Encino

Guatemala · Huehuetenango · Medium roast

The same green coffee, roasted differently:

The everyday coffee. When someone asks "what should I drink in the morning", this is what I say. Toffee, nougat, no surprises — in the best sense.

Size

250 g 4 690 Ft 500 g −3% 9 090 Ft Tasting pack — all 3 roasts 6 290 Ft
3 × 100 g

4 690 Ft

Every bag carries the roast date and the LOT number — so you can see exactly when it was made.

Free Foxpost above 30 000 Ft. 1–3 working days.

Free collection in person: Vác (Saturday market) and Budapest.

Tasting notes — what do they mean?

toffee nougat pecan caramel brown sugar

Medium Washed 1400–2200 m Bourbon, Catimor, Caturra, Maragogype, Pache Specialty Fresh roast

Where it comes from

Waykan is not one farm's coffee but a selection: smallholder lots from Huehuetenango, chosen on cup quality and traceable to the region. The name means star in the Maya Q’anjob’al language — the light that shines in the sky at night. Somewhere around eighty per cent of the local economy depends on coffee, directly or indirectly. In the cup: praline and pecan with a soft, candy-like sweetness. It is the classic Central American profile, and the easiest one to ruin in the roaster.

Producer: Waykan — Regional Select
Region: Huehuetenango
Variety: Bourbon, Catimor, Caturra, Maragogype, Pache
Process: Washed
Altitude: 1400–2200 m

The whole green coffee

Freshness and storage

The bag carries the roast date, so you can see exactly when it was made.

Whole bean is best between 4 and 8 weeks; ground, a few days. Keep it in a sealed bag at room temperature, away from light — the fridge doesn't help, and the freezer only works if you don't keep opening it.

Shipping and pickup

Foxpost parcel locker — 1 142 Ft, 1–3 working days. Free above 30 000 Ft.
Foxpost home delivery — 2 590 Ft, 1–3 working days. Free above 30 000 Ft.
EU delivery — From 4 200 Ft, to 14 European countries.
Pickup — Vác Saturday market — free, Vác, Káptalan u. 3.
Pickup — Budapest — free, 1023 Budapest, Frankel Leó út 49.
Pickup — Vác — free, 2600 Vác, Zrínyi u. 33.

Shipping details

Recipes

How we brew it

These are not generic recipes. The roast level and the character of the coffee together set the parameters — and we've written down why.

V60

Tiko recipe

Aiming for: Toffee, nougat, pecan.

Coffee: 15 g
Water: 250 g
Temperature: 94 °C
Grind: medium
Time: 2:45–3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour 40 g of water and wait 35 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
0:35 — Pour 2 Add 110 g (150 g in total), pouring slowly in circles and keeping off the edge.
1:20 — Pour 3 Add 100 g (250 g in total), pouring slowly in circles and keeping off the edge.
2:10 — drawdown It should have drained by now. Much later, grind coarser; much earlier, grind finer.

Why this way: A washed Central American with predictable extraction. The textbook parameters work — what matters here is a steady pour, not a trick.

If it's off: Pour evenly, working outwards from the centre. If the nuttiness goes missing, grind slightly finer.

Espresso

Tiko recipe

Aiming for: Toffee, nougat, pecan.

Coffee: 18 g
Yield: 40 g
Temperature: 94 °C
Grind: fine
Time: 26–30 s

Moka pot

Tiko recipe

Aiming for: Toffee, nougat, pecan.

Coffee: filled basket
Temperature: pre-heated water
Grind: medium-fine
Time: ~4 min

Clever Dripper

Tiko recipe

Aiming for: Toffee, nougat, pecan.

Coffee: 18 g
Water: 300 g
Temperature: 94 °C
Grind: medium
Time: 3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 55 g of water and wait 35 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:35 — filling Add the remaining 245 g (300 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
2:15 — release Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.

Why this way: This coffee gains the most from immersion. A washed coffee with predictable extraction that can want for body in a cone — full immersion is exactly what adds it: the pecan and the toffee are rounder here than on a V60.

If it's off: It takes a longer steep well. If it tastes empty, add fifteen to thirty seconds before you go finer on the grind.

French press

Tiko recipe

Aiming for: Toffee, nougat, pecan.

Coffee: 30 g
Water: 500 g
Temperature: 93 °C
Grind: coarse
Time: 4:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 90 g of water and wait 40 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:40 — filling Add the remaining 410 g (500 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
3:30 — breaking the crust The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
4:00 — plunge Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.

If it's off: It takes a longer steep well. If it tastes empty, add fifteen to thirty seconds before you go finer on the grind.

Customer recipes

Other people's kit, other water, other taste. Rate one if you've tried it.

Nobody has submitted a recipe for this coffee yet. Be the first.

The same green coffee

Compare the three roasts

Waykan, Guatemala — one sack, three different roasts. The difference is not a theory: you can taste it.

Guatemala · Light

Guayacán

pecan · toffee · nougat

4 690 Ft / 250 g

See it

Most wanted

Guatemala · Medium

Encino

toffee · nougat · pecan

4 690 Ft / 250 g

See it

Guatemala · Dark

Caoba

dark chocolate · pecan · toffee

4 990 Ft / 250 g

See it

I'll take all three — 3 × 100 g, 6 290 Ft

Encino: the medium roast of our Guatemalan green coffee Waykan. Tasting notes: toffee, nougat, pecan, caramel, brown sugar. Origin: Huehuetenango, washed processing, 1400–2200 m above sea level. We recommend it for: Filter, Espresso, Moka pot, Clever, French press. From 4 690 Ft, roasted in Vác and dated on the bag. Free shipping above 30 000 Ft; pickup in Vác and Budapest is free.

Frequently asked questions about this coffee

What does Encino taste like?

Encino: toffee, nougat, pecan, caramel, brown sugar. medium roast, washed-processed Guatemalan coffee.

What is the difference between Encino and the other roasts?

They are all made from the same green coffee — the Waykan green coffee — only roasted differently: Guayacán (light), Encino (medium), Caoba (dark). The lighter roast gives more acidity and fruit, the darker one more body and chocolate. Same producer, same sack.

How should I brew Encino?

Filter: 15 g coffee, 250 g water, 94 °C, medium grind, in 2:45–3:00. Recommended methods: Filter, Espresso, Moka pot, Clever, French press.

How much is Encino, and how do I get it?

From 4 690 Ft. We roast it in Vác and send it to a Foxpost parcel locker (1 142 Ft) or to your door (2 590 Ft) within 1–3 working days. Free above 30 000 Ft. Free pickup in person at: Vác, Káptalan u. 3; 1023 Budapest, Frankel Leó út 49; 2600 Vác, Zrínyi u. 33.