Before micromills, Costa Rican farmers had one option: deliver cherries to a large cooperative beneficio. No control over processing. No say in quality. Don Tacho — Luis Anastasio Castro — built one of Costa Rica's first micromills, a facility where a single family controls the journey from cherry to export. Named after his great-great-grandparents Juana and Chute, Juanachute became the model for what people now call the "Micromill Revolution."

Inspired by winemaking, Don Tacho pioneered anaerobic fermentation in Costa Rica — sealing coffee in airtight barrels where different bacteria create explosive fruit complexity. He oversees every step from selecting varietals to sealing jute bags for export. Most farms touch two or three of these steps. Don Tacho controls all of them. His son Luis Jr. competes in barista championships, carrying the family legacy into a new generation.

COFFEE DETAILS

• Region: Los Santos, Tarrazú
• Altitude: 1,700–1,900 masl
• Varieties: Catuaí, Caturra, Villa Sarchi, Geisha, SL-28
• Process: Honey (Nacientes lot)
• Farm Size: Multiple plots across Los Santos
• Grade: SHB (Strictly Hard Bean)
• Q-Score: 86
• Harvest: 2025 Crop