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PIEDRA de LINO - Panama
€17.40
Piedra de Lino - Panama. Catuai. Natural.
Every bean has a story
A beautiful natural Catuai from Cafelino in Panama.
This coffee grows in Santa Elena Estate on the slopes of the emblematic Piedra de Lino Mountain inside the valley of Boquete in the Chiriqui province of Panama. This land has been dedicated to coffee for almost 100 years. It has 20% primary rainforest, an altitude of 1,200 to 1,550 masl, and a year-round temperature of 17-24ºC.
The ecological conditions in the region, and more precisely in the estate, are ideal for the development of high quality coffee. The subtle coalescence of a variety of facors that tare happening in this land make up the terroir. An abundant rainfall, adequate shade-light ratio, decent altitude, fresh climate, rich volcanic soil. On top of these, Pacific-Atlantic wind convergence, and natural microorganisms all combine in different patterns to form various microclimates in this favorable atmosphere for the growth of balanced coffee.
With dense vegetation and wildlife biodiversity, the team at Santa Elena Estate strive to preserve all of our local ecosystem in its pure and natural conditions through sustainable practices.
Cafelino is a family-owned business primarily dedicated to the production of specialty coffee. They also produce sustainably grown vegetables. Quality is their cornerstone, and so is their commitment to the environment. Which is why they incorporate environmental considerations into every stage of their work.
Marco Ameglio Samudio and Xenia Carles de Ameglio, are the founders of Cafelino. They carry the farming tradition of their grandparents into the operation of this business to fulfill the same quality-oriented production practices that came from their family legacy. Along with their two sons, Marco and Roberto, they directly run the administration of the business.
The team's family lineage is related to hard work farming through four generations, two of whom are actively involved in the current business operation. Their ancestry goes back to the two main pillars that inspired and handed over their legacy to the current generations, coming from Don Pedro Ameglio Tibaldero.
Don Pedro Ameglio Tibaldero was a prosperous immigrant who came to Panama in the early twentieth century. He came to Panama for the construction of Panama Canal. But he dedicated most of his life to farming and dairy processing. On the other hand, Don Francisco Samudio Tribaldos was a prestigious scholar native to the Chiriqui Province. He shared his life between his vocation to education and coffee production on the slopes of the Baru Volcano.
If you fancy more coffees from Panama click here
Every bean has a story
A beautiful natural Catuai from Cafelino in Panama.
Santa Elena Estate
This coffee grows in Santa Elena Estate on the slopes of the emblematic Piedra de Lino Mountain inside the valley of Boquete in the Chiriqui province of Panama. This land has been dedicated to coffee for almost 100 years. It has 20% primary rainforest, an altitude of 1,200 to 1,550 masl, and a year-round temperature of 17-24ºC.
The ecological conditions in the region, and more precisely in the estate, are ideal for the development of high quality coffee. The subtle coalescence of a variety of facors that tare happening in this land make up the terroir. An abundant rainfall, adequate shade-light ratio, decent altitude, fresh climate, rich volcanic soil. On top of these, Pacific-Atlantic wind convergence, and natural microorganisms all combine in different patterns to form various microclimates in this favorable atmosphere for the growth of balanced coffee.
With dense vegetation and wildlife biodiversity, the team at Santa Elena Estate strive to preserve all of our local ecosystem in its pure and natural conditions through sustainable practices.
Cafelino
Cafelino is a family-owned business primarily dedicated to the production of specialty coffee. They also produce sustainably grown vegetables. Quality is their cornerstone, and so is their commitment to the environment. Which is why they incorporate environmental considerations into every stage of their work.
Marco Ameglio Samudio and Xenia Carles de Ameglio, are the founders of Cafelino. They carry the farming tradition of their grandparents into the operation of this business to fulfill the same quality-oriented production practices that came from their family legacy. Along with their two sons, Marco and Roberto, they directly run the administration of the business.
The team's family lineage is related to hard work farming through four generations, two of whom are actively involved in the current business operation. Their ancestry goes back to the two main pillars that inspired and handed over their legacy to the current generations, coming from Don Pedro Ameglio Tibaldero.
Don Pedro Ameglio Tibaldero was a prosperous immigrant who came to Panama in the early twentieth century. He came to Panama for the construction of Panama Canal. But he dedicated most of his life to farming and dairy processing. On the other hand, Don Francisco Samudio Tribaldos was a prestigious scholar native to the Chiriqui Province. He shared his life between his vocation to education and coffee production on the slopes of the Baru Volcano.
If you fancy more coffees from Panama click here
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Tasting notes
Imagine a honey vanilla éclair!
Sweet aromas of honey and vanilla greet you, with underlying notes of freshly baked biscuits and sweet milk chocolate. The cup rounds out with a lingering sweetness of brown sugar, leaving a very clean and satisfying aftertaste.
Its rich, velvety texture and full round body enhances the sweetness and depth of the flavor, keeping a very clean finish throughout the drinking experience.
Recipe for espresso
Grams in: 19g
Grams out: 40g
Extraction Time: 23-26" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 10-25 days
Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00-2:10
Temperature: 91-93 Celsius
Aged Best Use: Between 5-20 days
Imagine a honey vanilla éclair!
Sweet aromas of honey and vanilla greet you, with underlying notes of freshly baked biscuits and sweet milk chocolate. The cup rounds out with a lingering sweetness of brown sugar, leaving a very clean and satisfying aftertaste.
Its rich, velvety texture and full round body enhances the sweetness and depth of the flavor, keeping a very clean finish throughout the drinking experience.
Recipe for espresso
Grams in: 19g
Grams out: 40g
Extraction Time: 23-26" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 10-25 days
Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00-2:10
Temperature: 91-93 Celsius
Aged Best Use: Between 5-20 days
Read More
Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Hand Brew 250g
- Ground for Filter - Cafetiere 250g
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