This coffee has all the classical notes that we use to find in a Gesha such as lemongrass and lavender, offering an intense floral flavour. The Red Honey process surprises us adding a new dimension of sweetness and fresh notes of melon and honey. This process also increases the complexity of the cup with touches of raspberry and bergamot.
The Juanachute micro mill, close to San Pablo, in the Tarrazu region, located in the centre of Costa Rica, it’s considerate one of the most innovative mills of the area. With multiple small parcels, they produce diverse micro-lots and process them applying different techniques.
Luis Anastasio, known as Don Tacho, is in charge of supervising all the process from growing every coffee tree to sealing the green beans. Don Tacho’s sons, Luis and Abraham, are the ones that take care of the coffee journey from that point. The family owns a small roastery and a coffee shop as well, Louis, manages this part of the business. He is also responsible for the barista education program in the local high school and he competes in the national barista championship with coffees from Juanachute. By the other side, Abraham, works on the sales with the exporting market, selling Juanachute coffees around the world.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.