How to Brew Panama Butterfly Coffee Beans V60 Three-Stage Brewing Tutorial Tasting and Brewing Steps Introduction

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FrontStreet Coffee - Panama Butterfly Washed Brewing and Tasting Introduction

Butterfly, what a beautiful name. This coffee bean originates from Panama's most renowned coffee producing region - the Boquete region. Boquete is located on the eastern side of the Baru Volcano. This region boasts fertile volcanic soil and abundant annual rainfall reaching up to 3,500 millimeters. The mountainous environment creates a very unique microclimate. The region is cool and foggy, with thick clouds often forming in the afternoon to provide shade, which is highly beneficial for coffee cultivation.

This washed Butterfly coffee contains 70% Geisha variety, mixed with small amounts of Caturra and Catuai varieties. This combination allows the coffee to possess the unique prominent flavor characteristics of the Geisha variety while adding more complex flavors and a clean, bright berry sweetness. It can be considered a classic representative of Panamanian specialty coffee beyond Geisha. The key point: elegant and luxurious flavor, yet very approachable pricing.

Panama Butterfly Washed

Region: Boquete

Varieties: Caturra, Catuai, Geisha

Altitude: 1500m

Processing Method: Washed

Flavor Notes: Jasmine, Citrus, Honey, Berries

Brewing: Dripper: V60, Water Temperature: 91°C, Grind Size: BG-6S, Segmented Extraction, Coffee-to-Water Ratio: 1:15

Pour-Over Method: Use 30g of water for blooming. After 30 seconds, use a small water flow for the second pour, stopping at 125g. After the water level drops, proceed with the third pour, using a large water flow to reach 220g. Total extraction time: 2 minutes.

Tasting Steps: 1. Smell the aroma. 2. Take a sip to experience the mouthfeel. 3. After swallowing, feel the aftertaste and sweetness.

In short: All for sharing and spreading.