The Juanachute micromill was one of the first mills of its kind. Luis Anastasio Castro, better known as Tacho, was an early adapter to the micromill model, and since then many other micromills have learned from his efforts. The Juanachute operation consists of several different plots throughout the Los Santos region—including a plot in Santa Maria de Dota where this coffee was grown—and a mill close to the town of San Pablo. The micromill is one of the few at which the entire process is controlled. From planting the coffee trees to sealing the jute bags of green coffee, it is all under the supervision of Don Tacho. This coffee underwent Honey processing at Juanachute Micromill. Freshly harvested cherries were fermented for 48 hours prior to being pulped with water. The pulped coffee was then dried on raised drying beds with full sun exposure before drying was completed in a drum-style drying oven. Total drying time for this lot was 25 days.