Category: Cà phê phin
Juanachute là một trong những loại cà phê lên men kỵ khí đầu tiên thu hút sự chú ý của chúng tôi. Nhà sản xuất Tacho Castro đã tiên phong trong phương pháp 'micromill' tại Costa Rica, mang đến hương vị tuyệt vời thông qua quá trình thử nghiệm không ngừng.
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.
