high-altitude area of Panama's Baru Volcano. The local fertile soil, cool and humid air, large temperature variations between day and night, abundant rainfall, and converging rivers create high-quality Panamanian specialty coffee.

The Boquete Butterfly shares the same block as the famous Hacienda La Esmeralda, situated in an area with continuous valleys and ridges, thus creating multiple microclimates. Coffee produced in different blocks often has distinct flavor characteristics.

Baru Volcano is not only Panama's highest mountain range; early volcanic activity and eruptions deposited large amounts of sediment, bringing extremely fertile soil. This soil is rich in nutrients, with volcanic ash particularly abundant in phosphorus and sulfur. Mixed with clay and combined with unique climate patterns, this region forms an environment suitable for high-quality coffee growth. Dense forests and numerous species create overall biodiversity.

Sustainable Farming Practices

Approximately 50 coffee farmers here form a small cooperative, all using traditional Boquete methods to produce coffee—allowing coffee to grow in a near-natural environment. Although production is not high, it maintains a rich ecological environment, and soil quality can be maintained or even improved. Natural cultivation methods not only benefit the environment but also, because coffee fruits grow slowly, make it easier to produce high-quality coffee beans with excellent flavors. Farmers manually harvest complete coffee cherries and send them to nearby Café de Eleta S.A. for post-processing. The processing plant is about 4 kilometers from the farm and includes a modern laboratory for cupping quality control and manual selection.

Brewing Recommendations

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

For pour-over Panama Butterfly, using V60, recommend 15g of coffee grounds, water temperature 89-90°C.

Water-to-coffee ratio 1:15, Fuji grinder setting 3.5, V60 dripper, first pour with 30g water for 28-30s bloom.

Depending on the bloom condition and expansion size, this determines how long to pour with a fine water stream. After blooming, the coffee grounds will still contain some air.

During the second pour, foam will be produced. The fineness of the foam represents the air content within the coffee grounds. The air content in the coffee grounds determines whether the coffee grounds float on the water surface or settle at the bottom of the filter. With high air content, coffee grounds float on the water surface, so a fine, gentle water stream should be used to disturb the coffee grounds and release the air within them.

Pour to 110g water volume, stop at 140g, wait until the water level in the coffee bed drops to half before pouring again. Slowly pour until reaching 225g water volume, discarding the last 5g. Total extraction time: 2:00 minutes.

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

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