Costa Rica 🇨🇷 Tres Milagros
Costa Rica 🇨🇷 Tres Milagros
There are coffees that live on a precise threshold: on one side, cocoa, caramel, the sweet density of maple syrup; on the other, something fresh and unexpected, grapes, watermelon, an acidity that quietly insinuates itself.
The Costa Rica Tres Milagros Yellow Honey coffee sits exactly there. The Honey process retains 60% of the mucilage on the bean, enough to build structure and sweetness without suffocating what the Red Catuai variety has to say. Round but lively. Sweet but precise.
COSTA RICA 🇨🇷 TRES MILAGROS, for those seeking an emotion that doesn't need to raise its voice to be heard.
🧠 Sensory Profile
The Yellow Honey process retains 60% of the mucilage during drying on African beds: enough to transfer sweetness and structure, less than what would be needed to saturate the profile with the fermented complexity of a Natural. The result is a cup that opens up in an orderly fashion: first cocoa and cacao nibs, with the slightly full density that Honey tends to build; then caramel and maple syrup, in a sweet but not cloying register; finally grape and watermelon, fresh and almost enzymatic notes that sound surprising in this context. The finish is round, clean, long without being bitter.
Acidity is present but integrated. Red Catuai at 1,600 meters in Dota-Tarrazú produces dense and structured beans, a backbone that supports the weight of the process without yielding. It's not a flat cup: it's a cup that has found its balance.
🎯 Chosen by those who identify with…
👉 The Comfort Seeker and The Curious Mind:
The Comfort Seeker immediately recognizes the familiar warmth of this cup: the sweetness of caramel, the warmth of cocoa, the round finish that leaves no residue. It's the kind of coffee to start the morning well, without having to compromise. The Curious Mind, on the other hand, pauses on the fruity notes: grape and watermelon in a Honey Costa Rica are unusual, and that combination opens up a question worth investigating sip by sip.
☕ Recommended preparation method
Espresso: Honey expresses the best of its sweetness under pressure. Cocoa and maple syrup intensify, the body is full, the cup doesn't need sugar.
Cappuccino and milk-based: Milk amplifies the caramel and the sweetness of the process. It works excellently as a base for a structured and harmonious cappuccino.
V60 and pour-over: The method that brings out the fruity notes. Grape and watermelon are more clearly felt at low pressure and controlled temperature. For those who want to fully understand what's in this cup.
AeroPress: Enhances texture and roundness, with a more present body compared to traditional pour-over.
🌍 Technical Information
Origin: Dota-Tarrazú, Costa Rica
Producer: Familia Facussé / Santuario Project (resp. Nelsyn Hernandez)
Altitude: 1,600 m a.s.l.
Variety: Red Catuai
Method: Yellow Honey (60% mucilage, 20-22 days drying on African beds)
Aromatic notes:
✅ Chocolate / Cacao nibs
✅ Maple syrup
✅ Caramel
✅ Grape / Watermelon
✅ Round and clean finish
Body: ●●●●○
Acidity: ●●●○○
Intensity: ●●●○○
✨ The coffee, the story
In January 2013, the Facussé family and Camilo Merizalde marked a spot on a map in the Dota-Tarrazú region: there they would build Finca Tres Milagros, bringing the same vision that had made Santuario Colombia one of the benchmark companies in the specialty world. The land was fertile, the altitude right, the rain abundant. The project began with Bourbons, then expanded to rare and experimental varieties. In 2020, a new generation processing plant began operation, built to ensure precision and consistency at every stage of post-harvest.
Today, the project also manages 30 associated farms, 350 hectares, approximately 3,500 bags per year: an ecosystem built around a single idea, quality as a system and not as an exception. This coffee comes from there.