Not a Geisha - but just as good, don't sleep on their Red Bourbons.

While known for producing prize-winning Geisha, Bambito Estate also shines with its Red Bourbon. This lot reflects the same meticulous care the Amar Sittón family has brought to the farm for five generations. High in the cloudy forests of Volcán Barú, Bambito’s 15 hectares are split between ten hectares of coffee trees and five hectares of protected rainforest. The farm’s unique setting - wedged between two national parks and shaped by dual mountain ridges - creates distinct microclimates that lend their own character to the coffee grown here.

The Red Bourbon cherries were picked at their ripest and sorted by hand to keep only the best fruit. From there, they were laid out on raised beds, where they were turned regularly and left to dry slowly in the mountain air. Over the course of three to four weeks, the beans absorbed sweetness and fruit character from the pulp and skin.

When the cherries reached just the right moisture level, they stayed tucked inside their dried pods a little longer - a natural layer of protection that also deepened the sugars and flavour - before being milled and prepared for export.

Notes of redcurrant, dried pineapple, and dried ginger.

Download the recipe card for Bambito Estate, Panama