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Costa Rica Tres Milagros Santuario Project Villa Sarchi Mossto Anaerobic Natural
$4.00 - $474.21
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Country: Costa Rica
Region: Dota, Tarrazú
Farmer/Grower: Facusse Family and Camilo Merizalde Santuario
Farm: Tres Milagros
Cultivar: Villa Sarchi
Processing: Multi-stage fermentation
Altitude: 1500-1700 m.a.s.l.
Humidity: 10.7%
Density: 1.15 g/ml
Harvest Date: March, 2022
Arrival Date: November, 2022
Grade: SHG
Marks: 0005-1708-0001H, Ref MC-30
SCA Cupping Score: 87.13
- Fragrance of dried fruit and cocoa powder with strawberry and vanilla in aroma. Tasting notes of dark grape, white grape and mango with an aftertaste of white sugar and white wine. Clean and brite cherry-like acidity with a heavy body.
- This coffee has a strong acid-forward profile with lots of bright fruits and chocolates. For the most complex profile, we recommend keeping this at a solid light roast (around 85-95 Agtron). For a more tamed acidity and syrupy fruit-forward profile, try roasting in between light and medium (or approximately 75-85 Agron).
Villa Sarchi cherries are harvested above 23 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 introduced into an anaerobic environment in sealed tanks for 72 hours with Mossto added. After initial anaerobic fermentation, the coffee is depulped and dried on raised beds for 14 days. The team then moves the coffee into the guardiolas (mechanical dryers) at low temperatures for 1 to 2 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.
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!