Fatima 6
فاطمة 6
The Facusse family has owned and operated Finca Tres Milagros for over 50 years. The farm’s operation are vertically integrated and the family oversees all aspects of the production.
The family remains dedicated to producing high-quality lots. They are aided in their efforts by the superb climate conditions and high altitude of 1,550 meters above sea level.
The farm was initially planted with entirely Bourbon and Catuai variety trees. As their focus on specialty coffee grew, the Facusse family diversified the varieties on the farm. Today, in addition to the Caturra and Catuai in this lot, they also cultivate Geisha, typica, Villa Sarchi and other highly- sought-after varieties.
Cherry is selectively handpicked and then floated to remove any over- or under-ripes. Ripe, red cherry is placed in polypropylene bags to lightly ferment or 48 hours. Then, cherry is placed in fermentation tanks and sealed. In these tanks, cherry is fermented anaerobically for 96 hours.
Following fermentation, cherry is moved to raised beds. Cherry is raked frequently to ensure even drying. It takes approximately 20 days for cherry to dry. Once dry, cherry is rested at farm’s warehouse for 2 to 3 months before being milled and prepared for export at Tesoros del Café in Cartago.
