Costa Rica
Juanachute
QUALITY SCORE: 87.00
Cup Notes
Caramel / Plum / Pear / Brown Sugar
Suggested for espresso and filter
Elevating the Juanachute experience is its cozy taste, which makes it an ideal companion for the coffee ritual.
Processed using the Red Honey method, this coffee offers balance and sweetness in each sip, creating a perfect moment for any time of day. Whether kickstarting your morning or having a refreshing afternoon pause, Juanachute is a warm delightful touch.
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 87.00
- Series
- Specialty
- Producer
- Luis Anastasio Castro
- Country
- Costa Rica
- Terroir
- Tarrazú
- Altitude
- 1800 masl
- Process
- Red Honey - Raised Beds
- Arabica cultivar
- Catuai
- Picked in
- Dec. 22 - Mar. 23
- Arrived in
- November 2023
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 35 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Time:
- 3:20
- Brew strenght:
- 1,45 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 30 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Time:
- 3:10
- Brew strenght:
- 1,43 tds
THE STORY BEHIND
The Juanachute micromill was one of the first mills of its kind. Luis Anastasio Castro, known by the locals as Tacho, was among the first farmers to adopt a new micromill model, and since then owners of many other micromills have learned from his experience. The Juanachute operates on several different plots throughout the Los Santos region and a mill close to the town of San Pablo. The micromill is among the few mills with a full control of the production process. From planting the coffee trees to sealing the jute bags, filled with green beans, Don Tacho supervises every step. The Castro family also owns a small roastery and coffee shop in the town of San Pablo. 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.
The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose and is one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos” for the number of towns with “San” or “Santa” in their names. Tarrazú’s climate is characterized by two well-defined seasons: a rainy season lasting seven months (May through November) and a dry season (December through April). This encourages uniform coffee blossoming. On average, precipitation is between 2,400 millimeters (94.5 inches) per year, with an average annual temperature of 19°C (66.2°F). The fertile volcanic soils and rolling mountainsides of Tarrazú are well-suited for agriculture, and smallholders grow bananas, avocado, and citrus as well as coffee on properties passed between generations. The spirit of community and family is strong in Tarrazú, with producers caring for their land with pride. Many farms in Tarrazú include primary forest and some degree of shade trees interspersed with coffee, and producers take care to protect the natural water sources that spring up from the mountainsides.
THE VARIETY
Catuai coffee is an Arabica coffee variety developed by crossing the Mundo Novo and Caturra varieties. This plant is known for its adaptability to various climatic and altitude conditions, making it a popular choice among coffee growers in many regions of the world. Originally developed in Brazil in the '50s and '60s, Catuai is now cultivated in various parts of the Americas. Catuai coffee plants are relatively small in size, making them easy to harvest and manage in cultivated fields. The Catuai fruits are generally round in shape, with a smaller size compared to other coffee varieties. The beverage obtained from Catuai beans encompasses a range of aromas and flavours, often characterized by fruity and floral notes. The variety is also appreciated for its bright acidity and balanced body.
The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced - it can be planted at nearly double the density. Because of this characteristic, the introduction of Catuai partly led to the intensification of full-sun coffee cultivation in Central America in the 1970s and 1980s. The plant’s shape also makes it relatively easy to apply pest and disease treatments. It is characterised by great vigour and low height, while it is less compact than Caturra. Nowadays, there are yellow-fruited and red-fruited types, with numerous variation.
Catuai's downside is that it is highly susceptible to coffee leaf rust. As Catuai has spread to many coffee-growing regions worldwide, taste profiles can vary based on the specific growing conditions of each location. In general, however, Catuai is a versatile variety that can produce high-quality coffee, making it an intriguing choice for growers and coffee enthusiasts seeking a rich and satisfying brew.
THE FERMENTATION PROCESS
This lot of Red Honey-processed Catuai coffee was grown on Juanachute’s Nacientes plot.
Honey processed coffees are dried on raised beds in full sun for 14-21 days.
