Panama Bambito Estate Natural Red Wine Pour-Over Parameters & Flavor Profile

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Bambito Estate Coffee Details

Estate Name: Bambito Estate Coffee

Country: Panama

Village: Bambito

City: Chiriqui Province

Coffee Varieties: Caturra, Catuai, Typica

Average Altitude: 1,756m

Flavor Profile: Citrus floral notes, clean and bright acidity, cocoa-like aftertaste, honey sweetness, excellent richness and variation.

Geographic and Historical Context

Chiriqui Volcano (Volcán de Chiriqui) is a dormant volcano, also known as Barú Volcano (Volcán Barú). It is the highest mountain in Panama, with its main peak reaching 3,474 meters (11,398 feet), making it Panama's highest point.

Bambito is located near the northwestern part of Chiriqui Volcano. This area boasts fertile land and access to water from the natural Chiriqui River, allowing local farmers to use these natural water sources to wash their coffee!

In the Best of Panama competition, this estate has achieved top rankings four times in the past eight years—a truly remarkable achievement for this estate.

Bambito Estate Introduction

Country: Panama

Region: Boquete

Bean Variety: Caturra

Processing Method: Red Wine Natural Fermentation

Altitude: 1750m

Flavor Description: Score: 88.5, with notes of red cherry, strawberry, lactic acid, red fruits, dark raisins, lychee, honeydew melon, yellow apricot, cream, and excellent balance

Bambito Estate Coffee was established in 1945 and won second place in the 2006 Best of Panama (BOP) competition. This natural treasure has become a rising star in the world coffee community.

The coffee plantation is situated at altitudes between 1,660 and 1,800 meters, with an average temperature of 20°C. The combination of volcanic soil and its geographical location between two mountain ridges creates a unique microclimate.

The superior geographical location, gentle sunshine, and mild northern winds allow coffee varieties such as Caturra, Catuai, Bourbon, and Typica grown here to exhibit balanced flavors of chocolate, citrus, and berries.

Geisha planted at the highest point of the farm, bathed in slowly rising sunlight each day, displays cupping qualities of sweet citrus, bergamot, floral notes, and lime.

In 1945, estate owner Albert Sitton purchased the current Bambito Estate in Bugaba, Panama. Since then, Albert Sitton has maintained his passion and followed traditional cultivation practices in managing the estate. Today, it has been handed over to Itza, who in turn involves her children in handling the farm operations!

Bambito Estate is located near the northwestern part of Chiriqui Volcano. This area boasts fertile land and access to water from the natural Chiriqui River, allowing local farmers to use these natural water sources to wash their coffee!

Each year, Bambito Estate invites an average of 40 people to live on the farm, using hand-picking to harvest coffee cherries! After harvesting is complete, farmers selectively cut trees, always upholding the principle of protecting the forest and its surrounding ecosystem!

The estate also collaborates with some local Panamanian institutions, providing scholarships to the Nueva Suiza Elementary School, located one kilometer from the farm. Additionally, the estate provides personal supplies and health insurance to farmers working during the harvest period. The local coffee processing method is somewhat different: first, machines are used to remove the fruit skin, then the coffee is dried in the sun for about twelve hours. Afterwards, machines are used to dry the coffee until the moisture content reaches 11-12%, after which it can be packaged for export!

In the Best of Panama competition, this estate has achieved top rankings four times in the past eight years, making it a truly distinguished estate with a brilliant record.

Citrus floral notes, clean and bright acidity, cocoa-like aftertaste, honey sweetness, and excellent richness and variation are the distinctive characteristics of this estate.

Brewing Guide

How to Brew Panama Coffee [Bambito Estate Red Wine Natural Fermentation]?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Bambito Estate Red Wine Natural Fermentation] coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 90°C, V60 dripper for extraction.

Using hot water from the pour-over kettle, pour in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. For the second pour, continue pouring in clockwise circles centered on the middle of the dripper, ensuring the water stream doesn't hit the area where coffee grounds meet the filter paper to avoid channeling effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then continue pouring in circles toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g. The brewing process is complete.

Cold Brew [Bambito Estate Red Wine Natural Fermentation]

FrontStreet Coffee Cold Brew [Bambito Estate Red Wine Natural Fermentation] Reference:

Panama coffee [Bambito Estate Red Wine Natural Fermentation], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 87°C water temperature, bloom for 3 minutes, using Chemex, then cold brew with ice water, total water volume 200ml.

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