Introduction to Costa Rican Coffee Estates - Tres Milagros Estate in Tarrazu

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Costa Rica's coffee-growing regions boast volcanic terrain with fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors that contribute to coffee being one of Costa Rica's primary agricultural products. All coffee beans from Costa Rica are of the Arabica variety. The flavor is pure, the aroma is pleasant, and it possesses impeccable balance in both acidity and mouthfeel.

Costa Rica's Premium Coffee Regions

Coffee beans produced in Costa Rica's high-altitude regions are world-renowned—rich, mild in flavor, yet extremely acidic. The coffee beans here are carefully processed, which is precisely why they achieve such high quality. Tarrazú is located south of Costa Rica's capital San José and is one of the country's most valued coffee-growing regions. Tarrazú is also one of the world's major coffee-producing areas.

A Rich Coffee Heritage

In 1729, coffee was introduced to Costa Rica from Cuba. Today, its coffee industry is one of the best-organized in the world, with yields reaching up to 1,700 kilograms per hectare. Costa Rica has a population of only 3.5 million people but boasts more than 400 million coffee trees, with coffee exports accounting for 25% of the country's total export value. Costa Rica's volcanic soil is extremely fertile and well-drained, particularly in the Central Plateau, where the soil consists of several consecutive thick layers of volcanic ash and dust. Costa Rican coffee beans are full-bodied, with ideal acidity and a uniquely intense aroma.

Costa Rica Finca Tres Milagros

In the specialty coffee circle, when mentioning Finca Santo Aurelio's owner Camilo, most people agree that due to his extraordinary passion for coffee cultivation and innovative experimental spirit, he has become a collaborative partner for numerous top baristas worldwide for many years. In 2013, the Facusse family, who had long operated food sales company Dinant in Costa Rica, decided to leverage Camilo's successful experience in Colombian estate cultivation to start a brand new estate project together in Costa Rica, naming it Finca Tres Milagros. The name "Three Miracles" originated from Camilo's belief that all successful estates absolutely require these three factors to work together and cooperate: coffee trees, farmers, and land.

Estate Location and Cultivation Philosophy

When deciding to start the Costa Rica estate project, location was the most crucial determining factor. After lengthy discussions and land evaluation processes, they finally chose Tarrazú, Costa Rica's highest-altitude growing region. The estate's altitude ranges from 1,450 to 1,750 meters, with volcanic ash soil from Irazú Volcano, providing abundant nutrients for the coffee trees. Simultaneously, Camilo also required the estate to maintain low-density coffee tree cultivation, which better facilitates nutrient absorption and growth for the coffee trees, while also enhancing cupping quality. Currently, Finca Tres Milagros covers approximately 120 hectares of cultivation area, with annual top-tier micro-batch production of only about 300 bags. Additionally, the estate's hardware facilities are primarily planned around four key focus areas:

Four Key Cultivation Systems

First: Adoption of the Green House System to provide better humidity, temperature, and ventilation for green coffee beans during the sun-drying stage.

Second: Environmental Intercrop System, which cultivates different plants to provide estate biodiversity while also helping farmers control the farm's ecosystem.

Third: Shade Grown System, where most of the estate uses Inga tree species combined with some other local trees, ensuring coffee trees grow in a complete shade environment, protecting their development.

Fourth: Selection of correct coffee varieties. From the beginning of estate cultivation, Camilo decided to use traditional low-yield but better-flavored coffee varieties. Excellent varieties include Bourbon and Geisha, as well as F1—a new variety developed in recent years by the French research organization CIRAD in Costa Rica. F1 is a hybrid of Villa Sarchi + Sachimor and Sudan Rume varieties, possessing not only the traditional Central American Villa Sarchi flavor but also the citrus notes characteristic of the African Sudan Rume variety.

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