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Juanachute Micromill: Pioneers in Specialty Coffee Production

Nestled within the picturesque landscapes of the Los Santos region, the Juanachute micromill stands as a testament to innovation and dedication in the world of coffee. Spearheaded by the visionary Luis Anastasio Castro, affectionately known as Don Tacho, this micromill has been a trailblazer since its inception.

Established as one of the first of its kind, the Juanachute micromill revolutionized coffee processing methods. Don Tacho's early adoption of the micromill model set a benchmark for others to follow, and over the years, numerous micromills have drawn inspiration from his pioneering efforts.

What sets Juanachute apart is its meticulous control over every stage of coffee production. From nurturing the coffee trees across several plots in the Los Santos region to the precise sealing of jute bags containing green coffee, every aspect is overseen by Don Tacho himself. This hands-on approach ensures that each batch of coffee embodies the essence of quality and authenticity that defines Juanachute.

The Castro family's commitment to coffee extends beyond the micromill. In the charming town of San Pablo, they operate a small roastery and coffee shop, serving as a hub for coffee enthusiasts. Continuing the legacy, Luis Anastasio, Don Tacho's son, has taken the reins of innovation. He initiated a barista education program in the local high school, empowering future generations with the art and science of coffee. Furthermore, Luis Anastasio proudly represents Juanachute in the Costa Rica barista championship, showcasing the excellence of their coffee to a wider audience.

At the heart of Juanachute's ethos lies a profound pride in their farms, micromill, and the exceptional coffee they produce. Don Tacho's unwavering dedication ensures that these elements are meticulously maintained, preserving the heritage and integrity of Juanachute.

This particular lot of Red Honey processed Catuai coffee originates from Juanachute's Nacientes plot. The honey processing method, characterized by drying the beans on raised beds in full sun for 14-21 days, imbues the coffee with distinct flavor profiles and complexities, reflecting the terroir of its origin.

Experience the essence of Juanachute in every sip – a journey through generations of passion, innovation, and unparalleled craftsmanship.