Juanachute

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.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Region

Tarrazú

Producer

Tacho Castro

Altitude

1800 m.a.s.l

Variety

Villa Sarchi

Notes

Passion Fruit, Cinnamon, Boozy, Berry, Dark Chocolate

The roaster

The Barn

The Barn is a Berlin-headquartered specialty coffee roaster on a mission to roast the best coffees on the planet. They run cafes in Berlin, Munich, and Seoul.…