Costa Rica - Juanachute Micromill

This lot comes from Juanachute’s San Francisco plot in the hills of Tarrazú, where the dry season lines up with harvest and the sun does quiet, steady work. Caturra and Catuai cherries are picked at peak ripeness, then honey processed so the sticky fruit layer stays in contact during drying. The coffee rests on raised beds in full sun for 14 to 21 days, which concentrates sweetness and keeps the profile bright and clear.