Panama Miel

Name: Panama Miel
Brand: La Huella - Cafe de Panama
SKU: panama_miel
Price: 24.50 USD
Availability: InStock

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Processing method

Honey process

This method involves removing only the pulp of the coffee cherries after harvest. Once the pulp is removed, a sticky, sugary layer — known as the “honey” — remains on the cherry, giving the process its name. The cherries are then moved directly to bamboo drying beds, where they dry in the sun. Throughout drying, the beans must be turned regularly to ensure even drying.

Honey-processed coffees often show pronounced sweetness and complexity, thanks to the honey layer that stays in contact with the bean during drying. In the cup, they typically have a fuller body than washed coffees yet remain cleaner than naturally processed coffees.

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.

Frequently asked questions

Where is Panama Miel grown?

Panama Miel is grown on our family farm in Cañas Verdes, Boquete, Panama, at 1200-1600 meters above sea level, on the slopes of Volcán Barú — the volcanic soil and cool microclimate this altitude brings are what make Boquete coffee famous.

What varietal is Panama Miel and how is it processed?

It is a Catuai varietal, prepared with Honey Process. The processing method shapes the cup: washed coffees taste cleaner and brighter, honey and natural coffees sweeter and more fruit-forward.

How should I brew Panama Miel?

For espresso, start around a 1:2 ratio (18 g in, 36 g out) in 25–30 seconds and adjust grind to taste.

How fresh is the coffee when it arrives?

We roast to order in the EU and ship within days of roasting, so your beans arrive near the start of their peak window — not off a warehouse shelf.

How should I store my coffee?

Keep the bag sealed, away from light, heat and moisture, and do not refrigerate. Grind just before brewing; whole beans stay at their best for several weeks after opening.