Costa Rica San Juanillo

In the lush heart of San Juanillo, Juanillo coffee is born from a careful selection of hybrid varieties designed to withstand the challenges of the tropical climate. After meticulous cleaning and selection of ripe cherries, the fruit is left to ferment for 48 hours in open tanks, then transferred to airtight steel containers, where anaerobic fermentation develops a deep and refined aromatic complexity. A slow sun-drying process, lasting about fifteen days, completes the transformation, giving the coffee an intense, harmonious flavor profile rich in tropical nuances.