Costa Rica - Tres Milagros - Natural Anaerobic

Summary

This specialty coffee comes from the Tres Milagros farm in the Los Santos region of Costa Rica, produced by the Facuss family. The Caturra and Catuai varieties are processed using the Natural Anaerobic method: ripe cherries are hand-picked, lightly fermented for 48 hours, then sealed in fermentation tanks for 96 hours, dried on raised beds for about 20 days, and rested for 2–3 months before export. Cup profile: banana in chocolate, orange blossom, and cane sugar. Cupping score: 87.5.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Cupping score

87.5

Producer

Facuss family

Altitude

1650 m.a.s.l

Variety

Catuai, Caturra

Notes

Orange Blossom, Banana, Cane Sugar

The roaster

Kolna roastery

Kolna Roastery is a family-run specialty coffee roaster based in Vranovská Lhota, a small village in the Czech Republic. Born in a converted farm shed on a hil…