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The Beneficio Juanachute is a coffee growing and processing association located in the Los Santos region of Costa Rica. The main farm is located in the town of San Palbo de Leon Cortes in the San Jose Province. It is a short drive from the town center and is surrounded by other farms and mountains.

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In the large building on site there are an array of machines and towers of sacks. The machines sort the coffee out by size and then weight. The large coffee seeds that have the heaviest weight are sorted to be sacked for export. Everything else is destined for domestic consumption.

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The various kinds of coffee and separation

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The various kinds of coffee and separation

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There are four different methods of coffee preparation. First is Lavado, which is coffee that has had its fruit pulp and mucous removed with water. The second kind is Miel, which has had its pulp removed by water but its mucous stays attached to the bean. Anaerobic coffee are coffee cherries that have been left to ferment in airless tanks outside the warehouse. All these processes occur before the bean is set to dry. Natural coffee goes through none of the processes, the fruit are just left to dry on tarps with no other previous steps. For anaerobic and natural coffee the dried fruit materials are removed via a woodchipper like machine.

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After the various previous processing steps have been taken (or not), the fruit is laid out to dry in the sun. However, there is not enough space to dry all the coffee the site processes, which requires the use of large drum like machines called secadoras. These machines use fire to dry out the coffee which is powered by re-using the cascarias (husks/dried skins) of processed coffee.

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Coffee is stacked high to allow to take advantage of the space available. Its sorted by type, by the day it was produced and by weight. Those that contain 69 kilos of coffee are exported, those with 46 kilos of coffee are consumed domestically. The heaviest bags that weight around 152 pounds take two workers to load on one's back.

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The farm is located above the warehouse on the slope of the mountain. Here there are various different rows of coffee that contain many different varieties of the plant. They are sprayed and fertilized with artificial chemical products that are safe for humans to be around. The coffee from the farm is thus not organic as its too difficult to produce. Diseases are common, and spraying is a must for the beneficio.

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Toasting is a process that happens after everything is done and said at the warehouse and farm. 80 percent of coffee produced in Costa Rica is Cafe Verde, untoasted and set to be roasted by foreign enterprises. The process works by using different kinds of heat to roast the coffee over time, the more roasted it gets the darker the bean. At the cafeteria where the coffee is roasted for the beneficio's own brand, most of it is lower-medium roasts. The coffee is specialty quality but not fit for exportation.