Bambito Estate - Caturra Catuai Blend
Bambito Estate - Caturra Catuai Blend
Washed · Volcán, Chiriquí, Panama
Caturra & Catuai • Bambito Estate, Tierras Altas, Chiriquí • 1,660–1,800 m.a.s.l. • Washed • 2025/26 crop • Grade 89.25
This washed Caturra and Catuai comes from Bambito Estate, a farm on the western side of Volcán Barú that has been in the same family since the early 1900s, now run by Priscilla and her son Iván. Caturra and Catuai were the backbone of Bambito for decades before the estate became known for Geisha - and they still are.
The coffee grows on north-facing slopes between two mountain ridges that shelter the trees from dry-season winds. At this altitude, cool temperatures slow ripening, and Bambito is among the last farms in the valley to be picked each year.
Cherries are hand-picked, processed at the farm's own wet mill, and every lot is cupped and approved by the family before export. The pulp is composted and returned to the trees.
In the cup: soft florals and citrus aromatics, then juicy lemon, apricot and plum. Honey and cane sugar give a rounded sweetness, with almond nougat and black tea emerging as it cools. Smooth, balanced, with a clean floral finish.
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Flavour Profile
Flavour Profile
The shape of the cup, before the flavour notes.
These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.
Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.
Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.
Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.
Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.
How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.
How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.
The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.
Tasting Notes
Tasting Notes
Characteristics
Characteristics
Recipe
Recipe
Product data
How we roast this coffee
Glass roasting process
Cup Profile
Cane sugar, ripe plum and lemon, with almond sweetness and a clean, balanced finish.
Roast Intent
Protect lemon brightness and plum clarity while developing gentle sweetness and balance.
Sensory Target
Clean and balanced, with bright citrus, ripe fruit and a soft almond finish.
Colour
Temperature
Glass roasting process
Cup Profile
Cane sugar, ripe plum and lemon, with almond sweetness and a clean, balanced finish.
Roast Intent
Protect lemon brightness and plum clarity while developing gentle sweetness and balance.
Sensory Target
Clean and balanced, with bright citrus, ripe fruit and a soft almond finish.
Colour
Temperature