Dark Chocolate, Blood orange, Brown Sugar, Grape juice, Pineapple

STATION: Finca Tres Milagros 
VARIETAL: Red Bourbon
PROCESSING: Anaerobic Natural
ALTITUDE: 1,550 meters
OWNER: Facusse family
REGION: Tarrazú 100%
FARM SIZE: 65 hectares
COUNTRY: Costa Rica

Tax included (23% IVA)

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Additional information

The Facusse family has owned and operated Finca Tres Milagros for over 50 years. The farm’s operation are vertically integrated and the family oversees all aspects of the production.The family remains dedicated to producing high-quality lots. They are aided in their efforts by the superb climate conditions and high altitude of 1,550 meters above sea level. The farm was initially planted with entirely Bourbon and Catuai variety trees. As their focus on specialty coffee grew, the Facusse family diversified the varieties on the farm. Today, in addition to the Red Bourbon in this lot, they also cultivate Geisha, Typica, Villa Sarchi and other highly sought-after varieties.Cherry is selectively handpicked and then floated to remove any under-ripes. Ripe, red cherry is placed in polypropylene bags to lightly ferment for 48 hours. Then, cherry is placed in fermentation tanks and sealed. In these tanks, cherry is fermented anaerobically for 96 hours.Following fermentation, cherry is moved to raised beds. Cherry is raked frequently to ensure even drying. It takes approximately 20 days for cherry to dry. Once dry, cherry is rested at farm’s warehouse for 2 to 3 months before being milled and prepared for export at Tesoros del Café in Cartago.