Costa Rica
Luis Anastasio Castro
Juanachute
Los Sanros region
Tarrazu
1800 masl
Gesha
Honey

Orange, toffee, and vanilla. 

Don is good: The Juanachute Micromill, run by Luis Anastasio Castro (better known as Don Tacho) was one of the first of its kind. Don Tacho embraced the micro mill model early on, and over the years, many others have followed his example in the region. His operation includes several coffee plots throughout the Los Santos region and a mill near San Pablo. The thing that is unique about Juanachute Farm is that the entire process, from planting the coffee trees to sealing the bags of green coffee, is under Don Tacho's supervision.

All in on coffee: The Castro family is deeply involved in the coffee business, even owning a small roastery and coffee shop in San Pablo. Don Tacho’s son, also named Luis Anastasio, has evolved things even further by launching a barista education program at the local high school, where around 30 students graduate each year. Luis Jr also proudly represents Juanachute Coffee in Costa Rica’s barista championship, showcasing their competition-grade coffee on a national stage.

"Honey I drunk the coffee": A standout offering from Juanachute is this Honey-processed Gesha coffee grown on their San Francisco plot. Honey processing at Juanachute is both labour-intensive and challenging to perfect with geographical conditions and unique microclimate features contributing to its effectiveness. The process begins in the morning with selective hand-picking, requiring several passes to ensure only the ripest cherries are chosen. The cherries are then promptly de-pulped upon arrival at the wet mill that same afternoon. After pulping, the coffee is placed on drying beds without being washed, leaving the coffee with its mucilage layer (fruit pectin layer) intact. The coffee beans are then laid out on raised beds under the full sun for 14-21 days until optimal moisture is achieved.

Sky High Coffee: The Tarrazu region, located in the high mountains south of Costa Rica’s capital, San Jose, is one of Central America’s most densely planted high-altitude coffee regions. Many of the farms here sit at or above 2,000 meters above sea level, making it an ideal spot for growing exceptional coffee. The region is known locally as “Zona de Los Santos” because of the numerous towns with names starting with "San" or "Santa."

Tarrazu: The Tarrazu region enjoys two distinct seasons, a rainy season from May through November and a dry season from December to April. This predictable weather pattern promotes uniform blossoming for the coffee plants--a massive benefit when you complete or oversee all the work yourself! The region receives about 2,400 millimetres of rainfall annually, with an average temperature of 19C, creating perfect growing conditions for specialty coffee.

Not all soil is created equal: The fertile, volcanic soils and rolling mountainsides in Tarrazu are ideal for agriculture. Alongside coffee, smallholders often grow bananas, avocados, and citrus on land that’s been passed down from generation to generation. There’s a deep sense of pride and community in the region, with Tarrazu farms incorporating primary forests and shade trees with their coffee trees, and vehemently protecting the natural water sources that flow from the mountains--the lifeblood of what they do!