The Tres Milagros farm has been in the Facusse family for 55 years. The family has partnered with the Santuario Project to introduce new varieties and processing methods to continually produce outstanding coffees. This coffee undergoes a red honey process where the cherries are washed and soaked in water for 5 hours ensuring 45% of mucilage is left on the bean. The beans are then left to dry on raised beds in controlled environments for 20 days. This results in a sweet and juicy cup with notes of caramel, fig and hibiscus.
REGION: DOTA-TARRAZU
ALTITUDE: 1,650 MASL
PROCESSING: RED HONEY
VARIETAL: RED BOURBON
FARM OWNER: FACUSSE FAMILY
TASTES LIKE: CARAMEL, FIG, HIBISCUS
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