About the coffee:

At In January of 2013, The Facusse Family, teamed up with Camilo Merizalde founder of the Santuario Project to develop Tres Milagros in the Dota-Tarrazu region in Costa Rica. All of the technology and experience from Santuario Colombia is applied to develop a very unique specialty coffee farm in Costa Rica. During the first years, Bourbon coffee trees were planted followed by several other cultivars. In 2020, the construction of a new processing facility was completed, helping control the quality of the coffees even better.

The attention to detail from Camilo and his team is impeccable (just see processing description below). Each process is tailored to meet a very specific flavor profile with each step being tightly controlled for consistent and repeatable results year after year. We have created a partnership with Camilo and the Santuario Project to offer exclusive coffees here in the United States!

This anaerobic raisin honey process starts with cherries that are picked with at least 26 brix sugar content. Cherries are then soaked in water for 2 hours for rinsing, hydration of the outer skin and separating floaters. The floated cherries are added to a receiving hopper where they are allowed to ferment open air for 8 hours. After which, the coffee is introduced into an anaerobic environment in sealed tanks for 48 hours with Mossto added. After this, cherries are set out to dry on raised beds for 4 days and then depulped leaving as much mucilage on the parchment as possible. The coffee is then dried in mucilage on the raised beds for 14 to 18 days until the humidity reaches 10.5% and 4.5 to 6.0 aw. Once dry, the coffee is stored in GrainPro bags for 14 to 18 days for final homogenization before being cupped and sorted.

Harvest: 8 hours
Wet will Process: 56 hours (Soaking, Fermentation & Wet Milling)
Drying Process: 22 days
Stabilization Process: 18 days
Sample Delivery: 4 days
Total time: 44 days, 64 hours