Five generations, two microclimates, one exceptional Geisha.
Bambito Estate has stayed in the Amar Sittón family since patriarch Alberto Sittón Ríos took it over from his father in 1945, and it's now run by his granddaughter Priscilla, her brother Rafael, and her son Ivan. High in the cloud forests of Volcán Barú, nestled between two national parks, the farm's terrain naturally splits into two zones with different sun and weather, giving it something few Geisha producers have: two distinct microclimates on one property.
The result is a Geisha with clear, sparkling acidity and intensely perfumed florals, unmistakably Bambito.
We've known this family since our first trip to Panama in 2010, back when they weren't yet producing enough Geisha to export. We waited, we watched, and since their first harvest in 2013, this has been one of our favorite coffees every single year.
How to Drink: Just like you wouldn't add soda to your best whiskey, this amazing coffee is meant to be drank black with no sugar or cream.
