Region :               Los Santos
Farm :                    Tres Milagros
Farmer :               Nelsyn Hernández
Altitude :            1,650 masl
Process :             Anaerobic Honey Mosto
Variety :              Red Bourbon
Q Score :              87.5

Soft and excellent complex acidity, citric with an acetic dimension. Big bodied and syrupy.

Notes of strawberry cream, raspberry and hint of bubblegum at high temperature. Cranberry, fig and toffee as the coffee cools.

Coffee Bio:

The Tres Milagros Farm has been in the Facusse Family for over 50 years. The farm was originally planted with Bourbon and Catuai. Through time specialty coffee has become the focus. Therefore, over the past decade Tres Milagros has been a place for agricultural innovation, where quality focus varietals such as: Geisha, Heirloom, Typica, F1, Villa Sarchi and several others that are now producing in full swing. Aside from having a blessed location for producing magnificent quality, the care and practices environmentally friendly practices are exemplary.

A deep level of expertise in processing provides the final crucial step required to produce the complex and very interesting cup profiles that this amazing farm/mill delivers.

Processing:

Hand-picked, floater separation, cherries were rinsed with clean water, afterwards the coffee is placed in tanks with no oxygen for 24 hours; yeast extracted from the mucilage of other coffee is added in this fermentation process. They call this Mosto, however the details are kept a secret. Afterwards the coffee is pulped without removing any mucilage. Then, the coffee is dried in patios for 18 days, keeping a close eye in temperature and airflow.

Los Santos Location: