Honduras El Guayabo Typica Washed

Honduras El Guayabo Typica Washed

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

 

A refreshing flavor reminiscent of green apple and cherry.
The pleasant sweetness of caramel lingers,
and as it cools, an elegant black tea-like quality emerges.


○ Roasted 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 inquire via Instagram DM.

○ We deliver in stand-up pouches with zippers and valves suitable for storage. Please store in a place away from direct sunlight.

○ The best-before date is 90 days from the roasting date.


＜Brewing Instructions＞

We recommend aging the beans for 3 days to 1 week after roasting and brewing at around 87°C. (Our brewing recipe can be found here)

《City Roast (just before second crack)》
Hand Drip (Hot): 〇
Hand Drip (Iced): 〇
Immersion (Hot): 〇
Immersion (Iced): 〇
Cold Brew: 〇


＜Bean Details＞

Farm: El Guayabo 
Producer: Jose Miguel Mancias
Country: Honduras
Region: Intibucá, Masaguara, San Juanillo
Variety: Typica
Processing Method: Washed
Altitude: 1,750m
Roast Level: City Roast (just before second crack)
Net Weight: 150g / 500g
Bean Number: 1076
Direct Material Cost Ratio: 38.7%
Flavor Profile: Green Apple, Cherry, Caramel, Black Tea


＜San Juanillo Region＞

San Juanillo is a high-altitude coffee-producing region located at the foothills of the Montesillos mountain range (1700-2000m above sea level), where coffee cultivation began in the 1990s. The first producer, Miguel Mancias, started his farm with just 0.5 hectares and now cultivates multiple varieties including Typica, Timor, and Bourbon. Since 2019, the entire region has committed to producing specialty coffee, and currently, around 20 producers are dedicated to creating high-quality coffee. The main export destinations are Japan and Korea, and their quality has received high praise in recent years.

 

＜Processing Method＞

All coffee from this region is processed using the washed method, with each farmer carrying out pulping, fermentation, washing, and drying using their own facilities. For drying, indoor mesh beds are used to stabilize quality by controlling temperature and humidity. A distinctive feature compared to other regions is the late flowering period in April-May and harvesting from February to May. The cool climate, high altitude, and unique microclimate contribute to the tropical fruit notes and rich sweetness.

 

＜El Guayabo Farm and the Future of the Region＞

El Guayabo farm was established by Miguel Mancias and his family on land inherited from his grandfather. Previously, he sold through intermediaries, but upon entering the specialty coffee market, he thoroughly re-evaluated soil analysis, fertilization plans, and post-harvest processing. Currently, improvements tailored to the cool climate are being made, such as extending fermentation time to approximately 40 hours and slow-drying for one week on shaded indoor African beds. In the future, the goal is to establish warehouses and dry mills that can be used by the entire region, with expectations for the development of a sustainable coffee-producing area.

 

＜Cost of Goods Sold (per 150g)＞

① Direct Material Costs:
Material costs that can be directly identified as being incurred to produce roasted beans.
(e.g., green beans, valved zipper bags, front labels, back labels)
The direct material cost ratio (direct material cost ÷ retail price × 100) for these beans is 38.7%.
② Indirect Material Costs:
Material costs that cannot be directly identified as being incurred to produce roasted beans.
(e.g., cutter blades or rubber parts for label cutting machines)
③ Direct Labor Costs:
Labor costs that can be directly identified as being incurred to produce roasted beans.
(e.g., wages paid to employees involved in manufacturing, such as roasting work or bagging roasted beans)
④ Indirect Labor Costs:
Labor costs that cannot be directly identified as being incurred to produce roasted beans.
(e.g., wages paid to employees not involved in manufacturing, such as administrative work)
⑤ Direct Expenses:
Expenses that can be directly identified as being incurred to produce roasted beans.
(e.g., costs incurred when outsourcing part of the manufacturing process, such as bagging roasted beans)
⑥ Indirect Expenses:
Expenses that cannot be directly identified as being incurred to produce 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 cost of goods sold.
*When sales expenses incurred for selling products and general administrative expenses incurred for the overall management of the store are included in the cost of goods sold, the total is called the total cost.