Tucked away in the mountains of Costa Rica, the small town of Tobosi is centuries old, with a rich history and culture. Situated at an elevation of 1380 meters, the town enjoys a comfortable climate with mild temperatures rarely dipping below 56°F or rising above 79°F throughout the year. The environment is perfect for the cultivation of coffee, with seven months of the wet season providing ample growth opportunity, followed by a dry spell from December to May for drying the coffee post-harvest.
Tres Milagros is a 105-hectare farm with two plots, Tobosí and Higuito. About 30% of the land is forested, while the rest is planted with coffee. Tobosí is flat with ample shade from Poro trees and Australian pines, while Higuito is hilly and exposed to more sunlight. The farm has been owned by a Honduran family for over 40 years and over time the coffee quality began to suffer until Nelsyn Hernandez took over in 2010 and worked to restore it to its former glory. Every decision on the farm is carefully considered to maximize productivity and quality.
When Nelsyn took over Tres Milagros’s farm, he faced many challenges, such as outdated coffee varieties, low productivity, and theft. He worked to address these issues by hiring more qualified employees, replanting trees, changing agricultural management, and implementing strategic fertilizing techniques. These efforts led to a noticeable increase in productivity and the viability of the farm.
Nelsyn then focused on improving the processing of the coffee at the farm. In 2013, he met Camilo Merizalde, a Colombian coffee farmer with experience in experimental processes. With Camilo’s guidance, Nelsyn was able to achieve an unprecedented level of quality and consistency at Tres Milagros. Over the last 10 years, Nelysn and his team have continued looking for ways to sustainably improve and grow the project. In the past 2 years, they built a state-of-the-art wet mill and an anaerobic station and are now looking to help surrounding farms improve their quality.
The Los Lirios lot—where this coffee is grown—is at an elevation of 1750 meters and only contains the Villa Sarchi variety. Ripe cherries are picked by hand and sorted using a floating system to select the best ones. They are then de-pulped, placed in large tanks, and sealed to ferment in a low-oxygen environment. The cherries are then moved to patios to sun-dry in large mounds for 10 days. After this initial drying period, the coffee is finished using mechanical dryers at low temperatures.
The result is a coffee that is uniquely aromatic with sweet notes of cinnamon and cardamom on the nose and has a flavor profile that is crisp, spiced, and sweet reminiscent of a warm apple cider.
Producer: Nelsyn Hernandez
Farm: Tres Milagros
Region: Tobosi, Tarrazu
Country: Costa Rica
Process: Low Oxygen Honey
Varietal: Villa Sarchi
Aromatics: Honeydew, cardamom, dried strawberry, maple syrup
Taste: Green apple, honeydew, cardamom, dried strawberry, maple syrup
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Drain should end between 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 57g out (22 gram basket)
200 f temperature