ProducerFamilia Facusse and Camilo Merizalde
Raspberry and blueberry fragrance. Apricot, strawberries and candy aroma. Red fruits acidity, full body and cocoa nibs, process and blueberries flavor.
Coffee was planted in Costa Rica at the end of the 18th century and it was the first Central American country to have a fully established coffee industry; In the 1820s, coffee was an important agricultural export with great economic importance for the population.
Protected by mountain ranges on the Pacific slope, the Tarrazú region is a sanctuary for mystical and forest birds and a producer of one of the best coffees grown in small valleys and on mountain slopes. Coffee growing is the fundamental activity for the socio-economic development of the region.
Tarrazú represents almost 35% of the total coffee production in Costa Rica. Altitudes of 1,200 – 1,900m produce some of the most complex coffee profiles in Costa Rica. This region has been the cradle of some of the most impressive advances in coffee processing in the country, the result of which is very clear coffees. In Tarrazú it is cultivated on around 22,000 hectares made up of small farms with an average size of 2.5 hectares.
Coffee has been cultivated in Costa Rica since 1779.
The Tres Milagros farm has belonged to the Facusse family for more than 55 years, in which they began planting the Bourbon and Catuaí varieties, producing very good quality coffees.
In 2011, Camilo Merizalde and the Facusse family decided to start a new coffee growing program for the farm with Camilo’s project in mind: Santuario Project. They have known each other since childhood so joining this adventure together was exciting. To do this, they began to plant new varieties on the farm such as: Geisha, Heirloom, Typica, F1, Caturra… resulting in coffees of excellent quality.
The cherries are harvested manually at their optimal point of ripeness and then leave them submerged in water for 4 hours. Once this time has passed, the cherries that weigh more than the floats are separated so that they can be pulped, leaving 50% of the mucilage attached to the grain. From there, the grain is left to dry (with the mucilage) on raised stretchers for 18 to 20 days until the grain has 10.5% moisture.
This is how the Red Honey process occurs.
15,75€ – 63€