Panama Premium Butterfly Coffee Bean Flavor and Characteristics | Panama Butterfly Coffee Story

FrontStreet Coffee: Panama Butterfly Coffee Beans

Country: Panama

Region: Boquete, Baru Volcano area

Varieties: Catuai, Caturra, Geisha

Processing Method: Washed

Roast Level: Medium (Light-to-medium roast)

Flavor Notes: Peach, nuts, honey, green tea

Region Introduction

In Boquete, Panama, there is an exceptionally cost-effective coffee bean with a beautiful name: Panama Butterfly Coffee. Panama is a Central American country, bordering Costa Rica to the west and Colombia to the east. Those familiar with single-origin coffee should know that Panama coffee is famous in the coffee world for the Geisha variety from Hacienda La Esmeralda. It can be said to be a country that pursues excellence in coffee and produces high-quality coffee.

Panama coffee is famous for the Geisha from Hacienda La Esmeralda, and the region where this estate is located is also quite renowned - it's the Boquete region in Chiriqui Province. In fact, Boquete is a town in Chiriqui Province, located near the border between Panama and Costa Rica, close to the famous Baru Volcano. With its beautiful scenery, fertile soil, and climate perfect for producing quality coffee.

In the Boquete region, there are many excellent estates. Besides the famous Hacienda La Esmeralda, there are also well-known estates like Elida Estate and Kotowa Duncan Estate, all producing high-quality specialty coffee. This is not only due to the superior ecological conditions of Panama's Boquete region and the fertile volcanic ash soil of the Baru Volcano area.

Another important factor is that the microclimate in the highlands of Boquete, Panama, is a unique resource for specialty coffee in this region. The east-to-west environment of Panama causes cold air currents to converge above 6,500 feet through the central mountains, creating various microclimates in the Boquete area. These conditions make the temperature and rainfall exceptionally suitable for plant growth, allowing coffee trees planted here to thrive.

Panama Butterfly coffee beans contain over 50% Geisha heritage, composed of three varieties: Geisha, Caturra, and Catuai. They are grown in the Baru Volcano region of Boquete, at an altitude of 1,600 meters in volcanic areas. The processing plant uses meticulous washed processing. The special microclimate in Panama results in abundant rainfall in this region, coupled with significant day-night temperature differences. Combined with the unique volcanic rock soil of the volcanic area, as well as careful harvesting and meticulous processing, this coffee performs exceptionally well in body, acidity, and floral aromas.

(Honey is also produced locally, with wild butterflies surrounding the mountains)

Even more surprisingly, based on excellent quality, the very approachable price makes this coffee bean exceptionally cost-effective. The special feature of this coffee bean is the presence of the Geisha variety, which gives this coffee distinct Geisha flavor characteristics.

Is Butterfly a Blend?

According to information obtained by FrontStreet Coffee, due to historical reasons, the estate originally mixed Geisha variety coffee trees with Caturra and Catuai varieties to pursue higher yields. To facilitate harvesting, coffee farmers later sorted the three varieties, and then directly mixed the three varieties during export to achieve the desired rich flavor profile.

The three varieties in Butterfly all come from the same origin and region, so it is considered a single-origin coffee!

Like the famous Hacienda La Esmeralda, it's a coffee from the Boquete region, and it contains 40% to 70% Geisha. The flavor also has authentic Panama Geisha characteristics. Most importantly, the price is very approachable.

Butterfly coffee is all washed processed. The cleanliness and clear floral aromas of washed beans, combined with information provided by the green bean supplier indicating a moisture content of only 9.9%, led to a roasting plan of low-temperature bean entry, then high heat with small air vent to accelerate dehydration. After the dehydration stage, medium air vent and medium heat are used to avoid rushing the Maillard reaction time. The beans are removed from the roaster at the peak of first crack.

Roasting Process

Due to the special nature of this "Butterfly" variety, we use a light-to-medium roast to complete the final flavor direction of these beans, deciding to shorten the Maillard reaction time and follow a relatively fast roasting curve. Due to the high density and hardness of the beans, we start with high heat for dehydration, then reduce the heat and temperature rise before first crack to preserve the loss of small molecular aromatic substances, ensuring the characteristic Geisha floral notes, white grape, caramel, honey, and black tea aromas are not destroyed.

Roasting amount: 550g (full capacity) of beans.

Entry temperature: 200°C

First crack point: 184.5°C ±0.5°C @ 8:31 seconds ±3 seconds

The next day, the results from cupping were as follows:

Wet aroma: Citrus, jasmine hints

Flavor: Peach, grape, caramel, honey

Brewing Guide

Suitable brewing methods: Pour-over drip, siphon, French press, cold drip, siphon, and coffee bags

Pour-over Recording

Summary

For pour-over Panama Butterfly with V60, FrontStreet Coffee recommends 15g of coffee with water temperature of 89-90°C.

Water to coffee ratio of 1:15, EK43s grinder setting 10, V60 dripper.

For the first pour, use 30g of water for a 28-30 second bloom. Depending on the bloom condition and expansion size, this determines how long to use 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 in 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 higher air content, coffee grounds float on the water surface, so a gentle, fine water stream should be used to agitate the coffee grounds, allowing air to escape from within the grounds.

Pour until reaching 110g of water, then stop at 140g. Wait until the water level in the coffee bed drops to half before pouring again. Slowly pour until reaching 225g of water, avoiding the last 5g. Extraction time: 2:00 seconds. FrontStreet Coffee believes this extraction method brings out the higher sweetness and soft fruity acidity of Butterfly. Everyone can make fine adjustments according to their preferred taste profile.

Flavor: Clean and transparent body, with white grape and caramel aromas followed by honey notes, the high mountain black tea aroma is captivating! High sweetness, medium acidity, with a smooth mouthfeel.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473