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Costa Rica Tres Milagros Santuario Project Gesha Anaerobic Raisin Honey
$18.27 - $72.13
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Country: Costa Rica
Region: Dota, Tarrazú
Farmer/Grower: Facusse Family and Camilo Merizalde Santuario
Farm: Tres Milagros
Cultivar: Gesha
Processing: Multi-stage fermentation
Altitude: 1500-1700 m.a.s.l.
Humidity: 11.3%
Density: 1.15 g/ml
Harvest Date: March, 2022
Arrival Date: November, 2022
Grade: SHG
Marks: 0005-1708-0001, Ref MC-18
SCA Cupping Score: 87.00
- Fragrance of dried fruit and peach cobbler. Floral aroma like lemon blossoms. Notes of peach and dark fruits with a sweet lingering aftertaste of white sugar and black tea. Soft but clear grapefruit acidity and a silky mouthfeel that coats the mouth perfectly.
- Like most of the gesha coffees that we purchase, this lot from Tres Milagros is exceptionally delicate. We love the subtle fruits and acidity combined with the floral notes and silky body. To highlight these delicious notes, we recommend a light to light-medium profile (approximately 80 to 90 Agtron).
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.
In 2013, The Facusse Family, teamed up with Camilo Merizalde,
founder of the Santuario Project, to develop Tres Milagros in the Dota-Tarrazu region.
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!