PHILOCOFFEA 730 Panama Bambito Estate Yellow Catuai

The Bambito Estate, introduced this time, was founded in 1945. Since its inception, the estate has held the belief that "making better coffee" is paramount, and it has been operated as a family legacy for approximately 80 years. Today, this dedication has been passed down to the fourth and fifth generations. As one of Panama's highly regarded specialty coffee estates, it is widely acclaimed.

The estate is located in Bambito, Chiriquí Province, Panama. Situated in a cool mountainous region at elevations of 1,660 to 1,850 meters, it is surrounded by two national forest parks and boasts an exceptionally rich natural environment. A ridge runs through the center of the estate, and its unique topography creates two distinctly different microclimates within a single estate. This ridge also acts as a windbreak, protecting the coffee trees from the northern winds in summer and allowing the cherries to ripen slowly, developing complex sweetness and elegant acidity. It truly feels as though nature itself is the estate's finest piece of equipment.

At Bambito Estate, producing high-quality coffee and protecting the natural environment are considered inseparable. After harvest, the coffee cherries are depulped and demucilated, then processed primarily using natural sun-drying, carefully dried to the ideal moisture content. The coffee pulp generated during processing is never wasted; instead, it is converted into organic fertilizer. After several months of composting, the fertilizer is returned to the coffee trees, nourishing the soil. The estate also has its own greenhouse and cupping room, where every step from seedling cultivation to quality control is handled personally. It is this meticulous, step-by-step attitude that ensures consistently excellent and delicious coffee year after year.

Bambito Estate values more than just coffee itself. During the harvest season, many local families come to work at the estate, supporting coffee production together with the community. The estate also actively gives back to the community, including providing breakfast at a nearby elementary school and hosting an annual Christmas gathering for local residents. "Delicious coffee is nurtured by the richness of nature and the people who live within it." This philosophy seems to be naturally ingrained in the estate.

This coffee is also the lot that Mr. Kasuya decided to introduce when he visited Panama this March. At the time, he did not visit the estate but instead toured the processing facility and conducted cuppings. What left the strongest impression was the estate's "unpretentious yet extremely meticulous" atmosphere. It was not a large factory lined with the latest equipment, but rather a warm building that carried the history of a family legacy. Although not extravagant, every corner of the facility was kept impeccably clean, naturally inspiring confidence that "delicious coffee must be produced here."

Particularly memorable was seeing everyone enter and leave the temperature-controlled room. The estate staff would habitually and thoroughly close the door quickly to prevent the air conditioning from escaping. This might seem like a minor detail, but they take action because they know that these small things directly affect quality.

"Wanting to bring everyone better coffee." This is an estate that truly conveys this dedication in every detail. The cupping session held after the tour further confirmed this impression. Every coffee had an astonishingly clean profile, purely showcasing the characteristics of each variety. It was not just clean but also rich in flavor, even allowing one to feel the resilient strength of the land. It had no extravagant packaging, but with just one sip, you could naturally feel that "this is a carefully crafted cup of coffee." Bambito Estate is exactly the kind of estate with such sincere charm.

This coffee was first encountered in the cupping room at Bambito Estate. It had a vivid fruitiness reminiscent of berries, dried fruits, and tropical fruits. During the cupping, one couldn't help but exclaim, "This is delicious." It is a carefully crafted coffee that embodies the charm of Bambito Estate. To perfectly showcase this vivid fruitiness, we chose a light roast. Initially, we tried roasting it like the 731 Washed, spending more time developing a clean and delicate flavor. While that was certainly delicious, it always felt like something was missing during tasting. "When tasted at the origin, the fruitiness should be even more vivid," so we adjusted the roast profile. By increasing the heat during the first half, we further highlighted the bright fruitiness inherent in this coffee.

After resting for about two to three weeks post-roasting, it offers an even more elegant, clean acidity and finish. When tasted hot, it presents a red fruitiness like red cherries, with tropical notes reminiscent of papaya. As the temperature drops, the flavor gradually transforms into a steady, smooth sweetness like apple honey, raisins, and hazelnuts. Although it is a light roast, the coffee has a moderate body and viscosity, and its smooth mouthfeel is another part of this coffee's charm.

Unlike the clarity and cleanliness of the Washed, Bambito Estate's Natural allows you to enjoy the vivid fruitiness and sweetness unique to natural sun-drying. Because they come from the same estate, you can experience both their shared foundation and their individual characteristics. We sincerely hope everyone will compare and taste both, fully enjoying the colorful facets showcased by Bambito Estate.

Recommended Brewing Parameters | HARIO V60

Coffee beans: 20g (medium-coarse grind). Recommended Comandante C40 MK4 grind setting: approximately 27 to 32. Hot water: 300g (90/70°C). Please note that only the 5th pour should use 70°C hot water.

Brewing process:
0:00 Pour 50g of hot water for blooming (cumulative 50g). 
0:40 Pour 70g of hot water (cumulative 120g). 
1:20 Pour 60g of hot water (cumulative 180g). 
2:00 Pour 60g of hot water (cumulative 240g). 
2:30 Pour the final 60g of 70°C hot water (cumulative 300g). 
 3:20 Brewing is complete once all the coffee has finished dripping through.