
The Barn
Juanachute
OriginCosta Rica
Roast levelLight
ProcessAnaerobic
Summary
Juanachute is a coffee from Tarrazu, Costa Rica, produced by Tacho Castro on his 11-hectare farm. The varietal is Villa Sarchi and it undergoes an anaerobic fermentation process: freshly harvested cherries are sealed in plastic barrels for 120 hours, then fermented open-air for another 120 hours, followed by 40 days on sun-exposed drying beds and finished in a drum drying oven for 30 hours. The cup profile features wild berries, passion fruit, sweet cinnamon, a boozy note of brandy, and rich dark chocolate, with a full body, clean and bright anaerobic character, and lingering tropical sweetness.
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FormatBean
Roast profileFilter
DecaffeinatedNo
ProducerTacho Castro
Altitude1800 m.a.s.l
VarietyVilla Sarchi
NotesPassion Fruit, Cinnamon, Boozy, Berry, Tropical Fruit, Dark Chocolate
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