Bambito Estate Coffee is a historic farm that has been owned by the Sittón family since the early 1900s. In 1945, Alberto Sittón Rios inherited the farm from his father and began full-scale operations in the mountainous region of Bambito, Chiriquí Province, Panama. The estate remains a family-run business to this day, now led by the fourth and fifth generations.

The farm is located at an altitude of 1,660 to 1,800 meters, nestled between two national forest parks. Two mountain ridges running east to west serve as natural barriers, protecting the coffee trees from the northern summer winds helping create microclimates within the estate. The estate also has two natural springs that serve as the primary water source for its processing facilities.

Bambito Estate is equipped with its own greenhouse and cupping room. The greenhouse is used to preserve coffee genetics and cultivate young trees, ensuring sustainable renewal of the plantation. Byproducts from coffee processing—such as pulp and mucilage—are reused as organic fertilizer. In the cupping room, coffees are evaluated for quality control, and guests are welcomed to experience the unique flavors of the estate’s various varieties.

The estate is also committed to sustainable farming practices and maintaining a healthy and community-oriented work environment. It actively engages with the local community through its Social Responsibility Program, providing breakfast to children at a nearby elementary school during the academic year. Additionally, Bambito hosts an annual Holiday gathering, offering meals and gifts to the entire community.

This coffee was handpicked at peak ripeness, selecting only the healthiest cherries. After harvest, the coffee underwent a classic washed process, starting with meticulous floating to remove underripe or damaged fruit.

The selected cherries were then pulped within hours of picking and immediately washed with pristine mountain spring water to remove the mucilage.

Drying was done in two phases:

• First, the coffee was pre-dried on raised African beds under shade to gently reduce the moisture content.
• Then, it was transferred to a mechanical dryer, where the drying was completed slowly and evenly at low temperatures to preserve the coffee’s quality and flavor.

This lot embodies the care and tradition poured into every step at Bambito Estate.

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 91℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!

Flat Bed Dripper:

・Dripper: Kalita Wave Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 92℃
・Grind: Coarse

Step by step:

00:00~ 30g（Total: 30g）
00:40~ +30g（Total: 60g）
01:10~ +140g（Total: 200g）

Finish brew: Approx. 02:05 to 02:15

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Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 150g
・Water temp.: 91℃
・Ice cubes: 70g
・Grind: Medium fine

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!