Þyngd: 69kg í GrainPro / Vöruhús staðsett: EU - Hamburg, Germany – Schwarze
Bragðlýsingar eru alltaf leiðandi og skemmtilegast er að hver og einn finni sínar bragðlýsingar. Og þegar við smökkuðum kaffið kom upp í hugann: Fíkjur, Mjólkursúkkulaði, karamella, hnetusmjör, rjómakennt, sítrus og örlítil vínsýrni ( Tartaric acididy), mjúkt og sætt. Hentar við öll tækifæri.
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; 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 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 first 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. Honey processed coffees are dried on raised beds in full sun for 14-21 days.