Costa Rica Santuario Project Finca Tres Milagros Bourbon Slow Natural

Vanilla, Dark Chocolate, Butter

Roaster Note:

Farm Story
The Tres Milagros farm has been in the Facusse family for 55 years. From the beginning the farm
was planted with Bourbon and Catuai, producing excellent coffees with the characteristics of the
Dota-Tarrazu region.
By 2011 Mr. Camilo Merizalde and the Facusse Family decided to create a very unique specialty
coffee program, applying all the experience from Finca Santuario Colombia. New varietals were
planted ; Geisha, Heirloom, Tipica, F1, Villa Sarchi and several more.
Tres Milagros today has several processes in order to produce outstanding specialty coffees. Camilo
Merizalde and Mauricio Facusse had been friends since college time, maintaining a very close
relationship that led to the creation of this splendid coffee project.
A coffee that we love to brew as an Espresso with its rich flavors of Dark Chocolate!

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee