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Sustainable

Juanachute Red Honey

Juanachute Red Honey

Country
  • Costa Rica
Region Tarrazú
Producer Luis Anastasio Castro
Farm
  • Juanachute
Varietal Caturra
Catuai
Altitude 1800 masl
Harvest Mar 2025
Process Red Honey

Omni Roast

easily one of our favourite coffees out of Costa Rica. after cupping and ordering this lot, we unknowingly cupped it again weeks later — this time while tasting through a table of fresh offers from our partners at Ally Coffee. without realising it was the same coffee, everyone on our team independently ranked it number one. safe to say, we were thrilled (and reassured) to discover we’d already committed to it. that moment of confirmation was all we needed — so we bought more.

the result is a lively, fruit-toned cup with milk chocolate, raspberry, orange, and black currant — bright yet rounded, with juicy acidity and deep sweetness in balance.

last stock! order now before this coffee is gone.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£18.00
£18.00
Sale Sold Out
incl. VAT
Size

producer

the Juanachute Micromill is one of Costa Rica’s earliest and most respected micromills. founded by Luis Anastasio “Tacho” Castro, the mill controls every stage of production - from planting and harvesting to final bagging. the family also runs a café and roastery in San Pablo, where Tacho’s son, Luis Anastasio Jr., launched a barista education program and competes in Costa Rica’s national barista championships using Juanachute coffee.

region

Tarrazú - also known as the Zona de Los Santos - is one of Central America’s most iconic coffee-growing regions, with many farms sitting at 2,000 masl or higher. distinct wet and dry seasons, volcanic soil, and a strong community approach to farming all contribute to the region’s reputation for clean, high-acidity, and well-structured coffees.

Process

this lot was grown on Juanachute’s San Francisco plot and processed using the Red Honey method: coffee is pulped but not fully washed, leaving some sticky mucilage on the seed as it dries. this develops sweetness and body in the cup without the fruit-forward intensity of a natural. drying is done on raised beds in full sun for 14-21 days.

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