Costa Rica Tres Milagros Santuario Project Ethiopian Heirloom Anaerobic Raisin Honey

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  • Country: Costa Rica

    Region: Dota, Tarrazú

    Farmer/Grower: Facusse Family and Camilo Merizalde Santuario

    Farm: Tres Milagros

    Cultivar: Ethiopian Heirloom

    Processing: Multi-stage fermentation

    Altitude: 1500-1700 m.a.s.l.

    Humidity: 11.7%

    Density: 1.12 g/ml

    Harvest Date: March, 2022

    Arrival Date: November, 2022

    Grade: SHG

    Marks: 0005-1708-0001, Ref MC-19

    SCA Cupping Score: 85.88

  • Fragrance of cherry and cranberry, aroma of strawberry and chocolate. Notes of black cherry and fruity pebbles with a lingering aftertaste of florals and lemon. Bright and clean citrus acidity and a creamy medium body.
  • Our favorite note among the sweet and fruity profile in this Ethiopian heirloom coffee is that rare “fruity pebble” note. To bring this out, we recommend keeping the profile within a light to dark-light roast (approximately 85 to 100 Agtron). Roasting darker will likely pass over that subtle note but the coffe will still show off it’s fruity and citrusy character well into the medium roast range.

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! 

Customer Reviews

Based on 2 reviews
Brad Martin
Excellent bean

First time with this variety. Roasted to City+ and was very pleased with the cup.

Glad you enjoyed it, Brad. I would bet that you would really enjoy the natural processed coffee from Muhororo station in Rwanda if you liked this Costa Rican coffee.

Thanks for sharing your feedback!

John Uriarte

Cupped 3-18-23 - fragrance is good, tastes bright, lemon, creamy, cranberry, tart strawberry, no fruity pebbles, black cherry.
Based on this roast on roastworld -