Bambito Estate Gesha Washed Highland Grace Lot 2 | Panama

Panama — Priscilla & Ivan Sittón Bambito Estate Gesha "Highland Grace," Lot 2 (Washed)

Tastes Like — 🌸 Jasmine • 🌹 Rose • 🍵 Oolong • 🍋 Yuzu • 🍑 Nectarine

DETAILS

• Producers: Priscilla & Ivan Sittón
• Farm: Bambito Estate
• Region: Cerro Punta, Chiriquí, Panama
• Varietal: Gesha
• Process: Washed, 36h Mucilage Fermentation
• Elevation: 1,750 masl
• Harvest: February 2026
• Lot: Highland Grace, Lot 2 (of 2)

INTRO
Selected on a trip to Panama — the moment this lot was cupped, it stood out as possibly the most intensely floral cup of the entire trip. There's something truly distinctive about washed Geshas from Bambito: the florality hits differently, incredibly expressive and beautifully defined, with an acidity that structures the cup with real precision. Jasmine and rose lead, with an oolong tea structure, yuzu brightness, and nectarine sweetness. In the cup: jasmine, rose, oolong, yuzu, and nectarine.

THE PRODUCER
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 it continues through the fourth and fifth generations, led by Priscilla and her son Ivan. Located on the slopes of Volcán Barú in Chiriquí, between 1,600 and 1,800 metres, the farm is surrounded by two national forest parks, with two mountain ridges crossing the estate creating distinct microclimates and protecting the trees from northern summer winds. The 15-hectare estate, with 10-11 hectares under coffee, includes its own greenhouse, mill, and cupping room — the family closely involved at every stage, from preserving genetics through processing and quality control, composting byproducts back into the soil, and drawing mill water from natural springs.

Bambito is a small-scale farm with naturally limited quantities, even more so this year given particularly low yields — only two lots of their washed Gesha were secured, this being the first expression, with the second due for release in a few months.

THE 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, elegant character of a traditional washed Gesha.

The 36-hour mucilage fermentation is the defining step — it's what builds the intensely expressive jasmine and rose florality behind this cup, while the acidity structure delivers the yuzu brightness and nectarine sweetness with real precision.

THE CUP
Intensely floral and precise — jasmine and rose lead, with an oolong tea structure, a yuzu brightness, and a nectarine sweetness rounding things out. Remarkably distinctive, defined florality throughout.

Flavour Notes
🌸 Jasmine 🌹 Rose 🍵 Oolong 🍋 Yuzu 🍑 Nectarine