Costa Rica · Anaerobic
JUANACHUTE
Roasted by The Barn
Producer Tacho Castro helped pioneer the micromill approach in Costa Rica, delivering incredible flavour through continual experimentation.
Sold out
The Barn no longer has this coffee in stock. We keep it here for reference.
From the roaster
Juanachute was one of the first anaerobic coffees that caught our attention. Producer Tacho Castro helped pioneer the 'micromill' approach in Costa Rica, delivering incredible flavour through continual experimentation.
— The Barn
Context
Produced by Tacho Castro in Costa Rica, the JUANACHUTE represents a meticulous approach to modern coffee production. This lot is processed using an anaerobic method, a technique that involves fermenting coffee cherries in an oxygen-deprived environment. Such methods are often employed by producers to influence the final cup profile, frequently resulting in heightened intensity and unique acidity compared to traditional washing or drying techniques.
Roasted by The Barn, this coffee highlights the intersection of precise processing and careful roasting. When evaluating the complexities of an anaerobic-processed coffee, it is helpful to reference the flavor wheel to identify the specific nuances that emerge from these controlled fermentation environments. By focusing on the producer’s specific methodology, drinkers can better appreciate how the environment in Costa Rica and the deliberate choices made during the post-harvest stage shape the character of the JUANACHUTE.
In the Encyclopedia
Frequently asked questions
Where is JUANACHUTE grown?
JUANACHUTE, roasted by The Barn, is sourced from Tarrazú, Costa Rica.
How is JUANACHUTE processed?
JUANACHUTE uses the Anaerobic process.
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Last verified: October 14, 2026 · Browse all beans.