Bambito Estate Gesha Washed Highland Grace Lot 2

Origin: Panama -  Chiriquí - Cerro Punta

Farm: Bambito Estate - Priscilla Gonzalez

Altitude: 1750 m

Variety: Gesha

Process: Washed

Harvest: February 2026

We selected this lot during our trip to Panama. The moment we cupped it, we immediately thought this might be the most intensely floral cup we’ve experienced on the entire trip so far.

There is something truly distinctive about the washed Geshas from Bambito. The florality hits differently, incredibly expressive and beautifully defined. The way the acidity structures the cup, combined with the intensity and precision of its flavours, creates a remarkably unique tasting experience.

Bambito is a small-scale farm, and quantities are naturally limited, even more so this year with particularly low yields. We’re therefore extremely happy to have secured two lots of their washed Gesha. This is the first expression. The second will be released in a few months.

The Farm

Bambito Estate has been part of the Sittón family since the early 1900s, with Alberto Sittón acquiring the farm from his father in 1945. Today, the estate continues through its fourth and fifth generations, led by Priscilla and her son Ivan. There is something deeply genuine about Bambito, a strong sense of family, place and dedication that immediately resonated with us.

Located on the slopes of Volcán Barú in Chiriquí, between 1600 and 1800 meters above sea level, the farm is surrounded by two national forest parks. Two mountain ridges cross the estate, creating distinct microclimates and protecting the coffee trees from the northern summer winds. The high elevation and cool, cloudy conditions create an exceptional environment for Gesha, resulting in coffees with a character we find particularly distinctive.

The estate covers around 15 hectares, with 10 to 11 hectares dedicated to coffee. With its own greenhouse, mill and cupping room, the family remains closely involved at every stage, from preserving genetics and cultivating the trees to processing and quality control. Sustainability is naturally integrated into their approach, with coffee byproducts composted and returned to the soil and natural springs providing water for the mill.

What we love about Bambito goes beyond the quality of the coffee. It is a relatively small, family-driven estate with a strong identity, where generations of experience, an exceptional terroir and genuine attention to detail come together. It is exactly the kind of farm and people we are excited to work with and represent through our coffees.

Process

Ripe cherries were carefully depulped and allowed to ferment with their remaining mucilage for 36 hours before being thoroughly washed. This gentle fermentation contributes additional sweetness, structure, and depth to the cup while maintaining the clean and elegant character of a traditional washed Gesha.