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Tasting experience: Brown Sugar, Chocolate, Grapes
Country: Costa Rica
Continent: North America
Farm/Lot: Juanachute, Luis Anastasio Castro
Roast: Light/Medium (City+)
Process: Natural Anaerobic
Varietal: Villa Sarchi
Elevation: 1,800 MASL (meters above sea level)
Notes from Ally:
The Juanachute Micromill, founded by Luis Anastasio “Tacho” Castro, was one of the first of its kind in Costa Rica. An early pioneer of the micromill model, Don Tacho’s innovative approach has inspired countless others across the country. The operation spans multiple plots throughout the Los Santos region, with a central mill near the town of San Pablo. What sets Juanachute apart is its complete vertical integration — from planting coffee trees to sealing jute bags of green coffee, every step remains under Don Tacho’s careful supervision.
The Castro family also operates a small roastery and café in San Pablo. Tacho’s son, Luis Anastasio Jr., launched a barista education program at the local high school, graduating around 30 students annually. He also proudly represents Juanachute coffees in the Costa Rica Barista Championship.
Deeply dedicated to quality, Don Tacho takes immense pride in his farms, mill, and the coffees they produce. Ally Coffee has partnered with Juanachute since 2018, sourcing both microlots and larger-volume lots, and remains honored to share the Castro family’s work with roasters worldwide.
This lot of Villa Sarchi underwent Anaerobic Natural processing at Juanachute. Freshly harvested cherries were sealed in plastic barrels for 120 hours of anaerobic fermentation, followed by 120 hours of open-air fermentation. The cherries then dried on raised beds under the sun for approximately 40 days before being finished in a drum drying oven for 30 hours to ensure consistency and even moisture.
Tasting experience: Brown Sugar, Chocolate, Grapes
Country: Costa Rica
Continent: North America
Farm/Lot: Juanachute, Luis Anastasio Castro
Roast: Light/Medium (City+)
Process: Natural Anaerobic
Varietal: Villa Sarchi
Elevation: 1,800 MASL (meters above sea level)
Notes from Ally:
The Juanachute Micromill, founded by Luis Anastasio “Tacho” Castro, was one of the first of its kind in Costa Rica. An early pioneer of the micromill model, Don Tacho’s innovative approach has inspired countless others across the country. The operation spans multiple plots throughout the Los Santos region, with a central mill near the town of San Pablo. What sets Juanachute apart is its complete vertical integration — from planting coffee trees to sealing jute bags of green coffee, every step remains under Don Tacho’s careful supervision.
The Castro family also operates a small roastery and café in San Pablo. Tacho’s son, Luis Anastasio Jr., launched a barista education program at the local high school, graduating around 30 students annually. He also proudly represents Juanachute coffees in the Costa Rica Barista Championship.
Deeply dedicated to quality, Don Tacho takes immense pride in his farms, mill, and the coffees they produce. Ally Coffee has partnered with Juanachute since 2018, sourcing both microlots and larger-volume lots, and remains honored to share the Castro family’s work with roasters worldwide.
This lot of Villa Sarchi underwent Anaerobic Natural processing at Juanachute. Freshly harvested cherries were sealed in plastic barrels for 120 hours of anaerobic fermentation, followed by 120 hours of open-air fermentation. The cherries then dried on raised beds under the sun for approximately 40 days before being finished in a drum drying oven for 30 hours to ensure consistency and even moisture.