Panama Washed 'Flower Butterfly' Coffee - Does a Geisha Blend Mean It's Not a Single-Origin Coffee Bean?

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When FrontStreet Coffee introduced its Panama Geisha Blend coffee beans, some customers questioned whether a Geisha blend could be considered a single-origin coffee bean.

According to research conducted by FrontStreet Coffee, due to the historical background of the estate, early Geisha varieties were interplanted with Caturra and Catuai coffee trees to pursue higher yields. To facilitate harvesting, coffee farmers later subdivided these three varieties and directly mixed them during export to achieve the desired rich flavor profile. Since the three varieties in FrontStreet Coffee's Panama Butterfly all come from the same origin and growing region, it is classified as a single-origin bean.

FrontStreet Coffee believes that calling coffee beans mixed from different varieties a "blend" is merely to highlight a particular variety, not a blend in the traditional sense. Similar to Ethiopian heirloom varieties, which are grown in mixed forms due to their diverse genetic backgrounds, the difference between FrontStreet Coffee's Ethiopian heirloom and Panama Geisha Blend lies in one being naturally mixed and the other being artificially mixed.

Panama Boquete Growing Region

Boquete

Boquete, one of Panama's coffee-growing regions, is well-known to us and is located on the eastern side of Baru Volcano. Boquete has excellent growing conditions, with coffee cultivated at altitudes between 1,200 to 2,000 meters. The lowest temperature is around 11°C, and the highest is about 27°C—neither freezing nor excessively hot, while also featuring significant temperature variations. Due to its altitude and soil advantages, FrontStreet Coffee's cupping of various coffee beans from this region reveals flavors ranging from rich nutty aromas to captivating floral and fruit notes, making it exceptionally diverse.

As early as over 100 years ago, after the construction of the canal, many European intellectuals were attracted by the captivating coffee flavor of beans from the Boquete region and chose to stay, purchasing estates to grow coffee. Initially, the Panama region primarily cultivated Caturra and Catuai varieties. It wasn't until Geisha coffee was accidentally discovered by the owner of Emerald Estate, who entered it in competition and became famous overnight, that Geisha was widely planted throughout Panama.

Composition of FrontStreet Coffee's Panama Butterfly Coffee Beans

Butterfly

FrontStreet Coffee's Panama Butterfly consists of 70% Geisha coffee variety, composed of three varieties: Geisha, Caturra, and Catuai. Grown in the Baru Volcano region of Boquete at an altitude of 1,600 meters, the processing plant uses precise washed processing. Panama's special microclimate results in abundant rainfall in this area, along with significant day-night temperature differences. Combined with the unique volcanic soil of the region and meticulous harvesting and processing, this FrontStreet Coffee Panama Butterfly coffee performs exceptionally well in body, acidity, and floral aroma.

Coffee Bean Varieties

Geisha, Caturra, Catuai

Caturra: Caturra is a natural mutation of the Bourbon variety. It was discovered between 1915 and 1918 in a plantation in Minas Gerais, Brazil. A group of genes in the Bourbon plants grown in the plantation mutated, causing the plants to grow smaller (similar to dwarfism). This variety is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1,700 meters, showing strong adaptability to elevation—the higher the altitude, the better the flavor, though yield is relatively reduced.

Catuai: As its name suggests, Catuai is closely related to Caturra. It is an artificially cultivated hybrid developed by the Instituto Agronômico de Campinas (IAC) in São Paulo, Brazil, using Mundo Novo and Yellow Caturra varieties, initially called "H-2077." Catuai inherited Mundo Novo's high yield, disease resistance, and excellent cupping qualities, as well as Caturra's compact size, quality acidity, and sun-exposed coffee characteristics.

Geisha: Discovered in the original forests of Ethiopia in 1931, Geisha went through research and cultivation in various countries before being brought to Panama in 1960 by Pachi Serracin, the former owner of Panama's Don Pachi Estate, from Costa Rica. It wasn't until 2004 when the owner of Emerald Estate discovered a subtle floral aroma hidden among the harvested coffee beans and entered it separately in the BOP competition that it became famous overnight. Since then, Geisha coffee beans have shone brightly at the forefront of the specialty coffee industry. The uniqueness of Geisha lies in its very distinct and clear floral and citrus flavor notes, extremely high cleanliness, soft and elegant acidity, persistent cotton-like sweetness, and premium tea-like mouthfeel. The floral aroma and intense sweetness of tropical fruits create a unique floral-fruit fragrance.

Coffee Bean Processing Method

Washed

The Panama Boquete Butterfly coffee beans acquired by FrontStreet Coffee use the washed processing method. Selected coffee cherries are placed in a depulper to initially remove their skin and pulp; the coffee beans with remaining pulp and mucilage are placed in water to ferment for about 24 hours.

After fermentation, the coffee beans with parchment are placed in flowing water channels to wash away their pulp and mucilage. After washing, the coffee beans are dried or dried using a dryer until the moisture content reaches about 12%. Finally, the parchment is removed from the green coffee beans. The washed processing method gives the Geisha blend of FrontStreet Coffee's Butterfly brighter acidity and highlights the floral characteristics of Geisha coffee beans.

FrontStreet Coffee Roasting Records

Due to the special nature of this Panama Butterfly's varieties, FrontStreet Coffee's roaster decided to use a medium-light roast. Because the beans are dense and hard, the process begins with high heat for dehydration, reducing the heat before first crack to enter first crack while minimizing the loss of small aromatic molecules like floral notes, preserving Geisha's characteristic floral, white grape, caramel, honey, and tea aromas.

Roasting amount 550g: Preheat the drum to 200°C, add beans, and after 30 seconds adjust heat to 160, with damper open to 3. Return temperature point at 1'31", maintain heat. Yellowing at 4'50", grassy aroma disappears, entering dehydration stage. At 165°C, reduce heat to 130°C, keep damper at 4. Dehydration completed at 7'50", bean surface shows wrinkles and black patterns, toast aroma transforms to coffee aroma as a prelude to first crack—pay attention to the sound of first crack. First crack begins at 8'31", damper fully open to 5, heat adjusted to 70°C. Development time after first crack is 1'28", discharge at 193°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. FrontStreet Coffee's baristas typically use 200ml ceramic bowls for cupping. Cupping water temperature is 94°C, and grind size is controlled to achieve 70%-75% pass-through rate on a #20 standard sieve (0.85mm). Ratio: 11.1g of coffee powder to 200ml of hot water, i.e., 1:18.18, which extracts a concentration within the golden cup range of 1.15%-1.35%, with a steeping time of 4 minutes.

Dry aroma: Citrus, berries, floral notes

Wet aroma: Citrus, jasmine

Flavor: Honey peach, grapes, caramel, honey

FrontStreet Coffee Brewing Experience

Filter: V60#01

Water temperature: 91°C

Coffee-to-water ratio: 1:15

Grind size: Medium-coarse grind/BG6s (China standard #20 sieve with 80% pass-through rate)

FrontStreet Coffee uses segmented extraction: First segment, pour 30g of water for a 30-second bloom. Second segment, pour 95g of water (scale shows 125g total); completed in about 1 minute 5 seconds. Third segment, pour 100g of water (scale shows 225g total), completed in about 1 minute 40 seconds. Total extraction time: 2 minutes 10 seconds. Remove the filter cone to complete brewing.

[FrontStreet Coffee Panama Boquete Butterfly] Brewing flavor: Floral notes, tea, berries, citrus, finish with slight nutty notes, smooth mouthfeel, low bitterness, moderate acidity, medium aftertaste.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473