Costa Rica - Juanachute (Anaerobic Natural)
Here we have something very special! It’s one of those anaerobic natural processed coffees that is not just funky but delicate, clean and amazingly complex as well.
It is produced on the high mountains of the Tarazzú region in the southern Pacific area of Costa Rica. The Tarrazú climate is characterised by two well-defined seasons; a rainy season (May through November) and a dry season (December through April). This encourages uniform coffee blossoming. The fertile, volcanic soil is perfect for agriculture and smallholders grow bananas, avocados, citrus fruits and of course coffee.
Luis Anastasio Castro, better known as Tacho, was an early adapter to the micromill model. He started his own micromill with the name Juanachute. The Juanachute operation controls the entire process, from planting the coffee trees to sealing the jute bags of green coffee. Tacho is a proud producer who is taking the greatest care in maintaining the coffee trees and perfecting his processing methods every year.
Tarrazú is famous for its soft, delicate acidity and honey-like sweetness but this particular coffee shows a lot of processing as well.
After picking and selecting only the best, the cherries are placed in a tank where they extract all the oxygen to create an anaerobic situation and a controlled fermentation. The coffee then continues the normal natural drying process to absorb all the fruit sugars into the seeds. The result is just great! It turned into an intense fruit bomb with deep candy-like sweetness.
With our roast we are highlighting that dense and deep sweetness and will leave you with an everlasting finish. Enjoy!
- Article number
- Costa Rica
- Luis Anastasio Castro
- Anaerobic Natural
- Flavour Notes
- Blueberry, Cherry, Bubble Gum
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