Costa Rica - Juanachute Micromill - Anaerobic Natural
This product is currently sold out.
We Taste: Vanilla Milk Shake, Amaretto, Bing Cherries, and Strawberry
Location: Costa Rica, Tarrazú
Process: Anaerobic Natural
Elevation: 1800 masl
The team at Juanachute continues to innovate, and this lot from La Pastora is another example of their willingness to try new things. The Juanachute micromill was one of the first of its kind. Luis Anastasio Castro, better known as Tacho, was an early adopter of the micromill model and many others have learned from his efforts. The Juanachute operation consists of several different plots throughout the Los Santos region and a mill close to the town of San Pablo de Leon Cortes. At the micromill, the entire process is controlled. From planting the coffee trees to sealing the jute bags of green coffee beans, it is all under the supervision of Don Tacho.
The Castro family also owns a small roastery and coffee shop in the town of San Pablo. One of Tacho’s sons, Luis Anastasio (named after his father), is responsible for launching the barista education program in the local high school with 30 graduates each year. Luis Anatasio also competes in the Costa Rica barista championship proudly serving coffee from Juanachute.
Don Tacho is proud of his farms, his mill, and the final coffee products and takes the greatest care in maintaining all three. This year marks the third year he and his family have put in the extra effort to find direct connections with buyers. Tacho’s other son, Abraham, works at our exporting partner CECA and has been able to forge relationships in key markets. The mill produces many different types of coffee separated by plot and process. We are delighted to continue our partnership with Juanachute and bring in more microlots from their different farm lots processed in different ways.
Anaerobic Natural processing consists of sealing freshly harvested coffee cherries in a tank without oxygen for a controlled fermentation. Coffee then continues the Natural process of drying in its pulp to absorb the fruit’s sugars.
Grind: Medium Coarse (on Baratza Encore / Virtuoso 17)
Water: 300ml of at 202 degrees Fahrenheit
Bloom: 40ml of water saturating the coffee. Let sit for 1 minute 2nd Pour: Pour in circles until you’re at 100ml
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minutes