This coffee is from the Bambito Estate, located near Volcan Baru in Chiquiri Province. Chiriqui is situated in the lush mountain highlands of Panama, along the Caldera river (aptly named "Caldera", a type of volcano, and runs through Volcan Baru National Park). Bambito elevation runs the range of 1600 to 1800 meters above sea level, and benefits from the volcanic soil in the region. Bambito is planted mostly in Caturra and Catuai, with a small amount of Typica mixed in. The sort of this coffee is really nice, with very little physical defects to note. The bean size is also very uniform, with very little silver skin intact, which helps with judging roast color.
The dry fragrance touches on brown sugar and vanilla bean smells, along with honey wheat, and a trace of dried wildflower. It's a sweet smelling coffee, and the wet aromatics show characteristics of pumpkin pie: nutmeg and cinnamon, sweet cream, and raw brown sugar. A honey to brown sugar sweetness is striking in the brewed coffee, and lays a stabilizing groundwork on which the rest of the profile is propped up on. Vanilla and caramel candy notes accent the cup, with a flavor of toffee nut that carries through to a clean aftertaste. Acidity is mild-to-moderate, but a tea-like cleanliness pulls the finish to a point. This coffee performed well for us at a wide range of roasts, and a great candidate for those who appreciate the roast toned bittersweetness that comes with 2nd snaps. Crisp, sweet, balanced, and clean, this is a coffee with staying power: meaning, yes, we'd drink it every day.