JUANACHUTE
JUANACHUTE
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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Details

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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The roaster

The Barn
The Barn

THE BARN Coffee Roasters is a specialty coffee roastery founded in Berlin, Germany, widely recognized as one of Europe's leading specialty coffee roasters. The roastery focuses on sourcing and roasting the highest quality green coffees available globally, with a strong emphasis on transparency, direct trade relationships, and sustainability. Their roasting style is light to medium, designed to preserve the inherent flavor characteristics and terroir of each coffee origin. The product range includes single-origin coffees from various origins across Africa, Central and South America, and Asia, as well as curated blends. They offer whole beans and ground coffee for various brewing methods including espresso, filter, and cold brew. The company operates its own cafés in Berlin and sells its coffee through its online shop with international shipping. They also provide brewing equipment, accessories, and merchandise. The Barn is known for its minimalist aesthetic, meticulous quality control, and commitment to showcasing the unique profiles of each coffee they source through precise and consistent roasting.

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