This lot expresses the pure essence of what makes classic Panama Geisha coffee so world-renowned. Crystal clear fruits and long-lasting jasmine from start to finish with sweet tangerine, nectarine, and yellow peach notes that support its distinctive floral qualities.
|TASTES LIKE||Jasmine, sweet tangerine, nectarine and yellow plum|
The Estate has a greenhouse used to preserve coffee trees' genetics and maintain a young plantation. They also have a cupping room to prepare coffee for quality control and receive guests to taste different varieties. The management at Bambito Estate is committed to providing a healthy social work environment and respecting the land. They repurpose coffee by-products as an organic fertiliser and implement a program that offers breakfast to the nearby elementary school students. Bambito also organises events such as Christmas gatherings during the holidays, where they provide food and gifts to the whole community.
|PRODUCER||Priscila and Ivan González|
|REGION||Volcán, Chiriqui Province|
Volcán, Chiriqui Province, Panama
Alberto Sittón Rios acquired the farm from his father in 1945 in the mountains of Bambito, Chiriqui Province, Panama. The farm was Alberto's passion as it was his way to continue a family tradition. It's still a family business in its fourth and fifth generations. The coffee plantation is between two National Forest Parks and crossed by mountain ridges from east to west, creating two natural microclimates. These ridges serve as protection from the summer north winds. The farm also has two water springs, the primary water source for the mill.
How to get the best tasting cup
|AGE BEST USED||10 - 14 days after roast|
|WATER AMOUNT||250g total|
|BLOOM||50g (30 seconds)|
|POURS||5 pours (including bloom) 50g, 50g, 50g, 50g, 50g|
|FREEZE DATE||7 - 12 days after roast|