Panama - Finca Alto Bambito Geisha Honey

Panama - Finca Alto Bambito Geisha Honey

Name: Panama - Finca Alto Bambito Geisha Honey
Brand: Archers Coffee
SKU: PANBAMBITOGHRT50
Price: 150.0 AED
Availability: InStock

150.00

orange blossom, yuzu, sugarcane, champagne

Weight 50 grams

50 grams 100 grams 1 Kilogram

Roast Profile Filter | Espresso

Filter | Espresso

Roast to Order Whole Beans

Whole Beans

Description Description

Producer: Leslie Arturo Guerra
Farm: Finca Alto Bambito
Location: Bambito, Tierras Altas
Variety: Geisha
Process: Honey
Altitude: 1,830 masl

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The Farm and Producer The Farm and Producer

Arturo Guerra, brother of Finca El Pergamino’s owner, Yaneth De Lucich, founded Alto Bambito as a passion project in the highlands of Bambito, Volcán, Panama.

While the estate cultivates several coffee varieties, Arturo has devoted himself entirely to honey processing, believing the method best expresses both the character of the coffee and the exceptional terroir of Bambito. Arturo personally oversees how every harvest is processed as a honey lot — a reflection of his dedication to craftsmanship.

The Coffee and The Process The Coffee and The Process

Perched between 1,900 and 2,100 masl, Alto Bambito benefits from distinctive microclimates that encourage slow cherry maturation and exceptional cup quality.

Coffee beans are only harvested at peak ripeness, but Alto Bambito’s intervention does not end there. The beans are dried outdoors on raised mesh beds beneath the open sky, relying on the natural mountain climate rather than intensive mechanical intervention. This gentle approach preserves the clarity and elegance of the farm's high-altitude terroir, producing coffees layered with delicate florals, ripe stone fruits, and a lingering honey-like sweetness.

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

HOW TO BREW:

Before the first pour
• Prepare a dose of 15 grams of coffee.
• Heat water to around 91 - 93 degrees Celsius.
• Pre-wet the paper filter on the dripper & dispose of the water in the server.
• Grind the coffee to about 650 to 750 microns.
• Place the coffee grinds onto the pre-wetted paper filter on the dripper.

For the first pour and bloom.
• Pour 40 ml in a circular manner.
• Let the coffee bloom until 30-40 seconds.

For the second pour.
• Continuing in a circular manner, pour 70ml more, until110 ml, by 1 minute and 10 seconds.

At the third pour and onto the last & fourth pour.
• Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
• For the last pour, focus at the center until 225 ml.
• Dripping should complete within 2 minutes to 3 minutes and 20 seconds.

After the last pour.
• If the water drains either slower than 2 minutes 40 seconds to 3 minutes and 20 seconds, consider adjusting your grind size.
• Dispose of the coffee grounds & the paper filter responsibly.
• Pour the brew into your favorite cup — and enjoy your coffee!

FOR ESPRESSO:

DOSE: 18 to 20 grams
YIELD: 32 to 36 grams
TIME: 22 to 26 seconds
RATIO: 1:1.8 - 1:2
TEMPERATURE: 90°C - 92°C

MILK RATIO SWEET SPOT:

DOSE

90ml cup: 18-20 grams
120ml cup: 18-20 grams
150-180ml cup: 18-20 grams
210-240ml cup: 18-20 grams

YIELD

90ml cup: 40 mL (split shot)
120ml cup: 20-24mL
150-180ml cup: 22-28mL
210-240ml cup: 30-32mL

TEMPERATURE: 90°C - 93°C

Panama - Finca Alto Bambito Geisha Honey

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