Juanachute Red Honey

Grown in the highlands of Tarrazú, this Red Honey-processed lot comes from one of Costa Rica’s pioneering micromills, Juanachute. Under the watchful eye of Luis Anastasio “Don Tacho” Castro, Juanachute remains one of the few micromills in the country that manages the entire production process; from planting the trees to sealing the final bags of green coffee.

This particular lot of Caturra and Catuai was cultivated in Santa Maria de Dota, fermented for 48 hours before being carefully pulped to retain a generous amount of mucilage. Over the next 25 days, the coffee dried slowly on raised beds before final moisture stabilization in a drum-style oven—a meticulous process that results in the signature deep red hue of Red Honey parchment and a remarkably balanced, sweet, and complex cup.  Expect a vibrant yet elegant profile with red fruit sweetness, creamy texture, and a lingering, honeyed finish.