|Origin:||Tarrazu, Costa Rica|
This anaerobic coffee is a class of its own. Juanachute was one of our top coffees last year. This season it is just as great!
Tarrazu is one of the key coffee growing areas in Costa Rica. Generations of farm experience and a country in peace allowed excellence to prosper. Volcanic soil, high elevation and individual processing mills on most farms are laying out perfect conditions. Tacho Castro is passionate about his innovative anaerobic process, and ensures he has complete control over every aspect. He has been experimenting with anaerobic fermentation for years. Notes of cinnamon, dark fruits, strawberry, crumble cake, and cherry with a creamy & lactic mouthfeel.
This 11 hectares farm is named after Tacho´s grandmother, Juana, who was nicknamed "Chute". Being a total processing nerd, Tacho started experimenting with new coffee processing techniques several years ago. Which gave him a clear advantage in his anaerobic process that we love. Our lot was grown on the San Marcos plot on the farm. A lot of improvements go into this particular site to work in a sustainable and environmentally friendly way.
Like in wine, the anaerobic process keeps the super ripe coffee cherries in a sealed tank so that oxygen cannot enter the fermentation process. This takes several days and creates the fantastic flavour profiles we experience with our Juanachute lot.
After the long, slow drying on raised beds the coffee is rested in parchment for up to two months so it can continue to absorb flavour from the mucilage.