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 focuses 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, is stored in polypropylene bags for 48 hours, afterward the coffee is placed in tanks with no oxygen for 96 hours and the coffee is dried in Patios inside a Green House for 20 days, keeping a close eye on temperature and airflow. Once dried the coffee rests for two months before being pulped.