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The Barn Coffee Beans Juanachute Tarrazu from Costa Rica - 250g coffee beans
The Barn Coffee Beans Juanachute Tarrazu from Costa Rica - 250g coffee beans
£13.90

The Barn Coffee Beans Juanachute Tarrazu from Costa Rica - 250g coffee beans

£13.90
£0.44/cup     
£55.60/kg
88 / 100
What's this?
+ -
  • In stock, dispatched within 48h
Brand :    The Barn coffee
  • Very Light Roast
  • 100% Arabica from Costa Rica
  • Specialty coffee - Anaerobic coffee
  • Roasted in Germany
  • 250g coffee beans
88 / 100
What's this?
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This anaerobic coffee Juanachute Tarrazu from Costa Rica is a class of its own. Juanachute was one of The Barn's top coffees last year. This season it is just as great! Its notes of cinnamon, dark fruits, strawberry, crumble cake, and cherry make it a complew and gourmet coffee! 250g coffee beans.

Main Characteristics:

Intensity
Intensite Balanced Coffee
Variety
Type de cafe  100% Arabica
origin
Pays d'origine   Costa Rica
roast
Type de torrefaction
roasted in
Pays de torrefaction    Germany
Varieties
Variete botanique  Caturra / Catuaï
Plantation
Altitude  Altitude 1600M
Process
Process  Anaerobic

 

More About this Coffee

Tarrazu is one of the key coffee growing areas in Costa Rica. Generations of farm experience and a country in peace allowed excellence to prosper. Volcanic soil, high elevation and individual processing mills on most farms are laying out perfect conditions. Tacho Castro is passionate about his innovative anaerobic process, and ensures he has complete control over every aspect. He has been experimenting with anaerobic fermentation for years. Notes of cinnamon, dark fruits, strawberry, crumble cake, and cherry with a creamy & lactic mouthfeel .

This 11 hectares farm is named after Tacho´s grandmother, Juana, who was nicknamed "Chute". Being a total processing nerd, Tacho started experimenting with new coffee processing techniques several years ago. Which gave him a clear advantage in his anaerobic process that we love. Our lot was grown on the San Marcos plot on the farm. A lot of improvements go into this particular site to work in a sustainable and environmentally friendly way.

Like with wine, the anaerobic process keeps the super ripe coffee cherries in a sealed tank so that oxygen cannot enter the fermentation process. This takes several days and creates the fantastic flavour profiles we experience with our Juanachute lot.

After the long, slow drying on raised beds the coffee is rested in parchment for up to two months so it can continue to absorb flavour from the mucilage.

 

 

Geographical Location: 

 

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