The Juanachute micromill was the first of its kind in the region, and continues to innovate, exploring new processing methods like the anaerobic fermentation used for this coffee. Cherries are sealed in a tank before drying in the sun to allow for maximum sugar absorption. The resulting profile is extremely sweet and silky, with intense fruit fruit notes.
| Country | Costa Rica |
| Regions | Tarrazú |
|
Farm/Co-op |
Juanachute Micromill, Luis Anastasio Castro |
| Process | Anaerobic Fermentation Natural |
| Elevation(mASL) | 1800 |
| Varietals | Catuai |
| Roasted with | Mixed Hardwood |
| Roast Level | Medium |
| Tasting Notes | Grape, Strawberry, Amaretto |