Luis Anastasio Castro, known as “Tacho,” carries forward a family legacy at Juanachute that has practiced regenerative methods for over 70 years—long before certification even existed. At 1,800 meters in Tarrazú, they produce their own bio-inputs and avoid synthetic chemicals, fostering healthy soil microbiology and nutrient cycling that ensure both exceptional coffee and farm resilience for future generations. The family’s mastery spans multiple processing methods—Fully Washed, Honey, Natural, and Anaerobic—while also running a local roastery and coffee shop where Tacho’s son mentors barista students and competes nationally. Their commitment to community, quality, and regeneration sets a standard for Costa Rican specialty coffee.