"Upon grinding, the aroma opens clean and poised, led by elegant white florals with hints of fresh pomegranate and peach. On the palate, a bright, juicy acidity reminiscent of guava and pomegranate comes forward, layered with the gentle sweetness of ripe peach and purple grape. The texture is smooth and honeyed, carrying the cup effortlessly. As it cools, soft fruit sugars and a delicate, refreshing sweetness emerge, finishing long & clean."

Los Lajones Estate sits on the south‑west slopes of the Barú Volcano in Chiriquí Province. At 1870–2350 m elevation, the estate combines 40 hectares of coffee plantings with 100 hectares of protected cloud‑forest. It became one of Panama’s first organically certified farms (since 2004) and still follows ecological farming practices.

The estate’s owner, Graciano Cruz, is a trained agronomist who pioneered ecological coffee cultivation and honey processing. He manages Los Lajones and neighbouring Emporium with his father, combining organic farming, selective picking, and careful processing. Most pickers are Ngöbe‑Buglé, a local indigenous group paid above‑average wages to ensure careful harvesting

The farm lies within a biodiversity reserve, with steep volcanic slopes and fertile soils rich in native mycorrhizae and other micro‑organisms. Rainy seasons run from May to December and the rest of the year is characterised by cool, misty “bajareque,” promoting slow maturation and dense seeds.

Beyond its name, Bambú represents a unique micro‑ecosystem. Geisha trees grow under bamboo and oak shade, creating a distinct understory climate that contributes to this lot’s refined character. The plot’s altitude, combined with ecological farming and careful processing. Los Lajones is best known for its Geisha plantings. The Bambú plot—where this coffee originates—was planted in 2008 at 1 970–2 000 m under native shade trees such as oaks. The name “Bambú” refers both to the bamboo bushes that grow among the Geisha trees.

Hand‑picking focuses on fully ripe cherries. Depulping takes place within hours of harvest, followed by cool‑temperature fermentation at 2 000 m and a thorough wash. Parchment coffee is sun‑dried on raised beds for 10–15 days and rested for 45–60 days before milling. This method emphasises clarity and structure rather than overt fruitiness.

Variety : Green Tip Geisha
Altitude : 1970 - 2000 masl
Process : Washed
Origin : Lot 5BB, Volcan