Region: Chiriqui, Panama
Farm: Bambito Estate
Varietal: Gesha
Process: Washed
Tasting notes: Pink Lady Apple, Bergamot, Cane Sugar
Roaster Notes:
BC3.5 Drum - This coffee is very high density, but had a slightly larger screen size, so I went with medium high charge. I aimed to spend some extra time in dry to develop complexity. To further this goal, I also moved the airflow changes back about 20s each. This increased solubility and weightloss, preventing the acidity from being too sharp/blowing out the florals. Despite the slow start, this still raced through maillard and ended at a slightly higher end temp than expected. The end result is a beautifully complex and layered cup that still has a really loud up front acidity. This cup goes through an evolution as it cools, from pink lady apple to jasmine, to bergamot, to honeysuckle with a cane sugar sweetness present and intense throughout.
Source: Direct from Bambito Estate Coffee
Can compare with Archers Bambito Sakura, Geisha Washed, this is WAY cheaper.
Most dry fragrance and bloom fragrance of the three shoebox by far. Smells like gesha. Good green.
Max recommends lower temp (90-92) for this one to make the florals more clear. Maybe go 4.5 to compensate a bit.
For some reason high agitation second pour stalls these really hard.
After going down in temperature, things have been consistently very good. I think I actually like it more than Bambito Sakura, Geisha Washed now, since the main issue with that was roastiness / small window for dialing. This one has no roastiness and once I figured out how to get nuanced flavors, it’s super enjoyable — sweet, floral, nicely tart.
Low 7. Sometimes inconsistent to brew. Liked Rwanda Fugi Ikizere Washed better. No real off flavors at all which is impressive but sometimes was a bit muddy. Maybe brew issue but I feel I brewed very consistently.
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12.5/225, 5 grind, 96C
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