Tres Milagros / Red Bourbon / Cherry Madness
| Farm | Tres Milagros |
| Origin | Costa Rica |
| Estate | Dota-Tarrazú |
| Producers | Tres Milagros / Santuario Project |
| Varietal | Red Bourbon |
| Process | Cherry Madness |
| Coffee Area | 140 Hectares |
| Altitude | 1.600 m.a.s.l. |
| Rainfall in mm. | 2950 mm. |
| Average Annual Temperature | 21 ºC |
| Cupping Notes | Spice, licorice-anise, clove, cinnamon, ginger, nugmeg, dry fruit, dried dates, stone- fruit, plum, cherry, black-cherry, tamarind, cola, molasses, bitter-sweet chocolate, syrupy. |
On January 2013, The Facusse Family (Honduras), teamed up with CAMILO MERIZALDE in order to develop TRES MILAGROS FARM in the Dota-Tarrazu region in Costa Rica. All the  Technology and experience from Santuario Colombia was applied, to develop a very unique specialty coffee farm in Costa Rica. During the first years Bourbon coffee tress were planted, the following years we started with new several varietals. On 2020 we finished the construction on the new processing facility, helping us to control the quality of the coffees even better. Today we process our coffee cherries from Tres Milagros,  as well as cherries supplied by 12 farms under Santuario program.  The total production of the Proyect is : 1.500 bags from Tres Milagros plus 1.000 bags  from the associated farms.
Cherry Madness Process
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-Cherries are harvested above 24ô brix's. -Cherries are soaked in water for 4 hours. -Initial cherry Carbonic Maceration with Mossto recirculation. (45hrs). -Second Carbonic Maceration with Mossto recirculation. (38hrs) -Cherries are sun-dried on African beds for 20-22 days until humidity is 10.5 % . -Final humidity stabilization for 16 days inside a warehouse, then coffee is finally stored on grain-pro bags. -After the total final stabilization coffees are cupped and lots organized. |
