Honduras El Guayabo Typica Washed

Honduras El Guayabo Typica Washed

¥1,600
¥1,600
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Honduras El Guayabo Typica Washed

Refreshing flavor reminiscent of green apple and cherry.
The caramel-like sweetness continues pleasantly,
The more it cools, the more elegant it becomes, like tea.


We will roast after receiving your order.

○ If you would like the beans ground, please enter this in the comments section of your cart. (Example: I would like them ground for my coffee maker / I would like them ground medium)

○ If you have selected "Store Pickup" and would like to specify a pickup date and time, please enter a date and time at least 72 hours in the future (during business hours) in the comments section of your cart. If you would like a date and time less than 72 hours in the future, please contact us via DM on Instagram.

○ The product will be delivered in a stand-up bag with a zipper and valve for easy storage. Please store it out of direct sunlight.

The expiration date is 90 days from the roasting date.


<How to brew>

For medium roasts (after the first crack), we recommend aging for one to two weeks after roasting and brewing at around 92°C, and for city roasts (just before the second crack), we recommend aging for three days to one week after roasting and brewing at around 87°C. (Click here for the brewing recipe we use.)

Medium roast (finish of first crack)
Hand drip (hot): Yes Hand drip (iced): Yes Immersion method (hot): Yes Immersion method (iced): Yes Cold brew coffee: Yes

City Roast (Just before the second crack)
Hand drip (hot): Yes Hand drip (iced): Yes Immersion method (hot): Yes Immersion method (iced): Yes Cold brew coffee: Yes


<Bean details>

Farm: El Guayabo
Producer: José Miguel Mancias Country: Honduras Region: Intibucá, Masaguara, San Juanillo Variety: Typica
Processing method : Washed Altitude: 1,750m
Roast level: Medium roast (end of first crack) / City roast (just before second crack)
Contents: 150g/500g
Bean number: 1076
 Direct material cost rate: 38.7%
Flavor: Green apple, cherry, caramel, black tea


<San Juanillo District>

San Juanillo is a highland producing region located at the foot of the Montecillo Mountains (altitude 1,700-2,000 meters) where coffee has been cultivated since the 1990s. The first producer, Miguel Mancias, started his farm on just 0.5 hectares and now cultivates multiple varieties, including Typica, Timor, and Bourbon. In 2019, the entire region began to focus on specialty coffee production, with approximately 20 producers currently working hard to produce high-quality coffee. The main export destinations are Japan and South Korea, where the quality of the coffee has been highly praised in recent years.

<Purification method>

All coffee from this region is processed using the washed process, with each farmer using their own facilities to carry out all processes from pulping to fermentation, washing, and drying. Indoor mesh beds are used for drying, and temperature and humidity are controlled to ensure consistent quality. What sets this region apart from other areas is that the flowering period is late, from April to May, and harvesting takes place from February to May. The cool climate, high altitude, and unique microclimate result in tropical fruit flavors and a rich sweetness.

<The future of Guayabo Farm and the region>

Guayabo Farm is a farm that Miguel Mancias built with his family on land inherited from his grandfather. Previously, they sold their coffee through middlemen, but when they entered the specialty coffee market, they thoroughly reviewed their soil analysis, fertilization plans, post-harvest processing, and more. They are currently making improvements to suit the cool climate, such as extending the fermentation time to about 40 hours and slow-drying the coffee for a week in indoor African beds with enhanced light blocking. In the future, they aim to build a warehouse and dry mill that can be used by the entire region, and there are high hopes for the farm's development as a sustainable coffee-producing region.

<Production cost (per 150g)>

① Direct material cost:
Material costs allow you to directly determine how much it costs to produce roasted beans.
(Example) Green beans, zipper bag with valve, front seal, back seal
The direct material cost rate for these beans (direct material cost ÷ list price × 100) is 38.7 % .
②Indirect material costs:
The cost of materials, which cannot be directly determined as the amount spent to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutting machine ③ Direct labor costs:
Labor costs allow you to directly determine how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in manufacturing, such as roasting and putting roasted beans into bags. 4. Indirect labor costs:
Labor costs are costs that cannot be directly determined in order to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly indicates how much it cost to produce roasted beans.
(Example) Costs incurred when outsourcing some of the manufacturing-related processing, such as putting roasted beans into bags, to an external company. 6. Indirect expenses:
Expenses that cannot be directly determined as to how much it cost to produce roasted beans.
(Example) Electricity/gas costs used for roasting, depreciation costs for the roaster, electricity costs for storing green beans at low temperatures

The total amount of items ① to ⑥ above is the manufacturing cost.
*Total cost is the cost when the manufacturing cost includes the selling expenses incurred for selling the product and the general administrative expenses incurred for the management activities of the entire store.