The Juanachute micromill was one of the first mills of its kind. Luis Anastasio Castro, better known as Tacho, was an early adapter to the micromill model, and since then many other micromills have learned from his efforts. The Juanachute operation consists of several different plots throughout the Los Santos region, including a plot in Santa Maria de Dota where this coffee was grown—and a mill close to the town of San Pablo. 

This coffee underwent Honey processing at Juanachute Micromill. Freshly harvested cherries were fermented for 48 hours prior to being pulped with water. The pulped coffee was then dried on raised drying beds with full sun exposure before drying was completed in a drum-style drying oven. Total drying time for this lot was 25 days.

This is the fifth season we buy coffee from Juanachute and we are really excited to share this exclusive lot from Santa Maria with you.

Taste Description:

Chery, citrus, red berries