FrontStreet Coffee Freshly Roasted Panama Boquete Mariposa with 70% Geisha Premium Coffee Beans

Introduction

Take varietal character this good, add meticulous processing, and finish with a medium-light roast that fixes the coffee's final direction, and the result is a cup that is hard not to admire: Geisha's signature florals, South Asian fruit, and berry notes, plus the sweetness and smoothness of honey, with an aroma and aftertaste that linger unusually long.

Cupping Notes

Fragrance (Dry Aroma): Jasmine, citrus, tea, honey

Aroma (Wet Aroma): Berries, floral, buttery, vanilla, citrus

Flavor: Sweet fruit juice, delicate and non-stimulating acidity, excellent cleanliness, bergamot, honey, citrus, spices, floral notes, berries, tea, cherry, a refined aftertaste, persistent aroma, and the classic Esmeralda Estate Geisha character.

Mouthfeel Description: Jasmine floral notes, citrus and tea aromas, honey, berries, vanilla, and bright acidity. This Geisha-bearing Flora Butterfly is a specialty coffee of exceptional value.

Product Information

Producer: Coffee Workshop

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Roasted coffee beans

Brand: Coffee Workshop

Series: FrontStreet Coffee Roasting

Sugar Content: Sugar-free

Origin: Panama

Roast Level: Medium roast

Coffee Details

Country: Panama

Grade: SHB

Region: Boquete

Roast Level: Medium roast

Processing Method: Washed

Varieties: Caturra, Catuai, Geisha

Flavor Notes: Tea, honey, berries, classic Esmeralda Estate Geisha taste

Panama Coffee Origins

Panama is a Central American country bordered by Costa Rica to the west and Colombia to the east. Anyone familiar with single-origin coffee knows that Panama earned its reputation through Esmeralda Estate's Geisha. It is a country that pursues excellence in coffee and delivers it.

Panama's fame rests on Esmeralda's Geisha, and the area where that estate sits is just as well known: Boquete, in Chiriqui Province. Boquete is a town near the Panama-Costa Rica border, close to the famous Baru Volcano. The scenery is beautiful and the soil rich and fertile, and the climate and land suit high-quality coffee extremely well.

Boquete holds many excellent estates. Besides the famous Esmeralda, there are Elida Estate and Akaba Estate, all producing high-quality specialty coffee. That comes partly from the region's superior ecology and the fertile volcanic ash soil around Baru Volcano, and partly from something equally important: the microclimate found in the Boquete highlands. Panama runs east to west, which allows cold air currents to gather above 6,500 feet along the central mountain range, creating multiple microclimates in the Boquete area and giving it temperatures and rainfall extremely well suited to plant growth. Coffee trees planted here grow exceptionally well.

The Flora Butterfly Story

Even in a growing environment as favorable as Boquete, Esmeralda's Geisha is not the only coffee of extraordinary flavor, quality, and value. Drinking Geisha every day would still be extravagant; even with no financial pressure, nobody would eat delicacies like shark's fin and bear's paw daily. Coffee works the same way, and broader exploration makes the pleasure of tasting it greater.

In Boquete there is a bean of exceptionally high value, and it carries a beautiful name: Flora Butterfly. It holds 40% of Geisha's excellent lineage, composed of three varieties, Geisha, Caturra, and Catuai, grown in the Baru Volcano area of Boquete at an altitude of 1,600 meters on volcanic ground. The mill gives it a meticulous washed process. Panama's local microclimate brings abundant rainfall to the area, and the day-to-night temperature difference is significant. Combined with the region's distinctive volcanic rock soil, careful harvesting, and meticulous processing, the coffee performs outstandingly in body, acidity, and floral aroma.

What is more surprising still is that its excellent quality comes at a very approachable price, which makes its value exceptional. The bean's special trait is that three-variety composition: with 40% Geisha, the Geisha character comes through very clearly. According to research, historical circumstances at the estate meant that when yield was the priority, early Geisha trees were mixed and planted with Caturra and Catuai. For harvesting convenience, farmers did not reclassify them but processed the three varieties together. Later, once Geisha became famous overnight and prices soared, the mill began applying a refined washed process to these beans.

Washed Processing Method

There are many washed methods in use today, but broadly, cherries are harvested, floaters are removed, the pulp is stripped, and the beans are soaked in fermentation tanks. Enzymes in the water soften the mucilage still attached to the parchment while natural yeasts break down the sugars in it, a process called fermentation. Once fermentation is complete, the beans are moved to drying patios and turned constantly for even drying. Finally they are stored in warehouses in parchment, and hulled and bagged once green bean buyers place orders. Coffee processed this way has a clean mouthfeel, with an emphasis on bright and lively fruit acidity, clear fruit flavors, and floral aromas.

FrontStreet Coffee Recommendation

If Flora Butterfly is your introduction to the Geisha family, the next step in the same direction is FrontStreet Boquete Geisha from Panama. This is an estate-level entry Geisha planted at 1,600 meters, where the fertile volcanic ash soil feeds the trees generously and the cup shows the jasmine florals, green tea, honey, citrus, and orange that define the variety. It is the most affordable way to taste the classic Boquete Geisha profile, with its oolong-tea body, delicate fruit sweet-sour balance, and clearly separated layers.

At the top of the same family sits FrontStreet Esmeralda Red Label Geisha. Esmeralda is both the discoverer of Geisha's flavor and the estate that made Panama Geisha famous, and its Geisha line is divided into the red label and green label tiers. The Red Label, formally Esmeralda Special, is grown at 1,600-1,800 meters, with every lot scored above 90 in cupping and carrying its own number, since each lot comes from a single small plot. That structure lets buyers pick the exact lot whose subtle flavor they prefer, which is why it remains the benchmark for the variety.

If you want floral and fruit character in a bean that also works well away from the pour-over bar, FrontStreet Strawberry Candy is the practical alternative. It is a blend that pairs a Costa Rican honey-processed coffee with a Panama Geisha, so the cup carries both delicate florals and sweet fruit. Beyond pour-over it also suits a moka pot and a coffee machine, and it makes an excellent cold brew. For that, use 30g of beans ground to fine sugar, combine with 360g of room-temperature water at a 1:12 ratio, stir, cover, and refrigerate; after 8 hours, filter out the grounds through paper, then seal the liquid and return it to the refrigerator to mature for 3 hours. The result brings grape juice, rose, sweet orange, and fruit-wine notes to the cup.