Country: Costa Rica
Region: Dota, Tarrazú
Farmer/Grower: Facusse Family and Camilo Merizalde Santuario
Farm: Tres Milagros
Processing: Multi-stage fermentation
Altitude: 1500-1700 m.a.s.l.
Density: 1.15 g/ml
Harvest Date: March, 2022
Arrival Date: November, 2022
Marks: 0005-1708-0001, Ref MC-23
SCA Cupping Score: 85.88
For the traditional honey process from the Santuario Project, cherries are harvested above 24 brix sugar content and 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 for 12 hours of open air fermentation before being depulped. About 30-40% of the mucilage is left on the parchment coffee for it to be sun dried on raised beds for 12 days. The coffee is then added into the guardiolas (mechanical dryers) at low temperatures for 5 to 6 days to evenly bring the coffee to 10.5% humidity and 4.5 to 6.0 aw. Once dry, the coffee is stored in GrainPro bags for 15 days for final homogenization before being cupped and sorted.
founder of the Santuario Project, to develop Tres Milagros in the Dota-Tarrazu region.
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!