How Does the Washed Coffee Process Work?
Front Street Butterfly is a Panama coffee from the Boquete Baru Volcano region, grown at about 1,600 meters and made up of Geisha, Caturra, and Catuai varieties, with roughly 40% Geisha lineage. The washed coffee process gives it a clean cup with floral, bergamot, berry, cherry, and honey notes, backed by bright acidity and a layered mouthfeel.
In washed processing, harvested cherries are sorted to remove floaters, then depulped. The beans ferment in tanks, where enzymes and natural yeast break down the mucilage sugars, before drying on beds with regular turning. The parchment is then stored cool and hulled only when a green coffee buyer places an order. This geisha panama coffee shows how that method shapes clarity.
In Front Street's bean lineup, there is a coffee bean from Panama that is not only affordable but also has a poetic name—Front Street Butterfly. It carries 40% Geisha lineage, with three varieties—Geisha, Caturra, and Catuai—mixed and cultivated in the Boquete Baru Volcano region at an altitude of about 1,600 meters. The abundant local rainfall, significant temperature difference between day and night, and volcanic rock soil, combined with fine washed processing, make this bean remarkable in body, acidity, and floral expression. This article will provide a detailed explanation of its varietal composition, processing method, flavor profile, and roasting approach, giving you a comprehensive understanding of the charm of this cost-effective Panamanian bean.
Front Street Butterfly single-origin coffee flavor description characteristics taste processing method estate grinding scale
On Front Street's bean lineup, there is a Panamanian bean with particularly high cost-effectiveness. And it has a very beautiful name—Front Street Butterfly. It has 40% premium Geisha lineage, composed of three varieties: Geisha, Caturra, and Catuai, planted in the Baru Volcano region of Boquete, growing at an altitude of 1,600 meters in the volcanic area. The processing plant uses fine washed processing. The special microclimate of Panama results in abundant rainfall in this region, along with large temperature differences between day and night. Combined with the unique volcanic rock soil of the volcanic area, as well as careful harvesting and fine processing, this Front Street Butterfly coffee performs quite excellently in body, acidity, and floral notes.
Flavor: floral, bergamot, berries, tropical fruits, honey, cherry; aroma and aftertaste are long-lasting, the mouthfeel is clean and layered, with bright and lively acidity
There are many ways to do washed processing, but generally they all involve removing floating beans after the coffee cherries are harvested, then depulping, and then soaking the coffee beans in fermentation tanks. Enzymes in the water soften the mucilage attached to the parchment of the coffee beans, and natural yeast breaks down the sugars in the mucilage. This process is called fermentation. After fermentation is complete, the coffee beans are moved to drying beds to dry. During the drying process, the coffee beans need to be constantly turned to ensure even drying. Finally, they are stored in parchment in a cool warehouse, and after a green bean buyer places an order, they are hulled and bagged. Coffee processed this way has a clean taste, emphasizing bright and lively fruit acidity, as well as clear fruit flavors and floral notes.
Due to the special varietal characteristics of this Front Street Panama Butterfly, we use a medium-light roast to achieve the final flavor direction of this Front Street Butterfly coffee, so that it not only has the floral and bergamot flavors unique to Geisha, but also particularly outstanding flavors of cherry, tropical fruits, and berries. It also has the sweetness and smoothness of honey, with a very long-lasting aroma and aftertaste, making the mouthfeel quite stunning.
Now there are many ways to do washed processing, but generally they all involve removing floating beans after the coffee cherries are harvested, then depulping, and then soaking the coffee beans in fermentation tanks. Enzymes in the water soften the mucilage attached to the parchment of the coffee beans, and natural yeast breaks down the sugars in the mucilage. This process is called fermentation. After fermentation is complete, the coffee beans are moved to drying beds to dry. During the drying process, the coffee beans need to be constantly turned to ensure even drying. Finally, they are stored in parchment in a warehouse, and after a green bean buyer places an order, they are hulled and bagged. Coffee processed this way has a clean taste, emphasizing bright and lively fruit acidity, as well as clear fruit flavors and floral notes.
The above content is compiled by CoffeeHunters, a coffee news website.
