Farmer Luis Anastasio Castro, together with his family, focuses on using a variety of processing methods, perfecting each one. They work with a wide range of processes — from classic washed coffees to anaerobic methods — investing their time and expertise to achieve the best possible results.

Luis Castro (his friends call himTacho) named his processing station in honor of his great-grandfather and great-grandmother. Their nicknames were “Juana” and “Chute”. By combining them, he created Juanachute — the name of his mill. Luis’ eldest son,Tachillo, was the one who first came up with the idea of opening their own mill and processing station. They began processing coffee in 2012 from their 10-hectare farm La Punta. Having their own processing station allowed them to elevate the quality of their beans, creating additional value.

At the station, they also separate lots by variety and processing method. Today, the family is fully integrated into every stage of production — from growing the trees, to meticulous processing, and all the way to export. This is fully traceable specialty coffee.

Luis and his family carefully select ripe cherries and immediately transport them to the Juanachute processing station. After harvesting, the cherries are washed, depulped, and spread to dry on raised African beds. During drying, the beans are constantly turned for around 13 days until reaching the ideal moisture content. This method highlights the full genetic beauty of well-processed coffee from an exceptional terroir.