JUANACHUTE

The fermentation profile on this one is wild—notes you don't usually get from a Costa Rican cup, and it stays sweet even as it cools. I've brewed it both as a pour-over and in my French press, and the clarity holds up either way. This is the kind of coffee that makes you slow down and actually taste

Tacho Castro's micromill approach really shows in the cup — the anaerobic process gives it a depth I haven't found in other Costa Ricans. It's become my go-to for slow weekend pour-overs, and the flavor keeps surprising me brew after brew.

I’ve brewed a lot of Costa Rican beans, but this anaerobic lot stands out for how smooth and complex it is without any harshness. The micromill processing really shows in the cup—it’s got that fruity, slightly funky depth that keeps you coming back for another sip.