Your Cart is Empty
Costa Rica Tres Milagros Santuario Project Cherry Madness
$5.00 - $474.21
-
Country: Costa Rica
Region: Dota, Tarrazú
Farmer/Grower: Facusse Family and Camilo Merizalde Santuario
Farm: Tres Milagros
Cultivar: Bourbon
Processing: Multi-stage fermentation
Altitude: 1500-1700 m.a.s.l.
Humidity: 10.4%
Density: 1.14 g/ml
Harvest Date: March, 2022
Arrival Date: November, 2022
Grade: SHG
Marks: 0005-1708-0001J, Ref MC-12
SCA Cupping Score: 86.13
- Fragrance of brown sugar and cinnamon, aroma of dark fruits and raspberry, notes of cherry, black cherry and more cherry! Lingering aftertaste of rich dark chocolate with a bright lemon acidity and medium body.
- Despite the very unique processing, this coffee is very versatile. Our favorite notes shine through at the darker end of a light roast (around 80-90 Agtron) but the notes of spices, sweetness and fruit hold up nicely into the medium and dark roast range.
In the “Cherry Madness” coffee, cherries are harvested above 24 brix sugar content.
Cherries are then soaked in water for 3 hours for rinsing, hydration of the outer skin and separating floaters. The floated cherries are introduced into an anaerobic environment in sealed tanks for 65 hours with Mossto added and recirculated every 8 hours. After initial anaerobic fermentation, the coffee is depulped leaving 50% mucilage on the marchment. The depulped coffee is added into another tank for its second anaerobic fermentation for 65 hours with mossto added and recirculated every 8 hours. The parchment coffee is then removed and dried on raised beds for 18 days. The team then moves the coffee into the guardiolas (mechanical dryers) at low temperatures for 8 hours 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.
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!