The Tarrazu region situated in the high mountains of the southern Pacific region south of Costa Rica's San Jose, with farms usually at or above 2000 meters above sea level. Two distinct seasons make up its climate, with a seven-month long rainy seasion and the remaining months with dry weather, encouraging even coffee blossoming. This is further supported by the fertile volcanic soils that these mountain sides provide. One such farm that benefits from this is La Cuesta, with its Juanachute micromill.
One of the first of its kind, this micromill is situated 1800 meters above sea level and is helmed by Luis Anastasio Castro, also known as Tacho, who was an early adapter to the micromill model. From the planting of coffee trees to even the sealing of jute bags, every step in the process is maintained under the supervision of Don Tacho. Great care and maintenance is done in Don Tacho's farms, his mill and even the final coffee products that come out of production.
A red honey process is used for this coffee, which are dried under the sun on elevated beds for 14 to 21 days. It brings forth a cup that harmoniously blends red fruits florals, brown sugar sweetness, and caramel depth, capturing the best of Costa Rica’s terroir and craftsmanship.
Recommended to rest beans for 7-10 days from roast date before consuming.
