Costa Rica Nacientes

Roast Description / Brewing
A light-roasted Costa Rica with a clean and refined profile. Expect balanced sweetness, gentle fruit notes, and a smooth body from the honey process. Best brewed as a pour-over with a 1:15 ratio for clarity and balance, but it also works well in a regular coffee maker.

Delivery Terms
Our coffee is roasted and shipped only between Tuesdays and Thursdays to ensure the best possible quality and freshness. Since each coffee has its own specific profile, roast dates may vary, but we guarantee that it will never be older than two weeks from roast date at the time of delivery. What we can promise is that the coffee will always be fresh and taste great when it reaches you.

History
The Juanachute micromill was one of the pioneers of its kind in Costa Rica. Founded by Luis Anastasio Castro, widely known as Don Tacho, the operation has played a key role in shaping the micromill model that many producers follow today.

Juanachute consists of several farm plots spread across the Los Santos region, along with a centrally located mill near the town of San Pablo. What sets the operation apart is the complete control over the entire production chain — from planting coffee trees to processing and preparing the final green coffee for export — all carefully overseen by Don Tacho himself.

The Castro family is deeply involved in coffee beyond production. They also run a small roastery and café in San Pablo, strengthening their connection to the local coffee community. Don Tacho’s son, Luis Anastasio, has contributed by establishing a barista education program at the local high school, graduating around 30 students each year. He is also an active competitor in the Costa Rica Barista Championship, proudly representing Juanachute coffees.

Great care is taken at every stage of production, reflecting Don Tacho’s dedication to quality — from the farms to the mill and the final cup. Since 2018, a close partnership has connected Juanachute with roasters around the world, supporting both microlots and larger volume coffees.

This particular lot comes from the Nacientes plot and is a honey-processed Catuai. After harvesting, the coffee is dried on raised beds in full sun for 14–21 days, resulting in a sweet and well-structured cup.

Farmer: Castro Family (Don Tacho)
Micromill: Juanachute
Region: Tarrazú
Variety: Catuai
Altitude: 1800m
Process: Honey
Flavor Profile: Grapes, Brown sugar & Light