Panama Volcan Baru Bambito Estate

Bambito is sweet at a wide range of roasts, brown sugar and honey, a marshmallow hint, walnut, fruited highlights, and a sturdy bittersweet core. City to Full City+. Good for espresso.

Out of stock
87.1
  • Process Method Machine Washed
  • Cultivar Caturra Types, Bourbon Types
  • Farm Gate No
Region Bambito, Chiriqui
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date July 2019 Arrival
Lot size 30
Bag size 69 KG
Packaging GrainPro Liner
Cultivar Detail Catuai, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 16-18 Screen - the coffee has the appearance of honey process, but is in fact machine washed
Roast Recommendations City to Full City+
Recommended for Espresso Yes

This coffee is from the Bambito Estate, located near Volcan Baru in Chiquiri Province. Chiriqui is situated in the lush mountain highlands of Panama, along the Caldera river (aptly named "Caldera", a type of volcano, and runs through Volcan Baru National Park). The elevation at Bambito Estate runs the range of 1600 to 1800 meters above sea level, and the coffee plants benefit from the nutrient rich volcanic soil in the region. Bambito is planted mostly in Caturra and Catuai, with a small amount of Typica mixed in. When roasting this lot, we noticed a dark stripe in the crease of the bean, similar to what we see in honey process coffees. Bambito employs a mechanical demucilager for wet processing and it's possible that some of the fruit made it through that step as well as the soaking/agitation step that follows. That would explain the physical traits we're seeing, and perhaps lead to some of the pulpy fruit flavors we taste too.

The dry fragrance touches on brown sugar and vanilla bean smells, along with a nice dried apple note. There's a clean sweetness in the coffee smells, and the wet aromatics show characteristics of brown sugar, and definitely some fruit, but hard to pinpoint specifics at this stage. A honey to brown sugar sweetness resonates in the brewed coffee at City+ and Full City roasts and lays stabilizing groundwork on which the rest of the profile rests. A marshmallow note accents the hot cup, and as it cools down, fruited hints of apple and berry come to fore. The fruit flavors aren't too intense and come off more like a honey processed coffee. Acidity is moderate too, which lends structure to the cup profile. This coffee performed well for us at a wide range of roasts and a great candidate for those who appreciate the roast toned bittersweetness that comes with 2nd snaps. The chocolate flavors and big body in these more developed roasts are promising signs of favorable results as espresso too.