Introducing; Costa Rica, The Santuario Project. Red Bourbon – Natural Experimental. Barrel Mossto.
Tastes of: Red wine, blackberry, dark chocolate
Discover Tres Milagros coffee. Hailing from Costa Rica’s revered Tres Rios region. Under the nurturing guidance of agronomic engineer Nelsyn Hernandez, this 105-hectare estate has been transformed from neglect to excellence. Teaming up with Camilo Merizalde from the esteemed Santuario Project, each step of post-harvest processing is meticulously crafted.
Harvested at peak ripeness, the red bourbon cherries undergo a journey of anaerobic fermentation with Mossto for 72 hours, followed by gentle sun drying on African beds for 18 days. Finally, a delicate finishing touch involves a 3-hour drying phase on guardiolas and humidity stabilization in fique bags. The result? A cup of coffee that embodies the rich terroir of its origins, boasting deep flavors and sweet red berry characteristics.
We had the pleasure of cupping this coffee in person with Nelson and Camilo on our origin trip to Costa Rica last year. It shone on the cupping table, ticking all the boxes as a coffee that is a true testament to the producers passion, expertise, and pursuit of perfection.
