TIO JUAN - NATURAL - COSTA RICA Filter Recomendations, Highlights
| Roasts | FILTER, ESPRESSO |
|---|---|
| Sizes | 250G, 1KG |
| TASTE | CHERRY, DARK CHOCOLATE, BAROLO, BLACK FOREST GATEAU RICH AND CREAMY WITH A BRIGHT ACIDITY AND JAMMY BODY. |
| ORIGIN | TARRAZÚ, COSTA RICA |
| FARM/MILL/CO-OP | MONTEROGA, CASAS DE ABAJO |
| VARIETAL | CATUAI |
| PROCESS | NATURAL |
| ALTITUDE | 1850-1950 MASL |
| PARTNER | ALLY |
Tío Juan Micromill was established in 2015 by Juan Rafael Montero Gamboa, aiming to enhance coffee quality from the family farm Monteroga - Casas de Abajo. Juan Rafael, dedicated to his land since the 1960s, he cultivates coffee harmoniously with nature, emphasising ecosystem balance. He uses sustainable practices, including regular soil analysis and homemade organic fertilisers, avoiding herbicides entirely.
This Catuai micro-lot undergoes Natural processing, with cherries carefully dried in sunlight for four weeks before meticulous sorting for export.
Region Description:
The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose and is one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos” for the number of towns with “San” or “Santa” in their names.
Tarrazú’s climate is characterized by two well-defined seasons; a rainy season lasting seven months (May through November) and a dry season (December through April). This encourages uniform coffee blossoming. On average, precipitation is between 2,400 millimetres (94.5 inches) per year, with an average annual temperature of 19°C (66.2°F).