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COSTA RICA | Tres Milagros | Caturra | Yellow Honey
In 2010, Nelsyn Hernandez, a Honduran agronomic engineer and banana farmer by trade, moved to Costa Rica to revive a farm that had been abandoned for years. The farm was affectionately named Tres Milagros (Three Miracles) by Nelsyn because it would need nothing short of a miracle to save it. Using his experience in agronomy, Nelsyn started to improve the farm's quality and production, using strategic fertilization, soil management techniques, and replacing old coffee trees with newer, more productive varieties. In 2013, Nelsyn met Camilo Merizalde, the director of the Santuario Project and a decorated coffee producer in his native Colombia. With Nelsyn's agronomic background and Camilo's experience in post-harvest management, Tres Milagros has gone from strength to strength. Together, they’ve implemented several experimental processing techniques with fantastic results. After a brief initial anaerobic fermentation, coffee cherries are de-pulped and dried on raised beds for 12 days before being finished in Guardiolas (mechanical driers) to ensure even and precise drying. This meticulous honey process results in a very sweet and clean coffee.
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From $6.30
Original: $18.00
-65%COSTA RICA | Tres Milagros | Caturra | Yellow Honey—
$18.00
$6.30
Description
In 2010, Nelsyn Hernandez, a Honduran agronomic engineer and banana farmer by trade, moved to Costa Rica to revive a farm that had been abandoned for years. The farm was affectionately named Tres Milagros (Three Miracles) by Nelsyn because it would need nothing short of a miracle to save it. Using his experience in agronomy, Nelsyn started to improve the farm's quality and production, using strategic fertilization, soil management techniques, and replacing old coffee trees with newer, more productive varieties. In 2013, Nelsyn met Camilo Merizalde, the director of the Santuario Project and a decorated coffee producer in his native Colombia. With Nelsyn's agronomic background and Camilo's experience in post-harvest management, Tres Milagros has gone from strength to strength. Together, they’ve implemented several experimental processing techniques with fantastic results. After a brief initial anaerobic fermentation, coffee cherries are de-pulped and dried on raised beds for 12 days before being finished in Guardiolas (mechanical driers) to ensure even and precise drying. This meticulous honey process results in a very sweet and clean coffee.
