Nicaragua La Huella Yellow Pacamara Natural

Nicaragua La Huella Yellow Pacamara Natural

¥2,600
¥2,600
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Nicaragua La Huella Yellow Pacamara Natural

 

Strong fruit flavors of grapefruit and strawberry.
A syrupy, smooth texture with gentle sweetness of caramel and chocolate.


○ We roast after receiving your order.

○ If you would like your beans ground, please specify in the notes section of your cart. (e.g., "Please grind for a coffee maker" / "Please grind to a medium consistency")

○ If you select "Store Pickup" and have a preferred pickup date and time, please enter a date and time at least 72 hours in advance (within business hours) in the notes section of your cart. If you wish to pick up within 72 hours, please contact us via Instagram DM.

○ Your coffee will be delivered in a resealable stand-up pouch with a valve, suitable for storage. Please store away from direct sunlight.

○ Best by date is 90 days from the roast date.


＜How to brew＞

We recommend aging for 3 days to 1 week after roasting and brewing at around 87℃. (Our brewing guide can be found here)

Hand Drip (Hot): 〇
Hand Drip (Iced): 〇
Immersion (Hot): 〇
Immersion (Iced): 〇
Cold Brew: 〇


＜Bean Details＞

Farm: La Huella
Country: Nicaragua
Region: Matagalpa, El Arenal
Varietal: Yellow Pacamara
Processing Method: Natural
Altitude: 1,315 - 1,400m
Roast Level: City Roast (just before second crack)
Net Weight: 150g
Bean Number: 2066
Direct Material Cost Ratio: 40.6%
Flavor Profile: Grapefruit, Strawberry, Caramel, Chocolate


＜Story＞

Finca La Huella is located within the El Arenal Natural Reserve, and its coffee production is environmentally conscious. The Yellow Pacamara grown here is a mutation of Red Pacamara, a variety known for its high cultivation difficulty but excellent cup quality.

Only perfectly ripe cherries are hand-picked, and after selection, they are carefully dried for about 30 days using patios and shaded drying houses. This meticulous process brings out the coffee's unique characteristics to the fullest.

 

＜About Manufacturing Costs (per 150g)＞

① Direct Material Costs:
Material costs that can be directly attributed to the production of roasted beans.
(e.g., green beans, valved zipper bags, front labels, back labels)
The direct material cost ratio (direct material costs ÷ regular price × 100) for these beans is 40.6%.
② Indirect Material Costs:
Material costs that cannot be directly attributed to the production of roasted beans.
(e.g., blades and rubber parts for label cutting machines)
③ Direct Labor Costs:
Labor costs that can be directly attributed to the production of roasted beans.
(e.g., salaries paid to employees involved in manufacturing, such as roasting work or bagging roasted beans)
④ Indirect Labor Costs:
Labor costs that cannot be directly attributed to the production of roasted beans.
(e.g., salaries paid to employees not involved in manufacturing, such as administrative work)
⑤ Direct Expenses:
Expenses that can be directly attributed to the production of roasted beans.
(e.g., fees incurred when outsourcing part of the processing involved in bagging roasted beans to an external vendor)
⑥ Indirect Expenses:
Expenses that cannot be directly attributed to the production of roasted beans.
(e.g., electricity/gas costs used for roasting, depreciation of roasting machines, electricity costs for storing green beans at low temperatures)

The total of ① to ⑥ above constitutes the manufacturing cost.
*Total cost is the manufacturing cost including selling expenses incurred for product sales and general administrative expenses incurred for overall store management.