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.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerTacho Castro

Altitude1800 m.a.s.l

VarietyVilla Sarchi

NotesPassion Fruit, Cinnamon, Boozy, Berry, Dark Chocolate

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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. Their lineup spans filter, espresso, and decaf with a particular love for Ethiopian single origins — Genesis, their core Ethiopian coffee, delivers peach and chocolate. Seasonal releases like Kayon Mountain from Guji bring juicy, sugary, iced-tea brightness. Subscriptions send two new single origins monthly. Bundles sorted by flavor profile — sweet, funky, Ethiopian — make exploration easy. Named Roaster of the Year 2025, they're clearly doing something right.

AI-assisted description, based on roaster & cupping data.

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