Which coffee farm region does Panama Butterfly come from?
Front Street Panama Butterfly is a blend of Geisha, Caturra, and Catuai grown in the Boquete Baru Volcano region, processed with a refined washed method and roasted medium-light. A V60 pour-over works well with 15g coffee, 89-90°C water, a 1:15 ratio, a Fuji Royal 3.5 grind, pulse pouring, and about a 2-minute extraction.
Boquete is a high-altitude volcanic area, and Baru Volcano provides fertile soil while the tall terrain, cool humid air, varied sunlight, and abundant rainfall create excellent Panamanian coffee. This batch comes from the same production region as Hacienda La Esmeralda, where continuous valleys and ridges produce multiple microclimates.
Front Street Panama Butterfly is a blend of three varieties—Geisha, Caturra, and Catuai—grown in the Boquete Baru Volcano region, processed with a refined washed method and roasted to a medium-light level. This article will cover the bean's origin background, varietal composition, and flavor characteristics, and provide specific V60 pour-over recommendations: 15g coffee, 89-90°C water temperature, 1:15 coffee-to-water ratio, Fuji Royal 3.5 grind setting, along with pulse pouring and a 2-minute extraction time, helping coffee enthusiasts recreate its clean layers of intertwined floral, bergamot, and berry notes at home.
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Product name: FrontStreet Coffee Panama Butterfly
Region: Boquete Baru Volcano area
Varieties: Geisha, Catuai, Caturra
Processing method: Refined washed
Roast level: Medium-light roast
Agtron:75-83
Net weight: 227g
Flavor: Floral, bergamot, berry, tropical fruit, honey, cherry; aroma and finish are long-lasting, the cup is clean with layers, and the acidity is bright and lively
The washed processing method has many variations, but the general approach is similar: after harvesting, floaters are first removed, then the pulp is removed, and the coffee beans are placed in a fermentation tank to soak. The enzymes in the water soften the remaining mucilage on the parchment, while natural yeast breaks down the sugars in the mucilage—this stage is fermentation. After fermentation is complete, the coffee beans are transferred to a drying patio, where they must be turned repeatedly to ensure even drying. Finally, they are stored in parchment form in a cool warehouse, and hulled and bagged only after the green bean buyer places an order. Through this type of processing, coffee typically has a clean cup, bright and lively fruit acidity, and lifted fruity and floral notes.
Boquete is a high-altitude volcanic region. Baru Volcano provides quite fertile soil, and the towering terrain, cool humid air, varied sunlight exposure, abundant rainfall, and rivers converging and flowing through the area together create excellent Panamanian specialty coffee. This batch of beans comes from the same production region as Hacienda La Esmeralda, and happens to be located among continuous valleys and ridges, resulting in multiple microclimates, so coffee from different plots has distinctive flavors. A refreshing and comfortable citrus sensation, a bright and floral tropical fruit impression, and delicate floral notes interweave to give off a very elegant and generous flavor.
Produced near Dilla town by the Shilisha cooperative. The cooperative was established in 1976 and is currently a member of the Sidama Coffee Farmers Cooperative Union (SCFCU). We subjected the coffee to a second round of screening, and this selected batch performs excellently in flavor, tending toward honey, citrus, and coffee floral notes.
Boquete is a high-altitude volcanic region. Because Baru Volcano brings quite fertile soil, towering terrain, cool humid air, varied sunlight, abundant rainfall, and rivers converging and flowing through it, it creates excellent Panama specialty coffee. This batch comes from coffee grown in the same production region as Hacienda La Esmeralda, and happens to be located among continuous valleys and ridges, thus forming several microclimates, and coffee produced in different plots has distinctive flavors. A refreshing and comfortable citrus sensation, a bright and floral tropical fruit impression, and delicate floral notes interweave to give off a very elegant and generous flavor.
Due to the special varietal composition of this Front Street Panama Boquete Butterfly, we use a medium-light roast to shape the final flavor direction of this Front Street Panama Butterfly, so that it not only has the floral and bergamot flavors unique to Geisha, but also particularly outstanding cherry, tropical fruit, and berry flavors, along with honey-like sweetness and smoothness. The aroma and finish are very long-lasting, making the cup performance quite stunning.
This coffee, composed of three varieties—Geisha, Caturra, and Catuai—grows in a volcanic region at 1,600 meters above sea level. The processing station uses a fine washed process. Panama's special local microclimate results in abundant rainfall in this area, along with large day-night temperature differences. Combined with the unique volcanic rock soil of the volcanic region, as well as careful harvesting and fine processing, this Front Street Butterfly coffee performs outstandingly in body, acidity, and floral notes.
For pour-over Front Street Panama Butterfly, V60, it is recommended to use 15g coffee, 89-90°C water temperature, a 1:15 coffee-to-water ratio, Fuji Royal grind setting 3.5, and a V60 dripper. For the first pour, add 30g of water and bloom for 28-30s. Pour until the water reaches 110g, stop at 140g, wait for the water level in the coffee bed to drop to half before pouring again, and pour slowly until the water reaches 225g. Discard the final 5g. Extraction time: 2:00s.
The above content is compiled by CoffeeHunters, a coffee news website.
