Name: PANAMA MIEL
Brand: La Huella - Cafe de Panama
SKU: panama_miel
Price: 30.00 EUR
Availability: InStock

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Collection PANAMA MIEL Catuai · Honey Process

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Catuai - 250g

Cañas Verdes, Boquete, Panama

1200-1600 meters above sea level

Catuai

Honey Process

Panama Miel is a collection shaped by sweetness, balance, and a smooth, layered cup profile. Each lot reveals its own expression of honey processing, bringing together soft fruit character, caramelized depth, gentle spice notes, and a refined, lingering aftertaste.

Dried on african style raised beds to reduce our CO2 footprint.

Packed into CO2 neutral bags.

* 250 g (8.8 oz) per bag.

*Free worldwide shipping for orders above 150€*

Available Lots

Delivery time: 3–10 business days

Nutty / Cocoa: Chocolate

Sweet: Brown sugar, Overall sweet

Fruity: Other fruit

Panama Miel - lot 26

Catuai - 250g

Balanced and smooth, this honey-processed coffee delivers soft caramel sweetness, gentle fruit notes, and a touch of chocolate, with a rounded structure and a pleasantly lingering aftertaste.

€30.00

Choose your grind size

Processing method

Honey process

This process consists of removing just the pulp from the coffee cherries after harvest. By removing the pulp, the cherry is left with its sweet and sticky honey, which is where the “honey” process gets its name from. The cherries are then taken directly to bamboo beds to be dried in the sun. During this process, the beans need constant stirring in order to dry properly.

Honey-processed coffees often exhibit a pronounced sweetness and complexity, due to the fruit’s honey layer that remains in contact with the bean during drying. The cup generally has a fuller body than washed coffee, but it is cleaner than naturally-processed coffee.

Recommended preparation

Espresso

1. Turn on your espresso machine and let it fully heat up. This can take anywhere from 15 to 45 minutes depending on the machine.

2. For espresso, use a fine grind, but not so fine that it becomes powdery like flour. The texture should be similar to table salt.

3. The typical dose for a single shot of espresso is about 7–9 grams, and for a double shot it's 14–18 grams. Use a scale for accuracy.

4. Transfer the ground coffee to the portafilter. Level the grounds with your finger or a distribution tool, then tamp firmly and evenly. The surface should be smooth and level.

5. Lock the portafilter into the group head and start the extraction. A general guideline is 20–30 seconds. The coffee should begin dripping after a few seconds, then form a steady, mouse-tail-like stream.

6. Once the espresso is extracted, serve it immediately in a preheated cup. It’s best enjoyed fresh.

Pro tips:
- Fresh beans are essential. Espresso tastes best when made with beans roasted within the past two weeks.
- Water quality matters. If your tap water doesn’t taste good on its own, use filtered or bottled water.
- Adjust the grind size to achieve ideal extraction. If the espresso runs too fast and tastes sour, the grind is too coarse. If it runs too slow and tastes bitter, the grind is too fine.

Packaging

Our Commitment to Eco-Friendly Packaging

As part of our pursuit of sustainable luxury, we prioritize responsible packaging that protects your purchase with care. The bags used for our coffee come from a producer dedicated to carbon neutrality. These CO2-neutral bags not only look refined but also embody our commitment to reducing environmental impact.

Your order will arrive in a fully recyclable cardboard box, thoughtfully designed to safeguard the product while minimizing its ecological footprint. Sourced from suppliers who focus on environmentally conscious materials, this box reflects our vision for a greener planet. Every step of our packaging process demonstrates our dedication to both quality and sustainability—ensuring your high-end experience is not only luxurious, but also eco-friendly.