Heritage Varieties of Bambito Estate
- Regular price
- $60.00
- Sale price
- $60.00
- Regular price
-
- Unit price
- per
This Reserve Coffee box contains 3x80g, filter coffee.
Limited Supply
COFFEE PROFILE
Heritage Varieties of Bambito Estate invites you to explore three distinct expressions of Panama’s foundational cultivars, each interpreted through modern anaerobic natural processing. From bright tropical sweetness to deep berry richness and layered citrus vibrancy, the coffees unfold with clarity, structure, and evolving complexity in the cup. Brewed side by side, they reveal how varietal character and fermentation interact to create unique sensory experiences.
Together, they form a tasting journey that moves from heritage to progression, a moment to experience how classic Panamanian varieties continue to evolve within today’s specialty landscape.
| TASTES LIKE | Tropical fruits, berries, stonefruit and citrus |
| ROAST | Filter |
| COMPONENTS | 3 x 80g |
RESERVE BOX
This release celebrates the cultivars that helped establish Panama as one of the world’s most respected coffee origins. Sourced from the renowned Bambito Estate Coffee in the highlands of Volcán, Chiriquí, the collection highlights Red Bourbon, Yellow Catuai, and a blend of Caturra and Catuai, varieties that formed the backbone of Panama’s early specialty reputation long before the global rise of Geisha.
Under the stewardship of Priscilla Amar Sittón and Iván González, these heritage cultivars are now explored through Anaerobic Natural processing, a contemporary technique that intensifies fruit expression and texture while maintaining the elegance shaped by Bambito’s high-altitude terroir. The result is a release that honours Panama’s foundations while reflecting the innovation that continues to define its future.
Sunset Red
| ORIGIN | Bambito Via, Cerro Punta, Chiriquí, Panama |
| PRODUCER | Priscilla Amar Sittón and Iván González |
| VARIETAL | Catuai and Caturra |
| PROCESS | Anaerobic Natural |
| ALTITUDE | 1650 masl |
| TASTES LIKE | Blackberry, black currant and dark chocolate |
Scarlet Mirage
| ORIGIN | Bambito Via, Cerro Punta, Chiriquí, Panama |
| PRODUCER | Priscilla Amar Sittón and Iván González |
| VARIETAL | Red Bourbon |
| PROCESS | Anaerobic Natural |
| ALTITUDE | 1650-1700 masl |
| TASTES LIKE | Papaya, blood orange, strawberry |
Amber Spirit
| ORIGIN | Bambito Via, Cerro Punta, Chiriquí, Panama |
| PRODUCER | Priscilla Amar Sittón and Iván González |
| VARIETAL | Yellow Catuai |
| PROCESS | Anaerobic Natural |
| ALTITUDE | 1650-1700 masl |
| TASTES LIKE | Pineapple, apricot and mandarin |
Origin
Bambito Via, Cerro Punta, Chiriquí, Panama
Panama’s western highlands are among the most celebrated coffee-growing landscapes in the world. In the province of Chiriquí, the mountains surrounding Volcán create an environment uniquely suited to producing expressive, high-elevation coffees. Cool temperatures, volcanic soils, and dramatic shifts between day and night slow cherry maturation, allowing sugars and organic compounds to develop gradually within the seed.
Within this landscape sits Bambito Estate Coffee, positioned between approximately 1,660 and 1,800 metres above sea level on the slopes of Volcán Barú. The estate is bordered by protected forest parks that help preserve biodiversity and create naturally sheltered microclimates across the farm. Rich volcanic soils provide mineral complexity and excellent drainage, while mountain ridges shield the coffee from extreme weather, producing dense cherries with remarkable sweetness and clarity.
These environmental conditions, combined with decades of generational stewardship, have shaped Bambito Estate into one of Panama’s quietly influential coffee farms. The terroir here rewards careful farming and precise processing, producing coffees known for their structure, balance, and vibrant fruit expression, qualities that continue to define the estate’s contribution to Panama’s specialty coffee legacy.
BREW GUIDE
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30. |
| Best Freeze Date | 7-12 days after roast |
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30. |
| Best Freeze Date | 7-12 days after roast |
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30. |
| Best Freeze Date | 7-12 days after roast |
