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Panama Coffee Bean Processing Methods and Geisha Coffee Bean Flavor Profile

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). FrontStreet Coffee presents: Panama Coffee Bean Processing Methods. In the late 19th century, European immigrants brought coffee seeds from Ethiopia through Kenya and Tanzania, then through Costa Rica to Panama, marking the beginning of Panama's coffee cultivation. In recent years, Panama has emerged as

FrontStreet Coffee Introduction: Panama Coffee Bean Processing Methods

In the late 19th century, European immigrants brought coffee seeds from Ethiopia through Kenya and Tanzania, then via Costa Rica to Panama, marking the beginning of coffee cultivation in Panama. In recent years, Panama has gained significant recognition as a producer of high-quality coffee. The unique aroma of Geisha coffee has made a brilliant impression on the world coffee market, causing the popularity of Panamanian coffee to soar.

Varieties and Processing Methods

Panama also grows Typica and Bourbon coffee varieties, though some are Caturra and Catuai. In terms of processing methods, washed, natural, and the honey processing method that has emerged in recent years are all used in Panama.

Origins

Panama's coffee producing regions are mainly located in Chiriqui Province, bordering Costa Rica to the west. Among these, Boquete, located on the side of Baru Volcano, is the oldest coffee growing area, with elevations ranging from 1000 to 2000 meters. This region receives volcanic ash brought by northern winds, which enhances the aroma. This growing environment gives the coffee produced here a special fragrance. Boquete's roads and processing equipment are very well-developed, and coffee production conditions are excellent. In recent years, it has also become popular as a tourist destination, so many people have stopped cultivating coffee.

FrontStreet Coffee - Butterfly Coffee Flavor Profile

For pour-over Panama Butterfly coffee, using a V60, we recommend 15 grams of coffee, water temperature of 89-90°C, and a water-to-coffee ratio of 1:15. Use a Fuji grinder setting of 3.5 with a V60 dripper. First, pour 30g of water for a 28-30 second bloom, then continue pouring to 110g. Pause at 140g, wait until the water level in the coffee bed drops by half, then continue pouring slowly until reaching 225g. Avoid the last 5g. Total extraction time should be 2:00 minutes.

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

Flavor: Clean and transparent body, white grape and caramel aromas followed by honey sweetness, with enchanting high mountain tea fragrance! High sweetness, medium acidity, and rounded mouthfeel.