8th December
Costa Rica Castro
Roastery: Novelty Coffee
Altitude: 1 500 m. n. m.
Variety: Caturra
Processing: Anaerobic natural
Taste profile
peach, strawberry, cherry
Origin
The proprietary fermentation protocol created by George Delichristos and executed to perfection by Don Tacho highlights the elements of the caturra variety grown in costa rican terroir to new heights with flavors of peach, rose, cherries and strawberry with a coating sugar cane mouthfeel all the way from hot to cold.
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 and a mill close to the town of San Pablo. The micromill is one of the few at which the entire process is controlled. From planting the coffee trees to sealing the jute bags of green coffee, it is all under the supervision of Don Tacho.
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 Anatasio 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 made with Juanachute coffee, and takes the greatest care in maintaining all three. Ally has been partnered with Juanachute since 2018, buying both microlots and larger volume lots. We are delighted to continue our partnership with Juanachute, and to continue connecting Don Tacho, his family, the team at Juanachute, and their coffees with roasters across the world
Recipe:
Method: V60
Temperature: 93 °C
Coffee amount: 15 g
Brew time: 2:45
0:00 – 50 g bloom (mix)
0:30 – up to 110 g
1:00 – up to 180 g
1:30 – up to 250 g
Our universal recipe:
Method: Pour over
Grind: 22-25 kliků na Comandante
Temperature: 94 °C
Coffee amount: 20 g
Brew time: 3:00
0:00 – 60 g bloom (mix)
0:30 – up to 150 g
1:00 – up to 240 g
1:30 – up to 330 g