Farm info

The team at Juanachute continues to innovate, and this lot from La Pastora is another example of their willingness to try new things. The Juanachute micromill was one of the first of its kind. Luis Anastasio Castro, better known as Tacho, was an early adopter of the micromill model and many others 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 de Leon Cortes. At the micromill, the entire process is controlled. From planting the coffee trees to sealing the jute bags of green coffee beans, 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 and takes the greatest care in maintaining all three. This year marks the third year he and his family have put in the extra effort to find direct connections with buyers. Tacho’s other son, Abraham, works at our exporting partner CECA and has been able to forge relationships in key markets. The mill produces many different types of coffee separated by plot and process. We are delighted to continue our partnership with Juanachute and bring in more microlots from their different farm lots processed in different ways.

Anaerobic Natural processing consists of sealing freshly harvested coffee cherries in a tank without oxygen for a controlled fermentation. Coffee then continues the Natural process of drying in its pulp to absorb the fruit’s sugars.



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 Tarrazu 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 Tarrazu, 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.