On January 2013, The Facusse Family (Honduras), teamed up with CAMILO MERIZALDE in order to develop TRES MILAGROS FARM in the Dota-Tarrazu region in Costa Rica. All the Technology and experience from Santuario, Colombia, were applied to develop a unique specialty coffee farm in Costa Rica. During the first years, Bourbon coffee trees were planted, and the following years, we started with several new varietals. On 2020 we finished the construction on the new processing facility, helping us to control the quality of the coffees even better. Today we process our coffee cherries from Tres Milagros, as well as cherries supplied by 12 farms under Santuario program. The total production of the Proyect is : 1.500 bags from Tres Milagros plus 1.000 bags from the associated farms
Red Honey Process
| -Cherries are harvested above 24ô brix’s.
-Cherries are soaked in water for 4 hours. -Wet milling process leaving 75 % of Mucilage. -Wet pergamino is sun-dried on African beds for 20-22 days until humidity is 10.5 % . -Final humidity stabilization for 16 days inside a warehouse, then coffee is finally stored on grain-pro bags. -After the total final stabilization coffees are cupped and lots organized. |