Costa Rica La pastora Juanachute (200g)

Costa Rica La pastora Juanachute (200g)

€14,00
QTY.

Cleanly fruit-forward, high-toned. Strawberry guava, lemon verbena, dried banana, vanilla ice cream in aroma and cup. Sweet-tart structure with bright, juicy acidity and viscous, syrupy mouthfeel. Resonant, fruit-driven finish with notes of strawberry guava, lemon verbena and cocoa nib far into the long.

1800 m

Catuai

Juanachute Micromill

Costa Rica

MILL: JUANACHUTE

BEHIND PRODUCTION LUIS ANASTASIO CASTRO

The team at Juanachute continues to innovate, and this lot from La Pastora is another example of their willingness to try new things. The Juanachute micromill was one of the first of its kind. Luis Anastasio Castro, better known as Tacho, was an early adopter of the micromill model and many others have learned from his efforts. The Juanachute operation consists of several different plots throughout the Los Santos region and a mill close to the town of San Pablo de Leon Cortes.

LOCATION

The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose. Its one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos”for the number of towns with “San” or “Santa” in their names.. 

We got to know Juanachute via Ally Coffee. Ally’s Company backgrounds and expertise in coffee empower so as to build an open community around inspiration, knowledge, and guidance. They believe this is the only way to improve both the product and the experience at every step. Their ambition is to continue to build Ally on foundations of shared value and mutual reward and make coffee a global model for business.

About Juanachute

PRODUCER:Anastasio Luis Castro

TERROIR:Tarrazu

ALTITUDE:1800 m

PROCESS:Natural Anaerobic

ARRIVED IN:30kg box with Liner

VARIETIES:Catuai

AROMA:Vanilla, Dried banana

FLAVOR:Strawberry, Vanilla ice cream, Amaretto

BODY:Syrupy

FINISH:Milk chocolate, Vanilla

The Castro family also owns a small roastery and coffee shop in the town of San Pablo. One of Tacho’s sons, Luis Anastasio (named after his father), is responsible for launching the barista education program in the local high school with 30 graduates each year. Luis Anastasio also competes in the Costa Rica barista championship proudly serving coffee from Juanachute.

Don Tacho is proud of his farms, his mill and the final coffee products and takes the greatest care in maintaining all three. This year marks the third year he and his family have put in the extra effort to find direct connections with buyers. Tacho’s other son, Abraham, works at our exporting partner CECA and has been able to forge relationships in key markets. The mill produces many different types of coffee separated by plotand process.

Process

Anaerobic Natural processing consists of sealing freshly harvested coffee cherries in a tank without oxygen for a controlled fermentation. Coffee then continues the Natural process of drying in its pulp to absorb the fruit’s sugars.