What is the Flavor Profile of Costa Rica Tarrazú DOTA | Tres Milagros Estate Geisha SHB Honey Process?

What are the Flavor Notes of Costa Rica Tarrazu Dota | Tres Milagros Estate Geisha SHB Honey Process?

Within the specialty coffee circle, whenever mentioning Hacienda Santuario owner Camilo, most people agree that due to his extraordinary passion for coffee cultivation and his innovative experimental spirit, he has become a collaborative partner for many of the world's top baristas over the years. In 2013, the Facusse family, who had long operated food sales in Costa Rica through their company Dinant, decided to leverage Camilo's successful experience with Colombian estates to launch a completely new estate project in Costa Rica, naming it Tres Milagros Estate. The origin of the name "Tres Milagros" (Three Miracles) comes from Camilo's belief that all successful estates must have three factors working together in harmony: coffee trees, farmers, and land.

When deciding to launch the Costa Rica estate project, location was the most crucial determining factor. After lengthy discussions and land assessment processes, they finally chose to establish the estate in Costa Rica's highest altitude region, Tarrazu. The estate's area sits at an altitude of 1,450-1,750 meters, with volcanic ash soil from the Irazu Volcano, providing abundant nutrients for the coffee trees. Meanwhile, Camilo also required the estate to maintain low-density coffee tree cultivation, which better facilitates nutrient absorption and growth for the coffee trees, also enhancing cupping quality. Currently, Tres Milagros Estate has a cultivation area of about 120 hectares, with annual top-tier micro-batch production of only about 300 bags. Additionally, the estate's hardware facilities were primarily planned around four key principles:

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

Second, an Intercrop System for environmental coexistence, cultivating different plants to provide ecological diversity for the estate while also helping farmers control the farm's ecosystem.

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

Fourth is selecting the right coffee varieties. From the beginning of cultivation at the estate, Camilo decided to use traditional low-yield but better-flavored coffee varieties. Excellent varieties include Bourbon and Geisha, as well as F1, which is a new variety researched and developed in Costa Rica in recent years by the French research organization CIRAD. F1 is a hybrid of Villa Sarchi + Sachimor and Sudan Rume varieties. Besides having the traditional Central American Villa Sarchi flavor characteristics, it also carries the citrusy notes of the African Sudan Rume variety.

Coffee Information

Region: Dota, Tarrazu

Altitude: 1450-1750 meters

Processing Method: Honey Process

Grade: SHB

Variety: Geisha

Flavor Description: Kumquat, pear, plum, brown sugar, milk tea, with a round and viscous mouthfeel, delicate and long-lasting sweetness

Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First pour 25g of water and let it bloom for 25 seconds. Second pour up to 120g and stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage pour brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the pour during brewing helps extend the extraction time.

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