Introduction:Visit the top micro-lot producing area in Costa Rica’s Tarrazú region—Finca Tres Milagros—and learn how Camilo and the Facusse family have nurtured high-altitude specialty coffee with rich flavor complexity through meticulous farming management and innovative agricultural practices. This article takes an in-depth look at their altitude strategy, varietal selection, shade systems, and greenhouse drying techniques, revealing the key details that influence flavor.
Costa Rica’s unique volcanic terrain, stable microclimate, and even rainfall have created world-renowned specialty coffee regions. Among them, Tarrazú in the southern highlands stands out on the international market for its high altitude, bright acidity, and balanced, full-bodied flavors. Among the many high-quality farms, “Finca Tres Milagros” (Three Miracles Farm), jointly established by Camilo, owner of Finca Santa Teresa, and the Facusse family of the Dinant Group, has become a focal point for specialty coffee enthusiasts due to its scientific cultivation management and dedication to the micro-lot philosophy.
Camilo has long been committed to innovation in coffee farming, and his expertise has been recognized by top baristas in multiple countries. In 2013, with the support of the Facusse family, he chose to launch a new project in the highest and most fertile region of Costa Rica, naming it “Tres Milagros”—symbolizing the excellent collaboration between coffee trees, farmers, and the land, which also serves as the foundation of quality.
In the planning of Finca Tres Milagros,altitude is considered the primary factor determining flavor expression.The farm is ultimately located at elevations between 1,450 and 1,750 meters in the high zone of Tarrazú, where volcanic ash soil from the Irazú volcano is rich in minerals and offers excellent drainage, providing an ideal growing environment for coffee trees. Compared to typical regions, this elevation slows the ripening process of coffee cherries, allowing for the accumulation of richer sugars and flavor compounds.
To ensure the quality of each coffee bean, Camilo insists onlow-density planting strategies,reducing competition between plants so that each coffee tree can fully absorb nutrients from the soil. Currently, the farm covers approximately 120 hectares, but only produces about 300 bags of top-tier micro-lot coffee per year, reflecting its commitment to selection and limited production. This intensive farming model is also a key reason for the purity and clarity of its flavors.
In terms of cultivation techniques, Finca Tres Milagros has implemented four core systems: First is theGreen House System,which provides stable control over temperature, humidity, and ventilation during the natural sun-drying process, ensuring even drying of green beans and preventing over-fermentation or defective flavors; second is theIntercrop System (Environmental Companion Planting System),which enhances ecological diversity by planting a variety of plants while helping maintain soil health and suppress pests and diseases; third is theShade Grown System,primarily using Inga trees along with native local species to provide moderate shading for coffee trees, regulating temperature and slowing moisture evaporation, which aids in slow bean maturation; finally, there is thestrict selection of varietal strategies,which includes not only classic Bourbons and Geishas but also F1 hybrid varieties cultivated by France’s CIRAD research institute, combining the body of Villa Sarchi with the citrus notes of Sudan Rume, resulting in more layered flavor profiles.
The combination of these rigorous management measures and innovative farming methods has earned Finca Tres Milagros numerous accolades in international evaluations. Its micro-lot beans are not only suitable for pour over but also showcase bright lemon acidity, a wine-like full body, and a lingering finish of caramel and floral notes—making it an unmissable choice for coffee lovers pursuing ultimate flavor.
The above content is compiled by CoffeeHunters, a coffee news website.
